Description
This Easy Zucchini Cake With Cream Cheese Frosting combines tender zucchini and rich flavors with simple preparation, making it a must-try for any dessert lover.
Ingredients
Scale
- 14–16 oz zucchini, grated (about 2 medium to small zucchinis)
- 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
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- a pinch of salt
Instructions
- Take the eggs out of the fridge about 30-45 minutes before you begin to cook to bring them to room temperature. Allow the cream cheese and butter to soften for about an hour before making the frosting.
- Preheat your oven to 350℉ and grease a 9×13 aluminum baking pan.
Notes
Ensure zucchini is well grated for even moisture and texture in the cake.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg