Dessertscrazyforcrust5.0
Zucchini Cake Recipe
This zucchini cake recipe is an easy sheet cake recipe that has a sweet cream cheese frosting that everyone will love!
👥 24 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 25 min🔥 Cook: 40 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°F. Grease and flour a 9x13-inch rectangular cake pan.
2
You can also use nonstick baking spray (the kind with flour).
3
Whisk salt, baking powder, baking soda, cinnamon, and flour in a medium bowl. Set aside.
baking soda1 teaspoon(248g) all-purpose flour2 cups(200g) brown sugar1 cup(220g) shredded zucchini2 cups(226g) powdered sugar2 cupsground cinnamon2 teaspoons
4
Whisk eggs until beaten, then whisk in oil, vanilla and both sugars. Whisk until combined, then add dry ingredients and stir with a sugars. Whisk until combined, then add dry ingredients and stir until moistened. Stir in zucchini.
(248g) all-purpose flour2 cupslarge eggs3(200g) brown sugar1 cup(220g) shredded zucchini2 cups(226g) powdered sugar2 cups
5
Place batter in prepared pan. Bake for ⏱️ 40-45 minutes or until a toothpick comes out clean in the center.
6
Let the cake completely cool before removing from the pan and frosting.
7
To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth.
8
Frost the top of the cake with the frosting.
9
Store loosely covered in the refrigerator for up to 3 days.
Nutrition Facts
calories
338 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
34 g
sodium Content
167 mg
protein Content
3 g
trans Fat Content
0.2 g
cholesterol Content
33 mg
carbohydrate Content
50 g
saturated Fat Content
4 g
unsaturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...