This super simple zucchini pecan cake with cinnamon cream cheese frosting is perfect for using up all that summer zucchini. So easy and so delicious!
Obviously summer brings an overabundance of zucchini. Growing up we always had them overflowing out of our garden. Now that I’m older and live on my own in NY there is not much space for a garden. I refused to buy zucchini all summer long because for the most part I found it to be crazy expensive.I have this weird thing about paying for things I used to get for free. I know this does not make a lot sense but it just kills me to pay high prices for produce. I totally get why it’s cheaper to eat unhealthy.
Ok, lets get back on track and start talking about this cake. It was moist and flavorful with hints of cinnamon and ginger. I enjoyed the crunchy texture the pecans and the cinnamon cream cheese frosting was literally the icing on the cake 😉 Enjoy!
By the way, I did end up purchasing this zucchini but I bought it off the “reduced price gotta go now it’s about to rot” fruit table at the grocery store. There is no shame at looking at this table. You can get plenty of fine produce off this table if you plan on using it right away.
This super simple zucchini pecan cake with cinnamon cream cheese frosting is perfect for using up all that summer zucchini. Yield: 9 inch cake Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 65 minutes For Cake: For Frosting: Source: Epicurious For cake: Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend, fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. For frosting: Cut cake into wedges and serve.Zucchini Pecan Cake with Cinnamon Cream Cheese Frosting
Ingredients:
Directions:
Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake.
Comfy Cook
Wednesday 15th of September 2010
Each of your cakes look like masterpieces. Just look at the inside of that cake. You had me with the word cinnamon.
Cinnamon and vanilla extract seem to have magical qualities.
Mimi
Saturday 11th of September 2010
This is such a nice way to eat zucchini! Pecans and cream cheese are an added bonus. Mimi
girlichef
Saturday 11th of September 2010
Oh, this looks fabulous. I can almost taste it....with the cinnamon frosting- YUM! Great use of zucc :)
5 Star Foodie
Friday 10th of September 2010
A super delicious cake, sounds so good with pecans!
Debbie
Friday 10th of September 2010
That's funny because I just made a zucchini cake too! They are so moist and delicious. Love your frosting!