Zucchini Cup Or Cake With Lemon Cream Cheese Frosti

Name: Zucchini Cup Or Cake With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zucchini Batter; 2 cups all purpose flour; 1 cup brown sugar; 1/2 cup white sugar; 2 teaspoons baking powder; 1/3 cup canola oil; 2 eggs; 1/2 teaspoon cinnamon; 1 teaspoon vanilla extract; 1/3 cup chopped pecans or walnuts optional; 1 1/2 cups Shredded zucchini; Lemon Cream Cheese Frosting w/ candied lemon peel garnish; 8 ounces whipped cream cheese (regular cream cheese works too); 8 tablespoons butter; 4 cups confectioners sugar (powdered sugar); 1 tablespoon lemon zest (preferably meyer)

Servings: persons

Zucchini Batter
2 cups all purpose flour
1 cup brown sugar
1/2 cup white sugar
2 teaspoons baking powder
1/3 cup canola oil
2 eggs
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup chopped pecans or walnuts optional
1 1/2 cups Shredded zucchini
Lemon Cream Cheese Frosting w/ candied lemon peel garnish
8 ounces whipped cream cheese (regular cream cheese works too)
8 tablespoons butter
4 cups confectioners sugar (powdered sugar)
1 tablespoon lemon zest (preferably meyer)

1
preheat oven to 350*. Mix dry ingredients-flour, sugars, baking powder, cinnamon.
2
Shred zucchini using grater, squeeze out all liquid. In a separate bowl, mix eggs, vanilla, and oil. Fold in zucchini shreds and mix altogether with dry ingredients. Fold chopped nuts in if using.
3
Let cool before piping frosting on.
4
To make Frosting: place room temp butter, cream cheese, and vanilla in mixer until incorporated. Slowly add powdered sugar a little at a time until fluffy. You may use more or less powdered sugar depending on the consistency you want. Gently fold lemon zest into frosting and scoop into piping bag ready for use.
5
*Optional candied lemon peel garnish- slice lemon rind and cut into thin strips (julienne). Bring 1 cup water and 1 cup white sugar to boil until sugar is dissolved. Cook lemon strips until they are softened and somewhat translucent (5-10mins or so) scoop out with fork and place on baking rack to drain and cool. Garnish atop chilled cupcake and frosting.

2029

kcal

Calories

Fat

334

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Zucchini Batter, 2 cups all purpose flour, 1 cup brown sugar, 1/2 cup white sugar, and more.

Yes, Zucchini Cup Or Cake With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Cup Or Cake With Lemon Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions