PrintMoist Zucchini Cake with Cream Cheese Frosting
A tender and flavorful zucchini cake that hides shredded zucchini for a moist and delicious dessert. Perfect for fall or any occasion.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups shredded zucchini
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix oil, granulated sugar, brown sugar, eggs, and vanilla.
- Fold in shredded zucchini.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before frosting.
Notes
- For extra moisture, squeeze excess water from shredded zucchini.
- Freeze leftovers wrapped tightly for up to 3 months.
- Find more recipes on our Pinterest account.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg