Name: Zucchini Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups vegetable oil; 4 large eggs; 1 cup light brown sugar; 1 cup granulated sugar; 2 tsp vanilla extract; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tsp salt; 2 tsp baking soda; 2 cups all purpose flour; 1 1/2 cups walnuts; toasted and chopped; 2 cups shredded zucchini; lightly packed; 8 ounces block style cream cheese; 3/4 cup unsalted butter; room temperature; 2 tsp lemon juice; 1 tsp vanilla extract; 1/4 tsp salt; 5 cups powdered sugar; finely chopped toasted walnuts

Description

This Zucchini Cake with Cream Cheese Frosting is a moist and flavorful dessert perfect for any occasion. The addition of walnuts adds a delightful crunch, while the cream cheese frosting provides a creamy finish.

Ingredients

Scale

1 1/2 cups vegetable oil
4 large eggs
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp salt
2 tsp baking soda
2 cups all purpose flour
1 1/2 cups walnuts
toasted and chopped
2 cups shredded zucchini
lightly packed
8 ounces block style cream cheese
3/4 cup unsalted butter
room temperature
2 tsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
5 cups powdered sugar
finely chopped toasted walnuts

Instructions

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, whisk together the vegetable oil, eggs, light brown sugar, granulated sugar, and vanilla extract until smooth.
In another bowl, mix the cinnamon, nutmeg, salt, baking soda, and flour. Gradually add this to the wet ingredients, stirring until just combined.
Fold in the chopped walnuts and shredded zucchini until fully incorporated.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, beat the cream cheese and butter together until smooth.
Add lemon juice, vanilla extract, and salt, mixing until incorporated.
Gradually add the powdered sugar, beating until the frosting is light and fluffy.
Spread the cream cheese frosting over the cooled cakes and garnish with finely chopped toasted walnuts.

Notes

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 cake)
Calories: 520 kcal
Sugar: 43 g
Sodium: 290 mg
Fat: 31 g
Saturated Fat: 10 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 65 mg

Keywords: Zucchini Cake, Cream Cheese Frosting, Dessert, Cake Recipe, American Cuisine