Two sisters cooking and creating...and neglecting laundry. Welcome to our slice of the internet!

Thursday, October 14, 2010

Zucchini Cake

One of my best pals, Jen, introduced me to this cake a couple years ago. I remember paying her a visit and her house smelled amazing, like cinnamon and Fall. I think I must have had three pieces of that cake-- I couldn't shut up about how good it was the whole time I was there. She even came to my house the following week and made one for me in my kitchen! What a friend.

The original recipe calls for 1 1/2 cups oil! That's a whole lotta oil, so I've made a few substitutions and additions. Don't worry, the cake is just as delicious. Plus, I like to work buttermilk into a cake batter anyway I can. Wink.

**You can substitute finely grated carrots for the finely grated zucchini in this recipe. I haven't tried it but definitely will in the future**


2 cups flour
2 cups granulated sugar
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
Roughly 3 cups finely grated zucchini
4 eggs
1/2 cup buttermilk
1/2 cup canola oil
1 tsp vanilla

Pre-heat oven to 350 degrees. Grease a jelly roll pan (rimmed baking sheet) very lightly with butter. Set aside. Sift together baking soda, salt, flour, sugar, flour and cinnamon into a large bowl. In a small bowl rapidly whisk together buttermilk, eggs, oil, and vanilla. Pour this mixture into the large bowl with dry ingredients. Following the buttermilk mixture, add your 3 cups of grated zucchini into the large bowl. Using a rubber spatula stir and fold the mixture until just combined. Be sure and scrape the sides and the bottom of bowl to pick up any dry ingredients that have settled and need combining. Pour batter into buttered jelly roll pan. Evenly spread batter. Place pan in oven and bake at 350 degrees for 25-35 minutes. Keep an eye on it as every oven bakes things at varying times. The finished cake will be somewhat dark because of the cinnamon. If you'd like, use a toothpick or a butter knife to place in the center- if it comes out clean, it's done. Remove from oven and allow to cool, preferably on a wire rack. While the cake cools, make the frosting.

Recipe for cream cheese frosting:

1 8 oz package cream cheese
1 stick butter
1 1 lb bag of powdered sugar + an additional cup
1 1/2 tsp vanilla
Milk to reach spreading consistency

Cream together cream cheese and butter until light and fluffy. Add in powdered sugar and mix until the mixture comes together and isn't crumbly. Add vanilla and mix. If needed, add milk tablespoonfuls at a time until desired spreading consistency is reached. Spread evenly over cooled cake. You may have a little left over depending on how thick you frosted the cake.

**Frosted cake will last on your counter covered for a few days and still be moist and taste delicious!**

image by Briana with loads of help from Kara adjusting my camera settings :)
Model: Kara


(V.Kerr) School Time Adventures said...

Yum, yum. My Mom always makes this cake. A great idea to use up some remaining zucchini hiding in the garden.

Briana said...

Precisely! ....I should have said that, Vanessa.

Haley and Lance (but probably just Haley) said...

I'm so glad you posted this - I LOVE zucchini bread/cake/muffins. Maybe I can use up some of V's zucchini hiding in her garden.