Zucchini Cake with Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 15 slices
  • 1 cup canola oil
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 cups shredded raw zucchini
  • 4 oz cream cheese, at room temperature
  • 3 Tbsp unsalted butter, at room temperature
  • ½ tsp vanilla extract
  • 1 Tbsp non-fat milk
  • 2 cups powdered sugar
  • ½ tsp cinnamon
  1. Preheat the oven to 350 degrees. Mist a 9 x 13-inch baking dish and set aside.
  2. In a large bowl, beat the oil and sugars using an electric hand mixer or stand mixer until smooth. Add the eggs, whisking after each addition. Add the vanilla and beat until well-combined.
  3. In another mixing bowl, whisk together the flour, baking powder, soda, cinnamon, and salt. Add to the egg mixture and beat on low speed until no white streaks remain. Fold in the shredded zucchini and pour into the prepared baking dish. Bake for 35-40 minutes or until an inserted toothpick is removed cleanly.
  4. Meanwhile, beat together the cream cheese, butter, vanilla, and milk. Add the powdered sugar, beating on medium-low speed until smooth and fully incorporated.
  5. Once cake has cooled completely, spread the frosting evenly over the surface of the cake. Refrigerate until serving.
Recipe slightly adapted from Neighbor Food
Nutrition Information
Serving size: 1/15 cake Calories: 388 Fat: 20.7 Carbohydrates: 48.6 Sugar: 35.9 Sodium: 251 Fiber: 0.8 Protein: 4.1 Cholesterol: 63
Recipe by Prevention RD at https://preventionrd.com/2019/08/zucchini-cake-with-cream-cheese-frosting/