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Zucchini Cake with Sour Cream Frosting

by Laura

Ok, ok – I had to get another zucchini recipe in for the year.  I actually have one more for you tomorrow too.  I am still trying to keep up with my garden.  Let me just say I am glad I gave this one a try.  I found it over at the site of one my blogging friends, Jamie .  She is over at Jamie Cooks It Up.  The two things that drew me into this recipe is that you use zucchini puree to make this cake.  Yep that is right, no shredded zucchini.  Instead, you blend it up in your blender or food processor until it makes a nice and smooth puree.  I was also dying to try the sour cream frosting.  I haven’t ever made it myself.
Let me just say this cake is divine and is absolutely perfect for Fall.  The cake has that nice warm flavor of Fall with the yummy spices included in the cake.  It turns out tasting like a fabulous spice cake.  Then you top it off with the perfect frosting.  This sour cream frosting is quite exquisite.  I LOVED it.  I just may have to use it on top of other yummy cake recipes.  If you have any zucchini hanging around your house then you must make this.
I’ll be back tomorrow with my last official zucchini recipe of the year.

Zucchini Cake with Sour Cream Frosting

  • 2 1/2 C flour
  • 2 t baking soda
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t cloves
  • 1 1/4 C sugar
  • 1/2 C butter, melted
  • 1/2 C milk
  • 2 eggs, beaten
  • 1 large zucchini, enough to make 1 1/2 C puree
Frosting:
  • 2 1/2 C powdered sugar
  • 1/3 C sour cream, room temperature
  • 1/4 C butter, softened
  • 3/4 t vanilla
  • 1/8 t salt
  1. Peel your zucchini and cut it into small 1/2 inch pieces. Put the chunks into your blender or food processor and blend until nice and smooth.  You need 1 1/2 cups of puree.
  2. In a large mixing bowl whisk the flour, soda, salt, cinnamon, nutmeg, and cloves together.
  3. In a separate bowl combine the melted butter, milk, sugar, eggs and zucchini.
  4. Add the wet ingredients with the dry.  Beat with your electric beaters, or in your Kitchen Aid for about 2 minutes, or until nice and smooth.
  5. Spray your bundt pan generously with cooking spray. My secret to not having your cake stick to the pan is to use Pam  Baking Spray.
  6. Pour the batter in prepared bundt pan and bake at 350 for 40 minutes. Insert a knife or toothpick into the center of the cake and be sure it comes out nice and clean before you take the cake out of the oven.
  7. Let your cake cool on a wire rack for about 10 minutes. Then set a plate over the top of the pan and invert the cake onto it. Let the cake cool completely.
  8. In a medium sized mixing bowl combine all frosting ingredients. Beat with an electric mixer for 2 minutes, or until smooth and fluffy.
  9. Pour over the top of your cooled cake.

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4 comments

Pat November 15, 2015 - 3:10 pm

in this zucchini cake recipe is it possible to use shredded zucchini instead of the pureed.
Please respond.
Thanks!

Reply
Pat November 15, 2015 - 3:07 pm

this zucchini cake is it possible to use shredded zucchini instead of pureed.
Please respond. Thanks!

Reply
Banana Bread Bundt | Real Mom Kitchen March 31, 2011 - 8:30 am

[…] up some banana bread as part of a breakfast/brunch.  I adapted this recipe from one I found in a Kraft Food and Family magazine.  The thing that caught my eye with the recipe is that it also includes a box of banana pudding. […]

Reply
Mary October 7, 2010 - 11:05 pm

This looks divine! I love zucchini cake… and the addition of frosting looks delish! This has been bookmarked 🙂
Mary xo
Delightful Bitefuls

Reply

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