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Moist Zucchini Cake with Cream Cheese Frosting

zucchini cake - Tasty
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A simple, one-bowl zucchini cake recipe that’s incredibly moist and packed with spice. Perfect for using up garden zucchini, this cake is topped with a tangy cream cheese frosting and can be frozen for later enjoyment.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 2 medium)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. Add the granulated sugar, eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
  4. Gently fold in the shredded zucchini and chopped nuts (if using).
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth.
  9. Beat in the vanilla extract and powdered sugar until the frosting is light and fluffy.
  10. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
  11. For freezing: Cool the cake completely. Frost it, then cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Notes

  • Ensure your zucchini is well-drained after shredding to prevent a watery cake.
  • You can add 1/2 cup of chocolate chips to the batter for a chocolate zucchini cake variation.
  • For a spiced zucchini sheet cake, omit the cream cheese frosting and dust with powdered sugar.

Nutrition

Find it online: https://www.purecookingjoy.com/zucchini-cake/

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