Description
This moist zucchini cake is lightly spiced, perfectly sweet, and topped with a tangy lemon cream cheese frosting that brings it all together. It’s a simple yet unforgettable dessert perfect for summer gatherings or everyday treats.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 or 9×9 inch baking pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat eggs with granulated and brown sugars. Stir in oil and vanilla.
- Combine wet and dry ingredients, mixing just until incorporated. Fold in grated zucchini.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan before frosting.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar, lemon zest, and lemon juice. Beat until fluffy.
- Spread the frosting over the cooled cake, slice, and serve.
Notes
- Squeeze excess moisture from the zucchini before adding it to the batter.
- Use room temperature ingredients for a smoother frosting.
- The cake tastes even better the next day once the flavors settle.
- Chill the cake before slicing for neater pieces.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: zucchini cake, lemon cream cheese frosting, summer dessert, moist cake, easy cake recipe