Zucchini Cake

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!

Zucchini Cake snippet

If serving for a larger crowd, double recipe and bake in a 9×13-inch pan.

IMG_9973

13 Comments

    1. Oh how funny!! That sounds so good! Will they be chocolate chip zucchini cookies or something else? I’m so curious. Happy baking! Thank you for your compliment — if you have any extra zucchini, maybe it can be added to your weekend baking list! 🙂

      Liked by 1 person

Leave a Reply to Bernice Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s