Zucchini Cake with Cream Cheese Frosting

$- 2 cups grated zucchini - 1 cup granulated sugar - 1 cup brown sugar - 1 cup vegetable oil - 4 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 8 ounces cream cheese - 1/2 cup unsalted butter - 4 cups powdered sugar - 2 tablespoons milk - 1 teaspoon vanilla extract Gathering the right ingredients is key to a tasty zucchini cake. I love using fresh zucchini because it adds moisture without overpowering the cake. The sugars create a nice sweetness, while the vegetable oil keeps it soft. Four eggs help to bind everything together, giving the cake structure. When it comes to dry ingredients, make sure you use all-purpose flour for the best results. Baking powder and baking soda help the cake rise. Cinnamon and nutmeg add warmth and spice. A touch of salt balances the sweetness perfectly. For the cream cheese frosting, choose full-fat cream cheese for the best flavor and texture. The butter adds richness. Powdered sugar gives a smooth finish, while milk and vanilla extract bring it all together. You can find the full recipe at the end of this article. Happy baking! - Preheat the oven to 350°F (175°C). - Prepare the zucchini by grating and removing excess moisture. Grating zucchini is easy. Use a box grater or a food processor. Once you grate it, place the zucchini in a clean towel. Twist the towel and squeeze out the extra water. This step helps keep your cake from being too wet. - Combine wet ingredients: sugars, oil, eggs, and vanilla extract. - Mix dry ingredients: whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, mix granulated sugar, brown sugar, and vegetable oil. Add the eggs, one at a time, and whisk in the vanilla. In another bowl, whisk the dry ingredients. This includes flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure you mix these well so the flavors blend. - Combine wet and dry ingredients gently. - Divide batter into prepared cake pans and bake for 25-30 minutes. Gently fold the dry ingredients into the wet mixture. Be careful not to over-mix. Finally, fold in the grated zucchini. Divide the batter evenly into two greased cake pans. Bake them in the oven for about 25 to 30 minutes. Check for doneness using a toothpick. It should come out clean from the center. - Beat cream cheese and butter until smooth. - Gradually add powdered sugar, milk, and vanilla extract to make fluffy frosting. For the frosting, beat the softened cream cheese and butter together in a bowl. Mix until it is smooth. Gradually add the powdered sugar, mixing well after each addition. Then stir in the milk and vanilla extract to make it light and fluffy. Once your cake cools completely, you can frost it with this creamy delight. For the full recipe, check the details above. Enjoy your baking! To get the best texture in your cake, you must prepare the zucchini well. Start by grating two medium zucchinis. Then, place the grated zucchini on a clean kitchen towel. Twist the towel to squeeze out excess moisture. Aim to remove as much water as you can. This step is key. If your zucchini is too wet, the cake can turn out soggy. Trust me, nobody wants that! Using room temperature ingredients is crucial for a great cake. When your eggs and oil are at room temperature, they mix better. This helps create a light, fluffy batter. If you forget, place eggs in warm water for a few minutes. You can also take your oil out early. This simple step can make a big difference in your final cake. For the perfect cream cheese frosting, you want a smooth and fluffy texture. Start with softened cream cheese and butter. Beat them together until creamy. Gradually add powdered sugar, mixing well. If the frosting is too thick, add a little milk. This will help achieve a spreadable consistency. You want it to taste rich but not too sweet. Adjust the vanilla extract to enhance the flavor. Follow these steps for a frosting that everyone will love! {{image_2}} You can switch up the frosting to change the cake's flavor. Try using whipped cream for a light touch. It adds a fluffy texture and fresh taste. If you love chocolate, use chocolate frosting instead. This gives a rich, sweet bite that pairs well with zucchini. Both options can create a fun twist on the classic recipe. Want to make your zucchini cake more special? Adding nuts can bring a nice crunch. Walnuts or pecans work great here. You can also mix in chocolate chips for a sweet surprise. Dried fruit like raisins or cranberries can add a chewy texture. These add-ins not only boost flavor but also make each bite unique. Is gluten a concern for you? No problem! You can make a gluten-free zucchini cake. Use almond flour or a gluten-free flour blend instead of all-purpose flour. This keeps the cake moist and delicious. Just remember to check the baking soda and powder for gluten-free labels. You can enjoy this delightful cake without worry! For the full recipe, check out the details above. To keep your leftover zucchini cake fresh, wrap it in plastic wrap. You can also place it in an airtight container. Store it in the fridge for up to five days. If you want to enjoy it later, freezing is a great option. For freezing, slice the zucchini cake first. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. This way, you can grab one whenever you want! You can freeze the cream cheese frosting separately, too. Just store it in an airtight container. It lasts up to three months in the freezer. To gently reheat the cake, set your oven to 350°F (175°C). Place the cake on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes. Check often so it doesn’t dry out. Enjoy your cake warm, and it will taste fresh again! Yes, you can use frozen zucchini. Just make sure to thaw it first. After thawing, squeeze out any excess liquid using a clean towel. This step is crucial. Too much moisture will make your cake soggy. Once you have squeezed out the water, you can use the zucchini just like fresh. The zucchini cake will stay fresh in the fridge for about five days. Keep it in an airtight container to help retain moisture. If you have frosting on it, the cake may last a bit longer. The cream cheese frosting helps to keep it moist and tasty. Yes, you can make this cake dairy-free. Use dairy-free cream cheese and a dairy-free butter substitute for the frosting. You can also use almond milk or oat milk instead of regular milk. This way, you can enjoy the cake without the dairy. You can serve zucchini cake with a scoop of vanilla ice cream or fresh whipped cream. A side of berries adds a nice touch too. You might also pair it with a cup of coffee or tea for a warm and cozy dessert experience. For an added twist, try drizzling chocolate sauce on top. This will create a delightful contrast with the cream cheese frosting. For the full recipe, check the section above. This zesty zucchini cake combines moistness with cream cheese frosting. You will love its unique flavors! Here is how to make it: Ingredients: - 2 cups grated zucchini (about 2 medium zucchinis) - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 cup vegetable oil - 4 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt For the Cream Cheese Frosting: - 8 ounces cream cheese, softened - 1/2 cup unsalted butter, softened - 4 cups powdered sugar - 2 tablespoons milk - 1 teaspoon vanilla extract Instructions: 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. Grate the zucchini. Squeeze out moisture with a clean towel and set aside. 3. In a bowl, mix granulated sugar, brown sugar, and vegetable oil. Add eggs, one by one. Stir in vanilla extract. 4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 5. Gradually add dry ingredients to wet ingredients. Stir gently. Fold in the grated zucchini. 6. Divide batter between cake pans. Bake for 25-30 minutes. Check with a toothpick. 7. Let cakes cool in pans for 10 minutes. Move to wire racks to cool completely. 8. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar. Mix in milk and vanilla extract until fluffy. 9. Frost cooled cakes. Place one layer on a plate, spread frosting, and add the second layer. Use remaining frosting to cover. 10. Garnish with cinnamon or lemon zest for flair. Enjoy your delightful zesty zucchini cake! This recipe provides a clear guide for creating a delicious treat. Enjoy cooking! This blog post outlines a delicious zucchini cake recipe. It covers key ingredients, step-by-step instructions, and tasty variations. You learned how to prepare zucchini, mix ingredients, and create the perfect cream cheese frosting. Remember, adding nuts or using different frostings can enhance flavors. Proper storage helps keep your cake fresh for longer. Try this recipe, enjoy the rich taste, and share it with friends. Baking is fun, and this cake will impress everyone. Enjoy your time in the kitchen and happy baking!$

Zucchini Cake with Cream Cheese Frosting

Dive into the delightful world of baking with this zesty zucchini cake topped with velvety cream cheese frosting! Perfectly moist and bursting with flavor, this recipe is a fun way to incorporate veggies into dessert. With simple ingredients and easy steps, you'll impress friends and family at your next gathering. Click through for the full recipe and step-by-step instructions to create this delicious treat that everyone will love!

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Ingredients

2 cups grated zucchini (about 2 medium zucchinis)

1 cup granulated sugar

1 cup brown sugar, packed

1 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

For the Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

Instructions

Preheat your oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini onto a clean kitchen towel, twist, and squeeze out excess moisture. Set aside.

Mix wet ingredients: In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk in the eggs one at a time until fully incorporated. Then add the vanilla extract.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended.

Mix together: Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Fold in the grated zucchini until evenly distributed.

Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool the cakes: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely.

Make the frosting: In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, mixing well after each addition. Finally, stir in the milk and vanilla extract until the frosting is light and fluffy.

Frost the cake: Once the cakes are completely cool, place one layer on a serving plate, spread a generous amount of cream cheese frosting on top, and place the second layer on top. Use the remaining frosting to cover the top and sides of the cake.

Decorate: If desired, sprinkle with a light dusting of cinnamon or zest from a lemon for an extra touch of flair.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 10-12

- Presentation Tips: Garnish with a few thin slices of zucchini or a sprinkle of chopped nuts around the base of the cake for a beautiful finish. Enjoy your delightful zesty zucchini cake!