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
- 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
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.
*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.