Description
This moist and flavorful Zucchini Cake with Cream Cheese Frosting is the perfect dessert, combining the goodness of zucchini with a rich and creamy topping, making it a delightful treat for any occasion.
Ingredients
Scale
- 1 1/2 cups vegetable oil
- 4 large eggs
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 2 tsp baking soda
- 2 cups all purpose flour
- 1 1/2 cups walnuts
- toasted and chopped
- 2 cups shredded zucchini
- 8 ounces block style cream cheese
- 3/4 cup unsalted butter
- room temperature
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 5 cups powdered sugar
- finely chopped toasted walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract until well combined.
- In another bowl, mix the ground cinnamon, ground nutmeg, salt, baking soda, and all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded zucchini and chopped walnuts until evenly distributed.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy.
- Add the lemon juice, vanilla extract, and salt, then gradually add the powdered sugar until well combined and fluffy.
- Once the cakes are cool, spread cream cheese frosting between the layers and on top of the cake.
- Garnish with finely chopped toasted walnuts before serving.
Notes
Ensure the zucchini is well grated and lightly packed to avoid excess moisture. Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 cake)
- Calories: 520 kcal
- Sugar: 43 g
- Sodium: 290 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: Zucchini Cake, Cream Cheese Frosting, Dessert, American Cake