Best 6 Zucchini Pecan Cake With Cream Cheese Frosting Recipes
In the realm of delectable desserts, there lies a culinary masterpiece that tantalizes taste buds and captivates the senses - the Zucchini Pecan Cake with Cream Cheese Frosting. This divine treat harmoniously blends the moist texture of zucchini with the nutty crunch of pecans, all enveloped in a velvety cream cheese frosting that sends taste buds into a blissful dance. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises to guide you through every step of the baking process, ensuring that you create a cake that is both visually stunning and irresistibly delicious.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI-PECAN CAKE WITH CREAM CHEESE FROSTING
Provided by Ian Knauer
Categories Cake Mixer Egg Dessert Bake Kentucky Derby Backyard BBQ Cream Cheese Pecan Zucchini Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 20
Steps:
- 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 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.
- 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. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cut cake into wedges and serve.
ZUCCHINI CAKE WITH CREAM CHEESE APPLESAUCE ICING
A moist zucchini cake with a different sort of icing. It's best if served chilled, but tastes great any way you want it.
Provided by Caroline
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.
- Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 37.7 g, Cholesterol 37.3 mg, Fat 14.7 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 255 mg, Sugar 27.8 g
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.
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-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
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
Tips:
- Use fresh zucchini: Fresh zucchini has a higher water content, which makes for a moist cake.
- Grate the zucchini finely: This will help the zucchini distribute evenly throughout the cake.
- Do not overmix the batter: Overmixing can make the cake tough.
- Use a bundt pan: A bundt pan creates a beautiful, fluted cake.
- Let the cake cool completely before frosting: This will help the frosting set properly.
- Make the cream cheese frosting ahead of time: The frosting can be made up to 2 days in advance and stored in the refrigerator.
Conclusion:
Zucchini pecan cake with cream cheese frosting is a delicious and moist cake that is perfect for any occasion. The cake is easy to make and can be made ahead of time. The cream cheese frosting is rich and creamy and complements the cake perfectly. This cake is sure to be a hit with everyone who tries it.
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