Perfect Zucchini Cake with Cream Cheese Frosting: Irresistibly Moist
An irresistibly moist and tender zucchini cake crowned with a luscious cream cheese frosting, this recipe is a delightful treat for any occasion.
Equipment
- mixer bowl
- 9x13 inch baking pan
- separate bowl
- whisk
- toothpick
Ingredients
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups shredded raw zucchini
Frosting
- 4 ounces softened cream cheese
- 3 tablespoons softened unsalted butter
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- Pinch salt
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch baking pan.
- In a mixer bowl, beat vegetable oil and sugars until smooth. Add eggs one at a time, beating well after each addition, then stir in vanilla extract until fluffy.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet mixture and beat on low speed until just combined. Gently fold in the shredded zucchini.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- While the cake cools, beat together softened cream cheese, butter, milk, vanilla, and salt. Gradually add powdered sugar, starting on low speed and increasing to high as it incorporates.
- Spread the cream cheese frosting evenly over the cooled cake.
Notes
- Store unfrosted cake at room temperature; refrigerate frosted cake and let it sit at room temperature for 30-60 minutes before serving. Cake lasts up to 5 days.
- Unfrosted cake can be frozen tightly wrapped for up to 3 months; thaw at room temperature. For a variation, use an 11x15 inch pan and reduce baking time to 25 minutes, or add up to 1 cup of chopped nuts to the batter.
Notes
Store unfrosted cake at room temperature. Refrigerate frosted cake and let it sit at room temperature for 30-60 minutes before serving. Cake lasts up to 5 days. Unfrosted cake can be frozen tightly wrapped for up to 3 months; thaw at room temperature. For a variation, use an 11x15 inch pan and reduce baking time to 25 minutes, or add up to 1 cup of chopped nuts to the batter.