Zucchini Cake with Cream Cheese Frosting

5 from 1 vote

This zucchini cake is moist, delicious, and perfectly spiced. It's topped with a yummy cream cheese frosting. It will be your new favorite way to eat your vegetables.

Prep Time20

Cook Time30

Course: Dessert

Cuisine: American

Keyword: Cream Cheese Frosting, Zucchini Cake with Cream Cheese Frosting

Servings:

Calories: 392kcal

Equipment

Hand Whisk
Large Mixing Bowl

Ingredients

Zucchini Cake

1 cup oil
1 cup brown sugar
1/2 cup granulated sugar
3 large eggs (room temperature)
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 cups shredded zucchini (drained)
1 cup chopped pecans

Cream Cheese Frosting

8 oz cream cheese (room temperature)
4 TBS butter (softened)
1 tsp vanilla
1.5 cups powdered sugar

Instructions

Zucchini Cake

Shred zucchini and set into a strainer, and squeeze out some of the extra liquid.
Preheat the oven to 350 degrees Fahrenheit.
Spray a 9x13 pan with nonstick spray.
In a large bowl, stir together oil, brown sugar and white sugar.
Mix in the eggs and stir till just combined.
In another medium bowl, whisk together the flour, baking soda and powder, salt, and cinnamon.
Gently fold the dry ingredients into wet ingredients until all mixed.
Fold in the zucchini and pecans.
Pour into the prepared 9x13 pan
Bake for 25-35 minutes until toothpick insert comes out clean or edges are pulling away from sides.
Cool completely on baking rack before frosting.

Cream Cheese Frosting

In a medium bowl, using an electric mixer beat cream cheese until smooth and creamy.
Add in the butter and stir until smooth.
On low speed beat in the powder sugar and vanilla extract until all smooth.
Continue mixing till light and fluffy.
Frost the cooled cake with the frosting, and top with pecans if desired.

Nutrition