Strawberry Basil Zucchini Cake with Strawberry Basil Glaze

  • Author: The Kitchen Whisperer

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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)



Strawberry Basil Zucchini Cake

  1. Preheat oven to 350 and place rack in the middle. Spray a 12 cup Bundt pan and set aside. *see note
  2. In bowl of electric mixer fitted with the paddle blade, beat cream cheese and butter until whipped.
  3. Add in the sugar and mix on medium speed until incorporated.
  4. 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.
  5. 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.
  6. Add in the strawberry topping and basil; gently mix. Fold in zucchini with spatula.
  7. 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.
  8. Remove from oven and allow to cool for about 30 minutes before inverting on wire rack.
  9. When completely cool, frost the entire cake.


  1. For the glaze in a bowl whisk together the milk and sugar.
  2. Add in the strawberry vanilla bean topping and whisk to combine.
  3. Add in the basil leaves and gently stir.
  4. If it’s too thin, add 2-3 tablespoon more confectioners’ sugar. You want a thicker glaze.


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.

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