Zucchini Pecan Cake with Cinnamon Cream Cheese Frosting

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! 

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.

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Zucchini Pecan Cake with Cinnamon Cream Cheese Frosting

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

Ingredients:

For Cake:

  • Nonstick vegetable oil spray
  • 1-1/2 cups all purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup olive oil (not extra-virgin)
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups coarsely grated zucchini (about 8 ounces)
  • 3/4 cup chopped toasted pecans

For Frosting:

  • 4 ounces cream cheese, room temperature
  • 3 tablespoons unsalted butter, room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Source: Epicurious

Directions:

For cake:
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.

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:
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.

Cut cake into wedges and serve.

17 Responses to “Zucchini Pecan Cake with Cinnamon Cream Cheese Frosting”

  1. #
    1
    Cookie Makin' Momma — September 8, 2010 at 8:14 pm

    I am not a fan of Zucchini but the rest of my family is. It looks like a tasty recipe to try! Plus the kids won’t complain about eating vegetables if it’s in cake! 🙂

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    2
    Reeni — September 8, 2010 at 8:28 pm

    I love the sound of this with pecans and the scrumptious cream cheese! I have four zucchini in my fridge right now – trying to figure out what to do with it.

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    3
    Joanne — September 8, 2010 at 10:42 pm

    I empathize with your refusal to buy things you feel like you should be getting for free. Similarly, I refuse to eat out if I feel like I can replicate a dish at home. Why spend the money, especially with NYC prices as high as they are?

    This cake looks delicious. Moist. Gorgeous crumb. And that cream cheese frosting. You could win me over with that anyday.

  4. #
    4
    Heavenly Housewife — September 8, 2010 at 11:22 pm

    Wow, that sounds great. I just recently made a zucchini cake, but I’ve got to admit, I like the sound of yours better. That frosting… delish!
    *kisses* HH

  5. #
    5
    Faith — September 9, 2010 at 6:14 am

    Your bonanza sounds like so much fun! I LOVE zuc cake and yours looks fantastic — so moist! I bet the pecan is perfect in there.

  6. #
    6
    Sue — September 9, 2010 at 10:57 am

    I love Epicurious! This cake looks so moist and sounds delicious! Love the addition of cinnamon in the frosting!

  7. #
    7
    grace — September 9, 2010 at 1:23 pm

    nice cake, but come on–the cinnamon cream cheese frosting has stolen my heart. 🙂

  8. #
    8
    barbarabakes — September 9, 2010 at 8:03 pm

    The cake looks so moist and delicious and I’m sure the cinnamon cream cheese frosting does put it over the top.

  9. #
    9
    Jen_from_NJ — September 9, 2010 at 8:32 pm

    I seriously want a piece right now! YUM!

  10. #
    10
    Jen @ My Kitchen Addiction — September 9, 2010 at 8:58 pm

    That cake looks fantastic! Now I’m wishing I had some more zucchini left from my garden!

  11. #
    11
    Tiffany — September 10, 2010 at 7:10 am

    This looks so delicious! Yum!

  12. #
    12
    Dana - Food for Thought — September 10, 2010 at 9:47 am

    I love everything about this cake… sounds fabulous! Thanks for hosting so many great giveaways!

  13. #
    13
    Debbie — September 10, 2010 at 12:57 pm

    That’s funny because I just made a zucchini cake too! They are so moist and delicious. Love your frosting!

  14. #
    14
    5 Star Foodie — September 10, 2010 at 9:04 pm

    A super delicious cake, sounds so good with pecans!

  15. #
    15
    girlichef — September 11, 2010 at 7:54 am

    Oh, this looks fabulous. I can almost taste it….with the cinnamon frosting- YUM! Great use of zucc 🙂

  16. #
    16
    Mimi — September 11, 2010 at 2:09 pm

    This is such a nice way to eat zucchini! Pecans and cream cheese are an added bonus.
    Mimi

  17. #
    17
    Comfy Cook — September 15, 2010 at 12:33 pm

    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.

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