I know your week is crazy and you need a dang good treat by Wednesday night. I bet you got a stack of chores piled up that aint gonna clear themselves. You might think you dont have time to bake something from scratch. But trust me, I got your back.
Here I am hopping in your kitchen mind, reminding you how a simple Cream Cheese Frosted Zucchini Cake can rescue your midweek slump. I mean you shred a zucchini right into the batter and the cake comes out totally moist. You get that sweet crumb and a tangy frosting that feels fancy without fuss.
Just stick around and I will walk you through why this zucchini cake rocks your comfort lane. We got all sorts of tips to make it stress free. Youll nail every step from mixing to slicing that first perfect wedge.
Comfort lane why it works
- Its a veggie packed baked dessert that feels sneaky and wholesome so you kinda boost your green game without giving up sweet treats.
- The method is super forgiving and you dont need fancy tools just a mixing bowl and a whisk that you love.
- Every slice is moist thanks to grated zucchini which locks in water and keeps it soft for days.
- That cream cheese frosting makes folks think you pulled off a fancy bakery move and they wont believe it was so easy.
- It doubles as breakfast cake or after dinner pick me up so you get more bang from a single bake.
Table side garnish sparks
You can sprinkle a few toasted nuts like chopped walnuts or pecans around the plate for a crunch contrast. It adds visual pop as well as textural interest.
A tiny drizzle of honey or agave right on the slice can bump up the sweetness and gives a glossy finish for extra wow factor. Yall can even toss on some zesty citrus zest for a fresh bright lift that balances the tang from the frosting.
Leftover cuddle plan
I always grab the next slice straight out of the fridge. This cake tastes kinda dreamy chilled. You can wrap individual slices in wax paper and stash in an airtight container. Theyll keep good for up to four days if you treat them right. That makes your life so much easier when afternoons get busy.
Cream Cheese Frosted Zucchini Cake
Equipment
- 1 large mixing bowl
- 1 whisk or electric mixer
- 1 grater
- 1 9x13 inch baking pan
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 cooling rack
- 1 medium bowl for frosting
Ingredients
- 2 cups grated zucchini About 2 medium zucchinis.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese Softened.
- ½ cup unsalted butter Softened.
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk For desired consistency.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt until well combined.
- In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until smooth. Add the grated zucchini and mix well.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing well after each addition. Add the vanilla extract and enough milk to reach the desired spreading consistency.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
- Slice the cake, serve, and enjoy!
