Zucchini Cake
Zucchini Cake is a lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains roughly 8g of protein, 41g of fat, and a total of 743 calories. For $1.52 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. Head to the store and pick up baking soda, granulated sugar, cream cheese, and a few other things to make it today. Several people made this recipe, and 10770 would say it hit the spot. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. With a spoonacular score of 42%, this dish is good. Try Zucchini Cake, Zucchini Cake, and Zucchini Cake for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 65 minutes
Ingredients:
2 teaspoons baking soda
Butter, for greasing the pan
1 8-ounce package cream cheese, softened
2 large eggs
1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon kosher salt
2 1 tablespoones milk, if needed
2 tablespoons milk, plus more if needed
1/4 teaspoon freshly grated nutmeg
1/2 cup chopped pecans, for garnish
1 cup finely chopped pecans
2 cups powdered sugar, more or less as needed
4 tablespoons salted butter, softened
1/2 cup sweetened flaked coconut
1 teaspoon vanilla extract
2 teaspoons vanilla extract
3 tablespoons vegetable oil
2 cups grated unpeeled zucchini (about 4 zucchini; use the small holes on a grater and pat dry with a paper towel)
Equipment:
oven
frying pan
whisk
bowl
wire rack
Cooking instruction summary:
Watch how to make this recipe. For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan. In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk. Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack. For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary. Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.
Step by step:
1. Watch how to make this recipe.
2. For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
3. In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
4. Spread the batter into the prepared pan.
5. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
6. For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth.
7. Add the milk if necessary.
8. Spread the frosting over the top of the cooled cake.
9. Garnish with chopped pecans.
Nutrition Information:
covered percent of daily need
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