Zucchini Cake Recipe
Ingredients:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger (optional)
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for thinning)
Instructions:
Make the Zucchini Cake:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix Wet Ingredients:
In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add the vegetable oil and vanilla extract and mix until well combined.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add Zucchini and Mix-Ins:
Fold in the grated zucchini, and if desired, fold in the nuts and raisins.
