Zucchini Cake Recipe

This Zucchini Cake is like an incredibly moist carrot cake with a cream cheese frosting you'll want to use over any spice cake! Made from grated zucchini and carrots, these zucchini bars are ...

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 30

Calories: 225

Ingredients Method Nutrition Notes

Ingredients

Zucchini Cake:

2 cups granulated sugar
1 cup canola oil
3 eggs
2 cups all-purpose flour, (used half white and half whole wheat)
1 tsp cinnamon, (heaping)
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cup zucchini, (grated)
1/2 cup carrots, (grated)

Cream Cheese Frosting:

3 oz cream cheese, (softened)
1/2 cup butter
1 tsp milk
2 cups powdered sugar

Method

Beat the oil and sugar. Mix in the eggs. Beat in the remaining dry ingredients.
Fold in the grated zucchini (with liquid if using frozen) and carrots.
Bake in a greased 10x15 sheet pan at 350°F for 25-30 minutes. Cool.
Make the frosting by beating all the ingredients together. Frost over cooled cake and cut into 30 small bars.

Nutrition

Calories: 225kcalCarbohydrates: 28gProtein: 2gFat: 12gSaturated Fat: 2gSodium: 135mgFiber: 1gSugar: 22g

Notes

Incorporating both white and whole wheat flour not only enhances the nutritional profile of this zucchini cake but also contributes to a wonderfully moist texture. Whole wheat flour provides a nuttier flavor and a more robust structure, allowing the cake to rise beautifully and hold its shape while keeping it tender.

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