So I think it’s safe to say summer is long gone. With Halloween behind us, Thanksgiving is just around the corner, and Christmas will be here in the blink of an eye. It’s already cold, cloudy, and depressing out. Though I have managed to keep my winter coat in the closet so far, but we’ll see how long that lasts. I’m surprised to say I haven’t even had much time to mourn summer. It’s been crazy busy with writing, blogging, and trying to live life and have fun. Plus, my farmers’ market has been pretty well stocked still. Green beans and heirloom tomatoes in the first week of November? Yes, please!
And there are some foods I buy year round. We, for better or worse, live in a world where a lot of foods are in the grocery store every day of the year. So my endless search for December peaches that actually taste like peaches might go unfulfilled, but there are typically a few cherries, strawberries are quite delightful, and so is zucchini.
Okay, so zucchini might be an odd vegetable for me to crave year round, but I do. I love it roasted, raw, and I adore baking with it. I’ve made Zucchini Muffins, Carrot Zucchini Bread, and now Zucchini Cake with Cinnamon Buttercream. I bookmarked this recipe as soon as I saw it on Joanne’s site (if you missed her guest post here, go check it out!).
I used up some of the last of my farmers’ market zucchini making this cake and there was no better way to use it. The cake is easy to make, dense, and moist with great zucchini flavor and crunchy walnuts. Then it’s topped with a creamy buttercream enhanced with cinnamon and honey. I don’t always care for American buttercream, but I found I kept tasting this, you know, just to make sure it was good 🙂 The honey and cinnamon really took it to the next level! The cake is good by itself, but the frosting is a necessary addition, taking the cake over the top. Maybe summer doesn’t have to end after all . . .
Zucchini Cake with Cinnamon Buttercream
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 pieces 1x
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¾ cup extra virgin olive oil
- 1 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ heaping cups coarsely grated zucchini
- ¾ cup walnuts
Frosting
- 1 stick unsalted butter, room temperature
- 1 ½ – 2 cups confectioners’ sugar
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
Instructions
- Make the cake. Preheat oven to 350 degrees F. Butter a 9 inch cake pan, line the bottom with parchment and butter the parchment.
- In a medium bowl, stir together flour, baking powder, salt, cinnamon, and cloves.
- In a large bowl, stir together oil, brown sugar, and vanilla. Add the eggs one at a time, mixing between each addition until fully incorporated. Add the flour mixture to the sugar mixture and stir until just combined. Stir in the zucchini and walnuts until evenly distributed.
- Pour batter into prepared pan, spread into an even layer and bake 40-45 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before frosting.
- Make the frosting. In a large bowl, using a hand mixer, cream butter, sugar, honey, and cinnamon until smooth and creamy. This may also be done in a stand mixer. Taste the frosting to see if it is sweet enough. I ended up using almost two cups of sugar to get the taste I wanted. Spread the frosting over the top of the cake. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour.
Notes
Recipe adapted from Joanne Eats Well With Others
MMM! I love zucchini bread but I’ve never had it like this with buttercream frosting. Sounds delicious!
I buy and love eating zucchini all throughout the year. It always looks good at my local store – I just keep buying it! So this cake sounds awesome – and with a cinnamon buttercream? Can you send me a piece to enjoy as a snack?? : )
I wish I could share, Ashley!
Wow zucchini cake but looks so decadent and delicious… that frosting too… <3 agh
Yummy! Love zucchini bread so this cake sounds wonderful!
I’m like you. I adore zucchini. And I think it does wonderful things in baked goods. This cake looks perfect, and I’m sure the cinnamon buttercream was an excellent match. Thank you for sharing!!
★★★★★
Since I blog in english I must keep up with the northern hemisphere season and that makes it challenging when it comes to ingredients, but it’s all upside down sometimes, I found the most amazing strawberries in winter and asparagus most of the year, good ones. Zucchini in a cake is perfect year round! Cinnamon is one of my favorite spices too, lovely cake Laura!
I always love winter strawberries. Maybe it’s because I get easily tired of apples and pears. Thanks, Paula!
What a beautiful cake. And perfect for this time of year. And lucky for you that the farmers market is still going. Not here… But I never go enough anyway which is my fault!
Seriously delicious! Loved the texture of this tasty treat and the frosting was to die for! Thank you for sending some home to us, I enjoyed it as a morning treat with my coffee 🙂
★★★★★
Yay! Glad you liked it, Jessica!
Our markets are also bursting with the end of summer and fall fruits and vegetables. I’m happy to hold on to summer for as long as I can! An enticing Zucchini Cake is a delightful way to enjoy every last bit of summer sunshine!
Great recipe, I love zucchini too and this cake looks lovely, with wonderful frosting.
I’ll try to make it for sure.
I love zucchini bread but have never made it at home! SO sad! Want to try this cake!
★★★★★
OMG! You have to make zucchini bread or this cake. You’ll love it!
I love love love your rendition of this cake!! Makes me crave it all over again!
Thanks, Joanne! And thanks for the awesome recipe inspiration!
I can’t believe that I have never baked with zucchini!! This looks SO good!
I just came across your blog and love it! I crave zucchini year round too in a plethora of recipes! This zucchini cake looks delicious! I can’t wait to bake it 🙂
I’m so glad you found my blog, Ceara! Thanks for visiting!
I don’t crave zucchini cake but since you’ve put frosting on it, I want this one!
Yeah, frosting makes everything better 🙂 Thanks, Tina!
Oh, if could I only reach through the computer and grab a piece. 😉 This looks and sounds amazing! <3
I have a new video up on you YouTube. It's up on my blog now, I hope you like it! 😉
Diana
http://www.ManhattanImageandStyle.com
New Video: 7 Ways to Layer Your Clothes Like A New Yorker
I love Zucchini Cake and the Cinnamon Buttercream Frosting sounds like the perfect addition to the cake! So delicious!
Thanks, Serena, and thanks for visiting 🙂