Description

This Easy Zucchini Cake With Cream Cheese Frosting is a delightful blend of fresh zucchini, warm spices, and creamy frosting. Perfect for dinner parties or as a sweet treat, it offers a simple prep process and crowd-pleasing flavor that will have everyone coming back for more!

Ingredients

Scale

2 medium zucchinis, shredded (14–16 oz)
3/4 cup vegetable or avocado oil
3 large eggs
1 cup white granulated sugar
1 cup light brown sugar
2 tsp vanilla extract
Zest of 1 orange
2 1/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground cardamom
1/2 tsp salt
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla extract (for frosting)
2 cups powdered sugar
1 tsp ground cinnamon (for frosting)
1/2 tsp ground cardamom (for frosting)
Pinch of salt (for frosting)

Cook Mode Prevent your screen from going dark

Instructions

Take the eggs out of the refrigerator about 30-45 minutes before you start baking.
Soften the cream cheese and butter by taking them out an hour in advance of making the frosting.
Preheat your oven to 350°F (175°C) and grease a 9×13 aluminum baking pan.

Notes

Shredding zucchini helps to keep moisture in the cake, resulting in a more tender texture.
Store leftovers in the refrigerator for up to 3 days for optimal freshness.
Consider adding nuts or chocolate chips for extra flavor and texture.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 240mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg