To freeze zucchini for baking: wash, trim, and grate. **Do not drain the liquid**; it’s crucial for moist cakes! Portion shredded zucchini with juices into 2-cup freezer bags, remove air, label, and freeze. Thaw and use directly in recipes for consistently tender and flavorful cakes or muffins all year.

For cakes, muffins, and sweet loaves, **do not drain zucchini liquid**. This moisture ensures a tender, moist crumb and prevents dryness, absorbing perfectly during baking. For savory items like Zucchini Fritters, draining is necessary for crispiness. For this Zucchini Cake, embrace the natural moisture for optimal, delicious results!

Yes, softened unsalted butter can replace margarine. Butter offers a richer flavor and creamier texture. It firms up more when chilled than margarine, providing stability for piping but making it stiffer directly from the fridge. Ensure your fat is truly room temperature before mixing for a smooth, lump-free frosting.

Runny frosting is often caused by overly warm/melted fat (butter/margarine) or insufficient powdered sugar. Fat needs to be softened, not liquid; chill if too warm. Powdered sugar provides structure; gradually add more, beating well, until desired thickness. Also, ensure cream cheese is at room temperature for smooth blending.

To soften quickly: place stick (in paper wrapper) on a microwave-safe plate. Microwave in 5-10 second bursts, flipping/rotating after each. Gently press to check softness. Stop when pliable but still solid. Butter takes ~20-30 seconds; margarine faster. Be vigilant to avoid melting! Once soft, it’s ready for your recipe.

Yes, absolutely! Carrots add subtle sweetness, but omitting them won’t sacrifice moisture or deliciousness. The original inspiring recipe was carrot-free. My version integrated carrots for a carrot cake twist. Without them, your cake remains incredibly moist, rich, and full of spice flavor. No significant adjustments are needed, making the recipe flexible for your preference.

Yes, whole wheat flour can be used. The cake pictured uses a 50/50 blend for balanced texture. Using 100% whole wheat may result in a slightly denser or grittier crumb due to bran and germ. While zucchini helps moisture, the texture will differ. For a tender cake with whole grains, consider starting with a blend. Avoid overmixing.

Yes, melted coconut oil is an excellent substitute for canola oil, adding richness and moisture. Choose refined (unscented) for classic spice flavor, or unrefined (virgin) if you like a subtle coconut taste complementing the spices. Ensure it’s fully melted and measured accurately as a liquid before adding to your batter for smooth mixing and perfect results.

Zucchini Cake:

Cream Cheese Frosting:

How To Make Zucchini Cake:

• Beat the oil and sugar until light and fluffy. Mix in the eggs one at a time, beating well after each. Beat in the remaining dry ingredients until just combined.
• Gently fold in the grated zucchini (including any liquid if using frozen) and carrots until evenly distributed.
• Pour batter into a greased 10×15 inch sheet pan. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
• While the cake cools, prepare the frosting: beat all cream cheese frosting ingredients together until smooth and creamy. Once the cake is fully cooled, spread the frosting evenly over the top and cut into 30 small bars. Serve and enjoy!

• Zucchini: Use fresh or frozen grated zucchini. Do not drain any liquid; it’s essential for cake moisture.
• Chopped Nuts: Add up to 1 cup of pecans or walnuts for enhanced texture and flavor.
• Margarine or Butter: Both work for frosting. Butter yields a firmer frosting when chilled.
• Vanilla Flavoring: A teaspoon can be added to both cake and frosting for extra aroma.
• Oil: Use mild-flavored oils like vegetable, canola, or unscented coconut oil.

Nutrition per serving