why make this recipe
Grandma’s Zucchini Cake is a delightful treat that brings back warm memories of family gatherings. This cake is moist, flavorful, and offers a wonderful way to use fresh zucchini. It’s perfect for dessert or even as a sweet snack. The blend of spices, nuts, and cream cheese frosting makes this cake a favorite among children and adults alike. Plus, it’s a sneaky way to add some vegetables to your diet!
how to make Grandma’s Zucchini Cake
Ingredients :
- 2 cups grated un-peeled zucchini
- 1 teaspoon grated lemon zest
- ½ cup golden raisins
- 3 ounces cream cheese, softened to room temperature
- 3 eggs
- ¼ cup butter, room temperature
- 2 cups flour
- ¼ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 ½ to 2 cups of powdered sugar
- 1 cup vegetable oil
- 2 teaspoons cinnamon
- 1 cup chopped walnuts or pecans
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups white granulated sugar
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch cake pan.
- In a large bowl, mix the vegetable oil, granulated sugar, and eggs until well combined.
- Stir in the zucchini, lemon zest, and vanilla extract.
- In another bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the golden raisins and chopped nuts.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting with cream cheese frosting made by beating the softened cream cheese and powdered sugar together. Enjoy!
how to serve Grandma’s Zucchini Cake
Serve Grandma’s Zucchini Cake at room temperature. You can slice it into squares and enjoy it plain or with a dollop of extra cream cheese frosting on top. This cake also pairs well with a cup of tea or coffee, making it a perfect snack for afternoon gatherings or dessert after dinner.
how to store Grandma’s Zucchini Cake
To store Grandma’s Zucchini Cake, place it in an airtight container at room temperature if you plan to eat it within a few days. If you want to keep it longer, you can store it in the refrigerator for up to a week. Alternatively, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months.
tips to make Grandma’s Zucchini Cake
- Make sure to grate the zucchini finely, as it helps the cake stay moist.
- You can experiment by adding chocolate chips or different nuts for added flavor.
- For a richer frosting, you can add a splash of vanilla extract or a pinch of salt to the cream cheese frosting.
variation (if any)
If you want a healthier version, you can substitute half of the vegetable oil with applesauce. This will reduce the fat content while still keeping the cake moist. You can also use whole wheat flour instead of all-purpose flour for a more wholesome option.
FAQs
1. Can I use frozen zucchini for this cake?
Yes, you can use frozen zucchini! Just make sure to thaw it and squeeze out excess moisture before adding it to the batter.
2. Can I make this cake without nuts?
Absolutely! If you have nut allergies or simply prefer it without nuts, feel free to leave them out. The cake will still be delicious.
3. How long does the cake take to cool before frosting?
It’s best to let the cake cool for at least 1 hour before frosting it. This helps the frosting set better and prevents it from melting.