Zucchini Cake
This classic Zucchini Cake is moist and baked perfectly. I finish it all off with a creamy homemade cream cheese frosting for the perfect cake recipe.
Ingredients
Cake:
- 15.25 oz yellow cake mix ( 1 box)
- ¾ cup milk
- ½ cup butter (melted)
- 3 eggs
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 medium zucchinis
- ¾ cup walnuts (chopped)
Frosting:
- 8 oz cream cheese (softened)
- ¼ cup butter (softened)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1 ½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Prepare a 13x9 baking dish with cooking spray.
- Cut off the ends of your zucchini and coarsely shred them and then set aside.
- Add yellow cake mix, milk, melted butter, eggs, cinnamon, ginger, and nutmeg. Mix with an electric hand mixer until well combined. Stir in shredded zucchini and walnuts. Pour into your prepared baking dish.
- Bake for 35-40 minutes or until cooked through. To make sure your cake is cooked through place a toothpick in the center and if it comes out clean it is done. Allow cake to cool while you make your frosting.
- Cream together cream cheese and butter until smooth. Add in cinnamon and vanilla. Once well combined slowly add in powdered sugar and continue to mix until frosting is creamy.
- Once the cake is cool spread on your frosting and then cut it into squares. Serve and enjoy.
Notes
- Tips: Two zucchinis should make about 2 cups. but if it's much more reserve for another recipe.
Nutrition
Serving: 1sliceCalories: 376kcalCarbohydrates: 42gProtein: 5gFat: 22gSaturated Fat: 11gCholesterol: 80mgSodium: 385mgPotassium: 168mgFiber: 1gSugar: 28gVitamin A: 650IUVitamin C: 5mgCalcium: 119mgIron: 1mg
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