Description
This moist and flavorful Zucchini Cake is a delightful way to enjoy summer squash in a sweet treat. Made with freshly grated zucchini, warm spices like cinnamon and nutmeg, and a creamy cream cheese frosting, this cake is perfect for dessert or a special snack. Optional additions like walnuts, pecans, or raisins add texture and extra flavor. With a tender crumb and balanced sweetness, it’s a crowd-pleaser that makes use of seasonal produce in a delicious way.
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 for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
- Prepare Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is smooth and slightly pale, about 2 minutes. Add the vegetable oil and vanilla extract, and mix well to combine.
- Incorporate Zucchini: Gently stir the grated zucchini into the wet mixture. Be careful not to squeeze out the moisture from the zucchini, as it helps keep the cake tender and moist.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light. If using, fold in the optional walnuts, pecans, or raisins.
- Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely before frosting.
- Frost (Optional): To make the frosting, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract. If the frosting is too thick, add 1 to 2 tablespoons of milk to reach your desired spreadable consistency. Spread the frosting evenly over the cooled cake.
Notes
- Do not squeeze the grated zucchini to keep the cake moist and tender.
- Optional additions like nuts or raisins add extra texture but can be omitted for a simpler cake.
- This cake pairs well with a light dusting of powdered sugar if you prefer to skip frosting.
- Store the frosted cake in the refrigerator and bring to room temperature before serving for best flavor.
- If using butter instead of oil, melt it first and let it cool slightly before adding to wet ingredients.
