Description
This moist and flavorful Zucchini Cake is a delightful way to enjoy fresh zucchini in dessert form. Infused with warm spices like cinnamon and nutmeg, and optionally studded with nuts or raisins, this cake is perfect for any occasion. Topped with a creamy cream cheese frosting, it offers a perfect balance of spice, sweetness, and texture that will please any crowd.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
Wet Ingredients
- 3 large eggs
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
Optional Mix-ins
- ½ cup chopped walnuts or pecans
- ½ cup raisins
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Prepare Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar on medium speed until smooth and creamy, about 2 minutes. Then add the vegetable oil (or melted butter) and vanilla extract, mixing thoroughly.
- Incorporate Zucchini: Stir the grated zucchini directly into the wet mixture, ensuring you do not squeeze out its moisture, as this helps keep the cake moist.
- Combine Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. If using, fold in chopped nuts or raisins at this stage.
- Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. Then, carefully transfer the cake from the pan to the wire rack to cool completely.
- Frost (Optional): For the cream cheese frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, followed by vanilla extract, mixing well. Adjust the frosting consistency with 1 to 2 tablespoons of milk if needed. Once the cake is completely cool, spread the frosting evenly over the top.
Notes
- Do not squeeze the grated zucchini to retain moisture and ensure a moist cake texture.
- Optional mix-ins like walnuts, pecans, or raisins add texture and flavor but can be omitted for a simpler cake.
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Store the cake covered in the refrigerator for up to 5 days.
