This delicious Nigella zucchini cake is a quick and easy dessert that’s perfect for any occasion. With a creamy frosting and moist, flavorful cake, it’s a treat everyone will love. Plus, you can easily adjust the ingredients to suit what you have on hand, making it a flexible and foolproof recipe!
Ingredients Needed:
For the cake:
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 150 g (¾ cup) dark brown sugar, firmly packed (you can substitute light brown sugar)
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
- 226 g (1 cup) sour cream
- 140 g (10 tablespoons) unsalted butter, melted
- 2 large eggs, lightly beaten (room temperature preferred)
- 2 teaspoons vanilla extract
- 225 g (1 ½ cups) grated zucchini, patted dry (weigh before patting dry)
For the frosting:
- 226 g (8 oz) cream cheese, softened
- 113 g (½ cup) unsalted butter, softened
- 315 g (2 ½ cups) powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
How To Make Zucchini Cake?
- Preheat the oven and prepare the pan: Preheat your oven to 175°C (350°F). Grease and flour a 13×9 inch (33×23 cm) metal baking pan and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and table salt.
- Mix wet ingredients: In a separate bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and gently fold together with a spatula until about 50% combined.
- Add zucchini and mix: Add the grated zucchini and continue folding until all ingredients are fully combined (be careful not to over-mix to avoid a dense or rubbery cake).
- Bake the cake: Spread the batter evenly into the prepared pan and bake for 27-30 minutes or until the cake is lightly golden on top, baked through, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool completely in the pan before frosting.
- Prepare the frosting: In a large mixing bowl, beat together the cream cheese and butter using an electric mixer until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar with the mixer on low speed, until fully incorporated.
- Finish the frosting: Stir in the vanilla extract and salt, scraping the sides and bottom of the bowl to ensure everything is well combined.
- Frost the cake: spread the frosting evenly over the cooled cake. Slice, serve, and enjoy!
Recipe Tips:
- Pat the Zucchini Dry: After grating the zucchini, pat it dry with a paper towel to remove excess moisture. This prevents the cake from becoming too wet or soggy and keeps it light and fluffy.
- Use Room Temperature Ingredients: Let the eggs and sour cream sit at room temperature before mixing. This helps the ingredients blend more smoothly, giving the cake a better texture.
- Fold Gently, Don’t Overmix: When combining the wet and dry ingredients, gently fold with a spatula. Overmixing can make the cake dense instead of light and airy.
- Let the Cake Cool Completely: Make sure the cake is fully cooled before applying the frosting. Frosting a warm cake will cause it to melt and slide off.
- Sift the Powdered Sugar for Smoother Frosting: Before adding powdered sugar to the frosting, sift it first to avoid any lumps. This makes the frosting creamier and easier to spread evenly.
How To Store Leftovers?
- Refrigerate: Let the leftover zucchini cake cool down to room temperature, then store it in an airtight container in the fridge for up to 4 days.
- Freeze: After the cake cools, wrap it tightly in plastic wrap and foil, or store it in an airtight container. You can freeze it for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition Facts:
- Calories: 216 kcal
- Total Fat: 12 g
- Saturated Fat: 3.1 g
- Cholesterol: 31 mg
- Sodium: 162 mg
- Potassium: 108 mg
- Total Carbohydrate: 27 g
- Dietary Fiber: 1 g
- Sugars: 18 g
- Protein: 2 g
Try More Nigella Lawson Recipes:
Nigella Zucchini Cake Recipe
Description
This delicious Nigella zucchini cake is a quick and easy dessert that’s perfect for any occasion. With a creamy frosting and moist, flavorful cake, it’s a treat everyone will love. Plus, you can easily adjust the ingredients to suit what you have on hand, making it a flexible and foolproof recipe!
Ingredients
For the cake:
For the frosting:
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 175°C (350°F). Grease and flour a 13×9 inch (33×23 cm) metal baking pan and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and table salt.
- Mix wet ingredients: In a separate bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and gently fold together with a spatula until about 50% combined.
- Add zucchini and mix: Add the grated zucchini and continue folding until all ingredients are fully combined (be careful not to over-mix to avoid a dense or rubbery cake).
- Bake the cake: Spread the batter evenly into the prepared pan and bake for 27-30 minutes or until the cake is lightly golden on top, baked through, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool completely in the pan before frosting.
- Prepare the frosting: In a large mixing bowl, beat together the cream cheese and butter using an electric mixer until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar with the mixer on low speed, until fully incorporated.
- Finish the frosting: Stir in the vanilla extract and salt, scraping the sides and bottom of the bowl to ensure everything is well combined.
- Frost the cake: spread the frosting evenly over the cooled cake. Slice, serve, and enjoy!
Notes
- Pat the Zucchini Dry: After grating the zucchini, pat it dry with a paper towel to remove excess moisture. This prevents the cake from becoming too wet or soggy and keeps it light and fluffy.
- Use Room Temperature Ingredients: Let the eggs and sour cream sit at room temperature before mixing. This helps the ingredients blend more smoothly, giving the cake a better texture.
- Fold Gently, Don’t Overmix: When combining the wet and dry ingredients, gently fold with a spatula. Overmixing can make the cake dense instead of light and airy.
- Let the Cake Cool Completely: Make sure the cake is fully cooled before applying the frosting. Frosting a warm cake will cause it to melt and slide off.
- Sift the Powdered Sugar for Smoother Frosting: Before adding powdered sugar to the frosting, sift it first to avoid any lumps. This makes the frosting creamier and easier to spread evenly.
Nigella Zucchini Cake Recipe