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Zucchini Cake

 Butter, for greasing the pan
 1 ½ cups all-purpose flour 
 1 ⅓ cups granulated sugar 
 1 cup finely chopped pecans 
 ½ cup sweetened flaked coconut 
 2 tsp baking soda 
 2 tsp ground cinnamon 
 1 tsp kosher salt
 ¼ tsp freshly grated nutmeg 
 ¼ tsp ground ginger 
 3 tbsp vegetable oil 
 2 tbsp milk, plus more if needed
 1 tsp vanilla extract 
 2 large eggs 
 2 cups grated unpeeled Witten’s zucchini (about 4 zucchini; use the small holes on a grater and pat dry with a paper towel)
 8 oz package cream cheese, softened
 4 tbsp salted butter, softened
 2 cups powdered sugar, more or less as needed 
 2 tsp vanilla extract 
 2 splashes milk, if needed
 ½ cup chopped pecans, for garnish 
For the Cake:

Preheat the oven to 350°F. Grease a 9-by-13-inch pan.


In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.


Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.

For the Frosting:

Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.


Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.


Cook’s Note: If your zucchini are huge, scrape the seeds out of the center before you shred it so it's not too watery.