Easy Zucchini Cake Cream Cheese (Printer-Friendly)
Moist zucchini cake flavored with orange zest, cinnamon, and nutmeg, finished with a creamy frosting.
# What You’ll Need:
→ Vegetables
01 -
2 small to medium zucchinis, grated (approximately 14-16 oz)
→ Oils
02 -
120 ml neutral oil (vegetable, canola, or avocado oil preferred)
→ Dry Ingredients
03 -
2 cups (240 g) all-purpose flour
04 -
1 1/2 teaspoons ground cinnamon
05 -
1/2 teaspoon ground nutmeg
06 -
1/4 teaspoon ground cardamom
07 -
1 1/4 teaspoons baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Sugars
10 -
1 cup (200 g) granulated sugar
11 -
1/2 cup (100 g) packed light brown sugar
→ Liquids
12 -
3 large eggs
13 -
2 teaspoons orange zest
14 -
1 teaspoon pure vanilla extract
→ Frosting
15 -
4 oz (115 g) cream cheese, softened (use block, not spread)
16 -
6 tablespoons (85 g) unsalted butter, softened
17 -
2 cups (240 g) powdered sugar
18 -
1/2 teaspoon ground cinnamon
19 -
1/4 teaspoon ground cardamom
# Steps to Make This:
01 -
Grate the zucchinis and set aside. If using previously frozen zucchini, thaw in the refrigerator and gently squeeze out excess liquid.
02 -
In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, orange zest, vanilla extract, and oil until well combined.
03 -
In a separate bowl, sift together flour, cinnamon, nutmeg, cardamom, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture.
04 -
Fold the grated zucchini gently into the batter until uniformly distributed.
05 -
Pour the batter evenly into a greased 9x13-inch aluminum baking pan. Bake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted in the center comes out clean.
06 -
In a bowl, beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, ground cinnamon, and cardamom, and continue beating until smooth.
07 -
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
# Additional Notes:
01 -
To make the frosting dairy-free, substitute butter and cream cheese with plant-based alternatives; note that the frosting may be softer and less suitable for piping.