Zucchini Cake
A delightful cake that combines grated zucchini with warm spices, resulting in a moist and tender dessert that incorporates a sneaky serving of vegetables.
Ingredients
For the cake
- 2.5 cups all-purpose flour
- 2 teaspoons baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 cups grated zucchini
- 2 large eggs
- 1.25 cups vegetable oil
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar
- 1.5 teaspoons vanilla extract
- 0.75 cup chopped walnuts
For the frosting
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons vanilla extract
- 3.5 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
- Gradually add the flour mixture to the zucchini mixture, mixing gently until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Allow the cake to cool completely.
Frosting
- In a stand mixer with a paddle attachment, beat together the butter, cream cheese, cinnamon, and vanilla until light and fluffy.
- Turn the mixer to low and gradually add the powdered sugar, mixing until well combined. Scrape down the bowl and beaters as needed.
- Spread the creamy frosting over the cooled cake.
Notes
Remember to refrigerate the cake because of the cream cheese frosting. Squeeze out any excess moisture from the grated zucchini before adding it to the batter to prevent the cake from becoming soggy. Toasting the walnuts before adding them can enhance their flavor. For a richer twist, consider adding chocolate chips.