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How to Make Zucchini Cake - A Step-by-Step Guide

If you're looking for a delicious and unique dessert to add to your recipe collection, look no further than zucchini cake. This moist and flavorful cake is a wonderful way to incorporate this versatile vegetable into a sweet treat. Zucchini adds a lovely texture and subtle sweetness to the cake, making it a hit with both kids and adults alike.

One of the best things about zucchini cake is its versatility. You can enjoy it as a simple snack with a cup of tea or coffee, or dress it up wi...

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Ingredients

  • 3 cups all-purpose flour
  • 3 cups white sugar
  • 2 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups vegetable oil
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated zucchini
  • 1 (8 ounce) package cream cheese, room temperature
  • ½ cup butter, room temperature
  • 2 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 25 mins
  • Servings: 12
  • Yield: 1 (9-inch) layer cake

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
  • Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.
  • Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.
  • Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.
  • While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla.
  • Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.

    • Nutrition

    794 cal.

    • Total Fat: 44g
    • Saturated Fat: 13g
    • Cholesterol: 103mg
    • Sodium: 529mg
    • Total Carbohydrate: 96g
    • Dietary Fiber: 1g
    • Total Sugars: 71g
    • Protein: 7g
    • Vitamin C: 5mg
    • Calcium: 64mg
    • Iron: 2mg
    • Potassium: 167mg

    Categories

    Dessert recipes
    Cake recipes
    Baked goods recipes
    Zucchini recipes
    Sweet treat recipes