Zucchini Cake
Zucchini Cake is so moist and delicious that it will surprise you. It's a great way to get your kids to eat more veggies and the rich cream cheese frosting is amazing.
Servings: 16
Calories: 567kcal
Ingredients
- 2 cups zucchini finely grated
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable or canola oil
- 3 large eggs room temperature
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 cup walnuts chopped, optional
- Cream Cheese Frosting
- 2 8 oz packages cream cheese, softened
- ½ cup 1 stick unsalted butter, softened
- 6-8 cups powdered sugar sifted
- 1-2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F
- Spray 13x9 baking dish with non-stick cooking spray and lightly dust with flour
- Grate zucchini, set aside
- In a large bowl, stir together sugar, vanilla extract, oil and eggs
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and cloves
- Add dry ingredients to wet ingredients and mix until smooth
- Stir in zucchini and nuts if using
- Pour mixture into prepared baking dish
- Bake for 35-40 minutes or until toothpick inserted comes out clean
- Remove from oven to cooling rack
- Cool completely
- Frosting
- In a large mixing bowl add cream cheese, and beat until smooth
- Add in butter, and beat until smooth and creamy
- Gradually add powdered sugar, mixing in between each addition
- Beat until smooth
- Beat in vanilla extract until smooth
- Spread frosting onto cake with an offset spatula (you may have some frosting leftover)
- Serve immediately or store in airtight container in refrigerator
Nutrition
Calories: 567kcal | Carbohydrates: 75g | Protein: 6g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 387mg | Potassium: 140mg | Fiber: 1g | Sugar: 61g | Vitamin A: 634IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
