Ingredients
Strawberry Basil Zucchini Cake
- 8 ounces cream cheese, softened
- 1 stick unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 cup natural apple sauce
- 3 cups AP flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1 cup Strawberry Vanilla Bean Ice Cream Topping
- 3 tablespoon fresh basil, chopped (must be fresh)
Glaze
- 1 cup confectioners’ sugar
- 3 tablespoon milk
- 3 tablespoon Strawberry Vanilla Bean Ice Cream Topping
- 1 1/s tablespoon fresh basil leaves, chopped
Instructions
Strawberry Basil Zucchini Cake
- Preheat oven to 350 and place rack in the middle. Spray a 12 cup Bundt pan and set aside. *see note
- In bowl of electric mixer fitted with the paddle blade, beat cream cheese and butter until whipped.
- Add in the sugar and mix on medium speed until incorporated.
- Add eggs, one at a time, and then add vanilla. Beat until velvety smooth, about 3 minutes. Next, add in the applesauce and mix just to blend in.
- Stop the mixer and add in the flour, baking soda, baking powder and salt. Turn on low just until combined and then beat until incorporated.
- Add in the strawberry topping and basil; gently mix. Fold in zucchini with spatula.
- Place into the prepared pan and bake for 45 to 50 minutes or until a skewer inserted comes out with just a few moist crumbs.
- Remove from oven and allow to cool for about 30 minutes before inverting on wire rack.
- When completely cool, frost the entire cake.
Glaze
- For the glaze in a bowl whisk together the milk and sugar.
- Add in the strawberry vanilla bean topping and whisk to combine.
- Add in the basil leaves and gently stir.
- If it’s too thin, add 2-3 tablespoon more confectioners’ sugar. You want a thicker glaze.
Notes
If you don’t have that large of a bundt pan, you can make this in loaf pans. Just reduce the time for mini loaves to ~25 minutes and large loaves to ~30-35.
