Zucchini Cake Combination

Now, here is the NEW re-do recipe of ‘girlichef’ plus my friend’s recipe above. Here’s my thoughts of each cake (plus my taster-husband’s as well).

The new combo recipe is more moist when it first came out of the oven, but drier later on . . . we think it is because of the use of butter and not oil PLUS the use of brown sugar (which contains molasses) and not just white sugar alone. The new cake recipe is also more sweet and less nutty.

Which one did we like better?

Both my husband like the FLAVOR my friend’s recipe (above) better, but I like the moistness of the new ‘combo’ recipe better (however, it did dry out faster as well. We both decided that my friend’s recipe was the real keeper of the two. So here’s the new combo ‘bella/girlichef Zucchini Cake’ recipe:

Bella/Girlichef Cinnamon-y Zucchini Cake with Cream Cheese Frosting

What you need for the cake:
1 stick of butter (from girlichef’s recipe, instead of oil in my friend’s recipe)
1 cup brown sugar (added from girlichef’s recipe)
1 cup white sugar (granulated)
3 jumbo eggs
NO HONEY — (eliminated from girlichef’s)
2 tsp. vanilla (added from girlichef’s recipe)
NO YOGURT — (eliminated from girlichef’s)
2 cups flour — (and NOT 2 1/2 cups whole wheat flour from girlichef’s)
2 1/2 tsp. baking powder
1/2 tsp. salt (added from girlichef’s)
2 tsp. cinnamon
2 cups shredded zucchini
NO CHOCOLATE CHIPS, NO NUTELLA — (eliminated from girlichef’s)
1/3 cup walnuts or pecans (less nuts from my friend’s recipe)
No cream cheese frosting was included for this recipe, so I ADDED THE SAME FROSTING!
What you need to do to prepare the cake:
The procedure is identical to my friend’s recipe that I provided above.

Your comments make me smile and I promise to get right back to you both here and on your blog! I may be slow at it because I get easily distracted by something brewing in the kitchen, hummingbirds in my gardens, and student papers to grade! BUT I DO VISIT YOUR BLOG and comment back! Hey, that's what good friends are for! xo

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  1. Sounds delish! No pictures? You must have eaten it too fast LOL!

    Have a wonderful weekend!

  2. You know, I’ve never tried zucchini cake, it’s not something common here, but I sure will since I like what I’ve been reading about it. Then I’ll probably be able to tell you what I think of it

  3. I love zucchini and this recipe is really amazing !
    Have a wonderful weekend , Roz :)

  4. Mary…photo is now posted. Dajana and Claudia, hope you try this someday. I’ll stopy by your blogs this evening and see what you’ve been cooking up!

  5. How fun you compared them and did a combo recipe!

  6. how fun that must’ve been! the cake looks wonderful

  7. Thanks for commenting on my blog recently! (I enjoyed your post on comments further down the screen, by the way.)

    This sounds terrific – I love recipe comparisons and especially when it’s something as delicious as zucchini cake.

  8. Pssssst! I can’t find your email, and I wanted to drop you a note.
    It’s raining here and my oven is calling out to me. zucchini cake is wonderful, very moist. But, I have a cake that is due by Oct 20th (shhhhh) so I should get busy with it. Looking forward to baking with you.

  9. There’s only two ways I eat zucchini – baked or battered and fried! The puffy clouds of frosting sure make this look scrumptious. Thanks for asking about my badge – I don’t have one! I’ve been meaning to work on it – check back soon.

  10. great cake i tried to copy your button and add to photobucket but you have a link embedded in it tried a while back love Rebecca

  11. I loved the chocolate zuchini muffins based on Heidi Swanson’s (101cookbooks.com) recipe. But cinnamon sounds so much better (oh no did i just diss chocolate?!)

    It’s funny you mention the whole oil vs butter thing. I very very rarely use oil for cakes or any baking really. For some reason i can totally taste the oil (maybe it’s my oil?) while everyone else claims I am being a psycho!

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