Best 6 Zucchini Pecan Cake With Cream Cheese Frosting Recipes
Indulge in the delectable Zucchini Pecan Cake with Cream Cheese Frosting, a symphony of flavors that will tantalize your taste buds. This moist and tender cake boasts a unique blend of grated zucchini, chopped pecans, and warm spices, creating a textural masterpiece. Its richness is further enhanced by a velvety cream cheese frosting, adding a touch of sweetness and tanginess that perfectly complements the cake's subtle savory notes. This culinary delight is not only a treat for your palate but also a visual feast, with its golden-brown crust and delicate crumb. Whether you're hosting a special occasion or simply seeking a delightful dessert, this Zucchini Pecan Cake with Cream Cheese Frosting is sure to impress. The article provides detailed instructions for preparing this delectable cake, including variations such as a gluten-free option and a maple glaze.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.
Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROST
I love lemon and zucchini.....and together....delicious!!! Easy, fast and nutritious.....somewhat!!.....LOL
Provided by Doreen Fish
Categories Fruit Desserts
Number Of Ingredients 11
Steps:
- 1. Mix all cake ingredients on low speed for 3 minutes.
- 2. Pour into prepared 9x13" baking pan. Bake @ 325F for 40 minutes.
- 3. Remove cake from oven & let cool completely. Meanwhile, prepare frosting.
- 4. Cream together butter & cream cheese. Add powdered sugar & mix well. Add lemon juice & zest and mix to combine.
- 5. Frost cooled cake and garnish with lemon if desired.
ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING
A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
- In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
- In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 33 g, TransFat 1/2 g
ZUCCHINI-BANANA CAKE WITH CREAM CHEESE FROSTING
Take advantage of zucchini season and bake up this warmly spiced snack cake today.
Provided by Annalise Sandberg
Categories Dessert
Time 1h50m
Yield 9
Number Of Ingredients 16
Steps:
- Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
- In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined.
- Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about 1 hour.
- In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into 3 rows by 3 rows. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 52 g, TransFat 0 g
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Quick and easy to whip up. Great taste with the cream cheese frosting. Good way to use up all those zucchini from the garden.
Provided by Barb Witherspoon
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Combine dry ingredients (flour, sugar, cinnamon, baking powder, and baking soda) in a mixing bowl.
- Add oil, eggs and mix well.
- Add zucchini and walnuts; stir well.
- Pour into a greased 9 x 13 inch baking pan.
- Bake at 350 degrees for 35-40 minutes.
- Cool.
- Frosting:.
- Beat cream cheese, butter, milk, and vanilla until smooth.
- Add sugar and mix well.
- Frost cake.
- Sprinkle with additional walnuts.
Nutrition Facts : Calories 349.9, Fat 17.8, SaturatedFat 4.3, Cholesterol 53.2, Sodium 201.9, Carbohydrate 45.1, Fiber 0.8, Sugar 32.2, Protein 3.8
ZUCCHINI-PECAN CAKE WITH CREAM CHEESE FROSTING
Make and share this Zucchini-Pecan Cake With Cream Cheese Frosting recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- 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 well; 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.
- 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. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Cut cake into wedges and serve.
Nutrition Facts : Calories 455.8, Fat 31.1, SaturatedFat 7.7, Cholesterol 77.5, Sodium 293.7, Carbohydrate 40.5, Fiber 1.7, Sugar 24.2, Protein 5.5
Tips:
- Properly measure your ingredients. This is crucial for the success of any baking recipe, but especially for this zucchini pecan cake. Too much or too little of an ingredient can throw off the balance of the cake and result in a dry, dense, or crumbly texture.
- Use fresh, grated zucchini. Grating your own zucchini ensures that you get the freshest, most flavorful zucchini possible. Avoid using pre-shredded zucchini, as it can be watery and lack flavor.
- Toast the pecans. Toasting the pecans brings out their nutty flavor and adds a nice crunch to the cake. Be sure to toast them until they are fragrant and slightly browned.
- Don't overmix the batter. Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. This is the best way to ensure that the cake is cooked through.
- Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting and sliding off the cake.
Conclusion:
Zucchini pecan cake with cream cheese frosting is a delicious, moist, and flavorful cake that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. If you are looking for a tasty and unique cake recipe, be sure to give this one a try.
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