Spiced Zucchini Cake with White Chocolate Cream Cheese Frosting
Bring on fall with a mouth-watering Spice Cake healthed up a little bit with tons of zucchini. An extremely moist cake topped with creamy frosting that’s good enough to eat out of a bowl. Fall is almost here and this is the way to celebrate.
My cat ran away from home on Saturday. That’s a problem that I always underestimated. Whenever I saw that someone had lost their pet I thought, “Oh…how sad.” I would keep my eyes peeled for said pet but never knew the torment that came with that experience. Until now. Simon left on Saturday and we didn’t know he was missing until 10 hours later. You know how much ground could be covered in that time? My mind was a major motion picture at that point thinking of all the scenarios. It’s crazy what you will do for a lost pet.
We made flyers, drove many, many miles distributing flyers….walked around every neighborhood, some near to us…some not so near to us. All the while thinking “Why did he leave” and “Did he not like it here?” Did he not like us….was the new dog the last straw? Did he pack a suitcase and bust out? We couldn’t image the reasons he left us….especially when the weather is getting cold and rain was coming. Like, he watched the weather the night before to make sure the conditions were optimal for his escape. We were not thinking rationally. He was a cat…a cat that likes to check out the back yard and explore. He was not making a statement and trying to convey a cryptic message through his actions. He was not monitoring the weather forecast. At least I don’t think he was. Any cat therapists out there?
Everyone would tell us he didn’t go far and would come home but the “Simon Sightings” were getting further away and that’s when hope starts to fade. We started shopping for motion detecting cameras and I was starting the hard sell on hiring Ace Ventura. We may have searched an abandoned house in the dead of night. Comfort food was a major necessity so thankfully I had already made this Spiced Zucchini Cake with White Chocolate Cream Cheese Frosting a few days prior. We had plenty to fix any sweet craving and to help boost our sinking spirits.
This cake is super moist thanks to the overload of shredded zucchini, which I know everyone has lying around this time of year. It reminds me of a gingerbread cake with its combination of spices and the White Chocolate Cream Cheese Frosting is the perfect topping. Not overly sweet but perfect to kill any sweet craving. This just tastes like fall.
Yesterday, just as we were strapping Landon into his stroller to go for another “Simon Search” I heard my neighbor, Pete, call my name. There he was….carrying Simon. See, people are knowledgable. They’ve been in this situation before and are sharing fact. We should listen to them when they say “House cats don’t go far.” I would have saved a lot of gas if I had just listened. I could have eaten more cake.
Get the Recipe: Spiced Zucchini Cake with White Chocolate Cream Cheese Frosting
- 2 cups cake flour, I use Bob's Red Mill
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 4 large eggs
- 1/4 cup low-fat milk
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup canola oil
- 3 cups shredded zucchini
- 12 ounces cream cheese
- 1/2 cup white chocolate, melted
- 1/2 stick unsalted room temperature butter
- 2 cups confectioners' sugar
- Preheat the oven to 350 degrees
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, coriander and salt. Set aside.
- In the bowl of an electric mixer, beat the eggs, milk, vanilla and both sugars until smooth. Add the oil and mix until incorporated. Slowly add the dry ingredients and then mix in the zucchini.
- Pour the batter into a buttered 9 inch square cake pan and bake for 15 minutes. Rotate the pan and bake for an additional 15 minutes. Rotate the pan again and bake for an additional 15 minutes or until a wooden skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes and then turn out onto a cooling rack to allow it to cool completely.
- While the cake rests, beat the cream cheese, white chocolate and butter until smooth. Slowly add the confectioners' sugar and continue to beat until smooth.
- Spread the frosting over the top of the cake and serve.