zucchini cake

Name: Zucchini Cake
Prep time: 25 min
Cook time: 40 min
Yield: 16
Cuisine: American
Ingredients: ## ZUCCHINI CAKE; 2 1/2 cup(s) all-purpose flour; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 tablespoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 2 cup(s) grated zucchini; 2 large eggs; 1 1/4 cup(s) vegetable oil; 3/4 cup(s) granulated sugar; 3/4 cup(s) light brown sugar; 1 1/2 teaspoon(s) vanilla extract; 3/4 cup(s) chopped walnuts; ## CINNAMON CREAM CHEESE FROSTING; 1 cup(s) unsalted butter, softened; 8 ounce(s) cream cheese, softened; 1/2 teaspoon(s) ground cinnamon; 1 1/2 teaspoon(s) vanilla extract; 3 1/2 cup(s) powdered sugar

14 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 14, 2024

This delicious yet simple zucchini cake is made moist with fresh garden zucchini and walnuts. The warm spices of cinnamon and nutmeg, along with a cinnamon cream cheese frosting, take the flavor over the top. I love taking this cake to potlucks and family functions, as it is always a huge hit.

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This scrumptious and moist zucchini cake is flavored with fresh zucchini, walnuts, cinnamon, and nutmeg. It is all topped with an easy five-ingredient cinnamon cream cheese frosting.

prep time 25 Min

cook time 40 Min

method Bake

yield 16 serving(s)

Ingredients

ZUCCHINI CAKE
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups grated zucchini
2 large eggs
1 1/4 cups vegetable oil
3/4 cup granulated sugar
3/4 cup light brown sugar
1 1/2 teaspoons vanilla extract
3/4 cup chopped walnuts
CINNAMON CREAM CHEESE FROSTING
1 cup unsalted butter, softened
8 ounces cream cheese, softened
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
3 1/2 cups powdered sugar

How To Make zucchini cake

Step 1

Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking dish.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground nutmeg. In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the flour mixture to the zucchini mixture in several intervals, mixing just until combined. Fold in the chopped walnuts.
Step 3

Pour batter into the prepared baking dish. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not over-bake; start checking at 35 minutes and every 3 minutes thereafter. Cool completely.
Step 4

Using a stand mixer with a paddle attachment, beat together the butter, cream cheese, cinnamon, and vanilla until light, fluffy, and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake.
Step 5

This cake should be refrigerated because of the cream cheese frosting.
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