An incredibly moist and tender spiced zucchini cake loaded with warm cinnamon and nutmeg, topped with a rich, smooth cream cheese frosting. No-squeeze recipe!
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup vegetable oil
- 1 ¼ cups packed light brown sugar
- ¼ cup granulated sugar
- 1 cup Greek yogurt room temperature
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 ¾ cups shredded zucchini no need to squeeze
For the frosting:
- 8 ounces cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Prep the Oven: I preheat my oven to 350°F (175°C) and generously grease a 9×13-inch baking pan with baking spray, setting it aside.
- Mix Dry Ingredients: In a large bowl, whisk my all-purpose flour, baking powder, ground cinnamon, baking soda, ground nutmeg, and salt together until combined. Set aside.
- Mix Wet Ingredients: In a separate medium bowl, vigorously whisk the vegetable oil, light brown sugar, granulated sugar, room temperature Greek yogurt, eggs, and vanilla extract.
- Combine and Fold: Pour the wet ingredients directly into the dry ingredients, whisking just to thoroughly combine them. Gently fold in my shredded zucchini (remember, no need to squeeze!), aggressively scraping the sides and bottom of the bowl to ensure everything is thoroughly mixed.
- Bake: Pour the thick batter evenly into my prepared baking pan and bake on the center rack for 35 to 45 minutes. A toothpick inserted into the center should come out clean with a few moist crumbs attached. Let the cake cool completely in the pan.
- Make the Frosting: In a mixing bowl, beat my room temperature cream cheese and butter with a hand mixer until entirely smooth and fluffy. Gradually add the powdered sugar, vanilla, and salt, beating until creamy. Spread it evenly over my cooled cake, then slice, serve, and enjoy!
Notes
Let the cake cool completely before attempting to frost it. Even slight residual warmth can melt the cream cheese and butter, causing the frosting to slide right off the cake.