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Zucchini Cake

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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.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 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
  • 1/2 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.

Find it online: https://recipesbyjanet.com/zucchini-cake/