This post may contain affiliate links. Click here for my affiliate disclosure. Thanks for helping me feed (haha...get it..."feed"...nevermind) my ice cream addiction (and support my site so I can keep giving you free recipes).
Recipe and pictures revised 7/1/16
Don’t let the involved name scare you. This cake is actually very easy to make, especially since I revamped the whole thing. It also happens to be one of my favorite creations so far, and my mom says it’s her favorite of all the cakes I’ve made.
This cake used to have an ingredients and instructions list as long as my wish list at Christmas time, but not any more! Since the advent of my Baking Mix, I decided to majorly simplify this cake by using it instead of oat flour, oat fiber, and golden flaxmeal. Because one flour container is WAY easier than three. And I simplified the directions, just because I like simple. And I made it in a 9×13 inch pan instead of a bundt pan. Because HELLO easy baking. #cookbook
And I just generally reworked the recipe to make it better. So print this copy to replace your old copy, and you will thank yourself, and me, and maybe actually make the cake.
This cake is full of autumn. The flavors come together so well, and the crumb is very moist. A layer of browned-butter cream cheese frosting really tops it off, too.
The flavor combination of zucchini spice and browned butter is not original with me. I’ve seen it several places and it always intrigued me, but then I saw a Bundt cake on Foodgawker that used those flavors and I had one of those “make that or die” moments.
(Pictured with my Pumpkin Spice Syrup)
You can find this recipe in my cookbook, Necessary Food.
- 1½ cups Briana's Baking Mix*
- 1 T baking powder
- 2 tsp. cinnamon
- ½ tsp. ginger
- ½ tsp. ground cloves
- ½ tsp. salt
- ½ tsp. THM Pure Stevia Extract Powder
- 2 cups grated zucchini, juice and all, thawed if frozen (Use fresh or frozen. If using frozen, measure BEFORE freezing and then use the liquid and all.)
- ¾ cup water
- ¾ cup egg whites
- ⅔ cup Greek yogurt
- 1 stick (1/2 cup or 8 T) of salted butter, softened
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. maple flavoring
- 2 T butter
- 1 8 oz. package cream cheese, softened (reduced or full fat)
- ½ cup Greek yogurt (or more cream cheese, for a richer frosting)
- 1 tsp. vanilla extract
- ½ tsp. Grandma's molasses
- ⅛ tsp. THM Pure Stevia Extract Powder
- Pecans (not nut free, obviously) and Pumpkin Spice Syrup for garnish, optional
- For the cake, whisk the dry ingredients. Add the wet ingredients and mix well. Spread into a greased 9x13 inch glass baking pan and bake at 350 degrees F for 45 minutes or until the center appears to be done and not soggy (it will be moist.) Cool the cake completely before frosting.
- Meanwhile, make your frosting. Brown the butter in a nonstick skillet over medium to medium-high heat until the solids in the butter are brown. Stir frequently so as not to burn the butter. Let the butter cool for a few minutes. Meanwhile, beat the rest of the frosting ingredients together. Add the butter and beat again.
- (For an easier, almost-just-as-good version, omit the browning butter step and just beat the softened butter with the other frosting ingredients.)
- When the cake is cool, frost it, then refrigerate it until completely chilled. Cut and serve. Store in the refrigerator. These bars are best cold. Yields: 15 servings.
I bet you could bake this in 2 or 3 9-inch cake pans (adjust the baking time) and frost with the browned butter frosting. Top with pecan halves and drizzle with Pumpkin Spice Syrup for a pretty finish.
Here’s my Baking Mix recipe.
- Imitation Maple Extract
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.