Recipe

December 10, 2010

Zucchini Cake Recipe

Recipe:

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Step 1: Preheat the oven to 350°F.

Step 2: Butter two 8″ cake pans and line the bottoms with parchment paper.

Step 3: In a large bowl, beat the cream cheese and butter until smooth. Add the sweetener and beat until combined. Beat in the eggs, 1 at a time, blending well after each addition. Stir in the zucchini and vanilla.

Step 4: In a medium bowl, mix the almond meal, walnuts, coconut, cinnamon, cocoa, baking powder, and salt. Stir into the zucchini mixture. Divide the batter evenly between the prepared pans.

Step 5: Bake for 35 minutes, or until the layers are firm to the touch. Cool on a wire rack for 5 minutes. Turn the layers out onto the rack to cool completely.

Step 6: Place 1 layer on a cake stand or serving platter. Spread the top with frosting. Top with the second layer and frost the top and sides. Refrigerate until the frosting in set. Store, covered, in the refrigerator.

Orange Cream Cheese Frosting

Step 1: In a medium bowl, beat the cream cheese and butter until smooth. Beat in the sweetener, vanilla, and orange rind. Continue beating until fluffy.

Makes about 3 cups

Reprinted with permission from Karen Barnaby’s The Low-Carb Gourmet (2004 Harper Collins Canada).

Ingredients

10 oz. cream cheese, at room temperature
12 tbsp unsalted butter, at room temperature (1-1/2 sticks)
5 tbsp each Splenda and Canadian Sugar Twin (or 1-1/4 cups Splenda)
7 large eggs
1 lb. zucchini, shredded and squeezed dry
1 tbsp pure vanilla extract
3 cups almond meal (finely ground almonds)
1/2 cup walnuts, finely chopped
1/2 cup unsweetened shredded coconut
5 tbsp ground cinnamon
1 tbsp Dutch-processed cocoa powder
1-1/2 tsp baking powder
1/2 tsp sea salt

Orange Cream Cheese Frosting
18 oz. cream cheese, at room temperature
16 tbsp unsalted butter, at room temperature (2 sticks)
3 tbsp each Splenda and Canadian Sugar Twin (or 3/4 cup Splenda)
1 tbsp pure vanilla extract
2 tsp finely grated orange rind

Directions

Yield:

Step 1: Preheat the oven to 350°F.

Step 2: Butter two 8″ cake pans and line the bottoms with parchment paper.

Step 3: In a large bowl, beat the cream cheese and butter until smooth. Add the sweetener and beat until combined. Beat in the eggs, 1 at a time, blending well after each addition. Stir in the zucchini and vanilla.

Step 4: In a medium bowl, mix the almond meal, walnuts, coconut, cinnamon, cocoa, baking powder, and salt. Stir into the zucchini mixture. Divide the batter evenly between the prepared pans.

Step 5: Bake for 35 minutes, or until the layers are firm to the touch. Cool on a wire rack for 5 minutes. Turn the layers out onto the rack to cool completely.

Step 6: Place 1 layer on a cake stand or serving platter. Spread the top with frosting. Top with the second layer and frost the top and sides. Refrigerate until the frosting in set. Store, covered, in the refrigerator.

Orange Cream Cheese Frosting

Step 1: In a medium bowl, beat the cream cheese and butter until smooth. Beat in the sweetener, vanilla, and orange rind. Continue beating until fluffy.

Makes about 3 cups

Reprinted with permission from Karen Barnaby’s The Low-Carb Gourmet (2004 Harper Collins Canada).

Photographer:

©istockphoto.com/Rosemary Buffoni

Tags: cake Karen Barnaby Low Fat low-carb Zucchini

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