Zucchini Cake
Our easy Zucchini Cake recipe is super moist and flavorful with a smooth cream cheese frosting on top. This is one of my favorite summer cakes.
Servings: 20
Calories: 238kcal
Equipment
Ingredients
- 1/2 cup oil (113g), vegetable, canola or melted coconut oil or melted butter
- 3/4 cup granulated sugar (150g)
- 3/4 cup packed light brown sugar (165g)
- 1/2 cup crushed pineapple (120g) (about half of an 8oz can)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup sour cream (80g), or plain Greek yogurt
- 2 cups grated zucchini (260g), about 1 medium zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 6 Tablespoons butter , softened
- 2 1/2 cups powdered sugar (300g)
- 1 teaspoon vanilla extract
- cinnamon sugar for sprinkling on top, (optional)
Instructions
- Preheat oven to 350 degrees. Grease a 9x13" baking pan.
- Wet ingredients: Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.1/2 cup oil, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 1/2 cup crushed pineapple, 2 large eggs, 2 teaspoons vanilla extract, 1/3 cup sour cream, 2 cups grated zucchini
- Dry ingredients: In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger
- Combine wet and dry ingredients and stir just until combined. Pour batter into prepared pan.
- Bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.
- Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes. Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.8 ounces cream cheese, 6 Tablespoons butter, 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract
Video
Notes
Dairy-free/vegan zucchini cake: substitute two flax eggs (mix 2 Tbsp ground flaxseed with 6 Tbsp hot water. Let sit for 1 minute until it gets gloopy). Substitute 1/3 cup vegan mayo for the sour cream.
Make Ahead Instructions: The cake can be baked and frosted, stored in the refrigerator, 1-2 days in advance.
Freezing Instructions: Freeze frosted or unfrosted zucchini cake for up to 2 months. Cover well with plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight.
Two-layer cake: Divide the batter between two 8 or 9 inch round cake pans and bake for 22-30 minutes.
Nutrition
Calories: 238kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 198mg | Potassium: 138mg | Sugar: 16g | Vitamin A: 310IU | Vitamin C: 2.3mg | Calcium: 54mg | Iron: 0.9mg
Recipe Link
Recipe Video
