Easy Zucchini Cake with Cream Cheese Frosting
User Reviews
5
2 reviews
Excellent
Easy Zucchini Cake with Cream Cheese Frosting
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You don't even need an electric mixer -- just whisk together this easy zucchini cake in minutes!
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 4 egg large
- 2 cups zucchini about 2 small zucchini, shredded
- 1 ½ cups golden raisins (or sub with chopped nuts and/or shredded coconut)
- cream cheese frosting or sub with a can of store-bought cream cheese frosting, half of a batch
Instructions
- Preheat oven to 350°F. Spray a 13x9-inch baking pan with baking spray with flour or grease well with butter and flour.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a medium bowl, whisk together granulated sugar, oil, brown sugar, eggs, and vanilla extract.
- Add the sugar mixture to the flour mixture. Whisk or stir just until combined; do not overmix. Stir in zucchini and raisins.
- Spread the batter in the prepared pan.
- Bake until a wooden pick inserted in the center comes out clean, about 30 minutes. Let cool completely in the pan on a wire rack before frosting.
- Spread the cream cheese frosting on the cool cake. Garnish with chopped nuts or shredded coconut, if desired. Refrigerate for at least 1 hour (to allow the frosting to set) before slicing and serving.
Notes
- Grease or spray the pan really well with non-stick spray so that the cake doesn’t stick. I like to use a baking spray with flour in it. If making a layer cake, grease the pans and line with parchment paper, then grease the parchment paper.
- For a single-layer zucchini spice cake, you only need to prepare half of a batch of cream cheese frosting.
- Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.
- Optional Mix-Ins: I've shown this cake with golden raisins mixed in, but you can omit any extra mix-ins, or use nuts, shredded coconut, chocolate chips, or a combination of these.
- Sift the powdered sugar to avoid any lumps in your frosting.
- Garnish the cake with chopped pecans or sprinkle with shredded coconut.
- Recipe adapted from Cooking with Paula Deen magazine.
Nutrition Information
Show Details
Serving
1/16 of the recipe
Calories
293kcal
(15%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.004g
(0%)
Cholesterol
41mg
(14%)
Sodium
355mg
(15%)
Potassium
227mg
(5%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
119IU
(2%)
Vitamin C
6mg
(7%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1/16 of the recipe | |
| Calories | 293kcal | 15% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 355mg | 15% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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