Moist White Zucchini Cake for Health Benefits Loaded Recipe

I would like to start by thanking the person who came up with the idea of cakes. Don’t you agree that man surely needs an appreciation? Well, I love all kinds of desserts, but the impact of cake on my soul is on the next level. Can all the cake lovers relate? Now, don’t ask my weight! 

More people like me make a cake this popular, and this dessert has never let me down. 

Are you a serious cake lover but afraid of the excess calories that come along? Don’t worry; you don’t need to ditch cake because you know cake and health can go hand in hand. Yes, not kidding, but with the right choice cake recipes, you can balance your health and your sugar cravings. And if you are a little smart too, then not only can you cut the calorie count but can also gain some health benefits while enjoying your favorite treat. 

So, here is a cake recipe just for you. It is called a moist zucchini cake recipe. Trill now, you must have figured out that since it contains zucchini, it is bound to not harm you in any way. Thinking how will zucchini taste in a cake? Don’t worry, it is nothing like you imagined and you will not even realize that there is zucchini hidden in those cake layers. The cake is similar to a carrot cake, just the difference is that in this cake you get the benefits of zucchini. 

Well, this recipe was very famous in our home as my mother used to bake this cake when we refused to add zucchini in our system. She used this cake as a weapon to hide zucchini. Every time I bake this cake, I wish they would start an online cake delivery in bhopal for the same because I bake it like every other day. 

INGREDIENTS

CAKE

• 1/2 cup butter, unsalted at room temperature
• 2/3 cup whole milk
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 cup all-purpose flour, sifted
• 2 tablespoon cornstarch
• 3 teaspoon baking powder
• 3 large egg whites at room temperature
• 1 cup finely and shredded zucchini

FROSTING

• 1/2 cup (1 stick), butter, unsalted at room temperature
• 1/4 cup cocoa powder
• 1 teaspoon vanilla
• 2 cups confectioners sugar
• 2 tablespoon heavy cream
• pinch of table salt

Method of preparation:

CAKE

1. Preheat the oven to 350°F and Prepare two baking pans of 8 inches.
2. Now in a stand mixer with a paddle attachment add butter, sugar and vanilla. At medium speed, blend all the ingredients for about 30 secs and then for 3-4 minutes on high speed till the mixture is light and fluffy. Time to add egg whites to the mixture and blend until just mixed.
3. In a separate bowl, sift together flour, cornstarch, baking powder and salt. Then add milk and this flour mixture to the above-prepared sugar mixture, and keep alternating as you go. Blend well on low speed until thoroughly combined. Detach the bowl from the mixer and start folding zucchini by hand. 
4. Time to use the 2 pans we prepared? Pour the batter in the pans and bake in the oven for 25-30 minutes. Now, try a toothpick test and if the toothpick comes out clean, remove it from the oven. A few crumbs might stick to the toothpick, but they are completely fine. Take out the cake from the oven unless you want to over bake it. 
5. Let these layers cool in the pan itself, for 15-20 minutes, then transfer on a cooling rack. Before frosting, make sure the layers are cooled completely. 

FROSTING

1. Take the bowl attached to the mixer with paddle and add butter, and cream to blend for approx. 1 minute. 
2. Blend in sugar, vanilla, salt and cocoa and blend it on medium speed. Continue to blend for approx. 3-5 minutes. 
3. Now add heavy cream spoon by spoon, and turn the mixer on low speed to blend for 30 seconds. You can vary the quantity of the cream according to your preferred consistency. Tip: use the whole heavy cream as it will be creamy making it more easy to spread. 

If you are lucky enough, you will get an online cake delivery in Noida for this cake. If not, you can bake one easily at home.