Zucchini Cake Recipe
This Zucchini Cake recipe was created because our neighbors have all put restraining orders out on us. Well not us, per se. Our garden produce. Namely zucchini. Last time we tried to take a basket over to Bob, he stuck a Super Soaker in our face (and it really wasn’t a Super Soaker, it’s just here we are in 2023 unable to make a joke without being reprimanded by the Almighty Algo).
Well, Bob didn’t get the last laugh. Because the next day we showed up with our world-famous Zucchini Cake. And he was so delighted to see it that we dumped it on his head and pulled out our own Super Soakers and said, Bob, if you ever disrespect our produce again, you’re getting the water treatment.
Bob hasn’t turned down a basket since.
PREP TIME
20 mins
COOK TIME
35 mins
SERVINGS
12
Ingredients
Zucchini Cake
- 2 cups zucchini, shredded
- 2.5 cups flour
- 2 cups sugar
- 2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup chopped walnuts
Frosting
- 3 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 Tbsp milk
- 1 tsp vanilla
- 2 cups confectioners sugar
COOKING INSTRUCTIONS:
Zucchini Cake
Zucchini Cake
- Preheat oven to 350ºF.
- Squeeze some water from zucchini without squeezing out all of it—this will help the cake retain moisture.
- In a large bowl, combine flour, sugar, cinnamon, salt, baking powder, and baking soda.
- In a separate large bowl, combine oil and eggs.
- Add wet ingredients to dry ingredients and mix well. Stir in zucchini . Fold in walnuts.
- In a greased 13×9” pan, pour cake batter. Bake for 35-40 min or until a toothpick comes out clean when stuck in center. Let cool. Then frost cake.
Frosting
- Add ingredients to a medium bowl. Using a hand mixer, mix until well-combined.
- Once cake has cooled, frost the top completely. Enjoy!
PAIRINGS:
Zucchini Cake
German Riesling
Prosecco
Made This Recipe? Leave A Review!