Should I peel the zucchini for baking?

There is no need to peel the zucchini before you grate it for this recipe. The skin is very thin and will soften completely in the oven, meaning you won't even notice it in the finished cake. Plus, leaving the skin on adds a lovely hint of color to the batter.

How do you store zucchini cake?

Because of the cream cheese frosting, this cake should be stored in the refrigerator in an airtight container. It will stay fresh and moist for up to five days when kept cold. Simply take it out a few minutes before serving if you prefer it at room temperature.

Do I need to drain the zucchini before using it in zucchini cake?

In this specific recipe, you do not need to squeeze or drain the zucchini because the moisture is part of the liquid ratio. If you find your squash is exceptionally watery, a light pat with a paper towel is enough. Too much draining can actually result in a dry cake.

What does zucchini replace in baking?

Zucchini acts as a moisture agent similar to how applesauce or mashed bananas function in other recipes. It allows you to use less fat while still achieving a very soft and tender crumb. It does not replace the flour or eggs, but it enhances the overall texture of the bake.

Can I freeze this cake for later?

Yes, you can freeze this cake either frosted or unfrosted for up to three months. If freezing with frosting, place it in the freezer uncovered for an hour to set the cream cheese, then wrap it tightly in plastic wrap. Thaw it in the refrigerator overnight before you plan to serve it.

Can I use a different type of nut?

Walnuts are a fantastic substitute for pecans if that is what you have in your pantry. They provide a similar crunch and a slightly more earthy flavor that works well with the cinnamon. You can also leave the nuts out entirely if you have an allergy or prefer a smooth cake.

Delicious Moist Zucchini Cake With Pecans For Any Occasion

Description

This easy, one-bowl zucchini cake brings together shredded garden-fresh zucchini and toasted pecans for a moist, warmly spiced dessert. Topped with a silky cream cheese frosting, it is a perfect make-ahead treat for busy weekdays.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3 large eggs
1 cup vegetable oil
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups finely grated zucchini
1 cup chopped pecans
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar

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Instructions

Prep your oven. Preheat your oven to 350°F and grease a 13×9 inch baking pan with flour-based non-stick spray.
Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until evenly combined.
Mix wet base. In a large bowl, whisk the eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth and well incorporated.
Fold in zucchini. Stir the finely grated zucchini into the wet mixture until fully coated.
Incorporate the flour. Slowly add the dry ingredients to the wet mixture, stirring until just combined to avoid overworking the batter.
Fold in pecans. Gently fold in the chopped pecans to ensure they are evenly distributed throughout the batter.
Bake the cake. Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick comes out clean.
Cool the pan. Let the cake cool completely on a wire rack for at least two to three hours before frosting.
Prepare the frosting. Beat the softened cream cheese, butter, vanilla, and salt with an electric mixer, gradually adding powdered sugar until fluffy.
Frost and serve. Spread the cream cheese frosting evenly over the cooled cake and slice into squares to serve.

Notes

Use a fine-mesh grater for the zucchini to ensure it melts into the crumb and creates a uniform texture.
Toast your pecans in a dry skillet for three minutes before adding them to the batter to intensify their nutty flavor.
Pat the grated zucchini lightly with a paper towel if it appears overly wet to prevent the finished cake from becoming dense.
Bring your cream cheese and butter to room temperature well in advance to ensure the frosting achieves a smooth, lump-free consistency.

Prep Time: 30 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American