Zucchini Cake with lemon cream cheese frosting
When life gives you giant zucchinis – make giant zucchini cake!
This must be very fitting for this recipe, to illustrate what I mean please see the image below. I had been away from my summerhouse in almost three weeks, and when I came back, this giant zucchini was laying in the garden with a few other quite smaller zucchinis. So what to do… bake a cake of course, and since I was not in the mood for some of the healthy stuff, this is just a normal cake, full of delicious calories 😉
400 gram grated zucchini
250 gram brown sugar
300 gram flour
100 gram chopped walnuts
2 tsp. baking powder
1 tsp. salt
1 vanilla pod
3 tsp. cinnamon
2 tsp. cardamom
For the lemon cream cheese frosting:
250 gram cream cheese
100 gram butter
300 gram icing sugar
Grated lemon peel and a little lemon juice
Preheat the oven on 180 degree Celsius.
Whip the eggs and brown sugar ( I use a Kitchen Aid).
Mix all the dry ingredients in a bowl, and mix them with eggs and sugar.
Add the squash and the walnuts.
Pour the dough in a greased spring form pan.
Bake the cake for around 30-35 minutes and let it cool down.
Meanwhile you can do the frosting:
Whip the icing sugar and the butter in a bowl.
Whip in the cream cheese and the lemon
Spread it on the cake when it is cooled down, and sprinkle with whatever you got in the pantry 🙂