Zucchini Cake Recipe
This Zucchini Cake is like an incredibly moist carrot cake with a cream cheese frosting you'll want to use over any spice cake! Made from grated zucchini and carrots, these zucchini bars are then baked in a sheet-pan to easier feed a crowd!
Equipment
- 10x15 sheet pan
Ingredients
Zucchini Cake:
- 2 cups granulated sugar
- 1 cup canola oil
- 3 eggs
- 2 cups all-purpose flour, (used half white and half whole wheat)
- 1 tsp cinnamon, (heaping)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cup zucchini, (grated)
- 1/2 cup carrots, (grated)
Cream Cheese Frosting:
- 3 oz cream cheese, (softened)
- 1/2 cup butter
- 1 tsp milk
- 2 cups powdered sugar
Instructions
How To Make Zucchini Cake:
- Beat the oil and sugar. Mix in the eggs. Beat in the remaining dry ingredients.
- Fold in the grated zucchini (with liquid if using frozen) and carrots.
- Bake in a greased 10x15 sheet pan at 350°F for 25-30 minutes. Cool.
- Make the frosting by beating all the ingredients together. Frost over cooled cake and cut into 30 small bars.
Notes
- Zucchini- use freshly grated or frozen. Be sure to not drain any excess liquid from either when using.
- Chopped Nuts- use up to 1 cup of your favorite nuts.
- Margarine or Butter can be used for the frosting.
- Vanilla Flavoring- can be added.
- Oil- use any mild-flavored oils like vegetable, canola, and unscented coconut oil.
Nutrition Facts
Zucchini Cake Recipe
Serving Size
1 small slice
Amount per Serving
Calories
225
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Cholesterol
20
mg
7
%
Sodium
135
mg
6
%
Potassium
66
mg
2
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
2
g
4
%
Vitamin A
570
IU
11
%
Vitamin C
2
mg
2
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
