How should I store this zucchini cake?

Because of the cream cheese frosting, this cake must be stored in the refrigerator to stay fresh and safe. Keep it covered tightly with aluminum foil or plastic wrap to prevent the crumb from drying out in the cool air. It will remain delicious and moist for up to five days when chilled properly.

Can I freeze this cake for later?

You can freeze the unfrosted cake by wrapping it tightly in several layers of plastic wrap and a final layer of foil. It will stay fresh in the freezer for up to three months; just thaw it overnight in the refrigerator before frosting. I do not recommend freezing the cake once the cream cheese frosting has been applied.

What if I do not have a 9x13 pan?

You can bake this batter in two 9-inch round pans or a standard bundt pan if you adjust the baking time. A bundt pan will likely take 50 to 60 minutes, while round layers may cook faster in about 30 to 35 minutes. Always use a toothpick to check for doneness regardless of the pan shape you choose.

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini as long as you thaw it completely and squeeze out all the excess moisture first. Frozen vegetables tend to release more water than fresh ones, so be extra diligent with the pressing step. If you leave too much liquid in the pulp, the cake will become gummy and heavy.

Is there a substitute for the vegetable oil?

You can use melted coconut oil or even applesauce as a replacement for the vegetable oil if you prefer. Using applesauce will result in a slightly denser, more bread-like texture, while coconut oil will keep it quite similar to the original. Note that extra virgin olive oil may add a savory note that clashes with the cinnamon.

Do I need to peel the zucchini first?

There is no need to peel the zucchini before grating it for this cake. The skin is very thin and softens completely during the baking process, so it will be barely noticeable in the finished crumb. Leaving the skin on also adds beautiful green flecks that signify the fresh ingredients used.

Old-Fashioned Zucchini Cake Classic Recipe Moist And Tasty

Description

This classic, spiced zucchini cake delivers a perfectly moist, tender crumb topped with a rich and tangy cream cheese frosting. It is a quick, pantry-friendly dessert that turns fresh garden zucchini into a nostalgic, comforting treat for any night of the week.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup vegetable oil
1 tsp vanilla extract
2 cups finely grated zucchini, squeezed dry
1/2 cup chopped walnuts
1/4 cup golden raisins
8 oz softened cream cheese
1/4 cup softened butter
1 cup powdered sugar

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Instructions

Preheat the oven. Set your oven to 350°F and thoroughly grease a 9×13-inch baking pan.
Prepare the zucchini. Grate the zucchini and press firmly with a towel or sieve to remove excess moisture until just damp.
Combine dry ingredients. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
Whip the liquids. Using a mixer, beat the eggs until frothy, then gradually incorporate the sugar, oil, and vanilla until glossy.
Mix the batter. Gradually stir the flour mixture into the wet ingredients, then fold in the prepared zucchini, walnuts, and raisins.
Bake the cake. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick comes out clean.
Frost the cake. Beat the cream cheese, butter, and powdered sugar until smooth, then spread evenly over the fully cooled cake.

Notes

Squeeze the grated zucchini thoroughly to prevent a watery or dense cake texture.
Use room temperature cream cheese and butter to ensure a lump-free, silky frosting.
Measure your flour by spooning it into the cup rather than scooping directly to avoid packing.
Ensure the cake is completely cool before frosting to prevent the topping from melting.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American