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Cream Cheese Frosted Zucchini Cake

This Cream Cheese Frosted Zucchini Cake is a moist and flavorful dessert that combines the sweetness of zucchini with a luscious cream cheese frosting. Perfect for gatherings or a cozy treat at home, it's both delicious and easy to make.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk or electric mixer
  • 1 grater
  • 1 9x13 inch baking pan
  • 1 rubber spatula
  • 1 toothpick
  • 1 small saucepan
  • 1 set measuring cups and spoons

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini About 2 medium zucchinis.
  • 8 oz cream cheese Softened.
  • ½ cup unsalted butter Softened.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk As needed for consistency.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined.
  • In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until well blended.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated zucchini gently until evenly distributed.
  • Pour the batter into the prepared baking pan and smooth the top with a rubber spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until creamy.
  • Gradually add the powdered sugar and vanilla extract, mixing until smooth. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
  • Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
  • Cut into 12 pieces and serve.

Notes

Ensure your zucchini is grated finely for even distribution throughout the cake.
The cake can be stored in the refrigerator for up to 5 days.
Feel free to add chopped nuts or chocolate chips to the batter for extra flavor.
This recipe can also be made in cupcake form; adjust the baking time accordingly to around 20-25 minutes.