Description
This moist and tender Zucchini Snack Cake is packed with shredded zucchini, warm cinnamon, and a hint of nutmeg. Topped with a simple cream cheese frosting, it’s the perfect way to use up summer zucchini.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup buttermilk
- For the frosting: 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
- Fold in shredded zucchini. Alternate adding flour mixture and buttermilk, beginning and ending with flour, mixing until just combined.
- Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
- For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Spread over cooled cake. Refrigerate until ready to serve.
Notes
- Be sure to squeeze excess moisture from the shredded zucchini to avoid a soggy cake.
- Frosting can be omitted for a lighter snack; simply dust with powdered sugar.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg