Hello Friends! Today I am sharing a delicious homemade recipe to make zucchini cake. It’s similar to a traditional zucchini bread but with rich cream cheese icing. Have you heard about upgrading a muffin into a cupcake by topping it with icing? Well in this case, we are upgrading zucchini bread into zucchini cake 😉
I recently found a package of frozen shredded zucchini finding in the freezer. It was from last year’s garden and needed to be used up. Obviously my first instinct was dessert 😊
Here are the ingredients you will need to make this zucchini cake recipe.
Zucchini Cake Ingredients
3 cups flour (we use King Arthur Measure for Measure Gluten-free Flour)
½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
2 cups finely shredded, unpeeled zucchini
2 cups sugar
1/3 cup cooking oil
Directions
Start by preheating the oven to 350 degrees F.
Grease 9×13-inch baking pan.
Shred zucchini.
My zucchini was already shredded and frozen into 2 cup portions. I set it on the counter for a few hours to defrost. If you are using frozen zucchini don’t drain the liquid or your cake will be too dry.
In a medium mixing bowl combine shredded zucchini, eggs, sugar, and cooking oil.
In a separate mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon.
Once again I went rogue and used the same bowl. I don’t need to add to my already large stack of dirty dishes.😊 But, as always, do what works for you.
Next, combine the wet and dry ingredients and stir until just moistened- batter should be lumpy.
Spoon batter into prepared pan.
Bake at 350 degrees F for 25-35 minutes or till a wooden tooth-pick inserted near center comes out clean.
Remove from the oven. Let the cake cool completely on wire rack before cutting or icing.
Lastly, we topped our zucchini cake with cream cheese icing but it’s also delicious without icing.
You can find more dessert recipes on our dessert page.
What is your favorite way to incorporate homegrown zucchini into your meals?
