Zucchini cake probably isn’t the first thing that comes to mind when you’re in possession of a giant zucchini and someone special has a birthday coming up, but it might be if you had just read the latest issue of Bon Appetit and among the several zucchini recipes there was one for a zucchini cake with cream cheese frosting. Zucchini cake? Sounds pretty good. Cream cheese frosting? Yes, please. Cream cheese frosting with cinnamon and vanilla? Sign me up! There was no way I could resist the souped up cream cheese frosting, and I’m pretty sure that the cake eaters were grateful for my weakness. I have to say that the cake itself was good, but not mind-blowing. I definitely see more of this frosting in my future, though. Also, I hear that leftovers make a great breakfast.
The recipe: Zucchini-Pecan Cake with Cream Cheese Frosting
Some notes: My cake only took 40 minutes to bake, and it maybe didn’t even need that long. For the frosting I added at least a cup more powdered sugar than the recipe calls for. Next time I will just double the frosting recipe and probably still add more powdered sugar to get the consistency I like, but I prefer generous copious amounts of frosting so maybe the original amount will be fine for you. Also, I frosted the sides of the cake, so you might not need as much if you’re just frosting the top. It’s better to be safe than sorry, though, and being safe means there’s a chance you’ll end up with extra cream cheese frosting. So be safe.
First things first, set out the butter and cream cheese to soften.
One giant shredded zucchini. It will probably take 3-4 smaller zucchini to yield this amount.
Dry + wet + zucchini + pecans.
Justifying the offset spatula purchase.