Zucchini Cream Cheese Pound Cake
3 c. flour
1 t. baking soda
1/2 t. baking powder
1 t. salt
2 t. cinnamon
1 package (250 g/8 oz) cream cheese, room temperature
2 c. sugar
2 t. vanilla
1 c. butter, melted and cooled
2 c. grated zucchini
Preheat the oven to 350 and liberally butter your bundt pan. Whisk together the 5 dry ingredients in a medium bowl and set aside, then using your electric mixer, beat together the cream cheese and sugar for 2 minutes until smooth and well combined. Add in the eggs, one at a time, beating for 1 minute after each addition and scraping down the sides of the bowl as needed, then add in the vanilla and beat again.
Slowly pour in the melted butter with the mixer on low, and then increase the speed to high and beat for 3 minutes. Add in all of the dry mix, mix on low until incorporated, then use a sturdy spatula to stir and fold in the zucchini by hand until the zucchini is well combined and there’s no trace of flour. The batter will be thick so spoon and spread it into your prepared bundt pan, then bake for about 50 minutes until the top is cracked and the middle bounces back to a light touch. Use your eyes as well, if the batter between the cracks looks too moist, it probably is…so give the cake another 5 minutes.
Allow the cake to cool in the pan for 20 minutes, then turn it out onto a rack or platter to cool completely. Sprinkle liberally with icing sugar, or frost to your heart’s content with one of these.
- Category: Cakes, Zucchini, Cream Cheese, Bundt
- Method: Bake