Zucchini Cake With Cream Cheese Frosting
Use up some of those summer zucchinis in this moist and tender, warmly spiced zucchini cake with rich cream cheese frosting.
Servings: 15
Equipment
- 1 Food Processor or box grater
Ingredients
Zucchini Cake
- 4 large eggs
- 1 cup oil
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 2 cups grated zucchini
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
Zucchini Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch × 13-inch pan or line it with parchment paper.
- Grate the zucchini and set it to the side.
- In a large bowl or stand mixer with a paddle attachment, whisk eggs, oil, white sugar, brown sugar, and vanilla until smooth.
- In a separate medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until just incorporated. Try not to overmix.
- Fold in shredded zucchini, then pour the batter into the prepared pan.
- Bake in the preheated oven for 40 to 50 minutes or until the middle is set and a cake tester inserted in the middle comes out clean.
- Prepare frosting and apply to the cooled cake with a wooden spoon or offset spatula.
Cream Cheese Frosting
- To a stand mixer, add softened cream cheese and butter. Whip until smooth.
- Add confectioners’ sugar and vanilla, mixing on low, then increasing to high speed.
- Whip until silky and fluffy. Fold in chopped pecans (optional).
- Generously apply the frosting to the cooled cake and enjoy!
Notes
Please double check amounts when using the multiplying feature in the recipe card.
The zucchini doesn't need to be squeezed of extra moisture, as that's already considered in the recipe. That makes this recipe super easy.
Check if the cake is done right around 40 minutes to reduce the chance of overbaking. Bake times will vary.
Cool the cake to the touch so the frosting doesn't slide off when applied. It's often still barely warm in the center, which is the absolute perfect way to be enjoyed.
Add chocolate chips, chopped walnuts, or shredded coconut to the batter to experiment with flavor and texture.
A little lemon zest and/or some lemon juice in the frosting would add a citrusy flair to your cake.
Nutrition
Serving: 1serving | Calories: 574kcal | Carbohydrates: 67g | Protein: 5g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 367mg | Potassium: 153mg | Fiber: 2g | Sugar: 52g | Vitamin A: 495IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg