Description
Zucchini cake with cream cheese frosting is a delightful dessert that seamlessly combines moist, flavorful cake with the subtle sweetness of zucchini. This easy-to-make treat is perfect for any occasion, from casual gatherings to elegant dinners. Topped with luscious cream cheese frosting, each slice brings a burst of flavor that will keep your guests coming back for more!
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- For the frosting: 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Grate the zucchini and drain excess moisture gently using paper towels.
- In a mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In another bowl, beat eggs and oil until smooth; add zucchini and vanilla extract.
- Gradually fold in dry ingredients until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with the cream cheese mixture made by beating softened cream cheese and powdered sugar until fluffy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg