Zucchini Cake Recipe

This Zucchini Cake is moist, spiced, and topped with rich cream cheese frosting. A perfect dessert for any occasion, made with fresh zucchini for extra moisture and flavor.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Best zucchini cake recipe, Healthy zucchini cake recipe, Old fashioned zucchini cake recipe, Simple zucchini cake recipe, Zucchini cake all Recipes, Zucchini Cake Recipe

Prep Time: 30

Cook Time: 43

Total Time: 1 13

Servings: slices

Calories: 390kcal

Cost: $12

Equipment

9x13 inch baking pan
Box grater
Box grater
Electric mixer (hand or stand)
Measuring cups and spoons
Clean kitchen towel for draining zucchini
Rubber spatula

Ingredients

the Cake:

3 cups all-purpose flour
½ cups grated fresh zucchini 2-3 medium zucchini
½ cups granulated sugar
1 cup vegetable oil
4 large eggs room temperature
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup chopped walnuts or pecans

the Cream Cheese Frosting:

8 oz cream cheese softened
½ cup butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Instructions

the Cake:

Preheat oven to 350°F (175°C). Grease and flour 9x13-inch baking pan.
Grate zucchini and drain excess moisture in clean kitchen towel.
Whisk dry ingredients: flour, cinnamon, baking powder, baking soda, salt, nutmeg.
Beat oil and sugar until combined.
Add eggs one at a time, then vanilla.
Gradually mix in dry ingredients.
Fold in zucchini and nuts.
Pour into prepared pan.
Bake 40-45 minutes until toothpick comes out clean.
Cool completely before frosting.

the Frosting:

Beat cream cheese and butter until smooth.
Gradually add powdered sugar, vanilla, and salt.
Beat until creamy.
Spread over cooled cake.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition