Description
An exceptionally moist and warmly spiced zucchini cake loaded with cinnamon, ginger, nutmeg, and cloves, topped with a rich cream cheese frosting.
Ingredients
Cake Batter:
2 ½ cups (300 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 cups (270 g) finely shredded zucchini, do not squeeze liquid out
1 ½ cups (320 g) light brown sugar
1 cup (198 g) vegetable oil
3 large eggs
1 teaspoon vanilla extract
Cream Cheese Frosting:
8 ounces (227 g) block-style cream cheese, room temperature
½ cup (113 g) unsalted butter, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3 ½ cups (400 g) confectioner’s sugar
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Whisk all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl.
3. Whisk light brown sugar, vegetable oil, eggs, and vanilla extract in a separate bowl until smooth.
4. Stir wet ingredients into dry ingredients just until combined, then fold in the finely shredded zucchini (do not squeeze liquid out).
5. Spread batter into prepared pan and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean; cool completely.
6. Beat cream cheese and butter until smooth, add vanilla, salt, and confectioner’s sugar, and whip until fluffy; spread over cooled cake.
Notes
Do not squeeze the liquid from the shredded zucchini, as it provides crucial moisture for the cake crumb. Cool the cake completely before frosting so the cream cheese icing stays firm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 48g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 23g
- Unsaturated Fat: 23g
- Trans Fat: 23g
- Protein: 5g