Zucchini cakes
Delight in the moist and flavorful Zucchini Cakes, made with fresh zucchini, carrot, and pecans. Sweetened with brown sugar and spiced with a perfect blend, these cakes are topped with a luscious cream cheese frosting infused with orange zest. Perfect for any occasion!
Cook time 30 min
Prep time 45 min
Ingredients:
2 zucchini1 carrot
3/4 cup olive oil
1 cup brown sugar
2 eggs
2 cups self-raising flour
1 tsp baking soda
1 tsp spice mix
1/2 cup pecans
1/4 cup butter
1/2 cup cream cheese
2 tbsp orange zest
2 cups powdered sugar
Zucchini cakes are a delightful and healthy treat combining the subtle sweetness of zucchini and carrots with the rich flavors of pecans and a creamy frosting. Perfect for an afternoon snack or a delicious dessert, these cakes are sure to impress family and friends. Please follow the instructions below to create this delectable treat.
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease a baking pan if you prefer to make one large zucchini cake.
- Grate the zucchini and carrot finely. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial to prevent the cakes from being too moist.
- In a large mixing bowl, combine the grated zucchini, grated carrot, olive oil, and brown sugar. Mix until well combined.
- Add the eggs to the mixture and whisk until fully incorporated.
- In another bowl, sift together the self-raising flour, baking soda, and spice mix. Stir to blend the dry ingredients evenly.
- Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the roughly chopped pecans gently until they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full if making cupcakes. If using a baking pan, pour the batter evenly into the pan.
- Bake in the preheated oven for about 20-25 minutes for cupcakes, or 35-45 minutes for a large cake. The cakes are done when a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- In a medium mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add the orange zest and mix until combined.
- Gradually add the powdered sugar, continuing to beat until the frosting is smooth and fluffy.
- Once the cakes are completely cooled, spread the cream cheese frosting generously over the top using a spatula or a piping bag if you prefer a more decorative presentation.
- Serve the zucchini cakes as a delightful treat for any occasion. Enjoy!
Tips:
- Grate Zucchini and Carrots: Ensure to finely grate the zucchini and carrot to achieve a smooth batter free of large chunks.
- Squeeze Out Excess Moisture: Zucchinis contain a lot of water which can make the batter too runny. Use a cheesecloth or a clean kitchen towel to squeeze out the excess moisture after grating the zucchini.
- Do Not Overmix: When combining wet and dry ingredients, make sure to mix them just until they are combined to avoid a dense cake texture.
- Creaming Butter and Sugar: When making the frosting, make sure to cream the butter and cream cheese until light and fluffy before adding powdered sugar to achieve a smooth and creamy texture.
- Add Nuts Last: Fold in the pecans as the last step before baking to keep them from floating to the top and ensure an even distribution throughout the cake.
Enjoy your homemade zucchini cakes as a delightful afternoon snack or a delicious dessert. They are perfect for sharing with family and friends, who will surely appreciate the unique combination of flavors and textures.
Nutrition per serving
12 ServingsCalories 370kcal
Protein 6g
Carbohydrates 70g
Fiber 1.70g
Sugar 45g
Fat 24g
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