Zucchini-Pecan Cake with Cream Cheese Frosting

Zucchini-Pecan Cake with Cream Cheese Frosting
Photo by Nigel Cox

Ingredients

  • 3 tablespoons unsalted butter
  • 1 cup golden brown sugar
  • 1 ½ cups all-purpose flour
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • + 11 more ingredients
    • 4 ounces Philadelphia cream cheese
    • ½ teaspoon vanilla extract
    • nonstick vegetable-oil spray
    • ¾ cup olive oil
    • ½ teaspoon ground ginger
    • 3 large eggs
    • ¾ cup chopped pecans
    • 1 ½ cups zucchini
    • ¼ teaspoon ground nutmeg
    • 1 ½ teaspoons baking powder
    • ¾ cup confectioners' sugar

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, an...

View full recipe at Epicurious

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