Zucchini Cake
This Zucchini Cake is a moist, flavorful dessert with warm spices and fresh zucchini, offering a perfect balance of sweetness and texture. Topped with rich cream cheese frosting, it’s an ideal treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: ~2 hours (including cooling time)
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk (adjust for desired consistency)
Instructions
- Prepare the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Prepare Zucchini: Grate the zucchini and press it with paper towels or a clean kitchen towel to remove excess moisture.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
- Combine with Dry Ingredients: Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined.
- Fold in Zucchini and Nuts: Gently fold in the grated zucchini and nuts (if using).
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar, followed by vanilla and milk to achieve the desired consistency.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake.
Notes
- Nuts: Omit nuts if desired for a nut-free version.
- Spices: Increase cinnamon or add ginger for more spice.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The unfrosted cake can also be frozen for up to 2 months.