Description
This Moist Zucchini Cake with Cream Cheese Frosting is a delightful dessert that combines fresh zucchini with a rich, creamy frosting, making it a perfect treat for any occasion.
Ingredients
Scale
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
- 1 teaspoon milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the grated zucchini, sugar, oil, and eggs until well combined.
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat together the cream cheese and butter until smooth, then add powdered sugar and milk until desired consistency is reached.
- Spread the cream cheese frosting over the cooled cake and serve.
Notes
- Use fresh, grated zucchini for the best moisture.
- Prep Time: 20
- Cook Time: 30
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 250
- Sugar: 18
- Sodium: 200
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: zucchini cake, cream cheese frosting, dessert, moist cake, vegetable cake