Spiced Zucchini Cake with White Chocolate Cream Cheese Frosting
serve up this yummy zucchini cake at your next get together!
Keyword: zuchini cake
2cupscake flourI use Bob's Red Mill
1teaspoonvanilla bean paste or vanilla extract
1 1/2cupgranulated sugar
1/2cuplight brown sugar
1/2stick unsalted room temperature butter
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.