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.