Description
This Easy Zucchini Cake With Cream Cheese Frosting is a delightful treat featuring fresh zucchinis and a rich cream cheese frosting. Perfect for a sweet dessert or a snack, it combines warm spices with a moist cake that everyone will love, making it a top choice for homemade baking.
Ingredients
Scale
- 14–16 oz zucchini, grated (2 medium to small zucchinis)
- 3/4 cup vegetable or avocado oil
- 3 eggs
- 1 cup white granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- Zest of 1 orange
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/2 tsp salt
- 8 oz cream cheese block, softened
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- Pinch of salt
Instructions
- Set out the eggs 30-45 minutes before preparation to bring them to room temperature. Also, take the cream cheese and butter out about an hour before making the frosting.
- Preheat the oven to 350℉ and grease a 9×13 aluminum baking pan. Aluminum pans are recommended for even cooking and reduced baking time.
- In a large bowl, combine grated zucchini, vegetable oil, eggs, white granulated sugar, and light brown sugar. Mix until combined.
- Add vanilla extract and orange zest to the mixture and blend well.
- In another bowl, whisk together flour, baking powder, baking soda, ground cinnamon, nutmeg, cardamom, and salt.
- Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. Avoid over-mixing.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
- For the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Add vanilla extract.
- Gradually mix in the powdered sugar and spices until well combined and fluffy. Adjust the consistency if needed by adding a little cream or milk.
- Spread the frosting evenly over the chilled cake, and cut to serve.
Notes
Ensure the zucchinis are grated finely for even distribution throughout the cake.
The cake can be stored in an airtight container in the refrigerator for up to one week.
Feel free to add chopped nuts or chocolate chips for an extra layer of flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg