Name: Simple Strawberry Zucchini Cake Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 9 oz cream cheese (Philadelphia recommended for consistent texture); 0.6 cup unsalted butter (softened to room temperature, about 65°F); 2 cups sugar; 3 eggs; 1 tsp vanilla; 1/2 cup applesauce (unsweetened for better moisture control); 3 cups all-purpose flour (King Arthur preferred); 1 tsp baking soda; 3/4 tsp baking powder; 1 tsp salt; 2 cups shredded zucchini (squeeze out excess moisture with a paper towel); 1 cup strawberry topping; 3 tbsp fresh basil (finely chiffonaded into 1/8-inch ribbons); 1.25 cups confectioners sugar (sifted to remove lumps); 3 tbsp milk; 3 tbsp strawberry topping; 1.5 tbsp fresh basil (finely chopped); 1/4 tsp lemon zest

Ingredients

9 oz cream cheese (preferably Philadelphia)

0.6 cup unsalted butter (softened to room temperature, about 65°F)

2 cups sugar

3 eggs

1 tsp vanilla extract

1/2 cup unsweetened applesauce

3 cups all-purpose flour

1 tsp baking soda

3/4 tsp baking powder

1 tsp salt

2 cups shredded zucchini (excess moisture squeezed out)

1 cup strawberry topping

3 tbsp fresh basil (finely chiffonaded into 1/8-inch ribbons)

For the glaze:

1.25 cups confectioners sugar (sifted)
3 tbsp milk
3 tbsp strawberry topping
1.5 tbsp fresh basil
1/4 tsp lemon zest

Instructions

Step 1: Preheat your oven to 350°F and position a rack in the center. Grease a 9×13 inch baking pan evenly with butter or cooking spray to prevent sticking.

Step 2: Shred the zucchini and place it in a clean kitchen towel or layers of paper towels. Squeeze firmly to remove excess moisture and set aside. Meanwhile, beat the softened cream cheese and butter together in a large bowl until light and fluffy, about 2-3 minutes. Gradually add the sugar and mix until combined.

Step 3: Add the eggs one at a time to the cream cheese mixture, beating well after each addition. Pour in the vanilla extract and beat for a total of 3 minutes to incorporate air. Stir in the applesauce until the batter is smooth and creamy.

Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add this dry mixture to the wet batter and gently fold with a spatula until just combined, being careful not to overmix.

Step 5: Fold in the prepared zucchini, strawberry topping, and fresh basil evenly into the batter. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Step 6: Remove the cake from the oven and let it cool in the pan for 30 minutes. Then transfer to a wire rack and let cool completely for 30-45 minutes before glazing.

Step 7: To make the glaze, whisk together the sifted confectioners sugar, milk, strawberry topping, fresh basil, and lemon zest until smooth and pourable. Drizzle the glaze evenly over the cooled cake and allow it to set for about 15 minutes before serving.

Tips & Variations

Use medium-sized zucchini for tender texture and fewer seeds; no need to peel.

Squeeze zucchini thoroughly to prevent a dense or gummy cake.

Substitute cream cheese with full-fat Greek yogurt or sour cream for a lighter texture.

Use mashed banana or plain yogurt instead of applesauce, or vegetable oil (about 1/3 cup) if needed.

Yellow squash works well as a zucchini substitute.

If fresh basil isn’t available, fresh mint makes a great alternative. Use about 1 tablespoon dried basil if fresh isn’t an option.

Don’t glaze the cake while it’s warm to avoid the glaze sliding off.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. The glaze may soften in the fridge but the flavor will improve. Freeze slices wrapped in plastic wrap and sealed in freezer bags for up to 3 months; add the glaze after thawing. Let frozen slices thaw at room temperature for about an hour or overnight in the fridge before serving.

FAQs

Can I use frozen zucchini for this cake?

It’s best to use fresh zucchini because frozen zucchini has more moisture, which can make the cake soggy. If using frozen, thaw thoroughly and squeeze out as much water as possible before adding it to the batter.

Is it necessary to use fresh basil in the glaze?

Fresh basil adds a bright and unique flavor, but if you don’t have it, fresh mint or a small amount of dried basil can be used instead. The flavor will be slightly different but still delicious.