Zucchini Cake with Cream Cheese Frosting

Zucchini Cake with Cream Cheese Frosting

from tastesbetterfromscratch.com

Old Fashioned Zucchini Cake with Cream Cheese Frosting is a one of my all-time favorites! The perfect summer dessert for using up leftover zucchini.

Ingredients

  • 1/2 cup oil
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/2 cup crushed pineapple
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2/3 cup walnuts, golden raisins, or chocolate chips
  • 8 ounces cream cheese
  • 6 Tablespoons butter
  • 2 ½ - 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • cinnamon sugar

Directions

  1. 1

    Preheat oven to 350 degrees. Grease a 9x13'' baking pan.

  2. 2

    Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini. 

  3. 3

    In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.

  4. 4

    Pour batter into prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.

  5. 5

    Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes. 

  6. 6

    Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.