Description
This moist and flavorful Zucchini Cake is a delightful treat with a perfect balance of spices and a creamy cream cheese frosting. Packed with grated zucchini and warm cinnamon and nutmeg, this cake is a great way to enjoy hidden veggies in a sweet dessert. Optional nuts or chocolate chips add a lovely texture contrast, making it an ideal recipe for gatherings or a comforting snack.
Ingredients
Cake
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups zucchini (grated)
- 2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup nuts or chocolate chips (optional)
Frosting
- 8 ounces cream cheese (room temperature)
- 1 cup butter (room temperature)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F and spray a 9×13 inch baking pan with nonstick baking spray to ensure easy cake removal.
- Mix Wet Ingredients: In a large bowl, combine vegetable oil, granulated sugar, light brown sugar, eggs, and vanilla extract. Beat until the eggs are fully incorporated and the mixture is smooth.
- Add Zucchini: Stir in the grated zucchini evenly to the wet mixture to incorporate the moisture and texture it brings to the cake.
- Combine Dry Ingredients: In a separate large bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt until fully blended.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl, and beat thoroughly until the flour is fully incorporated, creating a smooth batter.
- Add Optional Mix-ins: Stir in nuts or chocolate chips if using, to add texture and extra flavor to your cake.
- Bake: Pour the batter into the prepared pan, spreading evenly. Bake in the preheated oven for 40 to 45 minutes until a toothpick inserted in the center comes out clean indicating the cake is fully baked.
- Cool Cake: Remove from the oven and let the cake cool completely in the pan before frosting, to prevent melting the frosting.
- Prepare Frosting: In a large bowl, beat together the cream cheese and butter on medium speed until smooth and creamy with a hand mixer.
- Add Powdered Sugar and Flavorings: Gradually add powdered sugar, vanilla extract, and whole milk to the cream cheese mixture. Beat on low initially to incorporate the sugar, then increase to medium speed until the frosting is smooth and fluffy.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled cake using an offset spatula for a smooth finish.
- Finish and Serve: Lightly dust the top of the frosting with ground cinnamon using a small sifter. Cut into pieces and serve.
- Store: Cover the cake with plastic wrap and store in the refrigerator to keep it fresh and maintain the frosting’s texture.
Notes
- Grate the zucchini finely and squeeze out excess moisture if it seems too watery to avoid a soggy cake.
- Use room temperature cream cheese and butter for smooth frosting without lumps.
- Optional nuts or chocolate chips add texture and additional flavor, but can be omitted for a nut-free version.
- This cake tastes even better the next day as flavors meld, but be sure to keep it refrigerated.
- Use fresh spices for best flavor impact, especially cinnamon and nutmeg.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
