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5.0 from 3 votes

Zucchini Cake

Flavored with brown sugar and vanilla, this zucchini cake makes eating your veggies a delight! We'll spread a smooth, cream cheese frosting overtop for a sweet finish. Recipe includes a how-to video!

Prep Time
20 mins
Cook Time
20 mins
Total Time
47 mins
Servings: 12 servings
Calories: 561 kcal
Course: Dessert , Cake
Cuisine: American

Ingredients

For the cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup dark brown sugar firmly packed (you may substitute light brown sugar)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon table salt
  • 1 cup sour cream
  • 10 Tablespoons unsalted butter melted
  • 2 large eggs lightly beaten (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 1 ½ cups grated zucchini patted dry (weigh before patting dry)
For the frosting
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 2 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon table salt

Instructions

For the cake
    Cup of Yum
  1. Preheat oven to 350F (175C) and lightly grease and flour a 13x9 metal baking pan. Set aside.
  2. In a large mixing bowl, whisk together flour, sugars, baking soda, and table salt.
  3. In a separate mixing bowl, whisk together melted butter, sour cream, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined.
  5. Add zucchini and continue to fold together until all ingredients are well-combined (don’t over-mix as cake could be dense or rubbery if you do).
  6. Spread batter evenly into prepared baking pan and transfer to center rack of 350F (175C) preheated oven. Bake for about 27-30 minutes – until cake is lightly golden on top and is baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cake to cool completely in pan before frosting.
For the frosting
  1. Combine cream cheese and butter in a large mixing bowl and use an electric mixer to stir until smooth and creamy.
  2. Gradually, with mixer on low-speed, add powdered sugar until completely combined.
  3. Stir in vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure ingredients are well-combined.
  4. Spread evenly over cooled cake. Slice, serve, and enjoy!

Notes

  • A metal baking pan is my preference. Glass will work but the cake will take longer to bake.
  • Cover cake tightly and store in the refrigerator for up to 5 days. This cake also freezes well.

Nutrition Information

Serving 1serving Calories 561kcal (28%) Carbohydrates 74g (25%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 103mg (34%) Sodium 342mg (14%) Potassium 147mg (4%) Fiber 1g (4%) Sugar 56g (112%) Vitamin A 972IU (19%) Vitamin C 3mg (3%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 561

% Daily Value*

Serving 1serving
Calories 561kcal 28%
Carbohydrates 74g 25%
Protein 5g 10%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 103mg 34%
Sodium 342mg 14%
Potassium 147mg 3%
Fiber 1g 4%
Sugar 56g 112%
Vitamin A 972IU 19%
Vitamin C 3mg 3%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.