Zucchini Cake with Raspberries and Lemon Cream Cheese Frosting
A dense and moist cake perfect for using up extra zucchini.
Ingredients
- 3 Cups Shredded Zucchini Squeeze out extra liquid if needed
- 3 eggs
- 1 Cup Oil I use melted butter
- 2 tsp Vanilla
- 2 Cups Sugar I like organic evaporated cane sugar
- 3 Cups Whole Wheat Flour If you have a coarse flour, you should maybe use half white mixed in. Prairie Gold White Whole wheat is a very light and finely ground wheat flour. That is what I use.
- 1 Tsp Salt
- 1 Tsp Baking Powder
- ¼ Tsp Baking Soda
- 2 ½ Cups Fresh or Frozen Raspberries
- 2 Tbs Lemon Juice
Lemon Cream Cheese Frosting
- 1 8 oz pkg Cream Cheese
- ½ Cup Butter
- 2-3 Tbs Lemon Juice Depending on how lemony you like it
- 4 Cups Sifted Powder Sugar
Instructions
- Set the frosting ingredients out to soften while you make the cake. Preheat the oven to 350°. Shred the zucchini. A food processor makes this quick and easy. Mix the zucchini, eggs, oil, vanilla, sugar and lemon juice. Add in the combined dry ingredients. Flour, baking powder, baking soda, and salt. Mix on medium speed for about two-three minutes. Gently stir in the raspberries. Don't over mix, otherwise, your raspberries will be smooshed, and your cake will be pink. Spray two or three round 9" baking pans with non-stick baking spray. Fill them equally. If using three pans, bake for 30-35 minutes. Two pans may take a bit longer to bake through. Let cool, frost and enjoy.
Frosting Instructions
- Put your softened cream cheese and butter in a mixing bowl. Mix together until creamy. Slowly add in the sifted powdered sugar one cup at a time. Add in the lemon juice and mix until fluffy and creamy. To make a naked cake, frost only between the layers, not the sides. Enjoy!