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Cream Cheese Frosted Zucchini Cake

This delightful Cream Cheese Frosted Zucchini Cake is moist, flavorful, and an excellent way to incorporate vegetables into your dessert. The creamy frosting adds a rich touch, making it a perfect treat for any occasion.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large mixing bowl
  • 1 whisk
  • 1 grater
  • 1 measuring cups and spoons
  • 1 9x13 inch baking pan
  • 1 electric mixer or whisk
  • 1 cooling rack
  • 1 parchment paper optional

Ingredients
  

  • 2 cups grated zucchini Ensure that the zucchini is well drained to prevent excess moisture in the cake.
  • 1.5 cups all-purpose flour You can substitute half of the all-purpose flour with whole wheat flour for a healthier alternative.
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped walnuts Optional.
  • 8 oz cream cheese Softened.
  • 0.25 cup unsalted butter Softened.
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk As needed for consistency.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until combined.
  • In another bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chopped walnuts.
  • Pour the batter into the prepared baking pan, spreading it evenly.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
  • While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar and mix well. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
  • Once the cake is completely cool, spread the cream cheese frosting evenly on top.
  • Slice and serve the cake. Enjoy!

Notes

Ensure that the zucchini is well drained to prevent excess moisture in the cake.
You can substitute half of the all-purpose flour with whole wheat flour for a healthier alternative.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors of the frosting develop even more after a day!