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Zucchini Cake with Cream Cheese Frosting

A delightful and moist cake that uniquely uses zucchini, topped with creamy cream cheese frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups grated zucchini Squeeze out excess moisture
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts Optional
For the frosting
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract For frosting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts if using.
Baking
  1. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Frosting
  1. For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
  2. Once the cake has cooled, spread the cream cheese frosting on top. Serve and enjoy!

Notes

Store in an airtight container in the refrigerator for 4-5 days. For freezing, wrap tightly and store for up to 2 months. Thaw in the refrigerator before serving. For added flavor, try mixing in some chocolate chips or different spices like nutmeg. Let the cake cool completely before adding the frosting for the best results.