This cake, hands down is the most moist, tender and flavorful ZUCCINI cake you will find. To make it even better – if that’s possible, it starts with a cake mix!
Now if you’re a purest and only bake from scratch, just try this one, seriously, it is AMAZING!
The cream cheese frosting is scrumptious and pairs perfectly. It doesn’t over power it, but compliments the delicate cake for a perfect balance. You’ll love this recipe, come one and let’s make one. OH, and I’ll show you how to freeze it for later too!
BEST EVER and EASY ZUCCHINI CAKE
1 Spice Cake Cake
2 cups shredded zucchini; small to medium works best, leave on the skin
1 cups water
Vegetable oil called for in the cake mix; amount specified on the box you are using
Cream Cheese Frosting –
2 – 8 oz. packages of cream cheese, softened
1/2 cup real butter (1 stick), softened
2 cups powdered sugar; sifted or stirred and spooned into a measuring cup and leveled off
Pinch of Salt
1 teaspoon of vanilla
Preheat your oven to 350 degrees.
Prepare a cake pan – either a 9×13 cake pan or 2-round cake pans – by lining with parchment and spraying with non-stick spay; or coating with release spray.
Trim the ends of the zucchini, wash and dry it.
Grate until you have 2 cups of zucchini.
In a mixing bowl, combine the spice cake mix, eggs, water and oil; combine as directed on box, as well as the zucchini shreds.Pour into prepared pan(s) and bake as directed on package until done. *When a toothpick inserted into the center comes out almost clean.Cool on rack.
CREAM CHEESE FROSTING
Begin by placing the cream cheese and butter in a medium mixing bowl.Cream together until creamy and light.Add in the vanilla.
Gradually in the powdered sugarAnd mix until creamy and smooth.Frost the cake and store in the refrigerator.
If you want to make this ahead and freeze it, it works out very well.
I made this cake in the disposable pans lined in parchment paper. When the cake was cooled I frosted the cake.
Then I froze the cakes just until the the frosting was set – you can skip this step if you are in a hurry.
I cut a piece of parchment paper to fit over the top of the cake; then wrapped the entire cake – separately – in plastic wrap; several layers thick before putting in the freezer.
Just make sure to thaw in time for your event. Keep chilled though until serving time due to the cream cheese frosting.
Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2016
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