Zucchini Ginger Cake with Ginger Cream Cheese Frosting

August 19, 2015
3 Ratings
Photo by Sarah Bates
  • Serves 8
Author Notes

Tender, moist, and packed with flavor, this Zucchini Ginger Cake is a MUST make recipe! —Sarah Bates

What You'll Need
  • For the cake:
  • 2 cups all-purpose flour
  • 2 1/2 tablespoons Gourmet Garden lightly dried ginger
  • 1 teaspoon dried ginger
  • 1 teaspoon grated fresh lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups finely grated zucchini, from about 2 medium zucchinis
  • 3/4 cup olive oil
  • 3/4 cup honey
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • For the frosting:
  • 8 ounces light cream cheese, softened2
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Gourmet Garden Lightly Dried Ginger
  1. Preheat the oven to 350 degrees. Spray two 9-inch round cake pans with baking spray and set aside.
  2. In a large bowl, whisk together the flour, gingers, lemon zest, salt, baking soda and baking powder. In a medium bowl, whisk together the zucchini, olive oil, honey, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients, and mix well until just combined.
  3. Divide the batter evenly between the prepared cake pans. Bake until the cakes are golden, and a cake tester inserted into the center of a cake comes out clean, about 30 minutes.
  4. Cool the cakes in the pans for about 10 minutes, then remove them from the pans and allow to cool completely on a cooling rack.
  5. While the cakes are cooling, make the frosting. In the bowl of a stand mixer, beat the cream cheese and butter on medium speed until smooth. Add the powdered sugar, then the vanilla and ginger. Beat on high until the frosting is light and fluffy.
  6. Place one of the cakes on a platter,top side down, and spread a thin layer of frosting all over the top. Add the second cake on top and press gently. Spread the rest of the frosting all over the top of the cake, allowing it to drip down the sides as well. Cut into slices and serve.

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1 Review

Maree March 6, 2016
Just wondering if 2 1/2 tbsp lightly dried ginger in the cake was right coz it's used up all the pot and where is the measurement for the baking soda? It's mention in the "mix dried ingredients" but not in the list of ingredients. I will know for sure when this comes out of the oven