Description
This moist and delicious zucchini cake is a perfect way to use up your garden zucchini. With a hint of cinnamon and topped with cream cheese frosting, it’s a delightful dessert for any occasion.
Ingredients
Scale
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 8 oz cream cheese
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In another bowl, whisk together the eggs, vegetable oil, and vanilla extract. Add the grated zucchini and mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the cream cheese frosting. Beat the cream cheese and powdered sugar together until smooth. Add milk as needed to reach desired consistency.
- Once the cake is completely cooled, spread the cream cheese frosting on top. Slice and serve.
Notes
- For added flavor, consider mixing in nuts or chocolate chips into the batter.
- The zucchini should be grated and measured without packing it down for best results.
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 25
- Sodium: 200
- Fat: 15
- Carbohydrates: 40
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Keywords: zucchini cake recipe, moist zucchini cake, cream cheese frosting, easy dessert recipe