Description
This moist and tender Zucchini Cake is a delightful way to incorporate vegetables into a sweet treat. Bursting with warm spices like cinnamon and nutmeg, it features grated zucchini for added moisture and texture. An optional creamy cream cheese frosting makes it perfect for special occasions or everyday indulgence. This recipe yields a hearty 9×13-inch cake that serves 12, ideal for sharing.
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
Cream Cheese Frosting (Optional)
- 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 line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Prepare Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar together until smooth and creamy, about 2 minutes. Then add the vegetable oil and vanilla extract, mixing well to incorporate.
- Incorporate Zucchini: Gently stir the grated zucchini into the wet mixture. Do not squeeze out the moisture from the zucchini, as it adds valuable moisture to the cake.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cake dense. If using, fold in walnuts, pecans, or raisins at this point.
- Bake: Pour the batter evenly into the prepared pan. Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and allow it 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 cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until combined. Stir in vanilla extract and add milk one tablespoon at a time to reach desired consistency. Spread the frosting evenly over the cooled cake.
Notes
- Make sure not to overmix the batter to keep the cake tender and moist.
- Do not squeeze out the moisture from the zucchini; it’s essential for the cake’s texture.
- Optional nuts and raisins add nice texture and flavor but can be omitted for a nut-free and simple cake.
- Store the cake in an airtight container; it keeps well at room temperature for 2 days or refrigerated up to 5 days.
- This cake freezes well without frosting; thaw completely before frosting.
