Zucchini Cake With Mascarpone Frosting is a perfect tray cake that everyone can have a piece of. It’s giving autumn vibes, cinnamon, nuts, but still fresh summer zucchini. I call it a perfect late august recipe. The right time when you cannot wait for pumpkin spice cakes and coffees. So zucchini cake with a sweet mascarpone frosting it is.
video recipe for Zucchini Cake With Mascarpone Frosting
Ingredients:
- 320 g flour
- 3 tsps baking powder
- a pinch of salt
- 1 ½ tsp cinnamon
- 1 tsp nutmeg
- ⅓ tsp ginger powder
- 360 g brown sugar
- 2 tsps vanilla extract
- a handful of chopped walnuts
- 2 medium-sized zucchini
- 240 ml oil
- 3 eggs room temp
Mascarpone frosting
- 500 g mascarpone cheese room temp
- 5 tbsps icing sugar
- 1 tbsp vanilla sugar
Zucchini cake is a quick dessert you usually go for in the late summer or early autumn days. It’s quick – you can literally make this in 10 minutes and bake for another 30. My mum loves quick recipes, she calls them “Sunday afternoon desserts”.
Because, let’s be honest, who likes doing anything complicated on Sunday afternoon? Nobody. That’s why the zucchini cake with mascarpone frosting is you go-to cake.
It’s easy, simple to follow the recipe, and comforting. Cinnamon, nutmeg, walnuts, the smell. It has everything. And you can have it as well. In 1 hour!
ZUCCHINI CAKE WITH FROSTING
We all love easy desserts under one hour. What we all love more than that, are tray cake recipes. I don’t know, but there is something different about tray cakes.
- everyone gets a piece under any circumstances
- you can make a lot for many people in a short period of time
- comforting (this is just my thing but I like when I use spices like cinnamon, you can taste it in a small bite)
- no additional touches, no layering
- the frosting is a chef’s kiss
I’ve always been a big fan of carrot cakes. I discovered carrot cakes very late in life (in my twenties, lol). I also had a phase when I was obsessed with carrot cake and I had to make something that included carrots and the sweet white cream frosting. I remember the Carrot Cake I made a few months ago. I was new to blogging and food photography. It was melting everywhere, pictures were taken on my iPhone so the quality was also terrible. But the taste of this cake was unbelievable – so I had to put it on the blog.
I still recommend trying it.
how to make zucchini cake with mascarpone frosting:
Preheat the oven to 180°C. Prepare a deep baking tray of 36 cm x 42 cm and baking paper.
Cut the ends of the zucchini and peel off the skin. Shred the zucchini (smaller pieces). Transform them into the bowl and add eggs, vanilla extract, sugar, and oil. Mix with an egg whisker.
In another bowl whisk together flour, baking powder, cinnamon, nutmeg, a pinch of salt, and ginger powder. Add these dry ingredients into the batter and whisk well. Do not over-mix! Whisk until the flour disappears.
In the end, add chopped walnuts and stir in with a rubber spatula.
Pour the mixture into a baking tray and bake for 35-40 minutes or until the toothpick comes out clean. Take the cake out of the oven and let cool completely.
When the cake is cool, whisk mascarpone until creamy. Then add icing sugar and vanilla extract. Spread the frosting over the cool cake and put it into the fridge for the best experience. (or eat know, who cares?)
ARE YOU LOOKING FOR MORE TRAY (FLAT) DESSERTS?
my tips for the best Zucchini Cake With Mascarpone Frosting:
- room temperature mascarpone – you need to cream the mascarpone and that’s only possible with a room temperature mascarpone. Or you can heat it in the microwave.
- chop the walnuts and leave a few bigger pieces
- use deep baking tray
- use 3 small zucchinis or 2 medium zucchinis
- do not over-mix the mixture, whisk until the flour disappears
If you decide to make Zucchini Cake With Mascarpone Frosting at home, let me know on Instagram or Tiktok. Tag me, send me pics, or just slide into my DMs. ❤️ It means the world to me when I hear from you. Thank you for your support.
Zucchini Cake With Mascarpone Frosting
Ingredients
- 320 g flour
- 3 tsps baking powder
- a pinch of salt
- 1 ½ tsp cinnamon
- 1 tsp nutmeg
- ⅓ tsp ginger powder
- 360 g brown sugar
- 2 tsps vanilla extract
- a handful of chopped walnuts
- 2 medium-sized zucchini
- 240 ml oil
- 3 eggs room temp
Mascarpone frosting
- 500 g mascarpone cheese room temp
- 5 tbsps icing sugar
- 1 tbsp vanilla sugar
Instructions
- Preheat the oven to 180°C. Prepare a deep baking tray of 36 cm x 42 cm and baking paper.
- Cut the ends of the zucchini and peel off the skin. Shred the zucchini (smaller pieces). Transform them into the bowl and add eggs, vanilla extract, sugar, and oil. Mix with an egg whisker.
- In another bowl whisk together flour, baking powder, cinnamon, nutmeg, a pinch of salt, and ginger powder. Add these dry ingredients into the batter and whisk well. Do not over-mix! Whisk until the flour disappears.
- In the end, add chopped walnuts and stir in with a rubber spatula.
- Pour the mixture into a baking tray and bake for 35-40 minutes or until the toothpick comes out clean. Take the cake out of the oven and let cool completely.
- When the cake is cool, whisk mascarpone until creamy. Then add icing sugar and vanilla extract. Spread the frosting over the cool cake and put it into the fridge for the best experience. (or eat know, who cares?)
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