Last updated on September 8th, 2024
This Zucchini Cake is a super moist spice cake with fresh, garden picked zucchini, nestled in a spice cake topped with a tangy, homemade cream cheese frosting.
Vintage Inspiration: This recipe my mom’s recipe for Old-Fashioned Zucchini Cake.
How to make Old-Fashioned Zucchini Cake:
Use fresh zucchini:
This cake can be made year-round, however, it just simply tastes better with fresh-picked zucchini. What a great way to use up this late summer vegetable from your garden. Grate the zucchini on a metal box-grater or use a food processor. After you grate the zucchini, blot with paper towel. You want to retain some of the natural moisture to keep the cake fresh.
Combine fats for flavor and texture:
Combine butter to provide flavor, along with oil to yield a tender, moist baked good. If your recipe calls for only butter or only oil, you can combine them together using equal portions of each to make up the full amount of fat originally called for in the recipe. Choose an oil that is has a neutral, light flavor, such as extra light virgin olive oil or canola oil. Swap out old recipes that call for shortening, which has a lack of flavor and lends a waxy texture to baked goods.
Using buttermilk:
Adding buttermilk provides a tangy flavor and yields a tender baked good. If purchasing buttermilk, look for simple, natural ingredients like “cultured milk” on the label. Some brands are loaded with stabilizers, gums and starches. If you don’t have any buttermilk on-hand, you can make your own by placing 1 T. vinegar into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes.
Use the proper baking sheet:
When baking, always use aluminum cake pans since they are best for conducting even heat. My favorite brand of baking pans are Nordic Ware or Fat Daddios. I wanted to stay true to the recipe and used a vintage 9×13 rectangle shaped pan, however, if you only have a quarter baking sheet or round 8″ or 9″ pans will work as well.
How to make Homemade Cream Cheese Frosting:
Use full-fat, block cream cheese:
Frost with my homemade cream cheese frosting or simply dust with confectioners sugar. For the best all natural taste and texture, use full fat cream cheese sold in the brick. Do not use cream cheese in the tub which is actually a spread and has additives. Cream cheese frosting tends to be thin. Adding additional confectioners sugar would thicken it up, however, it can also make the frosting taste too sweet. So another option would be to add 1 T. unflavored gelatin, cornstarch or instant clearjel.
Keep vintage cake decorating simple:
If your pan was well-greased, you can use a knife around the edges and release the cake onto a piece of parchment paper. Use an off-set spatula to frost the top of the cake. Finish the look with a simple garnish of chopped pecans or a light dusting of cinnamon.
Zucchini Cake
Ingredients
DRY INGREDIENTS
- 2 2/3 c. unbleached flour
- 1 c. brown sugar
- 1/2 c. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1 tsp. salt
WET INGREDIENTS
- 1/2 c. unsalted butter
- 1/4 c. buttermilk
- 1/2 c. oil
- 3 eggs + 1 yolk
- 3 c. zucchini (grated) blotted dry
- 1 c. pecans or walnuts (optional) chopped
- 1 c. raisins
- 2 tsp. vanilla extract
CREAM CHEESE FROSTING
- 1/2 c. unsalted butter room temp
- 8 oz. cream cheese room temp
- 3 c. confectioner sugar
- 1 egg white or 1 T. meringue powder
- 1 T. vanilla
Instructions
PREP
- Preheat oven to 350 degrees. Grease 9 x 13 pan.
- Whisk together dry ingredients in large bowl.
- Grate the fresh zucchini with a box grater and wrap in paper towel to remove moisture.
CAKE BATTER
- Place butter, brown sugar, and sugar in mixer and cream together. Beat until light and fluffy about 3-4 minutes.
- Add 1/2 the dry ingredients and 1/2 the wet ingredients.
- Continue to add the remaining dry ingredients and wet ingredients.
- Add in the zucchini, nuts, and raisins and mix until just combined.
- Pour batter into pan 2/3 full.
BAKE
- Bake for 35-37 minutes until toothpick in the center comes out clean. Allow to cool before frosting.
CREAM CHEESE FROSTING
- Place butter and cream cheese in mixer and beat together.
- Add in confectioners sugar and vanilla.
- Add egg white and beat until light and fluffy.
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Please let me know how it turned out for you! Leave a comment below and tag @vintagebakedmodern on Instagram and hashtag it #vintagebakedmodern
