Description
Indulge in the moist and delicious goodness of this zucchini cake that’s perfect for any occasion. The hint of cinnamon paired with the cream cheese frosting makes it an irresistible treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts or pecans (optional)
Frosting:
- 1 package cream cheese
- 1/4 cup butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Combine Wet Ingredients: In a large bowl, whisk sugar, oil, eggs, and vanilla extract until smooth.
- Combine Batter: Mix dry ingredients into the wet mixture until just combined.
- Add Zucchini and Nuts: Fold in grated zucchini and nuts, if using.
- Bake: Pour batter into the pan and bake for 35-40 minutes until a toothpick comes out clean.
- Make Frosting: Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Frost Cake: Spread frosting over the cooled cake.
- Serve: Cut into slices and enjoy!
Notes
- You can add a dash of nutmeg or ginger for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Zucchini Cake, Dessert, Cream Cheese Frosting, Baking
