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Cream Cheese Frosted Zucchini Cake

This deliciously moist zucchini cake is enhanced by the richness of cream cheese frosting. Perfect for dessert or a sweet snack, it combines the freshness of zucchini with warm spices to create a comforting treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 280 kcal

Equipment

  • 1 9x13 inch baking pan
  • 2 mixing bowls
  • 1 electric mixer optional
  • 1 grater
  • 1 rubber spatula
  • 1 measuring cups and spoons

Ingredients
  

  • 2 cups grated zucchini About 2 medium zucchinis.
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese Softened.
  • 0.5 cup unsalted butter Softened.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk As needed for consistency.

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease the 9x13 inch baking pan.
  • In a large mixing bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well until fully combined.
  • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry mixture to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix.
  • Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth.
  • Gradually add the powdered sugar and mix until well combined. Add in the vanilla extract and milk, adjusting the milk as needed to reach your desired frosting consistency.
  • Once the cake is completely cooled, spread the cream cheese frosting over the top using a spatula.
  • Slice and serve, enjoying the delightful combination of moist cake and rich frosting.

Notes

Make sure to remove excess moisture from the grated zucchini by pressing it in a clean paper towel or cheesecloth.
For a fun twist, you can add chopped nuts or chocolate chips to the batter.
This cake can be stored in an airtight container in the refrigerator for up to 4 days.