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Zucchini Cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Moist zucchini cake with cinnamon layers and cream cheese frosting.
Ingredients:
  • 3 cups all-purpose flour
  • 3 cups white sugar
  • 2.5 teaspoons ground cinnamon
  • 1.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1.5 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups grated zucchini
  • 1 (8 ounce) package cream cheese, room temperature
  • 0.5 cup butter, room temperature
  • 2 cups confectioners' sugar, sifted
Instructions:
  • Preheat the oven to a cozy 325 degrees F (165 degrees C), then give three 9-inch round cake pans a gentle greasing and flouring.
  • In a bowl, thoroughly combine flour, sugar, cinnamon, baking soda, baking powder, and salt by whisking.
  • Using an electric mixer, combine oil, eggs, and vanilla in a separate bowl; then pour into flour mixture and stir until fully combined. Add shredded zucchini to the batter and pour into the prepared pans.
  • Bake in the preheated oven for 25 minutes until a tester inserted into each layer comes out clean. After removing from the oven, let them cool in the pans for 10 minutes, then invert onto a wire rack to cool completely, which takes about 20 to 30 minutes more.
  • Once the layers have cooled, prepare the frosting: Use an electric mixer to blend cream cheese and butter in a mixing bowl until smooth. Gradually add confectioner's sugar, mixing until smooth, then stir in the vanilla.
  • Place the first cooled cake layer on a serving plate and generously cover it with frosting, ensuring it reaches the edges. Add the second cake layer on top and repeat the process. Finish by placing the final cake layer on top and frost the sides first, then move on to the top for a beautifully frosted cake.

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