This Homemade Zucchini Cake with homemade cream cheese frosting and chopped pecans is a delicious way to enjoy zucchini.
Not only is is delicious, but it is also a great way to use up some of the extra zucchini you have growing in your gardens this year.
I love making zucchini recipe like this Spicy Zucchini Chips recipe or this Zucchini Bread recipe but nothing beats a homemade Zucchini Cake!
Zucchini Cake with Cream Cheese Frosting
This zucchini recipe makes a generous sized cake that is moist and uses lots of fresh zucchini.
This cake serves 8 and makes a double layered cake using 9″ round cake pans.
Additional Items you will need to make this recipe for zucchini cake:
• Stand or hand mixer
• Piping tool
• Large bread knife
GATHER THESE INGREDIENTS NEEDED TO MAKE THIS ZUCCHINI CAKE:
• Shredded zucchini
• Sugar
• Olive oil
• Eggs
• Flour
• Salt
• Cinnamon
• Baking soda
• Pecans
• Spray oil
Frosting Ingredients:
• Cream cheese
• Butter
• Vanilla
• Powdered sugar
Then scroll down for full Zucchini Cake Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
How to Make Zucchini Cake
In a large bowl, mix together eggs, sugar and oil.
Add cinnamon, salt, baking soda, zucchini and pecans.
Blend in flour.
Prep baking pans with spray oil and flour to prevent sticking.
Divide batter evenly between cake pans.
Bake at 375° for 35-45 minutes.
Use a cake tester or toothpick to test for doneness.
Cake is ready when tester or toothpick inserted into center comes out clean.
Sit pans on wire rack until cooled, approximately 20 minutes.
Slide knife around edges of cake to loosen from pan.
Carefully tilt pans upside down with a hand under each to catch the cake.
Use a hand or stand mixer to blend the frosting.
Mix butter and cream cheese together with vanilla until creamy.
Add in powdered sugar and blend on slow speed until incorporated and
then beat at medium high until frosting is smooth.
Do not refrigerate.
Place cakes on flat surface and use a large bread knife to cut the very top layer off of one cake until it has a flat surface.
Use the frosting piping tool to frost the cut layer of the cake, this will be the middle frosting layer, use 1/3 of the frosting for this.
Place the uncut piece of cake on top of the frosted layer.
Use a spatula to smooth a thin layer of frosting all around the cake.
Use the pipping tool to decorate the sides and top if you wish, or just keep the top smooth with another layer spread with a spatula.
Top cake with finely chopped pecans.
Store in the refrigerator for 3-4 days, if it lasts that long.
Zucchini Cake Recipe
Equipment
- Stand or hand mixer
- Piping tool
- Large bread knife
Ingredients
- Cake Ingredients:
- 5 cups shredded zucchini
- 2 cups granulated sugar
- 1 1/2 cups olive oil
- 4 eggs
- 3 cups flour
- 1 tsp salt
- 2 tsp cinnamon
- 2 1/2 tsp baking soda
- 1 cup chopped pecans
- Spray oil
- Frosting Ingredients:
- 6 oz cream cheese softened
- 2/3 cup butter softened
- 2 tsp vanilla
- 4 cups powdered sugar
Instructions
- In a large bowl, mix together, eggs, sugar, and oil. Add cinnamon, salt, baking soda, zucchini, and pecans. Blend in flour.
- Prep baking pans with spray oil and flour to prevent sticking.
- Divide batter evenly between cake pans.
- Bake 3750° for 35-45 minutes. Use a cake tester or toothpick to test for doneness. Cake is ready when tester or toothpick inserted into center comes out clean.
- Sit pans on wire rack until cooled, approximately 20 minutes. Slide knife around edges of cake to loosen from pan. Carefully tilt pans upside down with a hand under each to catch the cake.
- Use a hand or stand mixer to blend the frosting. Mix butter and cream cheese together with vanilla until creamy. Add in powdered sugar and blend on slow speed until incorporated and then beat at medium high until frosting is smooth. Do not refridgerate.
- Place cakes on flat surface and use a large bread knife to cut the very top layer off of one cake until it has a flat surface.
- Use the frosting piping tool to frost the cut layer of the cake, this will be the middle frosting layer, use 1/3 of the frosting for this.
- Place the uncut piece of cake on top of the frosted layer.
- Use a spatula to smooth a thin layer of frosting all around the cake.
- Use the pipping tool to decorate the sides and top if you wish, or just keep the top smooth with another layer spread with a spatula.
- Top cake with finely chopped pecans.
- Store in the refridgerator for 3-4 days, if it lasts that long.
Video
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
