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Yellow Zucchini Cake with Sour Cream Frosting

| 15 Comments

Yellow Zucchini with Sour Cream Frosting

I was attempting to make a zucchini cake a bit special, and tried to use yellow zucchini. Well, apparently it doesn’t look very yellow-zucchni-ly. But it’s really tasty.

Ingredients (8-inch cake):

Cake
2 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups granulated sugar
1 1/2 cups vegetable oil
4 large eggs, room temperature
3 cups shredded yellow zucchini
Frosting
2 cups powdered sugar
1/3 cup sour cream, room temperature
1/4 cup unsalted butter, room temperature
3/4 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons chopped walnut, toasted
 

Directions:

Preheat oven to 325F. Grease a 8-inch cake pan and line bottom with parchment paper.

In a large bowl, wift together the flour, baking soda, baking powder, ground cinnamon and salt.

In another bowl, whisk together sugar and oil until well blended. Add eggs, mix well. Fold in zucchini.

Add in flour mixture. Beat until well combined.

Pour batter into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean. Let cake cool completely before frosting.

To prepare frosting, mix all frosting ingredients in a mixing bowl. Beat with an electric mixer until smooth and fluffy, about 2 minutes.

Pour frosting over the top of the cooled cake. Sprinkle toasted walnut on top.

15 Comments

  1. I think the first time I heard of zucchini being used in a sweet way was through the blog Chocolate & Zucchini which I thought was an odd name at the time. I’ve heard it more often since but I have yet to try it myself. This cake sure looks delicious so maybe time for me to try it out!

  2. Wow, this cake looks as delicious as it does beautiful.

    xo

    http://allykayler.blogspot.com

  3. I’m in the process of making this right now and am a bit disappointed in how its turning out. Firstly, the ingredients listed made much more than what fit in a 9-in pan, which isn’t a big deal, just good to know. Also, I think the oil could be reduced quite a bit. I followed the recipe exactly but its taking much longer to bake and though I thought it was finished earlier it appears to still be quite soggy in the bottom middle. Hoping to firm it up w/ a little more time in the oven. My muffin bites that I made w/ the leftover however are a delightful snack, no icing needed. :)

  4. this looks beautiful and sounds delicious. i can’t wait to try it! is a “yellow zucchini” the same as a summer squash? i think we’re calling the same thing two different names…

  5. Doing this ATM. Just amount of oil and sugar does not suit for me so i halved it. Hope to have nice pie for tomorrows lunch :)

  6. You did make this cake extra special!! Looks amazing :)

  7. Mmmm healthy and delicious. The presentation is impeccably elegant (love the nut garnish). Bravo!

  8. It’s amazing how a veggie can make such a deliciously sweet cake. This sounds delicious. Definitely a saver.

  9. That sour cream frosting looks incredible! I love zucchini in baking because it adds so much moistness to a cake or quick bread!

  10. That looks amazing!! I love that you used yellow zucchini, how clever!

  11. That looks so decadent…but it’s also a veggie! Would need several slices.

  12. Great recipe,,,,I have to try this,i had two yellow zucchini from my friend,i have to use them,thanks for sharing :)
    Ridwan

  13. WOW! I think that looks amazing, and would love to have a slice RIGHT now.
    However I might just have to settle for making my own, I think I have all of the ingredients :)

  14. What a pretty cake! My husband thinks zucchini is the worst thing ever… I bet this cake could change his mind! I just wont tell him what in it until after he eat it! Thanks for sharing

  15. Wow this cake looks amazing…… seriously I have never seen anything with the word zucchini in it look this good.

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