Description
This moist and flavorful Zucchini Cake combines shredded zucchini, warm spices, and toasted walnuts to create a deliciously tender dessert. Topped with a rich and creamy lemon cream cheese frosting, this cake is perfect for any occasion and yields 16 delightful servings.
Ingredients
Cake
- 1 1/2 cups vegetable oil
- 4 large eggs
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 2 tsp baking soda
- 2 cups all purpose flour
- 1 1/2 cups walnuts, toasted and chopped
- 2 cups shredded zucchini (lightly packed)
Frosting
- 8 ounces block style cream cheese
- 3/4 cup unsalted butter, room temperature
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 5 cups powdered sugar
- Finely chopped toasted walnuts (for topping)
Instructions
- Preheat and prepare pans: Preheat oven to 350°F. Grease two 8-inch round cake pans with at least 2 inches of depth and line the bottoms with parchment paper rounds to ensure easy removal.
- Mix wet ingredients: In a large bowl, whisk together the vegetable oil and eggs until combined. Then whisk in the light brown sugar and granulated sugar until the mixture is smooth and lump-free.
- Add flavorings and leavening: Whisk in the vanilla extract, ground cinnamon, ground nutmeg, salt, and baking soda until evenly incorporated.
- Fold in dry ingredients and zucchini: Gently fold in the all-purpose flour a few turns at a time. Then add the toasted chopped walnuts and shredded zucchini, folding carefully until just combined to avoid overmixing.
- Divide and bake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 35-40 minutes or until the tops spring back lightly when touched, and a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool the cakes: Allow the cakes to cool in their pans for 15 minutes. Then, use a thin offset spatula to loosen the sides and invert each cake onto a cooling rack. Let them cool completely before frosting.
- Make the frosting: In a food processor, stand mixer, or with electric beaters, cream the softened unsalted butter and cream cheese together until smooth and fluffy.
- Add flavor to frosting: Blend in the lemon juice, vanilla extract, and salt to the cream cheese mixture until well combined.
- Incorporate powdered sugar: Gradually add the powdered sugar, one cup at a time, blending well after each addition. Scrape down the sides as needed to ensure a smooth frosting.
- Assemble and decorate: Frost the cooled zucchini cake layers evenly with the cream cheese frosting. Sprinkle the top with finely chopped toasted walnuts for added texture and flavor.
Notes
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until fragrant and lightly browned.
- Lightly packed shredded zucchini ensures the right amount of moisture without overly wetting the batter.
- You can substitute walnuts with pecans if desired.
- Ensure the cake layers are completely cool before frosting to prevent melting the frosting.
- Store the cake in the refrigerator due to the cream cheese frosting; it will keep fresh for up to 5 days.
- Allow the cake to come to room temperature before serving for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
