Description

This Easy Zucchini Cake With Cream Cheese Frosting is a delightful dessert that combines the fresh flavor of zucchini with sweet spices for a moist and comforting cake. Perfect for gatherings or a cozy night in, this recipe features easy-to-find ingredients and is sure to be a hit!

Ingredients

Scale

14–16 oz zucchini
3/4 cup vegetable or avocado oil
3 eggs
1 cup white granulated sugar
1 cup light brown sugar
2 tsp vanilla extract
1 orange – zest only
2 1/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground cardamom
1/2 tsp salt
8 oz cream cheese block, softened
1/2 cup unsalted butter, softened
1 tsp vanilla extract (for frosting)
2 cups powdered sugar
1 tsp ground cinnamon (for frosting)
1/2 tsp ground cardamom (for frosting)
pinch salt (for frosting)

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Instructions

Remove eggs, cream cheese, and butter from the refrigerator to reach room temperature before starting.
Preheat your oven to 350℉ and grease a 9×13-inch aluminum baking pan. Aluminum helps achieve even baking.
Grate the zucchini and prepare the other ingredients as per the list.
In a large mixing bowl, combine the grated zucchini, vegetable or avocado oil, eggs, and both sugars. Mix well.
Add the vanilla extract, orange zest, and combine thoroughly.
In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cardamom, and salt.
Gradually add the dry mixture to the wet mixture, stirring until just combined without over-mixing.
Pour the batter into the prepared baking pan and bake until a toothpick inserted comes out clean, approximately 25-30 minutes. Let cool before frosting.
For the frosting, beat together the softened cream cheese and butter until creamy. Add in the vanilla, powdered sugar, ground cinnamon, cardamom, and a pinch of salt. Mix until light and fluffy.
Spread the frosting evenly over the cooled cake.

Notes

For extra flavor, consider adding chopped nuts or raisins to the batter.
Ensure the zucchini is well drained after grating to avoid excess moisture in the cake.
Store any leftovers covered in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg