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Grandma's Zucchini Cake

This moist and flavorful zucchini cake is a family favorite that showcases the goodness of fresh zucchini. Perfect as a dessert or a sweet snack, it is made with simple ingredients and topped with a delicious cream cheese frosting.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 grater
  • 1 measuring cups and spoons
  • 1 whisk or electric mixer
  • 1 9x13 inch baking pan
  • 1 parchment paper (optional)
  • 1 cooling rack
  • 1 spatula

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini About 1 medium zucchini.
  • ½ cup chopped walnuts or pecans Optional.
  • 4 ounces cream cheese Softened.
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract For frosting.

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease the baking pan or line it with parchment paper.
  • In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir to mix well.
  • In another bowl, whisk together the vegetable oil, granulated sugar, eggs, and 1 teaspoon of vanilla extract until smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
  • Fold in the grated zucchini and chopped nuts if using. Mix gently until evenly distributed.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and the additional teaspoon of vanilla extract, mixing until well combined and creamy.
  • Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the cake to a cooling rack to cool completely.
  • Once cooled, spread the cream cheese frosting evenly over the top of the cake. Slice into squares and serve.

Notes

For a different twist, you can add a cup of crushed pineapple (drained) to the batter for added moisture and flavor.
This cake can be stored in an airtight container in the refrigerator for up to 5 days.
Feel free to top with additional nuts or a sprinkle of cinnamon for an extra touch.