Ingredients
Scale
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 cup Vegetable oil
- 4 Large eggs
- 2 cups Grated zucchini (squeeze excess moisture)
- 1 teaspoon Vanilla extract
- 1/2 cup Cream cheese, softened
- 1/4 cup Unsalted butter, browned
- 2 cups Powdered sugar
- 1 teaspoon Milk (optional, to adjust frosting consistency)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Blend the granulated sugar, brown sugar, and vegetable oil in another bowl.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the grated zucchini and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the frosting by beating together the cream cheese, browned butter, and powdered sugar until smooth.
- Add milk if needed for desired frosting consistency.
- Spread the frosting evenly over the cooled cake and serve.
Notes
Squeeze excess moisture from the grated zucchini to avoid a soggy cake. Allow the browned butter to cool before incorporating it into the frosting for perfect texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg
Keywords: zucchini cake, dessert, cream cheese frosting, baking, cake recipes