Zucchini Cake With Sour Cream Frosting
A moist zucchini cake with warm spices and crunchy walnuts, topped with tangy sour cream frosting—perfect for dessert, brunch, or teatime enjoyment.
Ingredients
- 2 small zucchini (about 8 oz. each), cut into bite size chunks ⓘ
- 2 1/4 cups all-purpose flour ⓘ
- 1 1/4 cups sugar ⓘ
- 1/2 cup shortening ⓘ
- 1/2 cup milk ⓘ
- 2 teaspoons baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 2 large eggs ⓘ
- 1 1/4 cups walnuts, chopped ⓘ
Instructions
- In a covered blender or food processor, blend zucchini until smooth.
- Measure out 1 1/2 cups pureed zucchini.
- Preheat oven to 350°F (175°C).
- Grease a 13 x 9-inch metal baking pan.
- In a large bowl, combine the all-purpose flour, sugar, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
- Add the shortening, milk, eggs, and pureed zucchini to the dry ingredients and mix until well combined.
- Stir in the chopped walnuts.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before frosting with sour cream frosting.
Tips & Substitutions
For a moister cake, ensure the zucchini is finely blended and well-drained. You can substitute half of the all-purpose flour with whole wheat flour for a healthier twist. If you're out of shortening, unsalted butter works as a great alternative. To enhance flavor, add a teaspoon of vanilla extract to the batter.
Serving Suggestions
This zucchini cake pairs beautifully with the light and tangy sour cream frosting. For added texture, consider serving it with a scoop of vanilla ice cream or alongside a slice of fresh fruit. It also makes a delightful dessert after a hearty meal, such as with Parmesan carrots or other savory dishes.
Storage & Reheating
Store any leftover zucchini cake in an airtight container in the refrigerator for up to five days. To enjoy it warm, microwave individual slices for about 15-20 seconds. If you want to freeze it, wrap slices tightly in plastic wrap and place them in a freezer bag for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cake With Sour Cream Frosting contains roughly 502 calories, with 2g protein, 17g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1027mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used in place of zucchini in this recipe. The flavor will be slightly different, but it will still work well in the cake. Just make sure to blend it until smooth, just as you would with zucchini.
How can I make this recipe gluten-free?
To make a gluten-free version of this zucchini cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check for one that has a good binding agent, like xanthan gum, to ensure the cake rises properly.
What can I use instead of walnuts?
If you're not a fan of walnuts or have allergies, you can substitute them with pecans or even chocolate chips for a different flavor profile. Just be mindful of the texture and adjust the amount based on your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).