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–+ servings

Zucchini Cake

A moist and flavorful zucchini cake made with fresh zucchini, warm spices, and a creamy frosting, perfect for any occasion.
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Course: Dessert
Cuisine: American
Keyword: zucchini cake, dessert, baking, vegetable cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 -10 servings
Calories: 250kcal

Ingredients

  • 2 cups grated zucchini excess moisture squeezed out
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts optional
  • 1 cup cream cheese softened (for frosting)
  • 2 cups powdered sugar for frosting
  • 1 teaspoon vanilla extract for frosting

Instructions

  • Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • In a large bowl, whisk together the sugars and oil until combined.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract and grated zucchini.
  • In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • If using, fold in the chopped walnuts.
  • Divide the batter evenly between the prepared pans.
  • Bake for 30-35 minutes or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • Prepare the frosting by beating cream cheese with powdered sugar and vanilla until smooth, then frost the cooled cakes.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Fiber: 3g