Description
This moist and flavorful Zucchini Cake combines grated zucchini with warm spices and a tender crumb, perfect for a sweet treat or dessert. Enhanced with optional nuts or raisins, and topped with a creamy, smooth cream cheese frosting, this cake is an excellent way to enjoy vegetables in a delicious way.
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
Frosting
- 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). Grease and flour a 9×13-inch pan or line it with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together to evenly distribute the leavening agents and spices.
- Prepare Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until smooth and slightly fluffy, which should take about 2 minutes. Then, add the vegetable oil (or melted butter) and vanilla extract, mixing well to combine.
- Incorporate Zucchini: Gently stir the grated zucchini into the wet mixture without squeezing out the moisture, as this will keep the cake moist and tender.
- Combine: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix to avoid a dense cake. If using, fold in the chopped walnuts or pecans and/or raisins now.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Frost (Optional): To prepare the frosting, beat together the softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar, followed by vanilla extract, and continue to beat. Adjust the consistency by adding 1 to 2 tablespoons of milk as needed. Once the cake is fully cooled, spread the frosting evenly on top.
Notes
- The grated zucchini adds moisture without a strong vegetable taste; do not squeeze out the water.
- Optional nuts or raisins add texture and flavor but can be omitted for a nut-free version.
- Be careful not to overmix the batter to keep the cake tender.
- The cream cheese frosting is optional but complements the warm spices of the cake beautifully.
- Store the cake covered in the refrigerator if frosted; it will keep for up to 5 days.
- You can substitute vegetable oil with melted butter for a richer flavor.
