Can I freeze this cake after it has been frosted?

Yes, you can freeze this cake quite successfully even with the cream cheese frosting on top. I recommend placing the individual squares on a tray in the freezer until the frosting is firm, then wrapping them tightly in plastic wrap and foil. When you are ready for a treat, let a slice thaw on the counter for about an hour before enjoying.

Should I peel the zucchini before I grate it?

There is no need to peel the zucchini for this recipe because the skin is very thin and tender. Once it is grated and baked, the green flecks become very small and add a nice bit of color to the cake. Plus, a lot of the nutrients are found in the skin, so keeping it on is a great way to keep the cake a bit more traditional.

What is the best way to store the leftovers?

Because of the cream cheese frosting, this cake should be kept in the refrigerator if you aren't going to finish it within a few hours. Cover the pan tightly with aluminum foil or plastic wrap to keep the air out so the crumb stays moist. It actually tastes even better the next day after the spices have had time to settle.

Can I use butter instead of vegetable oil in the batter?

You can use melted butter if you prefer the flavor, but the texture of the cake will be slightly different. Oil is what gives this particular recipe its incredible moisture and its ability to stay soft even when it is cold. Butter will make the cake a bit firmer and more like a traditional pound cake.

My cake is very wet in the center even after 45 minutes. What happened?

This usually happens if the zucchini was not squeezed well enough before it was added to the batter. The extra moisture from the vegetables can thin out the batter and prevent it from setting properly in the middle. If this happens, you can try baking it for another five to ten minutes, but be careful not to burn the edges.

Is it possible to make this into a loaf instead of a sheet cake?

You can definitely split the batter between two standard loaf pans if that is what you have in your kitchen. You will likely need to adjust the baking time, so start checking them at around 35 minutes with a wooden skewer. It makes for a wonderful slice to have with your morning coffee.

Grandma's Zucchini Cake: The Best Moist Nostalgic Recipe

Name: Grandma's Zucchini Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tsp cinnamon; 1 tsp baking soda; 1/2 tsp salt; 1/4 tsp baking powder; 3 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1 cup grated zucchini, squeezed dry; 1/2 cup chopped walnuts or pecans; 1/4 cup golden raisins; 1 tsp lemon zest; 4 oz cream cheese, softened; 2 tbsp butter, softened; 1 cup powdered sugar

Description

This classic zucchini cake delivers a moist, tender crumb infused with warm cinnamon and a decadent cream cheese frosting. It is a reliable, fuss-free recipe perfect for using up your garden harvest while creating a comforting treat for the whole family.

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
3 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup grated zucchini, squeezed dry
1/2 cup chopped walnuts or pecans
1/4 cup golden raisins
1 tsp lemon zest
4 oz cream cheese, softened
2 tbsp butter, softened
1 cup powdered sugar

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Instructions

Prepare the pan. Preheat your oven to 350°F and grease a standard 9×13 baking pan with butter.
Whisk dry ingredients. In a medium bowl, stir together flour, cinnamon, baking soda, salt, and baking powder until evenly distributed.
Beat eggs and sugar. In a separate large bowl, beat the eggs until frothy, then stir in sugar, oil, vanilla, and lemon zest.
Combine batter components. Gradually fold the dry flour mixture into the wet ingredients in three batches, stirring gently to keep the texture light.
Add zucchini and extras. Fold in the prepared grated zucchini, chopped nuts, and raisins until the batter is evenly combined.
Bake the cake. Pour batter into the prepared pan and bake for 40 to 45 minutes until a tester comes out clean from the center.
Cool and frost. Let the cake cool completely on a wire rack before spreading the mixture of cream cheese, butter, and powdered sugar over the top.

Notes

Ensure all dairy and eggs are at room temperature to avoid a lumpy frosting and ensure a smooth batter.
Always squeeze the grated zucchini through a fine sieve to remove excess moisture for the perfect cake density.
Use fresh baking soda to guarantee proper lift, as old leavening agents can cause the center of the cake to sink.
Avoid overmixing the batter after adding flour to maintain a delicate and tender crumb.
Wait until the cake has cooled completely to room temperature before frosting to prevent the topping from melting.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: Southern