Description
This Zucchini Cake is a moist, flavorful treat infused with warm spices and topped with a creamy cinnamon cream cheese frosting. The grated zucchini adds moisture and a subtle sweetness, while the walnuts provide a satisfying crunch. It’s an ideal dessert for any occasion, combining the goodness of zucchini with the indulgence of a spiced cake.
Ingredients
Scale
Zucchini Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups grated zucchini
- 2 large eggs
- 1 ¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped walnuts
Cinnamon Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). 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 ground nutmeg.
- In a large bowl, mix together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
- Gradually add the flour mixture to the zucchini mixture, mixing just until combined. Avoid overmixing.
- Fold in the chopped walnuts.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 35 minutes.
- Once baked, remove the cake from the oven and let it cool completely in the pan.
- While the cake cools, prepare the Cinnamon Cream Cheese Frosting. Beat together the softened butter, cream cheese, cinnamon, and vanilla extract until smooth.
- Gradually add the powdered sugar, beating until well combined.
- Once the cake is fully cooled, spread the frosting evenly over the top.
- Refrigerate the cake due to the cream cheese frosting.
Notes
- Ensure the zucchini is well-drained to avoid excess moisture in the cake.
- The cake can be made a day ahead and stored in the refrigerator.
- For a nut-free version, simply omit the walnuts.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420 kcal
- Sugar: 32g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: The Ultimate Zucchini Cake Recipe