Zucchini Pecan Cake
Spiced vegetable cakes seem to be a sign of spring. Here is a terrific spice cake with shredded zucchini.
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
3/4 cup canola oil
1 cup rubia sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon molasses
1 1/2 cups coarsely grated zucchini (about 8 ounces)
3/4 cup chopped toasted pecans
- Preheat oven to 350F. Line the bottom of 2 6-inch cake pans with parchment paper then coat with cooking spray.
- Whisk together flour, baking powder, salt, and pumpkin pie spice in a medium bowl. In a large bowl, combine oil, sugar, eggs, vanilla and molasses. Whisk together to blend well then fold in flour mixture. Finally, add grated zucchini and pecans. Transfer cake batter to prepared pans.
- Bake cake until tester inserted into center comes out clean, about 30-40 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
- Frost with 1/2 recipe of Cream Cheese Frosting, adding in a teaspoon of pumpkin pie spice to give the frosting some added spice.
Yield: Serves 6-8
Source: Adapted from Bon Appetit