Cinnamon Zucchini Cake with Maple Frosting

Garden harvest time can mean trying to figure out what do with all of those zucchinis that have just appeared in your garden or on your front doorstep courtesy of your neighbour.  Besides eating it as a vegetable with dinner you can bake with zucchini as well.  It can take the place of shredded apple or carrots in a recipe.  This recipe for cinnamon zucchini cake with maple frosting is the perfect reason to grow zucchini in your garden. Other than the green flecks in the cake it is difficult to discern the flavour of the zucchini as the amazing taste of cinnamon shines through.The zucchini and applesauce add moistness and body to the cake and therefore there is very little oil in the ingredient list.

cinnamon-zucchini-cake

I choose to top it with my favourite Maple Frosting but any frosting would work – even chocolate would be wonderful. Without frosting this cinnamon zucchini cake would be a great snack for lunches – those things parents of school aged children will have to start thinking about in a week or two.If you wanted to add a little crunch you could add some finely chopped walnuts or pecans instead of the raisins. Or add them both!  As there is no mixer required to whip up this cake you could have one ready Sunday night and be ready for lunches for  a few days in no time and the little ones will never know you hid vegetables and fruit in their cake.

cinnamon-zucchini-cake

Which every way you choose to enjoy your zucchini cake with frosting or without, raisins or pecans or both – you will have a flavour packed cake that will hit the spot any time of the day.

Cinnamon Zucchini Cake with Maple Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 15 pieces
Ingredients
  • 3 eggs
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 1¼ cups white sugar
  • 1 teaspoons vanilla
  • 2½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • ½ teaspoon freshly grated nutmeg
  • 1 medium sized zucchini
  • MapleFrosting:
  • ¼ cup room temp butter
  • 2 tbsp maple syrup
  • 2 cups icing sugar
Instructions
  1. Preheat oven to 350 degrees. Line a 9x13" baking pan with parchment paper.
  2. Grate zucchini on small holes of grater and place in bowl while you mix the rest of the cake.
  3. Beat eggs, vegetable oil, applesauce, sugar, and vanilla together in a large bowl with a whisk.
  4. In a separate small bowl whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
  5. Add dry ingredients to egg mixture ,mixing with a spatula just until incorporated. Drain the liquid from the zucchini and fold in zucchini (should measure about 2 cups) and raisins stirring until completely mixed in. Pour batter into prepared 9x13" pan and smooth top
  6. Bake for 30-35 minutes or until toothpick inserted into the centre comes out clean.
  7. While the cake cools, beat together frosting ingredients with a hand mixer and spread over the top of the cooled cake.
Notes
adapted from Six Sisters Stuff

 

This entry was posted in Cakes.

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