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Easy Zucchini Cake Recipe with Cream Cheese Frosting

Easy Zucchini Cake Recipe

A moist, lightly spiced zucchini snack cake baked in a 9 x 13-inch pan. Add walnuts or pecans and finish with cream-cheese frosting for a crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (240 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 1/2-2 teaspoons Ground cinnamon
  • 1/4 teaspoon Ground nutmeg, optional
  • 3 Large eggs
  • 1 1/2 cups (300 g) Granulated sugar
  • 1 cup (240 ml) Neutral vegetable oil
  • 2 teaspoons Vanilla extract
  • 2 cups, about 2 medium zucchini Finely shredded zucchini
  • 1 cup Chopped walnuts or pecans, optional
Cream-Cheese Frosting
  • 8 ounces (225 g) Cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3-4 cups (360-480 g) Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line the bottom with parchment if desired.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg together in a medium bowl.
  3. In a separate large bowl, beat the eggs, sugar, oil, and vanilla until smooth and well blended.
  4. Stir the dry ingredients into the wet mixture just until no large streaks of flour remain. Do not overmix.
  5. Fold in the finely shredded zucchini and optional chopped nuts with a spatula. Mix gently and stop as soon as the ingredients are evenly distributed.
  6. Spread the batter evenly in the prepared pan. Bake for 35 to 40 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
  7. Cool the cake completely in the pan before frosting, allowing about 30 to 45 minutes. For the frosting, beat the softened cream cheese and butter until smooth, then gradually beat in powdered sugar, vanilla, and salt.

Notes

Shred zucchini on the large holes of a box grater and lightly squeeze it only if it is dripping wet. Avoid overbaking; a few moist crumbs on the toothpick help keep the cake tender. For a less-sweet breakfast-style cake, use 1 1/4 cups sugar and omit the frosting.