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Zucchini Cake Recipe

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A wonderfully moist and tender zucchini cake topped with a luscious cream cheese frosting, perfect for any occasion.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 cups all-purpose flour, (used half white and half whole wheat)
  • 1 tsp cinnamon, (heaping)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cup zucchini, (grated)
  • 1/2 cup carrots, (grated)
  • 3 oz cream cheese, (softened)
  • 1/2 cup butter
  • 1 tsp milk
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 10×15 inch sheet pan thoroughly.
  3. In a large bowl, beat the granulated sugar and canola oil together until well combined.
  4. Mix in the eggs, one at a time, until fully incorporated.
  5. Add the all-purpose flour, cinnamon, salt, baking soda, and baking powder to the wet ingredients.
  6. Beat until just combined, being careful not to overmix.
  7. Fold in the grated zucchini and grated carrots gently.
  8. Pour the cake batter evenly into the prepared sheet pan.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool completely in the pan.
  11. While the cake cools, prepare the frosting: In a mixing bowl, beat the softened cream cheese, softened butter, and milk together until smooth.
  12. Gradually add the powdered sugar, beating until the frosting is light and fluffy.
  13. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
  14. Cut the frosted cake into approximately 30 small bars and serve.

Notes

Ensure cream cheese and butter are at room temperature for a smooth frosting.
Do not overmix the cake batter; mix until just combined for a tender crumb.
Do not squeeze liquid from the grated zucchini; it adds essential moisture.
Cool the cake completely before frosting to prevent the frosting from melting.

Find it online: https://familiesrecipes.com/zucchini-cake-recipe/