Zucchini-Pecan Cake with Cream Cheese Frosting
A moist and flavorful cake made with freshly grated zucchini and crunchy pecans, topped with a rich cinnamon-spiced cream cheese frosting. This delightful dessert combines warm spices like cinnamon, ginger, and nutmeg with the subtle sweetness of brown sugar.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1½ cups all purpose flour
- •1½ teaspoons baking powder
- •1 teaspoon coarse kosher salt
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
- •¼ teaspoon ground nutmeg
- •¾ cup olive oil
- •1 cup golden brown sugar
- •3 whole large eggs
- •1 teaspoon vanilla extract
- •1½ cups coarsely grated zucchini
- •¾ cup chopped pecans
- •4 ounces cream cheese
- •3 tablespoons unsalted butter
- •¾ cup powdered sugar
- •½ teaspoon vanilla extract
- •½ teaspoon ground cinnamon
Cooking Instructions
- 1.
Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
10 min
- 2.
Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan.
15 min
- 3.
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour.
105 min
- 4.
Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.
15 min
- 5.
Cut cake into wedges and serve.
5 min
