Cream Cheese Frosted Zucchini Cake
Soft zucchini cake frosted with a rich, tangy cream cheese frosting - the best way to eat zucchini this summer!
Servings: 12 pieces
For the Cake
- 1 cup zucchini shredded
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 and 1/4 cup all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
For the Frosting
- 3 ounces cream cheese softened
- 4 tablespoons butter softened
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
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. Let cool completeley.
To make the frosting, beat together the cream cheese and butter until smooth. Beat in the milk, vanilla and powdered sugar. Spread onto cool cake.
This recipe can easily be doubled for a 9 x 13 inch pan.
Serving: 1piece | Calories: 312kcal | Carbohydrates: 38g | Protein: 2g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 51mg | Sodium: 202mg | Sugar: 35g