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Old-Fashioned Zucchini Cake

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This 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.
Course: Dessert
Cuisine: American
Keyword: cake, zucchini recipes
Servings: 12
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Equipment

Ingredients

DRY INGREDIENTS

  • 2 ⅔ c. unbleached flour
  • 2 T. cornstarch
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • ½ tsp. nutmeg
  • ¼ tsp. cloves

WET INGREDIENTS

  • ½ c. unsalted butter
  • ½ c. oil
  • 1 c. brown sugar
  • ½ c. sugar
  • ¼ c. buttermilk
  • 3 eggs
  • 3 c. zucchini (grated) blotted dry
  • 1 c. walnuts (chopped) optional
  • 1 c. raisins
  • 1 T. vanilla

CREAM CHEESE FROSTING

  • ½ c. unsalted butter room temp
  • 8 oz. cream cheese room temp
  • 3 c. confectioners' sugar
  • 1 T. vanilla

Instructions

PREP

  • Preheat oven to 350°. 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.

BATTER

  • Place butter, brown sugar, and sugar in mixer and cream together. Beat until light and fluffy about 2-3 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, walnuts, and raisins and mix until just combined.
  • Pour batter into 9 x 13 pan 2/3 full.

BAKE

  • Bake at 350° for 35-37 minutes until toothpick in the center comes out clean. Allow to cool before frosting.

CREAM CHEESE FROSTING

  • Cream together butter and cream cheese.
  • Add in confectioners' sugar and vanilla and beat until light and fluffy.