Zucchini Cake Recipe

Ingredients

• ½ teaspoon salt
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 cups (248g) all-purpose flour
• 3 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (200g) brown sugar
• ½ cup (100g) granulated sugar
• 2 cups (220g) shredded zucchini
• 4 ounces cream cheese softened
• 6 tablespoons unsalted butter softened
• 2 cups (226g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 350°F. Grease and flour a 9x13-inch rectangular cake pan.

2. 2

   You can also use nonstick baking spray (the kind with flour).

3. 3

   Whisk salt, baking powder, baking soda, cinnamon, and flour in a medium bowl. Set aside.

4. 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.

5. 5

   Place batter in prepared pan. Bake for 40-45 minutes or until a toothpick comes out clean in the center.

6. 6

   Let the cake completely cool before removing from the pan and frosting.

7. 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. 8

   Frost the top of the cake with the frosting.

9. 9

   Store loosely covered in the refrigerator for up to 3 days.