Description
This zucchini cake recipe is incredibly moist, packed with warm spices, and topped with a luscious cream cheese frosting. Perfect for any occasion, this easy-to-make dessert is sure to impress family and friends.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat together sugars, eggs, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini gently. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
For the Frosting:
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
- Spread evenly over the cooled cake.
- Slice and enjoy!
Notes
- If using large zucchinis, remove the seeds before grating.
- For extra richness, add ½ cup chopped walnuts or chocolate chips.
- Store leftovers in an airtight container for up to 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 180mg
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg