Zucchini Cake with Cream Cheese Frosting
Perfectly spiced zucchini cake with tangy cream cheese frosting.
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 3 tsp cinnamon
- 3 eggs
- 1 cup oil
- 1 ½ cups sugar
- 2 tsp vanilla
- 2 cups grated zucchini
- 1 cup chopped nuts optional
Cream Cheese Frosting:
- 4 oz cream cheese softened
- ¼ cup soft butter
- 3 cups powdered sugar
- 1 tsp vanilla
- 1 Tbsp milk if needed
Instructions
- Whisk together dry ingredients in a large mixing bowl. In another bowl, whisk eggs, oil, sugar, and vanilla; add to dry ingredients with zucchini and nuts. Stir till well combined, then pour in greased 9x13" pan.
- Bake at 350° for about 40 minutes or until toothpick comes out clean.
- Cool completely and frost with cream cheese frosting.
- For frosting: Beat cream cheese and butter in a mixing bowl till smooth. Beat in powdered sugar and vanilla. I don't usually need to add any milk, but you might. Add as much as you need to get a creamy, spreadable consistency.
Nutrition
Serving: 1gCalories: 459kcalCarbohydrates: 56gProtein: 5gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 46mgSodium: 301mgPotassium: 153mgFiber: 1gSugar: 42gVitamin A: 292IUVitamin C: 5mgCalcium: 47mgIron: 1mg
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