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Zucchini Cake
This Zucchini Cake is a tender, moist spice cake with shredded zucchini baked into it and topped with a cream cheese frosting.
Prep Time
25
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Servings:
12
slices
Author:
Miranda Couse
Ingredients
Cake
½
cup
vegetable oil
1
cup
granulated sugar
½
cup
light brown sugar
packed
2
large eggs
2
teaspoons
vanilla extract
3
cups
zucchini
grated
2
cups
all-purpose flour
3
teaspoons
ground cinnamon
¼
teaspoon
ground nutmeg
½
teaspoon
baking soda
2
teaspoons
baking powder
1
teaspoon
salt
1
cup
nuts or chocolate chips
optional
Frosting
8
ounces
cream cheese
room temperature
1
cup
butter
room temperature
3
cups
powdered sugar
1
teaspoon
vanilla extract
1
tablespoon
milk
Sprinkle of cinnamon
Instructions
Cake
Preheat the oven to 350 degrees F. Spray a 9x13 baking pan with nonstick baking spray.
Add the vegetable oil, sugars, oil, eggs, and vanilla extract to a bowl. Beat until the eggs are incorporated.
Add in the zucchini and stir to combine.
In a separate large bowl, add in the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk until incorporated.
Pour the wet mixture into the dry and beat until all of the flour is incorporated.
Stir in the nuts or chocolate chips, if you’re using them.
Pour the batter into the prepared baking pan.
Place in the oven and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let cool completely.
Once cooled, frost with the cream cheese frosting.
Frosting
In a large bowl, add in the cream cheese and butter. Beat with a hand mixer on medium until smooth and creamy.
Add in the powdered sugar, vanilla extract, and milk. Beat on low until most of the powdered sugar is worked into the frosting.
Turn the mixer to medium and continue to beat until the frosting is smooth.
Spread the frosting on the cooled cake using an offset spatula.
Dust the top with about ⅛ teaspoon of ground cinnamon using a very small sifter.
Cut and serve.
Cover with plastic wrap and store in the refrigerator.
Nutrition
Calories:
592
kcal
|
Carbohydrates:
74
g
|
Protein:
5
g
|
Fat:
32
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
89
mg
|
Sodium:
453
mg
|
Potassium:
230
mg
|
Fiber:
1
g
|
Sugar:
57
g
|
Vitamin A:
832
IU
|
Vitamin C:
6
mg
|
Calcium:
79
mg
|
Iron:
1
mg