Zucchini Cake with Vanilla Bean Cream Cheese Frosting


Or courgettes, as some people prefer…I’m gonna go with zucchini for now. I was kind enough to be given a few by the neighbours who grow all sorts of goodies in their large plot of land, as well as a few beetroots and cucumbers. Adorable of them really, though I got a few more zucchinis then our 3-people household could ever need…So, I decided to hunt up a few recipes, and beautiful recipes for zucchini cakes came up. I was sold immediately.

The zucchini and dates keep the sponge wonderfully light and moist, with a hint of warm cinnamon underneath, and the cream cheese is the luxury kind (I went all out) with real vanilla bean seeds from the pods. As for frosting it, I decided to go with simple; two layers, bare sides. Doesn’t change how good it is!


Adapted from here!


2 medium zucchinis, rinsed and ends cut off
1 + 1/3 of plain flour
1 cup of almond meal
handful of pitted dates, finely sliced/chopped
1 tsp of cinnamon
1 tsp of baking powder
1/2 tsp of baking soda
2 tbsp of orange zest
1 tsp of vanilla essence/paste
pinch of salt
1 cup of granulated sugar
1/3 cup of plain Greek Yoghurt
1/4 cup of non-flavoured oil
2 medium eggs

Preheat the oven to 170 degrees C. Prepare two 8-inch cake tins, lining them with parchment paper on the bottom.

Either use a blender to shred the zucchini, or a fine grater, and let it drain in a fine mesh sieve. Set aside.

Combine the flour, almond meal, pitted dates, cinnamon, salt, baking powder, and baking soda together in a large bowl.

In another bowl, whisk together the sugar, eggs, Greek yoghurt, orange zest, vanilla essence, and oil together with a whisk until smooth and fully combined. Slowly add the liquid mixture to the bowl with the flour mixture, and then add the zucchini. Mix to combine completely.

Divide the mixture between the two tins, and pop into the oven for about twenty minutes, or until a metal skewer comes out of the cakes clean. Remove from the oven, and let cool completely.


80g of non-salted butter
400g of cream cheese
1 vanilla pod, the insides scraped OR 2 tsp of vanilla essence
6 tbsp of icing sugar

Beat the butter with an electric whisk until soft and creamy. Add the cream cheese, and continue to beat until again smooth and creamy. Add the vanilla pod insides/essence, and then add the icing sugar, putting it through a sieve as you add it, and mix again. If you prefer your cream cheese frosting sweeter, add more tablespoons of icing sugar spoon by spoon. Frost the first cake, layer up the other cake on top, and repeat.

I sprinkled mine with poppy seeds!


One thought on “Zucchini Cake with Vanilla Bean Cream Cheese Frosting

  1. Pingback: Zucchini bread | holycrabness

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