Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini, packed
- 1 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together oil, sugar, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the grated zucchini and nuts (if using).
- Pour batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- In a large bowl, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until well combined.
- Stir in vanilla extract.
- Once the cake is completely cool, frost with the cream cheese frosting.
Cream Cheese Frosting:
Notes
- For a spicier cake, add a pinch of ground cloves.
- If you don’t have walnuts or pecans, the cake is still delicious without them.
- Store leftover cake in the refrigerator.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Cake
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Fat: 20g
- Carbohydrates: 40g
- Protein: 4g