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Ingredients
Scale
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups (270 g) finely shredded zucchini (do not squeeze liquid out)
- 1 ½ cups (320 g) light brown sugar
- 1 cup (198 g) vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 ounces (227 g) block-style cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups (400 g) confectioner's sugar
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13 baking pan.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
- In another bowl, mix in shredded zucchini, brown sugar, vegetable oil, eggs, and vanilla extract until incorporated.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared pan and bake for 28 to 34 minutes, checking doneness with a toothpick.
- Let the cake cool completely before frosting.
- Beat cream cheese and butter until smooth, then mix in vanilla extract, salt, and confectioner's sugar.
- Spread the frosting evenly over the cooled cake.
Notes
Ensure the zucchini is finely shredded to mix evenly.
Monitor baking time to avoid drying out the cake.
Use room temperature ingredients for better mixing.
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 32
- Sodium: 170
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 1
- Protein: 4
- Cholesterol: 50