This zucchini cake recipe makes a very moist cake, similar to carrot cake. It's frosted with a decadent cream cheese frosting for a lovely dessert.
Ingredients
- all-purpose flour: 3 cups
- white sugar: 3 cups
- ½ teaspoons ground cinnamon: 2 piece
- ½ teaspoons baking soda: 1 piece
- baking powder: 1 tsp
- salt: 1 tsp
- ½ cups vegetable oil: 1 piece
- eggs: 4 piece
- vanilla extract: 1 tsp
- zucchini: 3 cups (grated)
- cream cheese, room temperature: 1 pack (8 ounce pack)
- butter, room temperature: 0.5 cup
- confectioners' sugar, sifted: 2 cups
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
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Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.
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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.
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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.
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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.
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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.
