Attempted to make a zucchini cake a bit special, I used yellow zucchini instead of ZUCCHINI! Also because I had one sitting in the refrigerator not knowing how to remove itself from there.
Except the name of the cake sounds longer, I didn’t see any difference in terms of taste. But THIS WAS TASTY.
Ingredients (9-inch cake):
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt 2 cups granulated sugar
4 large eggs
3 cups shredded yellow zucchini
Frosting 2 cups powdered sugar
Directions:
Preheat oven to 325F. Grease a 9-inch cake pan and line bottom with parchment paper.
Sift flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, whisk together sugar and oil until well blended. Add eggs, mix well. Fold in zucchini.
Add in flour mixture. Beat until well combined.
Pour batter into the prepared cake pan. Bake for 50 to 55 minutes, until toothpick inserted into the center of the cake comes out clean. Let cake cool completely before frosting.
To prepare frosting, mix all frosting ingredients in a medium bowl. Beat with an electric mixer until smooth and fluffy, about 2 minutes.
Pour frosting over the top of cooled cake. Sprinkle toasted walnuts on top.
15 Comments
Wow this cake looks amazing…… seriously I have never seen anything with the word zucchini in it look this good.
What a pretty cake! My husband thinks zucchini is the worst thing ever… I bet this cake could change his mind! I just wont tell him what in it until after he eat it! Thanks for sharing
WOW! I think that looks amazing, and would love to have a slice RIGHT now.
However I might just have to settle for making my own, I think I have all of the ingredients :)
Great recipe,,,,I have to try this,i had two yellow zucchini from my friend,i have to use them,thanks for sharing :)
Ridwan
That looks so decadent…but it’s also a veggie! Would need several slices.
That looks amazing!! I love that you used yellow zucchini, how clever!
That sour cream frosting looks incredible! I love zucchini in baking because it adds so much moistness to a cake or quick bread!
It’s amazing how a veggie can make such a deliciously sweet cake. This sounds delicious. Definitely a saver.
Mmmm healthy and delicious. The presentation is impeccably elegant (love the nut garnish). Bravo!
You did make this cake extra special!! Looks amazing :)
Doing this ATM. Just amount of oil and sugar does not suit for me so i halved it. Hope to have nice pie for tomorrows lunch :)
this looks beautiful and sounds delicious. i can’t wait to try it! is a “yellow zucchini” the same as a summer squash? i think we’re calling the same thing two different names…
I’m in the process of making this right now and am a bit disappointed in how its turning out. Firstly, the ingredients listed made much more than what fit in a 9-in pan, which isn’t a big deal, just good to know. Also, I think the oil could be reduced quite a bit. I followed the recipe exactly but its taking much longer to bake and though I thought it was finished earlier it appears to still be quite soggy in the bottom middle. Hoping to firm it up w/ a little more time in the oven. My muffin bites that I made w/ the leftover however are a delightful snack, no icing needed. :)
Wow, this cake looks as delicious as it does beautiful.
xo
http://allykayler.blogspot.com
I think the first time I heard of zucchini being used in a sweet way was through the blog Chocolate & Zucchini which I thought was an odd name at the time. I’ve heard it more often since but I have yet to try it myself. This cake sure looks delicious so maybe time for me to try it out!