Soft zucchini cake frosted with a rich, tangy cream cheese frosting - the best way to eat zucchini this summer!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Servings: 12pieces
Calories: 312kcal
Ingredients
Cake Ingredients
1cupzucchinishredded
1cupsugar
1/2cupoil
2eggs
1 1/4cupsall purpose flour
1teaspooncinnamon
1/2teaspoonsalt
1/2teaspoonbaking powder
1/4teaspoonbaking soda
Frosting Ingredients
3ouncescream cheesesoftened
4tablespoonsbuttersoftened
1-2tablespoonsmilk or cream
1/2teaspoonvanilla
2cupspowdered sugar
Instructions
Cake Directions
Preheat oven to 350°F. Grease an 8x8 inch baking pan. In a large bowl, whisk together the zucchini, sugar, oil and eggs. Combine the flour, cinnamon, salt, baking powder and baking soda in a separate bowl.
Gently stir the dry ingredients into the wet. Spread the batter into the greased baking pan. Bake at 350 F. for 28-32 minutes. Cool completely.
Frosting Directions
Beat together the cream cheese and butter until smooth. Beat in the milk, vanilla and powdered sugar. Spread onto cool cake.
Notes
This recipe can easily be doubled for a 9 x 13 inch pan.