Description
A moist and flavorful zucchini cake made with warm spices and grated zucchini, topped with a rich and creamy cream cheese frosting. This cake is perfect for dessert or a sweet snack and incorporates healthy ingredients like applesauce and Greek yogurt to keep it tender and delicious.
Ingredients
Zucchini Cake
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup (200g) granulated sugar
- 2/3 cup (140g) packed light-brown sugar
- 1/2 cup (120ml) vegetable or canola oil
- 1/2 cup (120g) applesauce
- 1/3 cup (83g) plain Greek yogurt
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/4 cups (314g) finely grated zucchini (about 2 medium zucchini, grated on small holes of box grater)
- 1/2 cup chopped toasted pecans or walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened slightly
- 1/2 cup (113g) unsalted butter, softened
- 1/2 tsp vanilla extract
- 2 cups (228g) powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the zucchini cake.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set this mixture aside.
- Combine Sugars: In a separate large mixing bowl, stir together granulated sugar and light-brown sugar, breaking up any clumps with your fingertips to ensure even sweetness.
- Add Wet Ingredients: Whisk in vegetable oil, applesauce, and Greek yogurt until the mixture is well blended. Then add the eggs and vanilla extract, mixing until fully combined. Stir in the finely grated zucchini.
- Combine with Dry Ingredients: Add the dry flour mixture to the wet ingredients and gently stir with a wooden spoon just until combined. Avoid overmixing to keep the cake tender.
- Prepare to Bake: Pour the batter into a buttered 13 by 9-inch baking dish, spreading evenly.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs but no wet batter.
- Cool Cake: Remove the cake from the oven and allow it to cool completely. Cover with plastic wrap leaving a small opening on one corner after about 30 minutes of cooling to seal in moisture.
- Make Frosting: In an electric stand mixer fitted with a paddle attachment, whip cream cheese and softened butter on medium-high speed until smooth, scraping down the bowl as needed.
- Finish Frosting: Blend in vanilla extract, then gradually add powdered sugar and mix until the frosting is light and fluffy.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled zucchini cake. Sprinkle with chopped toasted pecans or walnuts if desired.
- Serve: Cut the frosted cake into 16 squares and serve.
Notes
- Use finely grated zucchini from small holes of a box grater for best texture.
- Allow the cake to cool completely before frosting to prevent melting.
- Covering the cake with plastic wrap during cooling helps retain moisture.
- Chopped toasted nuts can be added to the batter or sprinkled on top of the frosting for added texture.
- If you prefer, substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- This cake keeps well when refrigerated for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
