Description
A moist and delightful zucchini cake, perfect for family gatherings, combining sweetness with a hint of spice.
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup canola oil
- 3 eggs
- 2 cups all-purpose flour (1 cup white, 1 cup whole wheat)
- 1 tsp heaping cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups zucchini (grated)
- 1/2 cup carrots (grated)
- 3 oz cream cheese (softened)
- 1/2 cup butter
- 1 tsp milk
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking pan—an appropriate size would be a 9×13 inch pan or two 9-inch rounds.
- In a large bowl, pour in 2 cups of granulated sugar and 1 cup of canola oil. Mix these ingredients until they form a smooth blend.
- Crack in 3 eggs, one at a time, making sure to beat well after each addition.
- In another bowl, combine the 2 cups of flour, 1 tsp heaping cinnamon, 1/2 tsp salt, 1 tsp baking soda, and 1 tsp baking powder. Mix these dry ingredients thoroughly.
- Gradually add the dry mixture to the wet ingredients, stirring carefully until well combined.
- Now, fold in the 2 cups of grated zucchini and 1/2 cup of grated carrots, ensuring they are distributed evenly throughout the batter.
- Transfer the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow your cake to cool completely before frosting.
- For the frosting, beat 3 oz of softened cream cheese with 1/2 cup of butter until fluffy. Add in 1 tsp of milk and gradually mix in 2 cups of powdered sugar until smooth.
- Once the cake has cooled, spread the frosting evenly over the top.
Notes
For added moisture, consider adding crushed pineapple or unsweetened applesauce to the batter. Squeeze excess moisture from grated zucchini before adding.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: zucchini cake, dessert, baking, family recipe, easy cake