Description
This Ultimate Moist Zucchini Cake is a deliciously soft and flavorful dessert perfect for any occasion. Infused with warm spices like cinnamon and nutmeg, and packed with shredded zucchini for moisture, this cake is wonderfully tender and subtly sweet. Optional chopped nuts add a delightful crunch, and a luscious cream cheese frosting can be added for extra indulgence. It’s easy to make and sure to become your new favorite dessert cake!
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (lightly squeezed of excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round pans to prepare for baking the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with vegetable oil and vanilla extract until smooth and well blended.
- Incorporate Zucchini: Fold the grated zucchini into the wet mixture, making sure to squeeze out excess moisture beforehand to avoid a soggy cake.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure a tender crumb.
- Add Nuts (Optional): Fold in the chopped walnuts or pecans if using, for added texture and flavor.
- Bake the Cake: Pour the batter into the prepared baking pan(s) and spread it evenly. Bake in the preheated oven for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting (Optional): In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is creamy and spreadable.
- Frost the Cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. Slice and serve.
Notes
- Make sure to lightly squeeze the grated zucchini to remove excess moisture to prevent a soggy cake.
- For a nut-free version, simply omit the walnuts or pecans.
- The cream cheese frosting is optional but adds a delicious creamy topping that complements the spices perfectly.
- Store the cake covered in the refrigerator if frosted; otherwise, it can be kept at room temperature for 2-3 days.
- This cake can be made ahead and tastes even better the next day as the flavors meld.
