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Zucchini Cake

Serves 16-20
Prep Time: 15 min
Cook Time: 30-40 min
Prep Time 17 minutes
Cook Time 40 minutes

Ingredients

  • 2 cups zucchini finely grated
  • 1 ¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup vegetable or canola oil
  • 3 large eggs room temperature
  • 2 cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup walnuts chopped, optional

Cream Cheese Frosting

  • 2 8 oz packages cream cheese, softened
  • ½ cup 1 stick unsalted butter, softened
  • 6-8 cups powdered sugar sifted
  • 1-2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350 degrees F
  • Spray 13x9 baking dish with non-stick cooking spray and lightly dust with flour
  • Grate zucchini, set aside
  • In a large bowl, stir together sugar, vanilla extract, oil and eggs
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and cloves
  • Add dry ingredients to wet ingredients and mix until smooth
  • Stir in zucchini and nuts if using
  • Pour mixture into prepared baking dish
  • Bake for 35-40 minutes or until toothpick inserted comes out clean
  • Remove from oven to cooling rack
  • Cool completely

Frosting

  • In a large mixing bowl add cream cheese, and beat until smooth
  • Add in butter, and beat until smooth and creamy
  • Gradually add powdered sugar, mixing in between each addition
  • Beat until smooth
  • Beat in vanilla extract until smooth
  • Spread frosting onto cake with an offset spatula (you may have some frosting leftover)
  • Serve immediately or store in airtight container in refrigerator