Zucchini Cake with Cream Cheese Frosting
Soft zucchini cake frosted with a rich, tangy cream cheese frosting - the best way to eat zucchini this summer!
Servings: 12 pieces
Ingredients
Cake Ingredients
- 1 cup zucchini shredded
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 1/4 cups all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Frosting Ingredients
- 3 ounces cream cheese softened
- 4 tablespoons butter softened
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla
- 2 cups powdered 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.
Nutrition
Serving: 1piece | Calories: 312kcal | Carbohydrates: 38g | Protein: 2g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 51mg | Sodium: 202mg | Sugar: 35g