Zucchini-Pecan Cake with Cream Cheese Frosting
Zucchini-Pecan Cake with Cream Cheese Frosting is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position rack in center of oven and preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition 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.
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.
Bake cake until tester inserted into center comes out clean, about 45 minutes.
Cool cake completely in pan on rack, about 1 hour.
Cut around sides of pan to loosen.
Turn cake out onto platter; peel off parchment paper.
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.
Cut cake into wedges and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.