Zucchini Cake with Cream Cheese Frosting -

5 from 5 votes

Zucchini Cake with Cream Cheese Frosting

Looking for a way to use up extra zucchini? Bake it into a cake! This Zucchini Cake with Cream Cheese Frosting is a favorite dessert in our house every summer!

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: cream cheese frosting, summer, walnut, zucchini

Servings: servings

Calories: 508kcal

Author: David

Ingredients

For the Cake

2 cups grated zucchini
1½ cups granulated sugar
½ cup brown sugar
1 cup vegetable oil
4 large eggs
2½ cups all-purpose flour
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp salt
1 tsp baking powder
½ tsp baking soda

For the Frosting

6 oz. cream cheese room temperature
6 Tbsp unsalted butter room temperature
¼ cup brown sugar
1 tsp ground cardamom
1 tsp ground cinnamon
2 tsp vanilla extract
2 cups confectioner’s sugar
1 cup toasted walnuts chopped

Instructions

For the Cake

Preheat oven to 350°F.
Grease and flour a 9”x13” baking pan or spray generously with cooking spray; set pan aside.
Using a large mixing bowl, add grated zucchini, granulated sugar, brown sugar, oil and eggs; stir until well combined.
Using a separate bowl, combine the flour, cinnamon, nutmeg, salt, baking powder and baking soda. Gradually fold the dry ingredients into the wet ingredients, stirring after each addition.
Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into center of cake comes out mostly clean. Let cake cool completely before frosting.

For the Frosting

Using an electric mixer, beat cream cheese and butter together until well combined.
Add brown sugar, cardamom, cinnamon and vanilla; mix until well combined.
Add confectioner’s sugar 1 cup at a time, mixing after each addition until well combined.
Spread frosting on top of the cooled cake. Sprinkle toasted, chopped walnuts on top.

Nutrition