Description
Discover the secrets to baking a moist and flavorful Zucchini Spice Cake. Uncover expert tips and step-by-step instructions to create this delightful dessert masterpiece.
Ingredients
- 2 cup (480 ml) s all-purpose flour spooned and leveled
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) baking powder
- 1 tablespoon (15 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground nutmeg
- 1/4 teaspoon (1 ml) ground cloves
- 2/3 cup (160 ml) brown sugar
- 2/3 cup (160 ml) granulated sugar
- 2 large eggs room temperature
- 2/3 cup (160 ml) unsweetened applesauce
- 1/4 cup (60 ml) whole milk
- 1 teaspoon (5 ml) vanilla extract
- 2 cup (480 ml) s grated zucchini squeezed dry, see notes
- 1 cup (240 ml) s shredded sweetened coconut optional
- 3/4 cup (180 ml) toasted walnuts divided
- 4 ounce (113 g) s cream cheese softened
- 1/4 cup (60 ml) unsalted butter softened
- 2 to 3 cup (600 ml) s powdered sugar
- Pinch of salt
- 2 to 3 tablespoon (38 ml) s whole milk
Instructions
- Heat your oven to 350°F. Coat a 9-inch square baking pan with cooking spray and line with parchment paper. Put it aside.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves with a whisk. Reserve this mixture.
- In a large bowl, blend the brown and granulated sugars, eggs, applesauce, milk, and vanilla extract using a whisk.
- Gradually incorporate the dry flour mixture into the wet ingredients, stirring until just blended.
- Add the grated zucchini, shredded coconut, and part of the toasted walnuts, mixing them into the batter.
- Transfer the batter into the prepared baking pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center emerges clean.
- Allow the cake to cool thoroughly before applying the icing.
- In a separate bowl, cream together the softened cream cheese and butter until they become fluffy. Gradually mix in the powdered sugar, one cup at a time.
- Add a pinch of salt and gradually incorporate the milk, one tablespoon at a time, until you reach the preferred consistency for the icing.
- Pour the icing over the cooled cake and scatter the remaining toasted walnuts on top.
Notes
- Thoroughly dry the zucchini using a clean kitchen towel to avoid excess moisture.
- Add powdered sugar gradually to the cream cheese and butter to ensure smooth icing.
- Toast walnuts in a dry skillet, stirring often, to enhance flavor before adding to batter.