Zucchini Cake and Cream Cheese Frosting

I was asked the other day if I had a recipe for zucchini cake. After looking through a box full of recipes, I finally found it.


You will need:

  • 1  1/2 cups flour
  • 1  1/2 tsp. baking powder
  • pinch of salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 3/4 cup olive oil
  • 1 cup packed dark brown sugar
  • 3 large eggs
  • 1 tsp. pure vanilla
  • 1 3/4 cups grated zucchini
  • 1 cup chopped pecans

Preheat oven to 350 degrees. Line a 9 inch springform pan and at least 2 inches up the sides with parchment paper that has been lightly buttered.

Mix all the dry ingredients together and whisk in the oil, sugar, eggs and vanilla in a large bowl. Carefully fold the flour in and then the zucchini and nuts.  Bake  for about 45-50 minutes or until the cake comes out clean when tested with a toothpick. Place on a wire rack and cool for a couple of hours.

Loosen the cake sides and remove the paper. Invert on a cake plate and peel off the paper from the bottom.

To make the icing, you will need:

  • 4 oz. regular Philadelphia cream cheese
  • 3 tbsp. room temperature butter
  • 3/4 cup icing sugar
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon.

After beating the cream cheese and butter until light and fluffy, add the vanilla and cinnamon.  Can be made a day ahead. Just keep covered and in the refrigerator.



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