Eat Your Cake and Have Your Veggies Too

For those of you that haven’t tried zucchini in cake form, now is the time.  Or is zucchini season over?  I’m not sure but if you can get your hands on some I highly recommend giving this zucchini spice cake recipe a try.  Top it with cinnamon cream cheese frosting and you’ve got a winner.

I know I’ve already mentioned but if you haven’t been to Lori’s blog yet you really need to.  Lori is super genuine and has wonderful recipes especially if you’d like to broaden your taste and skill level.

Zucchini Spice Cake w/ Cinnamon Cream Cheese Frosting, adapted from Lori’s Lip Smacking Goodness

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup olive oil (not extra-virgin), I used vegetable oil
1 cup (packed) golden brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups coarsely grated zucchini

Preheat oven to 350F.  Spray a 9 inch square baking pan with cooking spray.
In a small bowl whisk together dry ingredients: flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a larger bowl combine oil, brown sugar, vanilla and eggs. Mix in dry ingredients just until incorporated.  Fold in zucchini.  Pour into 9" square and bake for about 55 to an hour*. Cool to room temp, then frost.

*I cooked mine for 44 minutes and in all honesty I should have taken it out 2 or 3 minutes earlier.  You know your oven adjust the time accordingly.

Cinnamon Cream Cheese Frosting

1/2 cup butter, room temp
4 ounces cream cheese, room temp
1 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon, I used 1 generous tsp

Beat butter and cream cheese together.  Add confectioners sugar, cinnamon and vanilla and beat until combined.  You can adjust the amount of confectioners sugar to get the thickness of frosting you desire.

For a printable recipe, click here!