Zucchini Cake with Cream Cheese Frosting
If you’re looking for the perfect way to use up garden zucchini, this Easy Home Zucchini Cake with Cream Cheese Frosting is it.
Servings 16
Calories 427kcal
Ingredients
- 2 cups zucchini finely grated
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable or canola oil
- 3 large eggs room temperature
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 cup walnuts chopped, optional
Cream Cheese Frosting
- 16 oz cream cheese softened
- ½ cup unsalted butter softened
- 6 cups powdered sugar sifted
- 1-2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F. Spray 13x9 baking dish with non-stick cooking spray and lightly dust with flour.
- Grate zucchini, set aside.
- In a large bowl, stir together sugar, vanilla extract, oil and eggs .
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and cloves. Add dry ingredients to wet ingredients and mix until smooth.
- Stir in zucchini and nuts if using.
- Pour mixture into prepared baking dish
- Bake for 35-40 minutes or until toothpick inserted comes out clean
- Remove from oven to cooling rack. Cool completely
- Now lets make the frosting! In a large mixing bowl add cream cheese, and beat until smooth. Add in butter, and beat until smooth and creamy. Gradually add powdered sugar, mixing in between each addition. Beat in vanilla extract until smooth.
- Spread frosting onto cake with an offset spatula (you may have some frosting leftover)
- Serve immediately or store in airtight container in refrigerator
Nutrition
Calories: 427kcal | Carbohydrates: 67g | Protein: 6g | Fat: 150g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 350mg | Potassium: 178mg | Fiber: 1g | Sugar: 62g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg