Zucchini Cake

Name: Zucchini Cake
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Ingredients: 3 cups all-purpose flour; 3 cups white sugar; 2.5 teaspoons ground cinnamon; 1.5 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1.5 cups vegetable oil; 4 eggs; 1 teaspoon vanilla extract; 3 cups grated zucchini; 1 (8 ounce) package cream cheese, room temperature; 0.5 cup butter, room temperature; 2 cups confectioners' sugar, sifted; 2 teaspoons vanilla extract

4.8

(164)

140 Reviews

14 Photos

This zucchini cake recipe makes a very moist cake, similar to carrot cake. It's frosted with a decadent cream cheese frosting for a lovely dessert.

Submitted by Suzanne Stull

Updated on February 26, 2024

14

Prep Time:

30 mins

Cook Time:

25 mins

Additional Time:

30 mins

Total Time:

1 hr 25 mins

Servings:

12

Yield:

1 (9-inch) layer cake

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Ingredients

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Original recipe (1X) yields 12 servings

Cake:

3 cups all-purpose flour
3 cups white sugar
2 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups vegetable oil
4 large eggs
1 teaspoon vanilla extract
3 cups grated zucchini

Frosting:

1 (8 ounce) package cream cheese, room temperature
½ cup butter, room temperature
2 cups confectioners' sugar, sifted
2 teaspoons vanilla extract

Directions

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.
Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.
Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.
While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla.
Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.

246 home cooks made it!

Nutrition Facts (per serving)

794	Calories
44g	Fat
96g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 794
% Daily Value *
Total Fat 44g	56%
Saturated Fat 13g	66%
Cholesterol 103mg	34%
Sodium 529mg	23%
Total Carbohydrate 96g	35%
Dietary Fiber 1g	5%
Total Sugars 71g
Protein 7g	14%
Vitamin C 5mg	6%
Calcium 64mg	5%
Iron 2mg	12%
Potassium 167mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Zucchini Cake

Ingredients

Directions

Nutrition Facts (per serving)

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