A unique treat that combines the moistness of fresh zucchini with the warm spices of cinnamon and nutmeg. This cake is not only a flavorful delight but also a sneaky way to incorporate vegetables into your dessert, making it an excellent option for those who want to indulge guilt-free.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil (or melted coconut oil for a lighter flavor)
3 large eggs
2 cups grated zucchini (about 2 medium zucchinis, depending on size)
1 teaspoon vanilla extract
8 oz cream cheese, softened to room temperature for easy mixing
1/2 cup unsalted butter, softened to room temperature to prevent lumps
4 cups powdered sugar, sifted to ensure a smooth frosting
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In another bowl, mix granulated sugar and brown sugar. Add vegetable oil and eggs, whisking until well combined.
Stir in grated zucchini and vanilla extract into the sugar mixture until fully incorporated.
Gradually add the dry ingredients to the wet mixture. Stir until just combined.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth and fluffy.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Cut into squares and serve.
