Grated zucchini is added to a oil-based cake batter along with warming spices and chopped walnuts, baked, then frosted with a lemon cream cheese frosting.
Serves12 to 16
Makes1 (9x13-inch) cake
Prep30 minutes
Cook1 hour
There comes a point every summer at its tail end where I don’t think I can eat another bite of zucchini, and yet the garden is still producing a glut of squash and the markets are bursting with them. That’s where this zucchini cake comes in. It’s packed with grated zucchini and comes together with things you already have in your pantry.
Here, cinnamon, ground ginger, and nutmeg steer the squash from savory to sweet, while toasted pecans lend crunch and roasty nuttiness. Finishing with a lemon cream cheese frosting on top ensures that every bite is peak summer.
How to Prep Zucchini for Cake
I’m team “no-squeeze” when it comes to baking with zucchini. That’s because the moisture in squash helps the cake stay — you guessed it — moist. So, small-to-medium zucchini can be grated whole and used as is.
However, the larger the zucchini, the more water content it’s going to have. (If you’re a gardener, you’ve probably had a moment where you’ve lifted the leaves of your squash plant to reveal a gargantuan zucchini).
If you find yourself with a big zucchini, my trick to getting the most zucchini flavor is to cut the sides off the squash, leaving the seedy, oftentimes softer middle for another use or the compost bin. Otherwise, too much water can dilute the flavor of the zucchini and sometimes result in a mushy texture.
Great Cake Needs Great Frosting
And while the cake is delectable as a snacking cake all on its own, it becomes a thing of beauty topped with swooshes of lush lemon cream cheese frosting. The trick to the silkiest cream cheese frosting is to skip the powdered sugar — which can make the frosting grainy — and go for granulated white sugar.
The lemon zest is rubbed into the sugar, which releases all its essential oils and gives you the most lemon bang for your buck. Then, a splash of lemon juice added at the end lifts the citrus flavor and adds an extra twang that perfectly complements the delicately spiced cake.
Variations on Zucchini Cake
The batter for this cake is perfect for zucchini, but it also is a great canvas for other vegetables. Substitute grated carrots for the best carrot cake ever. Or, in the cooler months, go for other root vegetables like beets or parsnips when they’re in season. And the same goes for nuts — pecans are my favorite, but you can also use toasted walnuts, pistachios or almonds.
You can also switch up the citrus in the frosting. Try swapping in the zest of a couple of limes for an almost key lime-like vibe. Or go with orange to create a lush Creamsicle flavor. For the latter, I love reducing the chopped nuts in the cake to 1/2 cup and adding a 1/2 cup of semi- or bittersweet chocolate chips for a dreamy chocolate-orange moment.
Zucchini Cake with Lemon Cream Cheese Frosting Recipe
Grated zucchini is added to a oil-based cake batter along with warming spices and chopped walnuts, baked, then frosted with a lemon cream cheese frosting.
Prep time 30 minutes
Cook time 1 hour
Makes1 (9x13-inch) cake
Serves12 to 16
Nutritional Info
Ingredients
- 8 ounces
cream cheese
- 4 tablespoons
(1/2 stick) unsalted butter
Cooking spray, or neutral oil, for the baking pan
- 8 to 9 ounces
zucchini
- 2 cups
all-purpose flour
- 1 1/2 teaspoons
baking soda
- 1 1/2 teaspoons
ground cinnamon
- 1/2 teaspoon
baking powder
- 1/2 teaspoon
ground ginger
- 1/4 teaspoon
freshly grated nutmeg, or 1/8 teaspoon ground nutmeg
- 1 cup
plus 2 tablespoons neutral oil, such as canola or vegetable
- 1 cup
packed light or dark brown sugar
- 1 cup
granulated white sugar, divided
- 1 teaspoon
kosher salt, plus more for the frosting
- 3
large eggs
- 2 1/2 teaspoons
vanilla extract
- 3/4 cup
coarsely chopped toasted pecans, plus for garnish if desired
- 1
medium lemon
Instructions
Place 8 ounces cream cheese on the counter. Cut 4 tablespoons unsalted butter into 4 pieces. Let both sit at room temperature to soften while you make the cake.
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan with cooking spray or neutral oil. Finely grate 8 to 9 ounces zucchini on the large holes of a box grater until you have 2 cups.
Place 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon ground ginger, and 1/4 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg in a medium bowl and whisk to combine.
Place 1 cup plus 2 tablespoons neutral oil, 1 cup packed light or dark brown sugar, 1/2 cup of the granulated white sugar, and 1 teaspoon kosher salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium-high speed until the sugar starts to dissolve, 2 to 4 minutes. Increase the speed to high and beat in 3 large eggs one at a time, scraping the bowl down between each addition. Add 2 teaspoons vanilla extract and beat on high speed until the mixture thickens and lightens in color, 3 to 5 minutes.
Add the flour mixture and beat on low speed until about two-thirds of the flour mixture is incorporated. Add the zucchini and 3/4 cup coarsely chopped toasted pecans. Using a flexible spatula, fold together until the flour is fully incorporated. Pour the batter into the pan and spread into an even layer.
Bake until a toothpick inserted into the center of the cake comes out clean, 43 to 49 minutes. Place the pan on a wire rack and let cool completely, about 1 1/2 hours. Meanwhile, make the frosting.
Place the remaining 1/2 cup granulated sugar in a small bowl. Finely grate the zest of 1 medium lemon over the sugar. Using your fingers, rub the zest into the sugar until it looks sandy. Juice the lemon until you have 1 tablespoon.
Place the cream cheese in the clean, dry bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium-high speed until lightened in texture, 2 to 3 minutes. Beat in the butter one piece at time, scraping down the bowl in between each piece.
Increase the speed to medium-high and gradually beat in the sugar mixture, scraping down the bowl as needed. Continue beating until the sugar is fully dissolved, 3 to 4 minutes. (You can test this by rubbing a small amount of frosting between your fingers, and if it feels grainy, keep beating.) Add the lemon juice, 1/2 teaspoon vanilla extract, and a pinch of kosher salt, and beat on medium speed until incorporated. Refrigerate for at least 30 minutes.
Dollop the frosting onto the cooled cake and spread into an even layer, making artful swooshes if desired (if the frosting is too cold and stiff, let it sit at room temperature for 15 to 30 minutes first). Sprinkle with more chopped pecans if desired. Serve within 2 hours, or refrigerate until serving.
Recipe Notes
Nut substitutions: This cake isn’t discerning when it comes to the choice of nuts—if you don’t have pecans on hand, walnuts or pistachios work wonderfully, too!
Make ahead: The cake can be baked up to 2 days ahead, cooled, wrapped in plastic wrap, and stored at room temperature. The frosting can be made up to 3 days ahead and refrigerated in an airtight container. Let the frosting sit at room temperature for 15 to 30 minutes before frosting the cake to allow it to soften and become spreadable again (if it is still a little stiff, you can beat it briefly with a whisk).
Storage: Refrigerate leftover frosted cake in an airtight container for up to 3 days. Do not freeze.
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