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Zucchini Cake with Cream Cheese Frosting
Easy Zucchini Cake is a moist, rich spice cake full of zucchini and crunchy walnuts. Top with cinnamon cream cheese frosting for the perfect summer dessert.
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
55
minutes
minutes
Servings
16
servings
Calories
547
kcal
Author
Linda Warren
Ingredients
Zucchini Cake
2 ½
cups
all-purpose flour
2
teaspoons
baking soda
½
teaspoon
baking powder
1
teaspoon
salt
1 ½ - 2
teaspoons
ground cinnamon
½
teaspoon
ground nutmeg
¼
teaspoon
ginger
¼
teaspoon
ground cloves
(optional)
2 ½
cups
grated zucchini
about 2 medium
3-4
large eggs
room temperature
1
cup
vegetable oil
1
cup
granulated sugar
1
cup
light brown sugar
1
Tablespoon
vanilla extract
1
cup
chopped walnuts
(optional)
Cinnamon Cream Cheese Frosting
½
cup
salted butter
softened
8
ounces
cream cheese
softened
½
teaspoon
ground cinnamon
1
teaspoon
vanilla extract
3
cups
powdered sugar
2-3T milk, if needed to thin frosting
Instructions
Zucchini Cake
Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking dish.
in a medium bowl, mix flour, baking soda, baking powder, salt, and spices together.
Prepare the zucchini by grating finely then squeezing as much liquid out as you can. You can also roll it in paper towels to make sure it is dry.
In a large bowl, combine the zucchini, eggs, oil, sugars and vanilla extract.
Add the flour mixture to the zucchini mixture then fold in walnuts.
Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick inserted in center comes out mostly clean. You do not want to overbake it
Remove from oven and cool on a wire rack.
Cream Cheese Frosting with Cinnamon
Beat together the butter, cream cheese, cinnamon, and vanilla extract until light and fluffy.
Add the powdered sugar gradually with mixer on low. Beat until combined. If frosting appears too thick, thin with a little bit of milk.
Once cake has completely cooled, spread frosting on cake. If you like, decorate with additional chopped walnuts.
Notes
ZUCCHINI CAKE TIPS
Bake the cake a day in advance because it is better the next day. Frost it the next day or when you are ready to serve it.
Grate the zucchini with the small side of a box grater.
Bake the cake in the center and on the middle rack of your oven to help with even baking.
Check the doneness by inserting a toothpick in the center. The cake is done when the toothpick comes out without any wet batter on it.
Nutrition
Calories:
547
kcal
|
Carbohydrates:
66
g
|
Protein:
5
g
|
Fat:
30
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
12
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.3
g
|
Cholesterol:
60
mg
|
Sodium:
391
mg
|
Potassium:
170
mg
|
Fiber:
1
g
|
Sugar:
49
g
|
Vitamin A:
454
IU
|
Vitamin C:
4
mg
|
Calcium:
53
mg
|
Iron:
2
mg