Description
This homemade zucchini cake with cream cheese frosting is moist, fluffy, and perfectly spiced. Made with fresh zucchini, warm cinnamon, and topped with rich, tangy frosting, this easy zucchini cake recipe is a delicious dessert for any occasion.
Ingredients
For the Cake:
- 2 cups finely grated zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (optional, for consistency)
Instructions
- baking pan.
- Grate zucchini finely and lightly squeeze excess moisture if needed.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Fold in grated zucchini evenly.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–40 minutes, or until a toothpick inserted comes out clean.
- Cool completely before frosting.
Notes
- Do not overmix the batter to keep the cake soft and tender.Lightly squeezing zucchini prevents excess moisture without drying the cake.Let the cake cool completely before frosting to avoid melting.
