Wednesday, July 22, 2015

Zucchini Cream Cheese Pound Cake


      So.....in my last post I shared a delicious pasta dish that had the wonderful flavors of lemon and mint, and the "ever-present" summer vegetable....zucchini.  Check that recipe out here.  

      Today....zucchini again!  But, this time, folded into a yummy pound cake with a rich and delicious Brown Sugar Cream Cheese Frosting!!  Everybody needs a little zucchini and spice in their life, don't you think?






Zucchini Cream Cheese Pound Cake

cake:
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
8 oz. cream cheese, softened
2 cups sugar
3 large eggs
2 tsp. vanilla extract
1 cup unsalted butter, melted and cooled
2 cups shredded zucchini

frosting:
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1/3 cup packed brown sugar
1 tsp. molasses
Pinch of salt
1 3/4 cups powdered sugar, sifted
2 tsp. vanilla extract

Move a rack to the upper third of your oven and preheat the oven to 350 degrees.  Grease and flour a 12-cup Bundt pan.  Whisk together the flour, baking soda and powder, salt and cinnamon, and set aside.  Now, beat the cream cheese and sugar together on medium speed, about 2 minutes, or until it's well mixed.


Add the eggs, one at a time, and beat for 1 minute between each.  Then add the vanilla.


Pour in the melted butter, with the mixer on low.  Increase the speed to med-high and beat until it's really smooth, about 3 minutes.

Now, turn the speed back down to low, and add the dry ingredients, all at once.  Beat just until it's all incorporated.
 

Use a spatula to fold in the shredded zucchini and any remaining bits of flour.  (The batter will be thick)
 
 

Spoon the batter into the pan and bake for 45-50 minutes, or until a tester inserted into the center comes out clean.  Allow it to cool in the pan for about 30 minutes.  Then, carefully invert it onto a rack to cool completely.
 

Now.....it's time for the frosting!!


Beat the cream cheese for about a minute, just to make sure it's soft and pliable.  Scrape down the sides of the bowl and add the butter.

Beat on medium speed until they're really well combined.  Then add the brown sugar and molasses and beat for another 30 seconds on medium.
 

Add the salt, powdered sugar, and vanilla.  Beat on low speed until it's almost completely mixed.  Scrape down the bowl and mix on medium until the frosting is silky smooth.
 
 

Now.....slather that stuff all over your wonderful cake, and get ready to enjoy, yet, another reason to grow your own vegetables!!
 
 

Zucchini.........sure is one sweet vegetable!!


For printable recipe, click here.


Recipe from "Joy the Baker Cookbook"




   

2 comments:

  1. OMG, That looks wonderful Joann! Great droolworthy photos too!

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    Replies
    1. The Italian Next DoorJuly 30, 2015 at 10:51 PM

      Thanks, Marie! Hope you'll try it!

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