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Zucchini Cake

Posted By Jennifer On October 27, 2007 @ 7:43 pm In cakes,fillings,icing/frosting | Comments Disabled

Recipe adapted from How to Be a Domestic Goddess. Read more about this interesting cake at Bake or Break.


  • 1/4 cup chopped dates
  • 12 ounces zucchini (2 or 3), weighed before grating
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup + 1 Tablespoon sugar
  • 1 & 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Preheat oven to 350 degrees.

Coarsely grate the zucchini (unpeeled) with a box grater. Place in a colander to drain.

Beat eggs, oil, and sugar until creamy. Stir in flour, baking soda, baking powder, and salt until well combined. Stir in the zucchini and then the dates.

Pour into two 8″-round cake pans that have been sprayed/greased/lined. Bake for 30 minutes or until slightly browned.

Cool in pans on a rack for 5 to 10 minutes. Then, remove from pans and continue cooling on rack.

Lime Curd

  • 6 Tablespoons unsalted butter
  • 3 large eggs
  • 1/2 cup sugar
  • 1/2 cup lime juice (about 4 limes)
  • zest of 1 lime
Melt butter in a heavy medium-sized saucepan. Add the remaining ingredients and whisk to a custard over medium-low heat. Allow to cool completely.

Icing & Topping

  • 7 ounces cream cheese, softened
  • 1/2 cup confectioners’ sugar, sifted
  • juice of 1 lime, or to taste
  • 2-3 Tablespoons chopped pistachios
Beat cream cheese until smooth. Add sugar and combine well. Next, stir in lime juice.

To assemble cake, place one layer on serving plate. Spread lime curd onto cake. Next, place second layer on top of lime curd. Spread with icing. Top with pistachios.

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