Zucchini Cake
Zucchini Cake is easy to make, delicious, and topped with a light and fluffy cream cheese frosting. You'll love that it's made in one bowl, is perfectly spiced, and is a great way to use up extra zucchini.
Ingredients
Zucchini Cake
- ½ cup oil canola, vegetable, or melted coconut oil
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs brought to room temperature
- ¼ cup vanilla or plain yogurt preferably whole milk yogurt
- 1 teaspoon pure vanilla extract
- ½ cup mashed bananas from about 1 large overripe banana; or applesauce
- 2 ¾ cup (345g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 ¾ cup unpeeled shredded zucchini
Cream Cheese Frosting
- 6 tablespoons unsalted butter softened to room temperature
- 8 oz. (1 block) cream cheese softened to room temperature
- 1 teaspoon pure vanilla extract
- 4 ¼ cups (420g) powdered sugar
Instructions
Zucchini Cake
- Preheat the oven to 350°F. Grease or spray a 9x13-inch baking pan with butter or nonstick cooking spray
- Whisk the oil, brown sugar, white sugar, eggs, vanilla, mashed banana, and yogurt in a large mixing bowl until combined.
- Add the flour, baking soda, salt, ground cinnamon, and allspice to the wet ingredients. Gently stir together until the streaks of flour just disappear. Don't overmix it, or the cake will be dense and heavy.
- Fold in the shredded zucchini until combined. Note: do not squeeze the excess moisture out of the zucchini. We will rely on it to add moisture to the cake, plus it makes this recipe easier to make!
- Pour the batter into the prepared baking pan and spread it out evenly to cover the bottom of the pan.
- Bake for 35-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Cool the cake on a wire cooling rack for 1-2 hours or until cooled to room temperature.
Cream Cheese Frosting
- Beat at medium-high speed for 2 minutes, scraping down the sides of the bowl as needed until light and fluffy.
- Add half of the powdered sugar. Beat in on low speed until combined. Scrape down the sides of the bowl. Add the rest of the powdered sugar and repeat.
- Beat the frosting at medium-high or high speed for 1-2 minutes, or until it is whipped, light, and fluffy.
- Frost the top of the cooled cake with the cream cheese frosting, spreading it out evenly. Serve immediately or cover and refrigerate for up to 12 hours before serving.
Notes
Make Zucchini Bars: Follow the directions as listed, baking the cake in a prepared 10 x 8-inch baking pan for 32-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Frost the bars as directed.
Storage Directions: Leftovers keep covered in the refrigerator for 3-4 days. They can also be frozen in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator before serving.
Nutrition
Calories: 423kcalCarbohydrates: 65gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 46mgSodium: 130mgPotassium: 132mgFiber: 1gSugar: 46gVitamin A: 386IUVitamin C: 3mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!
