Zucchini Cake

Rahat

This zucchini cake is a delightful surprise, blending moist, tender crumb with a hint of earthy sweetness. In just under 50 minutes, you’ll have a treat that’s perfect for any occasion, from casual gatherings to cozy afternoons.

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Prep Time 20

Cook Time 27

Total Time 47

Servings servings

Calories 561 kcal

Ingredients

For the cake

2 cups all-purpose flour (250 g)
1 cup granulated sugar (200 g)
3/4 cup dark brown sugar firmly packed (150 g) (you may substitute light brown sugar)
1 1/2 teaspoons baking soda
1/2 teaspoon table salt
1 cup sour cream (226 g)
10 Tablespoons unsalted butter melted (140 g)
2 large eggs lightly beaten (room temperature preferred)
2 teaspoons vanilla extract
1 1/2 cups grated zucchini patted dry (225 g) (weigh before patting dry)

For the frosting

8 oz cream cheese softened (226 g)
1/2 cup unsalted butter softened (113 g)
2 1/2 cups powdered sugar (315 g)
1/2 teaspoon vanilla extract
1/8 teaspoon table salt

Instructions

Preheat oven to 350F (175C) and lightly grease and flour a 13×9 metal baking pan. Set aside.
In a large mixing bowl, whisk together flour, sugars, baking soda, and table salt.
In a separate mixing bowl, whisk together melted butter, sour cream, eggs, and vanilla extract.
Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined.
Add zucchini and continue to fold together until all ingredients are well-combined (don’t over-mix as cake could be dense or rubbery if you do).
Spread batter evenly into prepared baking pan and transfer to center rack of 350F (175C) preheated oven. Bake for about 27-30 minutes – until cake is lightly golden on top and is baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cake to cool completely in pan before frosting.
Combine cream cheese and butter in a large mixing bowl and use an electric mixer to stir until smooth and creamy.
Gradually, with mixer on low-speed, add powdered sugar until completely combined.
Stir in vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure ingredients are well-combined.
Spread evenly over cooled cake. Slice, serve, and enjoy!

Nutrition

Calories: 561kcalCarbohydrates: 74gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 103mgSodium: 342mgPotassium: 147mgFiber: 1gSugar: 56gVitamin A: 972IUVitamin C: 3mgCalcium: 64mgIron: 1mg

Keyword baking, cake, dessert, healthy, zucchini