Description
Zucchini cake with cream cheese frosting is a delightful twist on traditional dessert, combining moist, spiced cake with a luscious, creamy topping. Bursting with flavor and an irresistible texture, this cake transforms humble zucchini into a showstopper that will impress at any gathering. Perfect for summer barbecues or cozy afternoons, it’s an enchanting treat that makes every bite feel like a sweet celebration.
Ingredients
Scale
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 large eggs
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 2 tbsp whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Grate zucchini and let it sit in a towel to absorb moisture.
- In a large bowl, mix flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, oil, vanilla extract, and grated zucchini.
- Fold wet ingredients into dry until just combined.
- Divide batter between pans; bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for about 10 minutes before transferring to wire racks.
- For the frosting, beat cream cheese and butter until creamy; gradually add powdered sugar and milk until smooth.
- Assemble by frosting layers generously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 290
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg