Zucchini Recipes: Whole Wheat Zucchini Cake
ByWith all these zucchini experiments you might think that I don’t have any more huge zucchini in my kitchen any more. Oh but you’d be wrong. There’s still a big huge one on my countertop waiting to be played with. I’ve still got a Zucchini Brownie recipe coming for you…and in case you missed them…here are more zucchini recipes you might be interested in: Chocolate Chip Zucchini Cookies and Bars; Cheeseburger Zucchini Boats; Whole Wheat and Honey Zucchini Bread and Muffins.
This cake was maybe my favorite of all the experiments. It was really, really good (and by was, I mean that every last piece is gone). Of course I happen to think cream cheese frosting makes everything good!
Whole Wheat Zucchini Cake
2 cups whole wheat flour
1 1/2 cups sucanat or rapadura
1 t. baking powder
1 t. baking soda
1/2 t. cinnamon
2 cups shredded zucchini
2 eggs
1/2 c. butter, melted
Stir together dry ingredients. Mix in zucchini, eggs and butter. Pour batter into a buttered 9×13 inch baking dish. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Allow cake to cool completely. Frost with Cream Cheese Frosting. Below are two recipe choices:
Sorta-Naughty (But at Least the Sugar is Unbleached) Cream Cheese Frosting
1/2 cup melted butter
8 oz. cream cheese, softened
1 t. vanilla
4 1/2 cups organic/unbleached powdered sugar
Cream butter and cream cheese together. Add vanilla. Beat powdered sugar in gradually until you reach the right consistency.
Not-So-Naughty (But Still Really Good) Cream Cheese Frosting
1/2 cup heavy whipping cream
3 ounces cream cheese
1 t. vanilla
4 T. honey
Whip cream until soft peaks form. In a separate bowl, stir cream cheese, vanilla and honey together until smooth. Gently fold in whipped cream.
Either frosting recipe is really good…the latter one is just a bit more natural and healthy.
If you like carrot cake…we all kinda thought this cake tasted a lot like carrot cake. Mmmm!
(If you don’t like carrot cake, then this cake tasted nothing like carrot cake.) You should totally try it. ;)
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This post is linked to Frugal Fridays.
Thanks for posting this recipe! You’re right…cream cheese frosting makes any cake taste good!
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I wish that eating with your eyes was as good as eating with your mouth!!
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This looks great! I just shredded & froze 12 cups of zucchini. When my kids head back to school, this will be a good afterschool treat.
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I made this for a potluck dinner tonight. It was wonderful. I ended up leaving with less than half the pan. Thank you for sharing such a delicious recipe…and helping a sister out with all that zucchini I have laying around. :)
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Yummy yummy yummy
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I used 1 3/4 cup wheat flour and 1/4 cup wheat germ, it was fabulous and every one loved it.I did have to increase the baking time by 15 minutes ( probably would have been shorter if I could have kept from peeking and opening the door.)
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i really love Cakes and i am always looking for some new cake recipes on the internet.*,.
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I have seen first time in this kind of Cake and I hope to make it on Saturday. This looks very Yummy.
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Would this recipe work as carrot cake (meaning, replace the zucchini with carrots)? I’m looking for a “healthy” recipe for my son’s 1st birthday this week, and thought this might work. Also, could you do it as cupcakes? Thanks so much!
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Laura Reply:
August 17th, 2010 at 3:08 pm
Yes I think this recipe would work great with carrots. And also made into cupcakes!! :)
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Thanks for this recipe. DS second birthday is coming up and I need a healthly recipe I could make with what I have on hand. I’m sure he’ll love it.
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