Zucchini Cake with Cream Cheese Frosting . . . This recipe for zucchini cake is always a hit. The cake is spiced with cinnamon, and it pairs just beautifully with the cream cheese frosting. A must try recipe!
We had this zucchini cake for dessert tonight. I actually tried a new recipe, because I couldn’t find my standard recipe for zucchini cake. We were all pleased with the results. Really moist and delicious! And of course the cream cheese frosting takes it over the top.
If you love carrot cake, you should really try zucchini cake. The texture and flavor are pretty similar. Both are absolutely delicious of course, especially with cream cheese frosting. My favorite!
This cake is so moist and yummy, and has just the right amount of cinnamon. And it is so easy to whip up – you don’t even need to pull out a mixer for the batter. A whisk is all you need!
Doesn’t that just look amazing? I better go grab a fork!
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 3 tsp cinnamon
- 3 eggs
- 1 cup oil
- 1 1/2 cups sugar
- 2 tsp vanilla
- 2 cups grated zucchini
- 1 cup chopped nuts (optional)
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.