Zucchini Cake Recipe
Zucchini Cake Recipe
Table of Contents
Zucchini Cake Recipe
Indulge in this moist and flavorful zucchini cake recipe that combines the subtle sweetness of zucchini with warm spices and a creamy frosting. Perfect for breakfast or an afternoon snack, this cake is a great way to use up fresh zucchini.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk (optional, for consistency)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Mixtures: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the grated zucchini and nuts (if using).
- Bake: 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.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until fluffy. If needed, add milk for a smoother consistency.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Serve: Slice and enjoy your delicious zucchini cake.
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Zucchini Cake Recipe
Indulge in this moist and flavorful zucchini cake recipe that combines the subtle sweetness of zucchini with warm spices and a creamy frosting. Perfect for dessert or an afternoon snack, this cake is a great way to use up fresh zucchini.
Ingredients
- 2 cups grated zucchini about 2 medium zucchinis
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup chopped walnuts or pecans optional
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk optional, for consistency
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Mixtures: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the grated zucchini and nuts (if using).
- Bake: 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.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until fluffy. If needed, add milk for a smoother consistency.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Serve: Slice and enjoy your delicious zucchini cake.
Notes
- Storage: Store leftover zucchini cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: This cake can be frozen for up to 3 months. Wrap tightly in plastic wrap before freezing.
- Variations: Feel free to add chocolate chips or dried fruits for extra flavor.
