This is the time of year for an abundance of garden crops here in Colorado, so use that zucchini up in the yummiest way possible: cake!
I love this cake. ← That statement right there means everything coming from me because I will take a chocolate dessert over every other dessert 99% of the time. This cake though…it will win some battles against those chocolate sweets. It’s light, moist, and full of flavor; paired with a luscious cream cheese frosting it’s a top contender in my book.
Like I’ve said before, this blog is about sharing recipes from my Midwest roots and current recipes that my family loves. I think I first made this cake for 4-H in 4th or 5th grade. It was my first time taking a baked good to the county fair, and all I remember is the judge telling me that it probably wasn’t a good idea to bring a dessert with cream cheese frosting in the middle of summer. Fair enough. You win some, you lose some.
I have made this many times over the years, and tweaked it to just my liking. My current cake uses applesauce and zucchini for an extra moist crumb – yum! Cream cheese frosting is the most important piece though, and I’m not just saying that because it gives me an excuse to lick a batter full of frosting every time I make it. You really need to make this cake! I get asked for this recipe all. the. time. You’ll be the talk of your next potluck (and if you’re not, then more for you to take home 😀). Enjoy!