Zucchini Pecan Cake with Cinnamon Cream Cheese Frosting

Sep 08, 2010, Updated Jun 14, 2015

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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.

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.