Zucchini cake – why should vegetables be in cakes??
As far as my children are concerned, zucchini cake is another testament of “why should vegetables go with cakes?” They complain about carrot cake being in the same category – “vegetable in a cake??” Oh, but they eat them, I can tell you that! They can complain all they want as long as they eat what I bake, no more issues. We live happily ever after!
This zucchini cake is super delicious. You would forget there is a vegetable in there. So, this is one of the best ways to serve greens to your children (and to the rest of your family members; why am I judging young humans here) who, for some reason, are not fond of vegetables, much less see them in desserts as this one.
Zucchini? What is it? Which one is it?
These questions are not surprising. I was also there about 30 years ago. I was introduced to this vegetable in Saudi Arabia by a new friend. She said that it is nice sauteed, which is, of course, the popular way we deal with vegetables, such as this one. True enough, it was a good recommendation, and zucchini became part of my grocery list since then. However, in just a matter of weeks, I noticed that there is this one particular zucchini-looking vegetable that is called the same name, but is part of the squash family, as I would come to know later. It is lighter green in color or shall we say it pales in comparison with the real deep green and sturdier zucchini. It is called “koosa” in Arabic.
Zucchini – either of them – is used in many vegetable and meat recipes. They can be sauteed on their own or along with other vegetables, and they can also be part of any recipe with sauce.
Zucchini cake ingredients:
- The base of this cake recipe is sturdy all-purpose flour. I have also tried this recipe using half portion of all-purpose flour and half a portion of wheat flour, and it turned out well. So, it is indeed a matter of taste.
- Baking Soda
- Baking Powder
- A pinch of salt is used in cake recipes to bring the flavors together.
- Oil gives moisture to the dish and makes sure that the cake is not sticking to the pan.
- We are going us a mixture of brown sugar and white granulated sugar in this recipe. Brown sugar adds a distinct flavor to the cake, and it also adds moisture, so the cake does not come out dry.
- Vanilla Extract gives that aroma and flavor that’s so my mothers’ kitcheny! Vanilla extract is a flavor- enhancer.
- Shredded zucchini is where all the magic is coming from! You will soon find out.
Baking tips:
- Prepping the dry ingredients and wet ingredients in separate bowls helps in making the cake rise with consistency.
- A teaspoon vanilla extract helps in the aroma, but this can be optional. The zucchini cake will be aromatic in itself.
- Cream cheese frosting in this recipe is also optional.
- Leftover cake can be kept in room temperature for a day or in an airtight container in the fridge.
Zucchini Cake Recipe
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Zucchini Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 people 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups all-purpose flour (or 1 cup APF and 1 cup wheat flour)
- 1 teaspoon cinnamon powder
- 1 teaspoon salt
- 1 teaspoons baking powder
- 2 teaspoon baking soda
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup white granulated sugar and 1 cup brown sugar
- 1 cup vegetable oil or two sticks of unsalted butter
- 2 cups grated zucchini
- 1 cup walnuts (ground coarsely)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare the pan by either spraying it with cooking spray, or brush it with oil and cover thinly with flour.
- Combine and sift the flours, salt, baking powder, and baking soda then set aside.
- Beat vegetable oil, eggs, vanilla, and sugar with an electric mixer on medium speed for three minutes. Note: add eggs one at a time.
- Add grated zucchini and flour mixture alternatively with the wet ingredients and continue beating.
- Fold in ground walnuts.
- Bake for 30-40 minutes or until the cake passes the toothpick test, i.e., poking the cake with a toothpick and the latter comes out clean.
- Prepare the cream cheese icing, and pour over the cake when it is completely cooled.
- Frosting Instruction:
- Using a mixer, cream together cream cheese and butter in the bowl for about five minutes, or until fully mixed and almost forming a peak.
- Add the powdered sugar gradually; continue to beat on low speed until the mixture is of smooth consistency.
- Mix in the vanilla extract. Increase the mixer’s speed to medium and continue mixing for another five minutes.
