Ok, so zucchini is a thing, right? Yes. And cake is a thing too? Yea. But zucchini, and cake as one? I mean that’s just crazy, right?
Above was a literal transcribing of my thoughts when I first discovered a recipe for zucchini cake. It was such a foreign idea to my young culinary mind that I thought it must have been a joke. But boy was I wrong. No scratch that, THANK GOD I was wrong, because if I’m being completely honest, zucchini cake is hands down THE best cake I have ever had. If you are like me and have had zucchini cake before then consider yourself among the blessed. However, if all of this is brand new to you, then don’t worry as you are about to be let in on the best idea for a cake that you have ever tasted.
Alright, so what the hell is zucchini cake anyway? Well one way that I have always described it to people, without trying to oversimplify it, is that a zucchini cake is essentially a carrot cake, except, you know, with zucchini instead of carrots. Ok, ok, I know that sounds really oversimplified, but honestly, that is all that a zucchini cake is, a cake whose batter is spiced with cinnamon and is filled with shredded zucchini and chopped walnuts. It’s moist, has a great mellow flavor, and has a wonderful contrast of textures thanks to the chopped walnuts. So if you are looking to add another great cake recipe to your baking repertoire, then read on and make this great zucchini cake!
Zucchini Cake Recipe
Prep time: 10 to 15 minutes
Cook time: 40 to 50 minutes
Servings: 10 to 12
Ingredients
2 Cups of Shredded zucchini (from about 3 to 4 zucchinis)
2 Cups of All purpose flour
2 Cups of granulated sugar
1 Cup of chopped walnuts
¾ Cup of Vegetable oil
3 Eggs
2 Teaspoon of Cinnamon
2 Teaspoons of Baking soda
1 Teaspoon of Vanilla extract
1 Teaspoon of Salt
¼ Teaspoon of Baking powder
Follow this link for the frosting:
Homemade cream cheese frosting
Instructions
- Preheat your oven to 350 degrees Fahrenheit
- Prep zucchinis: Grate the zucchinis and place them in a strainer. Then take your hands and push down on the grated zucchini in order to squeeze out the excess moisture.
- Make the batter: Get out two large mixing bowl and add to one the flour, cinnamon, baking soda, baking powder, and salt (these are our dry ingredients).
In another bowl beat up eggs until they are frothy, and then add to those eggs the sugar, vanilla extract, and vegetable oil mixing these ingredients together (these are our wet ingredients).
Then slowly pour the dry ingredients over the liquid ingredients, and combine these two together in order to make the batter.
Finally, add the shredded zucchini, and chopped walnuts folding them into the batter.
- Bake the cake: Get out a 9 x 13 baking pan, and grease it either with some butter or a spray such as PAM (I recommend the butter as it makes the final product taste better). Then pour the cake batter into this greased pan and place this in your preheated oven.
Let the cake bake in your oven for about 40 minutes, or until it passes the toothpick test*. Once the cake has been fully cooked take it out of the oven and let the cake cool down for about an hour.
*The toothpick test is when you stick a toothpick into a finished cake to see if it has cooked through. If the toothpick comes out with cake batter then it isn’t fully cooked, if it comes out clean, then it is fully cooked.
- Frost the cake: Once the cake has become cool to the touch, use an offset spatula to spread the cream cheese frosting in an even layer over the top of the cake.
Then place the finished cake in your fridge until you are ready to eat it.
- Serve & enjoy
Zucchini Cake Recipe
Ingredients
- 2 Cups of Shredded zucchini from about 3 to 4 zucchinis
- 2 Cups of All purpose flour
- 2 Cups of granulated sugar
- 1 Cup of chopped walnuts
- ¾ Cup of Vegetable oil
- 3 Eggs
- 2 Teaspoon of Cinnamon
- 2 Teaspoons of Baking soda
- 1 Teaspoon of Vanilla extract
- 1 Teaspoon of Salt
- ¼ Teaspoon of Baking powder
- Homemade cream cheese frosting
Instructions
- Preheat your oven to 350 degrees Fahrenheit
- Prep zucchinis: Grate the zucchinis and place them in a strainer. Then take your hands and push down on the grated zucchini in order to squeeze out the excess moisture.
- Make the batter: Get out two large mixing bowl and add to one the flour, cinnamon, baking soda, baking powder, and salt (these are our dry ingredients). In another bowl beat up eggs until they are frothy, and then add to those eggs the sugar, vanilla extract, and vegetable oil mixing these ingredients together (these are our wet ingredients). Then slowly pour the dry ingredients over the liquid ingredients, and combine these two together in order to make the batter. Finally add the shredded zucchini, and chopped walnuts folding them into the batter.
- Bake the cake: Get out a 9 x 13 baking pan, and grease it either with some butter, or a spray such as PAM (I recommend the butter as it makes the final product taste better). Then pour the cake batter into this greased pan and place this in your preheated oven. Let the cake bake in your oven for about 40 minutes, or until it passes the toothpick test*. Once the cake has been fully cooked take it out of the oven and let the cake cool down for about an hour.*The toothpick test is when you stick a toothpick into a finished cake to see if it has cooked through. If the toothpick comes out with cake batter then it isn’t fully cooked, if it comes out clean, then it is fully cooked.
- Frost the cake: Once the cake has become cool to the touch, use an offset spatula to spread the cream cheese frosting in an even layer over the top of the cake. Then place the finished cake in your fridge until you are ready to eat it.
Notes
Inspiration from other blogs
From Simply Recipes
From Spend With Pennies
