Rustic Zucchini cake is and unpretentious, moist and flavorful, lightly sweet cake topped with dreamy cream cheese frosting.
To begin, preheat your oven to 350 degrees.
Shred two zucchinis – enough to make 2 cups.
If your zucchini is very moist, place it in a sieve to drain off any excess liquid.
In a bowl, combine 1 1/2 cup all purpose flour, 1/2 cup wheat flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon baking powder. Stir them all together and set aside.
Next, break 3 eggs into your mixing bowl.
Add in 1 1/2 cup sugar and beat until smooth.
Measure out 1/2 cup each of extra virgin olive oil and plain applesauce.
Add those to your mixing bowl, along with a teaspoon of vanilla.
And finally, a teaspoon of fresh lemon zest. Beat those all together until smooth.
Add in your flour mixture and again, beat until smooth.
Toss in a half cup of chopped pecans.
Half a cup of golden raisins.
And finally the shredded zucchini. Stir them all in.
Grease and flour (or spray with baking spray) a 9 x 13 cake pan. Spread the batter in.
Bake for 40-45 minutes or until the cake tests done in the center with a toothpick. Cool completely.
For the frosting… you’ll need a stick (1/2 c) room temperature butter (unsalted.)
2/3 cup of cream cheese, also room temperature. Beat those together in your mixing bowl until smooth and fluffy.
Mix in a teaspoon of vanilla.
Slowly mix in 3 cups of powdered sugar. Once moist, beat until fluffy. Add in a tablespoon or so of milk if it is too thick. The frosting should be creamy.
Spread the frosting over the cooled cake.
Look at those lovely flecks of green in there.