Zucchini Apple Cake
The Topols, Brookfield, IL
Cake:
1 zucchini, shredded
1 Granny Smith apple, peeled, cored, shredded
2-1/4 cups all-purpose flour, divided
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
4 eggs
1 cup oil
1 cup granulated sugar
1 cup packed brown sugar
2 tsp. vanilla extract
1 tsp. grated lemon zest
1 cup walnuts, chopped
Walnut halves and apple slices for garnish, optional
Frosting:
6 oz. cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla extract
1 tsp. grated lemon zest
2 cups confectioners’ sugar, sifted |
Preheat oven to 350 degrees. Generously butter and flour 12-cup Bundt pan. Squeeze dry zucchini and apple between paper towels. Combine 2 cups flour, cinnamon, baking soda, and salt. In bowl with mixer at medium speed, beat eggs. Add oil, granulated and brown sugars, vanilla, and lemon zest. Beat until well-blended. Reduce speed to low; beat in flour mixture. Combine zucchini mixture and remaining flour; fold with walnuts into batter. Pour into pan. Bake 60–70 minutes or until toothpick comes out clean. Cool on rack for 15 minutes. Remove from pan; cool completely on rack. In a bowl with mixer at medium sped, beat cream cheese and butter until smooth. Add vanilla and lemon zest, beat until well-combined. Reduce speed to low. Beat in confectioners’ sugar until smooth. Frost cake. Garnish, if desired.
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