Moist Cream Cheese Frosted Zucchini Cake
Use up your summer garden harvest with this incredibly moist cream cheese frosted zucchini cake! Packed with warm cinnamon and topped with a rich, tangy frosting.
Equipment
- 9x13-inch baking pan
- Box grater
- Large mixing bowls
- Hand mixer or stand mixer
- rubber spatula
Ingredients
For the Zucchini Cake:
- 2 cups all purpose flour
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil or canola oil
- 3 large eggs room temperature
- 2 cups fresh zucchini grated (lightly packed, do not squeeze dry)
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp ground nutmeg
- Optional: ¾ cup chopped walnuts or pecans
For the Cream Cheese Frosting:
- 1 block cream cheese 8 oz block, full fat, softened to room temperature
- ½ cup unsalted butter 1 stick, softened to room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking pan with nonstick cooking spray.
- Wash and trim the zucchini and grate with the large holes of a box grater until you have 2 cups. Set aside.
- In a large mixing bowl, vigorously whisk together the granulated sugar, vegetable oil, eggs and 1 tablespoon vanilla extract until smooth and combined.
- Add the all purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Using a rubber spatula, gently fold the dry ingredients into the wet just until combined. Do not overmix.
- Fold in the grated zucchini (and chopped nuts, if using) until evenly distributed throughout the batter.
- Pour batter into the prepared baking pan and smooth into an even layer.
- Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pan on a wire cooling rack until completely cooled to room temperature.
- To make the frosting, beat the softened cream cheese and softened butter together on medium high speed with an electric mixer until light, fluffy, and smooth, about 2-3 minutes.
- With mixer speed reduced to low, slowly add the powdered sugar and mix until incorporated. Add the vanilla extract and a tiny pinch of salt. Beat on medium high speed for 1 more minute until fluffy.
- Spread the cream cheese frosting evenly over the completely cooled cake. Cut into squares and serve.
Nutrition
Calories: 447kcalCarbohydrates: 61gProtein: 3gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 49mgSodium: 167mgPotassium: 94mgFiber: 1gSugar: 47gVitamin A: 272IUVitamin C: 3mgCalcium: 24mgIron: 1mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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