Try not to be jealous of my frosting skills :). It’s the beauty of a single layer cake – no frosting techniques required. Just spread. Cut. Eat.
Vegetables are delicious… when they are blended into a cake :). I actually really love veggies and of course I really love cake, so this deliciously spiced cake that’s full of fresh zucchini makes the perfect pair. Who knew vegetables and cake went so well together (probably pilgrims, that’s my guess :)? Growing up the thought of vegetables in my cake made me cringe then once upon a time I tried it and realized you don’t really even taste the vegetables – and you kind of just have to get over the little flecks of color they add (just think of them as healthy confetti). Aren’t old fashioned recipes like these that remind us of our grandmas always the best? As food traditions change I will still always love coming back to the classics.
I took two sets of pictures, just because I’ve been wanting to try taking more pictures outside. Crazy idea with a white frosted cake and white cloth. Food photography is going to take my entire life to learn so just bear with me as I get the hang of things. One day I will learn how to deal with the whites, one day. Until then, enjoy this cake and go have a cake picnic!
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 3/4 cup light-brown sugar
- 1/2 cup vegetable or canola oil
- 1/2 cup applesauce
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/3 cup low-fat Greek yogurt (sour cream would work too)
- 2 1/2 cups grated zucchini (unpeeled, about 2 1/2 medium)
- 6 oz cream cheese, softened slightly
- 6 Tbsp butter, softened
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- Preheat oven to 350 degrees. In a mixing bowl, whisk toghether flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside. In a separate large mixing bowl stir together granulated sugar, light-brown sugar, vegetable oil and applesauce until well blended. Mix in eggs and vanilla, then blend in Greek yogurt. Stir in grated zucchini. Add flour mixture and stir just until combined. Pour mixture into a buttered 13 by 9-inch baking dish. Bake in preheated oven 30 - 35 minutes until toothpick inserted into center comes out clean or with a few moist crumbs (no batter). Remove from oven and allow to cool completely before frosting (cover with plastic wrap after 20 - 30 minute of cooling to seal in moisture). Frost with Cream Cheese Frosting and cut into squares.
- For the Cream Cheese Frosting:
- In the bowl of an electric stand mixer fitted with a paddle attachment, whip together cream cheese and butter on medium-high speed until very pale and fluffy (nearly white), occasionally scraping down sides and bottom of bowl, about 6 - 8 minutes. Blend in vanilla. Add powdered sugar and mix on low speed until combined then increase speed to medium and whip until very fluffy, about 4 - 5 minutes longer.
- Recipe Source: Cooking Classy