ZUCCHINI CAKE

Ingredients

zucchinikuchen

• 2 ½ cups of all purpose
• 2 teaspoon baking powder
• ½ teaspoon of baking powder ½ teaspoon of salt
• 1 tablespoon of ground cinnamon
• ¼ teaspoon of ground muscat nut
• 2 cups grated cups
• 1 ¼ cups oil 9 87 ¾ cup of crystal sugar
• ¾ cup light brown sugar
• 1 ½ teaspoons vanilla extract
• ¾ cup chopped walnuts

Cinnamon Cream Cheese Frosting

• 1 cup softened unsalted butter
• 8 ounces softened cream cheese
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons vanilla extract
• 3 ½ cups powdered sugar

Instructions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking dish.
In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon and ground nutmeg. In a separate large bowl, whisk together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the flour mixture to the zucchini mixture at various intervals and stir until well combined.Add the chopped walnuts.
Pour the dough into the prepared baking dish. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake; Start checking after 35 minutes and then every 3 minutes. Allow to cool completely.Using a stand mixer fitted with the paddle attachment, beat butter, cream cheese, cinnamon and vanilla until light, fluffy and smooth. Turn the mixer to low and gradually add the powdered sugar until well blended. Scrape bowl and beaters as needed. Spread on the completely cooled cake.
This cake needs to be refrigerated because of the cream cheese frosting.

Notes

This cake tastes better the second day, so it is ideal to bake the cake a day in advance and freeze it on the day of serving.
Grate the unpeeled zucchini with the small end of a kitchen grater. It really only takes a few minutes. Washing and drying your food processor takes much longer.
Bring the eggs to room temperature and soften the butter and cream cheese before making the frosting.Always place the cake on the middle rack in the middle of your preheated oven.
Check the doneness after 35 minutes and about every 3 minutes thereafter. Insert a toothpick into the center to make sure no wet dough sticks to it. It is best that this cake is not baked for too long.
The cake must be completely cooled before icing.This can take up to several hours. So plan accordingly.
Keep the cake in the fridge until serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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