Zucchini-Pecan Cake with Cream Cheese Frosting
Zucchini-Pecan Cake is a delicious way to sneak some vegetables into a dessert!
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Zucchini-Pecan Cake with Cream Cheese Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
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In a large bowl, combine the shredded zucchini, flour, baking powder, cinnamon, salt, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
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Fold in the chopped pecans.
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Pour the batter into the prepared baking pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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In a separate bowl, beat the cream cheese, butter, powdered sugar, milk, and vanilla extract until smooth and creamy.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top.
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Refrigerate the cake for at least 30 minutes before serving.
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Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
