Whenever I hear about baking with zucchini, I think about my time as a student at UCSD. I was a sociology major and took a summer class that required we read Barbara Kingsolver’s “Animal, Vegetable, Miracle.” It made a real impression on me and I always think of her book when it comes to zucchini because she painted such a clear (and funny) image of her garden full of zucchini in the summertime.
The book even included recipes, one of which I make every single summer: Zucchini Chocolate Chip Cookies.
While this is not one of her recipes, I’m sure she has a version of it. It’s a step up from Zucchini Bread Muffins because well, it’s cake. 😉 Moist, tender, and absolutely delicious. I feel like zucchini cake is underrated. It’s honestly one of my favorite cakes to eat. I just love any recipe that incorporates spice and gets topped with cream cheese frosting. And this fits that criteria. It’s simple to make, such a pleasure to eat, and is one more recipe to use up the bounty of zucchini this summer will bring!
If serving for a larger crowd, double recipe and bake in a 9×13-inch pan.