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Cream Cheese Frosted Zucchini Cake

This moist and flavorful zucchini cake is enhanced with a rich cream cheese frosting, making it a delightful dessert perfect for any occasion. The addition of zucchini keeps the cake tender and adds moisture without imparting a strong vegetable flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9x13 inch baking pan
  • multiple mixing bowls
  • 1 electric mixer or whisk
  • 1 grater
  • 1 set measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 plastic wrap for storage

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini About 2 medium zucchini.
  • 1 cup chopped walnuts or pecans Optional.
  • 8 oz cream cheese Softened.
  • ½ cup unsalted butter Softened.
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk Adjust for consistency.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
  • In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well.
  • In a separate bowl, whisk together the oil, eggs, and vanilla extract until combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  • Fold in the grated zucchini and, if desired, the chopped nuts.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
  • While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
  • Gradually add the powdered sugar and mix until combined. Add the vanilla extract and enough milk to reach your desired consistency.
  • Once the cake is cooled, spread the cream cheese frosting evenly over the top.
  • Cut into squares and serve.

Notes

For a unique flavor, consider adding chocolate chips to the batter.
The cake can be stored in an airtight container in the refrigerator for up to 5 days.
This cake is best enjoyed chilled, so consider refrigerating it before serving.