Description
Soft zucchini cake topped with tangy cream cheese frosting. A moist summer dessert packed with cinnamon flavor.
Ingredients
Scale
- 1 cup shredded zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 ounces cream cheese softened
- 4 tablespoons butter softened
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F and grease an 8×8-inch baking pan.
- Whisk together zucchini, sugar, oil, and eggs.
- Combine flour, cinnamon, salt, baking powder, and baking soda.
- Mix dry ingredients into wet ingredients until combined.
- Spread batter into prepared pan.
- Bake for 28 to 32 minutes and cool completely.
- Beat cream cheese and butter until smooth.
- Add milk, vanilla, and powdered sugar and beat until creamy.
- Spread frosting over cooled cake and serve.
Notes
- Do not overmix the batter.
- Cool cake completely before frosting.
- Double the recipe for a 9×13-inch pan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 312
- Sugar: 35
- Sodium: 202
- Fat: 17
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 2
- Cholesterol: 51