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Several slices of zucchini cake are presented next to two forks on a white plate.
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Zucchini Cake Recipe

This zucchini cake is a moist and flavorful treat that incorporates shredded zucchini into a spiced batter, with cinnamon, nutmeg, and ginger. The addition of zucchini adds moisture and a subtle sweetness, making it a delicious way to use up summer's bounty. The cake is topped with a rich and tangy cream cheese frosting.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Kellie
Cost: $10

Equipment

  • 1 baking dish

Ingredients

  • 2 cups cake flour I use Bob's Red Mill
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • 1/4 cup low-fat milk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup canola oil
  • 3 cups shredded zucchini
  • 12 ounces cream cheese
  • 1/2 cup white chocolate melted
  • 1/2 stick unsalted room temperature butter
  • 2 cups confectioners' sugar

Instructions

  • Preheat the oven to 350 degrees
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, coriander and salt. Set aside.
  • In the bowl of an electric mixer, beat the eggs, milk, vanilla and both sugars until smooth. Add the oil and mix until incorporated. Slowly add the dry ingredients and then mix in the zucchini.
  • Pour the batter into a buttered 9 inch square cake pan and bake for 15 minutes. Rotate the pan and bake for an additional 15 minutes. Rotate the pan again and bake for an additional 15 minutes or until a wooden skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes and then turn out onto a cooling rack to allow it to cool completely.
  • While the cake rests, beat the cream cheese, white chocolate and butter until smooth. Slowly add the confectioners' sugar and continue to beat until smooth.
  • Spread the frosting over the top of the cake and serve.

Notes

Zucchini Cake can be made up to 3 days in advance. 
Serve it unfrosted with a dusting of powdered sugar.

Nutrition

Serving: 0g | Calories: 566kcal | Carbohydrates: 75g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 265mg | Potassium: 229mg | Fiber: 0g | Sugar: 58g | Vitamin A: 525IU | Vitamin C: 5.5mg | Calcium: 86mg | Iron: 0.8mg