Key Ingredients
Zucchini: fresh zucchini is the star of the show here.
Warm spices: like cinnamon and nutmeg
Walnuts: you can substitute walnuts or pecans
Vanilla extract: the pure stuff, please
Cream cheese: full-fat
How to make Zucchini Cake
This cake is made in three easy steps. First, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the dry ingredients to the wet ingredients in several increments, mixing just until combined. Then, fold in the chopped walnuts.
Pour the mixture into a 9×13 baking pan that has been greased and floured or sprayed with nonstick baking spray. Bake just until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Using a stand mixer with a paddle attachment or a hand-held electric mixer, beat the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake. Refrigerate the cake because of the cream cheese frosting.
Preparation Tips
This cake is better on the second day, so ideally, bake it a day in advance and ice it the day you serve it.
Grate the unpeeled zucchini with the small grate end of a box grater. It takes just minutes. It will take much longer to wash and dry your food processor.
Check for doneness after 35 minutes and every 3 minutes after that. Insert a toothpick in the center to ensure no wet batter clings to it. This cake is best not over-baked.
Can I Use Grated Zucchini In This Cake?
Many of you are gardening this time of year, and you may have quite an abundance of zucchini. Did you know that grated zucchini freezes quite well and can be used for future cakes, muffins, bread, and even fritters?
Grate the zucchini with a food processor or old-fashioned box grater (this is where that food processor may come in handy), then allocate a certain amount to each quart freezer bag depending on how much you need for your favorite recipes (hint, hint, hint). I like to do some bags with 3 cups and some with 2 cups, as this covers most of my favorite recipes. Label and date the freezer bags.
Double wrap by adding several quart bags to gallon bags. Store in the freezer for up to six months for all your favorite zucchini baking recipes. To thaw, place it in the refrigerator overnight.
How Do I Store This Cake?
Because of the cream cheese frosting, this cake should be covered and refrigerated for up to 4 days. Or cover the baking dish with two layers of plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and store it covered in the fridge.
