My neighbor grows a lot of food, and one day, he dropped off this giant zucchini:
We didn't know what to do with it, so instead of wasting it...
We turned it into cake! (And it was delicious!)
(Adapted from here)
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 brown sugar
- 1 tsp. each baking soda, baking powder, salt and cinnamon
- 1* cup oil (I used canola)
- 4 eggs
- 4 cups grated zucchini (a giant one is more than enough)
- 1 cup roasted, chopped walnuts (optional), plus more for decorating (I like to add some between the layers, underneath frosting!)
- 1 8-ounce brick of cream cheese, softened/room temperature
- 1/2 stick unsalted butter, softened/room temperature
- 3 cups powdered sugar
- 1 tsp. vanilla extract
- Preheat your oven to 325˚F and grease and flour 3 9-inch cake pans.
- In a large mixing bowl, sift the flour. Then stir in the granulated sugar, brown sugar, baking soda, baking powder, salt and cinnamon to combine.
- Add the oil and eggs, and combine by mixing with a mixer on low speed until all of the flour is moistened. Turn it up to medium speed and mix for just under a minute.
- Fold in the walnuts and zucchini with a rubber spatula. Make sure everything (even what's on the bottom of the bowl) is well blended.
- Fill the cake pans evenly with the batter. Bake for 40-45 minutes, until a skewer poked into the middle of one of the cakes comes out cleans. Let cool before frosting.
- Make the frosting: Using a mixer, cream the cream cheese and butter in a small bowl. Add the vanilla, and combine completely. Add the sugar and mix until completely combined and smooth.
Next time I make this, I will:
- Probably use half the oil: This recipe was originally for carrot cake, and I added the zucchini, cup-for-cup. Zucchini helps keep a lot of things moist, so this cake was super moist. Almost too moist.
- Maybe add more zucchini: The cake wasn't extremely zucchini-y, probably because once grated, it is fluffier and less dense than carrots. I probably should have just used the entire giant zucchini since I left an awkward amount. My mom hates that.
- Add in 1 cup of raisins: The cake was great, but the original recipe includes raisins. I don't want to ruin a good thing, but it might make it even better!