Simple Strawberry Zucchini Cake Recipe

Introduction

Discover a delightful twist on classic cake with this Simple Strawberry Zucchini Cake. Moist from the zucchini and creams, and sweetened naturally by strawberries, it’s perfect for breakfast, dessert, or any time in between. The fresh basil glaze adds a unique, sophisticated touch.

Ingredients

• For the cake:
• 9 oz cream cheese (softened to room temperature)
• 0.6 cup unsalted butter (softened, about 65°F)
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened applesauce
• 3 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt
• 2 cups shredded zucchini (excess moisture squeezed out)
• 1 cup strawberry topping
• 3 tbsp fresh basil (finely chiffonaded into 1/8-inch ribbons)
• For the glaze:
• 1.25 cups confectioners sugar (sifted)
• 3 tbsp milk
• 3 tbsp strawberry topping
• 1.5 tbsp fresh basil (finely chopped)
• 1/4 tsp lemon zest

Instructions

1. Step 1: Preheat your oven to 350°F and place a rack in the center. Grease a 9×13 inch baking pan thoroughly with butter or cooking spray.
2. Step 2: Shred the zucchini and place it in a clean kitchen towel or paper towels. Squeeze firmly to remove excess moisture and set aside. In a large bowl, beat the cream cheese and softened butter until light and fluffy, about 2-3 minutes. Gradually add sugar, mixing well.
3. Step 3: Add eggs one at a time to the wet mixture, beating well after each addition. Pour in the vanilla extract and beat the mixture for a total of 3 minutes to incorporate air. Blend in the applesauce until the batter is smooth and creamy.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold this dry mixture into the wet batter with a spatula, mixing just until no flour streaks remain to avoid a tough texture.
5. Step 5: Fold in the shredded zucchini, strawberry topping, and fresh basil evenly into the batter. Pour the mixture into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Step 6: Remove the cake from the oven and let it cool in the pan for 30 minutes. Then transfer it to a wire rack to cool completely, about 30-45 minutes, before glazing.
7. Step 7: Prepare the glaze by whisking together the sifted confectioners sugar, milk, strawberry topping, fresh basil, and lemon zest in a small bowl until smooth and pourable. Drizzle the glaze evenly over the cooled cake and let it set for 15 minutes before serving.

Tips & Variations

• Use medium-sized zucchini for the best texture and flavor; smaller ones have fewer seeds and tender flesh.
• Squeeze out zucchini moisture well to prevent a dense, gummy cake.
• Try substituting yellow squash for zucchini if needed, squeezing out excess water similarly.
• Replace cream cheese with full-fat Greek yogurt or sour cream for a lighter tang.
• Swapping applesauce for mashed banana or plain yogurt works well for moisture.
• If fresh basil is unavailable, fresh mint is a great alternative, or use dried basil sparingly.
• Avoid overmixing the batter after adding flour to keep the cake tender.
• Let the cake cool completely before glazing to ensure the glaze sets properly.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. The glaze may soften in the fridge but flavor improves. For longer storage, freeze individual slices wrapped in plastic, up to 3 months. Thaw frozen slices at room temperature for about an hour or overnight in the fridge, and let sit at room temperature for 20 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini instead of fresh?

It’s best to use fresh zucchini since frozen zucchini holds more water, which can make the cake too moist or gummy. If using frozen, thaw and squeeze out as much liquid as possible before adding it to the batter.

What can I use if I don’t have strawberry topping?

Strawberry preserves or jam make good substitutes. If thick, thin the preserves with a teaspoon of water to achieve a similar consistency for the batter and glaze.