Zucchini Cake

$- 2 cups grated zucchini (about 2 medium zucchinis) - 1 ¾ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed To make a great zucchini cake, use fresh, firm zucchini. Grating it adds moisture and flavor. You will need both granulated and brown sugar. The granulated sugar sweetens, while brown sugar adds richness and a hint of caramel flavor. The all-purpose flour gives the cake structure and keeps it light. - ½ cup cream cheese, softened - ¼ cup unsalted butter, softened - 1 ½ cups powdered sugar - 1 tablespoon lemon juice For the frosting, cream cheese and butter blend to create a smooth base. The powdered sugar sweetens and thickens the frosting. Adding lemon juice gives it a nice zing that pairs well with the zucchini cake. - 1 cup chopped walnuts - Zest of 1 lemon You can add chopped walnuts for a crunchy texture. They add a nice contrast to the soft cake. Lemon zest brightens the flavor, making it more refreshing. Feel free to mix in these add-ins for an extra burst of taste. For the complete recipe, be sure to check the Full Recipe section! 1. First, preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grease and flour a 9x13 inch baking pan. This helps the cake to come out easily. 3. In a large bowl, combine 2 cups of grated zucchini, 1 cup of granulated sugar, ½ cup of brown sugar, and ½ cup of vegetable oil. Mix this well until smooth. The zucchini adds moisture and flavor. 1. Next, add 3 large eggs and 2 teaspoons of vanilla extract to the zucchini mix. Whisk until smooth. Then, stir in the zest of 1 lemon for a fresh taste. 2. In another bowl, whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This will be your dry mix. 3. Slowly add the dry mix to the wet mix. Stir just until combined. If you want, fold in 1 cup of chopped walnuts for extra crunch. 4. Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes. Check with a toothpick. It should come out clean when the cake is done. 1. While the cake bakes, prepare the frosting. In a medium bowl, beat ½ cup of softened cream cheese and ¼ cup of softened butter. Mix until creamy and smooth. 2. Gradually add 1 ½ cups of powdered sugar and 1 tablespoon of lemon juice. Mix until you have a smooth frosting. 3. Once the cake cools completely, spread the cream cheese frosting evenly on top. This adds a rich and tangy layer to your cake. For the full recipe, refer to the detailed instructions above. Enjoy your baking! Choosing the right zucchini Select firm zucchinis without spots. Younger zucchinis work best, as they are sweeter. Grate them with the skin on for added color and nutrition. Measure 2 cups for this recipe. Keeping the cake moist Moisture is key to a great zucchini cake. Squeeze excess water from the grated zucchini. Using both granulated and brown sugar adds depth. The oil in the batter also helps maintain moisture. Tips for spreading cream cheese frosting Make sure your cake is cool before frosting. Use a spatula for even spreading. Start from the center and work your way out. If the frosting is too thick, add a splash of lemon juice to soften it. Optional decorative garnishes For a beautiful finish, consider adding lemon slices on top. Chopped walnuts can also add a nice crunch. Sprinkle a few on the frosting for an appealing look. Ensuring even baking Place the baking pan in the center of your oven. This helps with even heat distribution. Rotate the pan halfway through baking for consistent results. Checking for doneness Insert a toothpick into the center of the cake. If it comes out clean, your cake is done. If not, bake for a few more minutes. Trust your instincts; a little extra time can make a big difference. For the full recipe, be sure to check the full recipe section. Enjoy the process! {{image_2}} For a rich twist, try a chocolate zucchini cake. Replace some flour with cocoa powder. Use ¾ cup of cocoa powder and reduce all-purpose flour to 1 cup. This will give you a moist and chocolatey delight. Bake for 35 to 40 minutes instead of 30 to 35 minutes. Check doneness with a toothpick. If you need a gluten-free option, use almond flour or oat flour. Substitute 1:1 for all-purpose flour. Almond flour adds a nutty taste, while oat flour keeps it light. The cake will be denser but still moist. It may take a bit longer to bake, around 35 to 40 minutes. To cut down on sugar, use applesauce or mashed bananas. Replace granulated sugar with ½ cup of applesauce. You can also use honey or maple syrup. Remember, these natural sweeteners may change the cake's texture. For a milder sweetness, try a blend of granulated sugar and natural sweeteners. To keep your zucchini cake fresh, store it at room temperature. Place it in an airtight container. It can last up to two days this way. If your kitchen is warm, consider refrigeration. Wrap the cake tightly in plastic wrap before placing it in the fridge. This helps keep it moist. If you want to save some for later, freezing is a great option. First, let the cake cool completely. Then, wrap it well in plastic wrap. You can also use aluminum foil for extra protection. Place the wrapped cake in a freezer bag, removing as much air as possible. To thaw, move it to the fridge overnight. For a quicker method, leave it at room temperature for a few hours. Zucchini cake stays fresh for a good while. When stored at room temperature, it lasts about two days. In the fridge, it can last up to a week. If you freeze it, the cake can stay good for three months. Always check for signs of spoilage. Look for mold or an off smell. If you see or smell anything strange, toss it out right away. Yes, you can use frozen zucchini. First, thaw the zucchini before using it. Drain any extra water to keep the cake moist. Grate the zucchini after thawing to ensure even mixing. If you want a vegan option, you can use flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. This substitute works well, but you may notice a slight change in texture. To check if your cake is done, insert a toothpick in the center. If it comes out clean, your cake is ready. You can also gently press the top. If it springs back, it’s perfect. This blog post gave you all the details to make a great zucchini cake. You learned about the main ingredients, how to mix and bake, and how to add a tasty frosting. I shared tips to keep your cake moist and even some fun variations. With the right storage tips, your cake will stay fresh longer. Now, you can enjoy experimenting and sharing your zucchini cake with friends and family. Get ready to bake and wow everyone with your delicious creation!$

Indulge in the delightful flavors of Zesty Lemon Zucchini Cake, a perfect treat for any occasion! This moist and tangy cake combines fresh zucchini with zesty lemon and a rich cream cheese frosting for a delicious twist on dessert. Explore our easy recipe that not only tastes amazing but also uses simple ingredients. Click through to uncover your new favorite way to enjoy zucchini in this scrumptious cake!

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Ingredients

2 cups grated zucchini (about 2 medium zucchinis)

1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

Zest of 1 lemon

1 cup chopped walnuts (optional)

½ cup cream cheese, softened (for frosting)

¼ cup unsalted butter, softened (for frosting)

1 ½ cups powdered sugar (for frosting)

1 tablespoon lemon juice (for frosting)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large bowl, combine the grated zucchini with the granulated sugar, brown sugar, and vegetable oil. Mix until well incorporated.

Add the eggs and vanilla extract to the zucchini mixture, whisking until smooth. Stir in the lemon zest.

In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

If using, fold in the chopped walnuts for added texture.

Pour the batter into the prepared baking pan and spread evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the frosting by beating together the softened cream cheese and butter in a medium bowl until creamy. Gradually add the powdered sugar and lemon juice, mixing until smooth and spreadable.

Once the cake has cooled completely in the pan, spread the cream cheese frosting evenly over the top.

- Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 slices

- Presentation Tips: Cut the cake into squares and serve on a decorative plate. Garnish with lemon slices and a sprinkle of finely chopped walnuts for an added touch of elegance.