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Zucchini Cake With Cream Cheese Frosting

Zucchini Cake With Cream Cheese Frosting Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 cups shredded zucchini (from about 2 medium, do not squeeze)
  • 1 cup chopped walnuts or pecans (optional)
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Whisk the oil, granulated sugar, and brown sugar in a large bowl until sandy. Add eggs one at a time, then vanilla.
  2. Fold in flour, baking soda, cinnamon, nutmeg, and salt until just combined. Gently mix in zucchini and nuts.
  3. Preheat oven to 350°F (175°C). Pour batter into a greased 9x13-inch pan. Bake 35 to 40 minutes until golden and a toothpick has moist crumbs. Cool completely in the pan.
  4. Beat cream cheese and butter until smooth. Add powdered sugar in two batches, then vanilla and a pinch of salt. Beat until fluffy. Spread over the cooled cake, slice, and serve.

Notes

Cool the cake all the way down before frosting; any warmth will melt the cream cheese right off. If your zucchini releases a lot of liquid while you grate it, just leave that liquid in the bowl, do not drain it.