Old Fashion Zucchini Cake

This extremely moist and flavourful zucchini cake recipe, is packed with warm spices and topped with a tangy cinnamon cream cheese frosting. So delicious, it'll take you back to your grandmother's kitchen.

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I can't remember the first time I tasted zucchini cake, but I do know that ever since that first bite I've always been a huge fan of it. I'm sure it has a lot to do with the warm spices that season the delicious cake batter. I've always enjoyed desserts made with cinnamon, cloves and all spice. That paired with the sweet and tanginess of the cream cheese frosting, makes this scrumptious cake a crowd pleaser. 

My memere (French for Grandmother), use to make zucchini loaf every year when fresh zucchini became abundant in gardens around town. It was a delicious way to use up the bounty green little gems. Since zucchini has a mild flavour, it is perfect to bake with.

Why do people put zucchini in cake?

Zucchini, as an ingredient, is considered similar to apple sauce and bananas, when baking. It's high water content and light taste, adds wonderful moisture and texture to baked goods. It also helps bump up the nutritional value of these breads and cakes.

When growing zucchini, it seems to always overflow in the garden. Last year was our first time growing it, and I was running out of ways to use it. Which is why grating it and adding it to cake, is such a wonderful idea.

Do I have to peel zucchini when baking with it?

Zucchini has very tender skin, and it adds wonderful fibre to desserts. The soft flesh melts away, leaving gorgeous green flecks throughout your cakes, cookies and breads. Skin does not need to be removed when grating the zucchini. Depending on the recipe, you may need to squeeze the excess water out of the zucchini, after grating. Make sure to read recipes thoroughly before beginning.

What is zucchini cake?

Zucchini cake is very similar to carrot cake. It consists of a fluffy batter, full of warm spices such as cinnamon, cloves and all spice. Like carrot cake, it is also topped with an addictive cream cheese frosting, adding a slight tangy and creamy texture and flavour contrast.

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Equipment needed for this recipe

• box grater
• 9x13 inch cake pan
• mixing bowls (2)
• mixer
• measuring cups and spoons
• rubber spatula
• whisk

Old Fashion Zucchini Cake

1 C granulated sugar

1 C light brown sugar, packed

3 eggs

1 C light flavoured oil (I used canola oil)

1 tsp vanilla

2 C all purpose flour

1 tsp cinnamon

1/2 tsp all spice

1/4 tsp nutmeg

1/8 tsp cloves

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

2 C grated zucchini ( about 3-4 regular sized zucchini)

1 C walnuts

 

Frosting

4 oz cream cheese, softened

1/4 C butter, at room temperature

2- 2 1/2 C powdered sugar

1/2 tsp cinnamon

Preheat oven to 350 degrees F. Spray a 9x13 inch cake pan with cooking spray and set aside.

In a mixing bowl, whisk together the flour, spices, baking powder, baking soda and salt. Set aside.

In your mixer bowl, beat the eggs and sugar on high speed until light and fluffy. Lower the speed and add in the oil and vanilla. 

Stir in the flour mixture, 1/3 at a time, mixing well after each addition. Fold in the zucchini and walnuts. 

Pour the batter into the prepared baking dish, spreading it out evenly. 

Bake for 40-45 minutes, until a toothpick inserted in the center comes out with a few crumbs. 

Remove from the oven and let cool completely before frosting.

To make the frosting, beat the cream cheese and butter until smooth. Add in the powdered sugar and cinnamon, whisking until smooth and creamy. 

Frost the cake and serve. Cover leftovers in the cake pan, with plastic wrap.