| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 50 min |
| Yield: | 10 servings |
Ingredients
- Unsalted butter, for the pans
- 3 1/2 cups all-purpose flour, plus more for the pan
- 1 1/2 pounds zucchini
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 cups light brown sugar
- 4 large eggs
- 1 1/3 cups vegetable oil
- 3/4 cup whole milk
- 1 1/2 tablespoons finely grated fresh ginger
- 1 1/2 teaspoons vanilla extract
- 24 ounces cream cheese, softened
- 2 sticks (1 cup) unsalted butter, softened
- 6 cups confectioners’ sugar
- 1/2 cup finely chopped crystallized ginger, plus a few pieces sliced into thin strips, for garnish
Instructions
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans.
- Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl.
- In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined. Divide the batter between the prepared cake pans; smooth the tops with an offset spatula.
- Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely.
- Use a serrated knife to carefully cut each cake in half horizontally, making four layers.
- For the frosting: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the confectioners’ sugar, beating until incorporated. Beat in the chopped crystalized ginger.
- To assemble the cake: Place a cake layer on a cake stand or platter. Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula. Stack another cake layer on top; repeat with the frosting. Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystalized ginger.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1345 |
| Total Fat | 79 g |
| Saturated Fat | 31 g |
| Carbohydrates | 151 g |
| Dietary Fiber | 2 g |
| Sugar | 113 g |
| Protein | 13 g |
| Cholesterol | 205 mg |
| Sodium | 833 mg |
Reviews
Made this in a 9×13 baking dish at 350° for 35-40 mins. It came out sooo moist and delicious everyone enjoyed it. You only need to make half of the cream cheese frosting recipe if using a 9×13 baking dish.
Love this cake. It tastes like a ginger snap. The cake and frosting were a huge hit. I always like making good use of the many many zucchini’s I grow. I made it three times this summer!
I’ve made this twice now. Absolutely amazing!
Omg was amazing.Huge hit
I’ve always liked chocolate zucchini cake. When I saw her make this ginger one, I was really excited. Zucchini makes cakes moist. This is one of my favorite cakes now. If you like ginger, you must try this!
Love this cake! It came out superbly. I love Valerie’s recipes and I never miss her show. I even record it when I’m not home. She has delicious recipes that would please any palate.
I thought it was so funny, when the cake fell off the platter, which was the point of cooking for the kids. Can’t think of any other show where they wouldn’t edit that out. I loved it. Keeps your show in perspective and fun. Love your show, Valerie.