Zucchini Cake

5 from 2 votes

This Zucchini Cake comes together with simple ingredients, is topped with my delicious cream cheese frosting, and is perfect for all of your summer celebrations.

Prep Time15

Cook Time25

Total Time40

Servings: slices

Calories: 674kcal

Author: Lisa Longley

Ingredients

Zucchini Cake

2 1/2 cups all-purpose flour see note 1 (300 grams)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/8 teaspoon cloves
1/8 teaspoon ginger
4 large eggs room temperature
1 1/2 cups granulated sugar (297 grams)
1/2 cups light brown sugar packed (106.5 grams)
1 1/2 cups vegetable oil see note 2 (297 grams or 354.882 ml)
1 pound zucchini grated finely, not squeezed of moisture (about three medium zucchini) (453.592 grams)

Cream Cheese Frosting

8 ounces cream cheese room temperature (227 grams)
4 tablespoons unsalted butter room temperature (56.5 grams)
2 cups powdered sugar (227 grams)
1 - 2 teaspoons vanilla extract

Instructions

Zucchini Cake

Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 by 13 inch baking dish with cooking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and spices.
2 1/2 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1/8 teaspoon cloves, 1/8 teaspoon ginger
Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.
4 large eggs, 1 1/2 cups granulated sugar, 1/2 cups light brown sugar, 1 1/2 cups vegetable oil
Slowly add the flour mixture. Stir in the zucchini. Pour into the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted into the center of the pan comes out clean. Allow to cool completely before icing.
1 pound zucchini

Cream Cheese Frosting

In a large bowl with a hand mixer or in the bowl of a stand mixer with the whisk attachment, beat together the butter and cream cheese until smooth.
8 ounces cream cheese, 4 tablespoons unsalted butter
Add in the powdered sugar and beat until fully smooth and integrated. Finally, beat in the vanilla extract.
2 cups powdered sugar, 1 - 2 teaspoons vanilla extract

Video

Notes

Measuring flour correctly is the key to success in any baking recipe. Weigh the flour or whisk it, scoop it into a dry measuring cup, and level it off to avoid packing. Read more here: How to Measure Flour.
This cake can be made with 1 cup of oil instead of 1 1/2 cups. In fact, that is the cake you see pictured here. Without a doubt, it tastes more delicious with 1 1/2 cups of oil, that being said, it is still incredible with the one cup, and the choice is yours.

Nutrition