For the cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup vegetable oil
1 1/4 cups packed light brown sugar
1/4 cup granulated sugar
1 cup Greek yogurt, room temperature
4 large eggs, room temperature
1 tablespoon vanilla extract
1 3/4 cups shredded zucchini, no need to squeeze
For the frosting:
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
To make the cake:
- Preheat oven to 350 °F and grease a 9×13-inch baking pan with baking spray, set aside.
- In a large bowl, whisk flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Set aside.
- In another bowl, whisk oil, light brown sugar, granulated sugar, Greek yogurt, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients, whisking to thoroughly combine. Fold in zucchini, scraping the sides and bottom of the bowl to thoroughly combine.
- Pour the batter into the prepared pan and bake for 35 to 45 minutes (depending on the pan size). A toothpick inserted should come out clean with a few moist, not wet crumbs. Let the cake cool completely.
To make the Frosting:
- In a bowl, beat cream cheese and butter until smooth, fluffy, and lump-free, scraping the sides and bottom of the bowl frequently.
- Gradually add in powdered sugar, followed by the vanilla and salt. Scrape the bowl as needed. Spread the frosting over the cooled cake. Slice, serve, and enjoy!