Zucchini-Pecan Cake with Cream Cheese Frosting
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ian Knauer
Carrot cake was the inspiration for this delicious dessert. Grated zucchini, which makes the cake extra-moist, takes the place of the carrots.
Ingredients
Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup olive oil (not extra-virgin)
1 cup (packed) golden brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups coarsely grated zucchini (about 8 ounces)
3/4 cup chopped pecans
Instructions
Position 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.
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