Recipe for zucchini cake with cinnamon
Zucchini Cake – it’s soooo delicious and moist.
The cake is spiced with cinnamon and has a creamy cream cheese frosting on top.
The final touch that makes it fantastic is chopped walnuts on top?
Equipment
- Bowl
- Hand Mixer
- Sieve
- Baking Paper
Ingredients
Squash cake
- 265 gram Sugar
- 3 pcs. Egg
- 14 gram Oil neutral in taste, e.g. canola or sunflower oil
- 14 gram Baking Soda
- 2.6 gram Cinnamon ground
- 4 gram Vanilla Sugar
- 185 gram Wheat Flour
- 45 gram Walnuts
- 275 gram Squash grated
Cream Cheese Frosting
- 60 gram Butter
- 60 gram Powdered Sugar
- 120 gram Cream Cheese plain
- 12 gram Vanilla Sugar
Topping
- 30 gram Walnuts chopped kernels
Instructions
Zucchini Cake
- Start by making an egg cream: Whisk eggs and sugar with an electric mixer in a large bowl. Stop when it thickens/froths and becomes white.
- Add the spices, baking powder, wheat flour, and oil while whisking vigorously to avoid lumps. You can also place a sieve over the bowl before pouring in the flour, which also helps prevent lumps.
- Grate your zucchinis and add them to the mixture along with chopped walnut kernels. Stir well to evenly distribute.
- Line a small baking pan with parchment paper (mine was about 28x28 cm) and pour the cake mixture into it.
- Bake it in a standard oven for about 40 minutes at 175 degrees Celsius (347 degrees Fahrenheit).
- Remove it from the baking pan when it comes out of the oven and place it to cool on a rack.
- Mix cream cheese, powdered sugar, softened butter, and vanilla sugar together in a bowl.
- Use an electric mixer to whip the mixture until smooth and creamy.
- Once the cake is cooled, apply the cream cheese frosting.
- Chop walnuts and sprinkle them on top.
- Enjoy.
