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Zucchini Cake with Cinnamon Cream Cheese Frosting
Zucchini Cake with Cinnamon Cream Cheese Frosting
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Prep Time:
25 minutes
Total Time:
2 hours 5 minutes
Indulge in a flavorful spiced zucchini cake with creamy cinnamon cream cheese frosting, a perfect treat for utilizing fresh summer zucchinis!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups coarsely shredded zucchini (about 2 medium)
  • 3/4 cup chopped walnuts
  • 1/4 cup butter, softened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar
Instructions:
  • Preheat your oven to 350°F and generously spray the bottom of a 13 x 9-inch pan with cooking spray.
  • In a spacious bowl, use an electric mixer to blend together cake mix, milk, 1/2 cup of melted butter, eggs, 2 teaspoons of cinnamon, ginger, and nutmeg for 2 minutes on medium speed. Fold in zucchini and walnuts, then transfer the batter into the pan.
  • Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack to cool completely for about 1 hour.
  • In a large bowl, use an electric mixer to blend cream cheese, 1/4 cup softened butter until smooth. Add 1 teaspoon cinnamon, vanilla, and slowly mix in powdered sugar until the frosting is creamy. Spread the frosting on the cake, cut into 4 by 3 rows, and refrigerate any leftovers.

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