Zucchini Cake Recipe


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Zucchini Cake
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**Jennifer | July 29, 2020**

**6-8 Servings:**

Ingredients:

4 eggs
1 1/4 Cup O’Live A Little Blood Orange or Lemon EVOO
2 Cups white sugar
2 Teaspoons vanilla extract
2 Cups all purpose flour
2 Teaspoons baking soda
2 Teaspoons baking powder
1/2 Teaspoon salt
2 Teaspoons cinnamon
3 Cups grated zucchini, drained and squeezed dry
1 Cup Petitas - toasted
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Instructions:
1. Preheat oven to 350 degrees. Grease and flour two-8 inch round cake pans. In a large bowl, beat together eggs, oil, white sugar, and vanilla.
2. Mix dry ingredients into wet. Add zucchini and petitas, stir until blended. Pour into prepared pans and bake 30-40 minutes or until toothpick inserted into the center comes out clean.
3. Let cakes cool in pan for about 10 minutes, then turn out onto wire racks and cool completely.
4. Frost with Goat Cheese Icing. Press toasted coconut into sides of cake. Store the cake in the refrigerator, but let it stand at room temperature a bit until serving.

Ingredients for Goat Cheese Frosting:

8 Ounces soft goat cheese
8 Ounces soft cream cheese
1 Teaspoon vanilla extract
3 Cups confectioners' sugar - sifted
2 Cups toasted unsweetened coconut
1 Cup Orange Marmalade or Lemon curd (optional)

Instructions:
Beat the first 3 ingredients until soft, and then slowly add confectioners' sugar until it reaches proper spreading consistency and sweetness. This is a personal preference, so keep tasting until you're pleased with your icing. Spread either orange marmalade or lemon curd on top of first layer of cake then top with second layer of cake ( you can mix a some of the icing with the marmalade or lemon curd before spreading if desired or just spread icing on top of first layer). Ice the top and sides of the entire cake and then press toasted coconut into sides of cake. Store the cake in the refrigerator, but let it stand at room temperature a bit until serving. Freezes well for up to 60 days.

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