Zucchini Cake with Cream Cheese Frosting
User Reviews
4.9
Zucchini Cake with Cream Cheese Frosting
Description
This zucchini cake combines shredded zucchini with pineapple, sour cream, and sugars for moisture and sweetness. The dry ingredients include all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, imparting a warm and balanced flavor. The batter is gently mixed and baked until a toothpick comes out clean, resulting in a dense yet tender cake.
The cream cheese frosting is whipped with butter, powdered sugar, and vanilla to create a smooth, pale, fluffy topping that adds richness and balances the cake's spices. A sprinkling of cinnamon sugar on top enhances both aroma and slight crunch.
Suitable for dessert or snack, the cake can be made ahead and refrigerated, or frozen with or without frosting for longer storage. Vegan substitutes include flax eggs and vegan mayo in place of eggs and sour cream.
Ingredients
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar , packed
- 1/2 cup pineapple about half of an 8oz can, crushed
- 2 large egg
- 2 teaspoons vanilla extract
- 1/3 cup sour cream , or Greek yogurt
- 2 cups zucchini about 2 small zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid, grated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup walnuts optional, or golden raisins or chocolate chips
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 6 Tablespoons butter , softened
- 2 1/2 - 3 cups powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sugar for sprinkling on top, (optional)
Instructions
- Preheat oven to 350 degrees. Grease a 9x13'' baking pan.
- Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.
- In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.
- Pour batter into prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.
Cream Cheese Frosting:
- Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes.
- Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.
Notes
- For a dairy-free version, substitute flax eggs for eggs and vegan mayo for sour cream.
- The cake can be prepared and frosted up to two days in advance and stored refrigerated.
- Freeze frosted or unfrosted cake for up to two months; wrap securely before freezing and thaw in refrigerator overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 198mg | 8% |
| Potassium | 138mg | 3% |
| Sugar | 16g | 32% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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