Do you only buy zucchini for savory dishes? That might change with our sweet zucchini cake. This recipe makes for a cake that is moist, nutty, and incredibly light…And yes, zucchini is the perfect base for it! With a splash of lime juice and a thick layer of creamy cream cheese frosting, it’s the perfect treat for summer afternoons.
Zucchini: A Baking Super Star
When you think of zucchini, you probably first think of savory recipes like vegetable stir-fries, ratatouille, or zoodles. But did you know that zucchini can also be a star ingredient in baking? Zucchini is about 90 percent water. This is exactly what keeps cakes, muffins, and other baked goods moist without making them heavy. In addition, zucchini has a very subtle flavor that blends perfectly into sweet recipes without being noticeable. The result? You get a wonderfully moist cake that almost melts in your mouth with every bite, without anyone being the wiser to its vegetable base.
Another pro: Zucchini provides a great texture in the batter. Finely grated and well incorporated, it distributes evenly and helps keep the consistency of the dish even. In cakes, it not only helps cut back on creams and butters, while also bring a few valuable nutrients. This makes it the perfect secret weapon for sweet creations. The refreshing citrus note of the lime juice in this recipe further elevates the light sweetness and moistness of the zucchini to the next level. Plus, there’s something about the refreshing tartness of lime that just brings a touch of summer and lightness that perfectly complements the nutty character of the almond flour.
Our sweet zucchini cake is the perfect choice when you want to bake something special that tastes both light and irresistible. Whether for summer parties, birthday celebrations, or simply for yourself with a cup of coffee, this cake manages to transform vegetables into a dessert that both surprises and delights.
We at Scrumdiddlyumptious are currently obsessed with summer baking. Recipes like our cheesecake muffins, blueberry meringue sheet cake, and almond cake with lemon mascarpone cream prove that a good dessert is nice any time of year.
Sweet Zucchini Cake
Equipment
- 1 (9×5 in.) loaf pan
Ingredients
For the batter:
- 1 cup zucchini
- 1 organic lime zested and juiced
- 1 cup butter softened
- 1 cup sugar
- 2 tsp vanilla extract
- 1 pinch of salt
- 3 cups almond flour plus extra for dusting
- 5 eggs
- 2 tsp baking powder
- ½ cup Greek yogurt
For the cream cheese frosting:
- 1 cup cream cheese softened
- ¼ cup powdered sugar
- 1 organic lime zested and juiced
- ½ cup heavy cream
Instructions
- Preheat the oven to 350°F. Grease and flour the loaf pan.
- Finely grate the zucchini, place it in a kitchen towel, and squeeze out any excess liquid. Wash the lime, zest, and juice it. Set aside.
- Cream together the softened butter and sugar until light and fluffy. Beat in the vanilla extract and a pinch of salt into the mixture.
- Now, beat in the eggs one at a time. Then, add the yogurt, lime zest, and 2 –3 tablespoons of lime juice.
- Whisk together the almond flour and baking powder. Combine the dry ingredients with the wet ingredients until just combined. Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Meanwhile, for the cream cheese frosting, zest and juice the lime (about 1 tablespoon of juice).
- Beat the softened cream cheese with the powdered sugar until smooth. Add the lime juice and zest.
- Whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture until smooth and creamy.
- Frost the cooled cake evenly.