Description

Savor the delightful flavors of this Easy Zucchini Cake With Cream Cheese Frosting. With its moist texture and rich frosting, it’s perfect for gatherings or a cozy treat at home.

Ingredients

Scale

14–16 oz zucchini (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
pinch salt

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Instructions

Remove eggs, cream cheese, and butter from the refrigerator to allow them to warm up. Eggs should sit out for 30-45 minutes, while cream cheese and butter should sit for about an hour.
Preheat the oven to 350℉ and grease a 9×13 aluminum baking pan, as it conducts heat evenly for optimal baking.

Notes

Experiment with spices by adding chopped nuts or chocolate chips for added texture.
Ensure that your zucchini is well grated to incorporate moisture and flavor without making the cake too dense.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 180mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg