Description
A moist cake made with grated zucchini and topped with a simple cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated zucchini (about 3 medium)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini.
- Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Spread the cream cheese frosting evenly over the cooled cake.
Notes
- Grate the zucchini using the large holes of a box grater. Do not squeeze out the excess moisture.
- Ensure the cream cheese and butter are fully softened for smooth frosting.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: zucchini cake, cream cheese frosting, vegetable cake, moist cake, easy dessert