Baking With Zucchini
Fresh zucchini adds such great moisture and richness to this cake. You will need about three medium-sized zucchini that are bright green with firm skin for this recipe for zucchini cake. Wash the zucchini and shred it using a cheese grater. Don’t squeeze the excess moisture out, I accounted for that in the recipe. This delicious cake, made super moist and amazing with fresh zucchini, will wow even the pickiest of eaters. It comes together simply, so even a beginning baker, say a teenager for example, could make this amazing cake.
Combine dry ingredients. Whisk together the flour, baking powder, baking soda, and spices. Mix wet ingredients. Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Then add the oil a little at a time and whisk until combined. Combine all of the ingredients. Slowly add the flour mixture to the wet ingredients, then stir in the zucchini. Bake the cake. Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted into the center of the pan comes out clean. Make the frosting. When your cake is completely cool, frost it with cream cheese frosting.
Tips and Tricks
Use fresh ingredients. Both baking powder and baking soda should be replaced every six months or so. Check your baking soda by mixing a little with vinegar, and your baking powder with water. Both should bubble up right away. If not, toss it and get new ingredients. Measure your flour correctly. This step is crucial for any baking recipe, it gets its own section below. Be sure the cake is completely cooled before frosting it. If the cake is still warm, the frosting will melt and run.
Storing Zucchini Cake
Because of the cream cheese frosting with this cake, it should be kept in the refrigerator. Keep the cake covered in the refrigerator for up to four days. As with all recipes, always use your best judgment when it comes to storing and eating leftovers. When making the frosting, be sure your butter and cream cheese are at room temperature. You should be able to easily dent them with your finger without pushing all the way through. To speed this process up, cut them into pieces and leave them on the counter for about 30 minutes. I do not recommend softening them in the microwave.
Fluff your flour. Use a whisk to fluff the flour in the bag or container it’s stored in. Use a spoon to scoop the flour into the dry measuring cup. Don’t scoop it directly from the container with the measuring cup or it will pack down. Level it off. Use the flat side of a spatula or a knife to level off any extra flour.
If you make this zucchini cake recipe or any of my other recipes, leave a comment and let me know what you think. I love hearing from you!
