Another Sunday, another indulgence from the fantastic Joy the Baker Cookbook.
This pound cake was simply aaaamazing. I think the fact that I had co-workers scrounge up two slices of this cake is a testament to that fact. If only I had their metabolism! Still, I enjoyed one large slice for breakfast that day, telling myself that this cake is basically a health food. It has vegetables after all! You’ll probably beg to differ when you see the ingredients, but pretty please, let me continue on in my state of ignorant bliss. I’ll pay you in cake!
I’m a zucchini lover, but when I came across this recipe I was slightly concerned that zucchini in a cake might be stringy and weird. I was oh so wrong. It’s the best part by a long shot. The water content of the zucchini makes this cake extra moist (yep, still a gross word, but there’s no substitute) and rich. The addition of cream cheese certainly doesn’t hurt either. I highly recommend you make this cake and get your daily dose vegetables and dessert all in one sitting. And while you’re shredding all that zucchini, consider whipping up some of these or this.
|Zucchini Cream Cheese Pound Cake||
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 2 cups shredded zucchini (from 2 medium-sized zucchini)
- Move oven rack to top third of oven and preheat to 350 degrees F.
- Grease bundt pan with butter or cooking spray and coat with 2-3 tbsp of sugar. This will give your cake a nice crust.
- In a medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, and sea salt. Set aside.
- In the bowl of your stand mixer, using the paddle attachment, whisk together cream cheese and sugar on medium speed until well combined. Add eggs one at a time, allowing them to fully incorporate into the mixture before adding the next egg. Add vanilla and almond extracts.
- Turn mixer to low and gradually add in melted butter while the mixer is still running. Increase speed to medium-high and allow mixer to run about three minutes until mixture is smooth.
- Reduce mixer speed to low, and pour in the entire flour mixture, allowing mixer to run until flour is just incorporated. Turn off mixer, add in zucchini and gently fold in by hand.
- Pour mixture into bundt pan and bake at 350 for 45-50 minutes until inserted skewer comes out clean.
- Remove cake from oven and allow to cool at least twenty minutes prior to removing from pan. Cut and serve! Yields approximately sixteen slices.
Slightly adapted from the Joy the Baker Cookbook: 100 Simple and Comforting Recipes
To find out more about Sundays with Joy, click here.
The original version of this recipe can be found in the Joy the Baker Cookbook: 100 Simple and Comforting Recipes. As a disclaimer, I am in no way affiliated with Joy the Baker or the publishers of the Joy the Baker Cookbook. All opinions are 100% my own.
Check out the rest of this week’s variations on this recipe over at Bakeaholic Mama!