Easy Zucchini Cake



Dry Ingredients: – 2 c. all-purpose flour – 2 c. granulated sugar – 2 tsp. baking powder – 1 tsp. cinnamon – 1/2 tsp. baking soda – 1/2 tsp. salt – 1/4 tsp. nutmeg Wet Ingredients: – 4 eggs – 3/4 c. unflavored coconut oil (can also use vegetable oil) – 1 tsp. vanilla extract – 2 1/2 c. shredded zucchini Cream Cheese Frosting: – 1/2 c. butter (1 stick), room temperature – 8 oz. pkg., cream cheese, room temperature – 2 tsp. vanilla extract – 4 c. powdered sugar


Step 1

Preheat oven to 350 degrees. Lightly spray a 15x10x1" sheet pan with non-stick baking spray. Set aside.

Step 2

In a mixing bowl, whisk together the dry ingredients; flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. In a separate bowl, whisk together the eggs, oil and vanilla.

Step 3

Add the wet ingredients to the dry ingredients and mix together until well combined. Add in the shredded zucchini, and mix well. Batter will be slightly thick.

Step 4

Pour the batter into the prepared sheet pan and smooth out evenly with a spatula. Bake at 350 degrees for 28-32 minutes, or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.

Step 5

For the frosting: With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually add the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.

Step 6

Spread the frosting evenly over the cooled cake. Slice and serve right away.

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