Zucchini Cake with Cream Cheese Frosting
User Reviews
4.9
144 reviews
Excellent
Zucchini Cake with Cream Cheese Frosting
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Old Fashioned Zucchini Cake with Cream Cheese Frosting is a one of my all-time favorites! The perfect summer dessert for using up leftover zucchini.
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Ingredients
- 1/2 cup oil (vegetable or canola oil)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar , packed
- 1/2 cup crushed pineapple (about half of an 8oz can)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup sour cream , or Greek yogurt
- 2 cups grated zucchini about 2 small zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup walnuts, golden raisins, or chocolate chips , optional
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 6 Tablespoons butter , softened
- 2 1/2 - 3 cups powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sugar for sprinkling on top, (optional)
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Instructions
- Preheat oven to 350 degrees. Grease a 9x13'' baking pan.
- 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.
- In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.
- Pour batter into prepared pan and 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.
Notes
- Dairy-free/vegan zucchini cake: substitute two flax eggs (mix 1 Tbsp ground flaxseed with 3 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.
Nutrition Information
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Calories
238kcal
(12%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Cholesterol
40mg
(13%)
Sodium
198mg
(8%)
Potassium
138mg
(4%)
Sugar
16g
(32%)
Vitamin A
310IU
(6%)
Vitamin C
2.3mg
(3%)
Calcium
54mg
(5%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 198mg | 8% |
| Potassium | 138mg | 3% |
| Sugar | 16g | 32% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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