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!

Course Cake, Dessert

Cuisine American

Prep Time 20

Cook Time 27

Total Time 47

Servings servings

Calories 561kcal

Author Sam Merritt

Equipment

13x9” metal baking pan
Mixing bowls
Electric mixer

Ingredients

For the cake

2 cups (250 g) all-purpose flour
1 cup (200 g) granulated sugar
¾ cup (150 g) dark brown sugar firmly packed (you may substitute light brown sugar)
1 ½ teaspoons baking soda
½ teaspoon table salt
1 cup (226 g) sour cream
10 Tablespoons (140 g) unsalted butter melted
2 large eggs lightly beaten (room temperature preferred)
2 teaspoons vanilla extract
1 ½ cups (225 g) grated zucchini patted dry (weigh before patting dry)

For the frosting

8 oz (226 g) cream cheese softened
½ cup (113 g) unsalted butter softened
2 ½ cups (315 g) powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon table salt

Instructions

For the cake

Preheat oven to 350F (175C) and lightly grease and flour a 13x9 metal baking pan. Set aside.
In a large mixing bowl, whisk together flour, sugars, baking soda, and table salt.
2 cups all-purpose flour, 1 cup granulated sugar, ¾ cup dark brown sugar, 1 ½ teaspoons baking soda, ½ teaspoon table salt
In a separate mixing bowl, whisk together melted butter, sour cream, eggs, and vanilla extract.
1 cup sour cream, 10 Tablespoons unsalted butter, 2 large eggs, 2 teaspoons vanilla extract
Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined.
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).
1 ½ cups grated zucchini
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

Combine cream cheese and butter in a large mixing bowl and use an electric mixer to stir until smooth and creamy.
8 oz cream cheese, ½ cup unsalted butter
Gradually, with mixer on low-speed, add powdered sugar until completely combined.
2 ½ cups powdered sugar
Stir in vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure ingredients are well-combined.
½ teaspoon vanilla extract, ⅛ teaspoon table salt
Spread evenly over cooled cake. Slice, serve, and enjoy!

Video

Notes

Baking pan

A metal baking pan is my preference. Glass will work but the cake will take longer to bake.

Storing

Cover cake tightly and store in the refrigerator for up to 5 days. This cake also freezes well.

Nutrition