Zucchini Cake with Cream Cheese Frosting
Indulge in the moist and flavorful Zucchini Cake with a luscious Cream Cheese Frosting. This easy dessert is a perfect way to enjoy the abundance of summer zucchinis.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini about 2 medium zucchini
- 1 cup chopped walnuts or pecans optional
Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch pan.
- Mix dry ingredients: In a bowl, whisk flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Combine wet ingredients: Beat eggs, oil, and vanilla; mix into dry ingredients. Add zucchini and nuts, if using.
- Bake: Pour batter into pan and bake for 35-40 minutes until a toothpick comes out clean.
- Make frosting: Beat cream cheese and butter, add sugar, vanilla, and salt until fluffy.
- Frost the cake: Spread frosting over cooled cake before slicing and serving.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- For added flavor, consider adding 1/2 cup of raisins or shredded coconut to the batter.