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Zucchini Cake with Cream Cheese Frosting

Zucchini Cake with Cream Cheese Frosting

Devashish
This irresistible Zucchini Cake with Cream Cheese Frosting comes together in just 45 minutes, making it the perfect treat for busy bakers. With only 238 calories per serving and packed with vitamins A and C, this moist cake lets you indulge mindfully.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 20
Calories 238 kcal

Equipment

  • 9x13 baking pan
  • Mixing bowls

Ingredients
  

Cake

  • 1/2 cup oil vegetable or canola oil
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 1/2 cup crushed pineapple about half of an 8oz can
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream or Greek yogurt
  • 2 cups grated zucchini about 2 small zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2/3 cup walnuts, golden raisins, or chocolate chips optional

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 6 Tablespoons butter softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • cinnamon sugar for sprinkling on top, optional

Instructions
 

  • Preheat oven to 350 degrees. Grease a 9x13'' baking pan.
  • Add oil, granulated and brown sugars to a mixing bowl and beat well to combine.
  • Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.
  • In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  • Add to the wet mixture, stirring just until combined.
  • Pour batter into prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean.
  • Allow to cool completely before frosting.
  • For the Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy.
  • Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes.
  • Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.

Nutrition

Calories: 238kcalCarbohydrates: 27gProtein: 3gFat: 13gSaturated Fat: 9gCholesterol: 40mgSodium: 198mgPotassium: 138mgSugar: 16gVitamin A: 310IUVitamin C: 2.3mgCalcium: 54mgIron: 0.9mg
Keyword cream cheese frosting, moist spice cake, summer baking, vegetable cake, zucchini dessert
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