Zucchini Cake: A Delicious & Moist Dessert for Every Occasion
This zucchini cake is a moist, flavorful dessert that's perfect for any occasion. It's easy to make, full of fresh flavors, and topped with a rich cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts or pecans optional
- 1 package cream cheese for frosting
- 1/4 cup butter for frosting
- 3 cups powdered sugar for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated zucchini and chopped walnuts (if using).
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese frosting evenly over the cooled zucchini cake.
- Cut into slices and serve. Enjoy!
Notes
If you prefer a lighter option, a simple glaze made from powdered sugar and lemon juice can be drizzled over the cake instead of frosting.
For a healthier version, you can substitute the oil with unsweetened applesauce or Greek yogurt.
Nutrition
Serving: 1slice (approximately 1/12th of the cake)Calories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 50mgSodium: 200mgFiber: 2gSugar: 30g
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