I was asked the other day if I had a recipe for zucchini cake. After looking through a box full of recipes, I finally found it.
You will need:
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- pinch of salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 3/4 cup olive oil
- 1 cup packed dark brown sugar
- 3 large eggs
- 1 tsp. pure vanilla
- 1 3/4 cups grated zucchini
- 1 cup chopped pecans
Preheat oven to 350 degrees. Line a 9 inch springform pan and at least 2 inches up the sides with parchment paper that has been lightly buttered.
Mix all the dry ingredients together and whisk in the oil, sugar, eggs and vanilla in a large bowl. Carefully fold the flour in and then the zucchini and nuts. Bake for about 45-50 minutes or until the cake comes out clean when tested with a toothpick. Place on a wire rack and cool for a couple of hours.
Loosen the cake sides and remove the paper. Invert on a cake plate and peel off the paper from the bottom.
To make the icing, you will need:
- 4 oz. regular Philadelphia cream cheese
- 3 tbsp. room temperature butter
- 3/4 cup icing sugar
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon.
After beating the cream cheese and butter until light and fluffy, add the vanilla and cinnamon. Can be made a day ahead. Just keep covered and in the refrigerator.