Description
Experience the ultimate autumn comfort with this incredibly moist zucchini spice cake. Finished with a rich, velvety cream cheese frosting, this simple sheet cake is perfect for sharing with family and friends.
Ingredients
- 2 cups shredded fresh zucchini (do not squeeze)
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
- In a large bowl, mix the shredded zucchini, brown sugar, oil, eggs, and vanilla.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the pan and bake for 28 to 34 minutes, or until a thermometer registers 210°F. Cool completely.
- Beat the cream cheese and butter until smooth, then mix in the remaining frosting ingredients and spread over the cooled cake.
Notes
Ensure your cream cheese and butter are at room temperature before mixing to prevent lumps in your frosting. Avoid over-mixing the cake batter to keep the crumb tender and moist. For best results, use a fine shred for the zucchini so it incorporates seamlessly into the cake.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern