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Moist Zucchini Cake with Cream Cheese Frosting

A slice of moist zucchini cake topped with cream cheese frosting, with the rest of the cake in the background.
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A moist and delicious zucchini cake recipe, perfect for dessert lovers. This easy sheet pan cake sneaks in vegetables and is topped with a classic cream cheese frosting. It’s a great option for potlucks or any occasion.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated zucchini (about 3 medium zucchini)
  • 1 cup chopped pecans or walnuts (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, beat together the granulated sugar and vegetable oil until well combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the grated zucchini and chopped nuts (if using).
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
  11. Beat in the vanilla extract.
  12. Gradually add the powdered sugar, beating until the frosting is light and fluffy.
  13. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Notes

  • Ensure your zucchini is well-drained after grating to prevent a soggy cake. You can squeeze out excess moisture using a clean kitchen towel or paper towels.
  • For a double chocolate zucchini cake, add 1/2 cup of unsweetened cocoa powder to the dry ingredients and reduce the flour by 1/2 cup.
  • This cake is best stored in an airtight container in the refrigerator.

Nutrition

Find it online: https://cutcooktaste.com/zucchini-cake-recipe-moist-cream-cheese-frosting/