Zucchini Spice Cake
Zucchini Spice Cake
This cake is tried and true, and enjoyed many times from my kitchen counter with a cup of coffee. Using the one of very few spice blends I keep on hand.
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Ingredients
For the Cake:
- 3 eggs, room temperature
- 2 c. granulated sugar
- 1 Tbsp. vanilla
- 1 c. butter (2 sticks)
- 1/2 c. vegetable oil
- 2 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. Chinese Five Spice
- 2 1/2 c. zucchini, shredded
For the Frosting:
- 1-8 oz. cream cheese, softened at room temperature
- 16 oz. powder sugar
- 1 c. coconut & chopped pecans, toasted (optional)
Instructions
Preheat oven to 325 degrees.
Prepare 9 x 2 or 9 x 5 or two (2) 8 x 4 baking pan(s) by lining with parchment paper.
Melt butter in the microwave, for approximately 3 minutes.
Whisk flour, spice, baking powder, baking soda and salt.
In a mixing bowl, combine eggs, sugar, oil, butter and vanilla.
Gradually add in flour mixture, in thirds. Mixing well in between each addition.
Fold in zucchini and coconut, mix well until combined.
Pour into prepared baking pan(s)
Bake for 70-80 minutes with rack in the middle oven position. The cake tester (or toothpick) should come out clean before removing it from the oven. Allow to cool completely.
While the cake is cooling, make the frosting. Cream the cheese in a bowl of a stand mixer (or using a hand mixer). Gradually add the powdered sugar as mixing. Spread evenly over the cooled cake. Top with toasted coconut and pecans for a lil’ extra.
