Turn Zucchini into Cake: Zucchini Cake

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease and flour a 13x9 metal baking pan and set aside.
2. In a large bowl, whisk together the flour, both sugars, baking soda and salt.
3. In a separate bowl, whisk together the melted butter, sour cream, eggs and vanilla.
4. Add the wet ingredients to the dry and fold gently with a spatula until about half combined.
5. Add the zucchini and keep folding until everything is well combined. Do not overmix, or the cake may turn dense or rubbery.
6. Spread the batter evenly in the pan and bake on the center rack for about 27-30 minutes, until lightly golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool the cake completely in the pan before frosting.
8. For the frosting, beat the cream cheese and softened butter in a large bowl with an electric mixer until smooth and creamy.
9. On low speed, gradually add the powdered sugar until fully combined.
10. Stir in the vanilla and salt, scraping the sides and bottom of the bowl so everything is well mixed.
11. Spread the frosting evenly over the cooled cake and slice.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggBrown sugarCream cheeseSour creamZucchini