Description
Discover the ultimate Zucchini Cake Recipe that’s moist, spiced to perfection, and topped with a dreamy cinnamon cream cheese frosting. This irresistible dessert is perfect for gatherings, birthdays, or simply enjoying at home. A must-try recipe for zucchini lovers!
Ingredients
For the Zucchini Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups grated zucchini
- 2 large eggs
- 1 ¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped walnuts
For the Cinnamon Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat the Oven: Preheat to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing and flouring.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Prepare Wet Ingredients: In a large bowl, combine grated zucchini, eggs, oil, granulated sugar, brown sugar, and vanilla extract.
- Combine: Gradually add the dry mixture to the wet ingredients. Fold in chopped walnuts.
- Bake: Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Make Frosting: Beat softened butter, cream cheese, cinnamon, and vanilla until fluffy. Gradually add powdered sugar until smooth.
- Frost & Serve: Spread the frosting over the cooled cake. Store in the refrigerator until ready to serve.
Notes
- For a nut-free version, skip the walnuts.
- Adjust the spices to your preference; a pinch of ginger or cloves works well.
- Frost only when the cake has completely cooled to avoid melting the frosting.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
