Zucchini Cake
Zucchini cake is a moist, dense, spice cake that's topped with tangy cream cheese frosting. Brown sugar, cinnamon and nutmeg give the cake its delicious flavor - then adding grated zucchini makes the cake have the most irresistible crumb. And when there's cream cheese icing involved - can you really go wrong?
Servings 15 pieces
Ingredients
Zucchini Cake
- 2 cups all-purpose flour , spooned & leveled
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs
- 1 ½ cups brown sugar
- 1 cup vegetable oil , or canola
- 2 teaspoons vanilla extract
- 2 cup grated zucchini*
- 1 cup chopped walnuts** , optional
Cream Cheese Frosting
- ½ cup unsalted butter , softened
- 8 oz full fat, brick style cream cheese , softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar
Instructions
Zucchini Cake
- Preheat the oven to 350F degrees. Butter and flour a 9x13 inch pan (ensure that the sides are at least 2 inches all).
- In a large bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg & cloves.
- In a large bowl using an electric mixer, beat the eggs until frothy.
- Beat in the oil, brown sugar and vanilla extract.
- Turn the mixer down to low speed and beat in the flour mixture about ½ at a time. Do not over mix.
- Turn off the mixer, and gently fold in the grated zucchini and walnuts.
- Pour the batter into the prepared pan and bake for 35-45 minutes, or until an inserted toothpick comes out clean.
Cream Cheese Frosting
- In a large bowl, beat the butter until soft.
- Beat in the cream cheese.
- Add in the vanilla extract and salt.
- Then beat in the powdered sugar about 1 cup at a time, until the desired sweetness is reached.
- Frost the cooled cake, and optionally sprinkle the top with chopped walnuts.
Notes
*You do not need to peel the zucchini first - just cut off the ends first. I recommend holding the zucchini perpendicular (90-degree angle) to the grater, so you don't get long strands. Blot out extra liquid with a paper towel before using.
**Or use 1 cup chopped pecans. You can also add in ½ cup raisins if you like.
Make Ahead Tips: Make the cake up to 1 day in advance. Store covered at room temperature, then frost the day of. Unfrosted cake can be wrapped tightly an frozen for up to 2 months. Thaw in the fridge, then bring to room temperature before frosting. Store leftovers covered at room temperature for up to 8 hours, or in the fridge for up to 3 days.