Description
A moist and flavorful zucchini spice cake infused with warm spices and topped with a creamy frosting. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- For the cake:
- 2 cups grated zucchini
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
- In another bowl, beat together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated zucchini until evenly distributed.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and cinnamon, beating until creamy.
- Spread the frosting evenly over the cooled cake. Slice and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen (without frosting) for up to 3 months.