Gardens are full of zucchini, and we’re not complaining. We love a good zucchini cake with cream cheese frosting here in the autumn, or a carrot cake for that matter. It’s pretty much the same concept and the same basic batter.
I believe a good zucchini cake should be well-spiced and ultra-moist, preferably with some delicious walnuts for some crunch.
Additionally, there should be frosting on top. There should be enough of it, but not too much. Just right! That’s what this cake is like. The topping is a cream cheese frosting, which is delicious, creamy, and a little tangy, and it just pairs SO well with the delicious cake.
Zucchini Cake with Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 180°C (350°F) conventional heat.
-
Beat the brown sugar and softened butter together well. The sugar should preferably be dissolved in the butter before you proceed. Then add the eggs, beating well after each addition until the batter is light and becomes whiter. Add vanilla paste, salt, cardamom, allspice, and cinnamon.270 g brown sugar, 120 g butter, 4 eggs, 1 tsp vanilla paste, ½ tsp salt, 2 tsp ground cinnamon, 1 tsp ground allspice, 1 tsp ground cardamom
-
Sift baking powder, baking soda, and flour into the batter, and fold it together. Then add the grated zucchini and chopped walnuts, and fold the batter until it is even.1 ½ tsp baking powder, 2 tsp baking soda, 275 g all purpose flour, 100 g walnuts, 400 g zucchini
- Grease a 24 cm (9.5-inch) springform pan and pour the batter into it. Bake the cake for 40-45 minutes at 180°C (350°F) conventional heat. Test the cake with a skewer or fork to see if it is done. No batter should cling to the skewer when you pull it out of the cake.
- Let the cake cool slightly before removing it from the springform pan. Place it on a wire rack with the top side down and let it cool completely. Once the cake is completely cool, decorate it with the cream cheese frosting.
-
To make the cream cheese frosting, stir the cream cheese with powdered sugar, vanilla, and lemon juice and zest. Taste as you go and add more lemon juice or powdered sugar if needed. I think it should be a bit tangy.200 g cream cheese, 50 g powdered sugar, 1 tsp vanilla paste, 1 lemon
-
Spread the cream cheese frosting on top of the cake and garnish with some extra chopped walnuts if you like.Walnuts
Nutrition
Foodlover’s Tips
Ingredient Notes
Zucchini – If there is a lot of liquid in your zucchini, it might be a good idea to squeeze it out in a cloth before adding it to the batter. Otherwise, you risk the batter becoming too wet. Walnuts – You can omit the walnuts if you don’t like them or are allergic. However, they provide a lovely crunch to the cake, and the flavor pairs well with the spiced cake.Storage
Tried this recipe?
Let us know how it was!
Welcome…
Behind Danish Foodlovers is a small family living in Southern Jutland, Denmark. The family consists of mom Tina, dad Rasmus, 10-year-old Johannes, and 9-year-old Ellen. The family dog, Lasse, also takes part when it’s time to taste the dishes.