Zucchini Cake

5 from 1 vote

This Zucchini cake, smothered with chocolate frosting, is the perfect dessert! So delicious and feeds a crowd!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: zucchini cake, zucchini recipe

Servings: slices

Calories: 612kcal

2 1/2 cups all-purpose flour (300 grams)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/8 teaspoon cloves
1/8 teaspoon ginger
4 large eggs room temperature
1 1/2 cups granulated sugar (297 grams)
1/2 cups light brown sugar packed (106.5 grams)
1 1/2 cups vegetable oil (297 grams or 354.882 ml)
1 pound zucchini grated finely, not squeezed of moisture (about three medium zucchini) (453.592 grams)

Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 by 13 inch baking dish with cooking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and spices.
2 1/2 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1/8 teaspoon cloves, 1/8 teaspoon ginger
Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.
4 large eggs, 1 1/2 cups granulated sugar, 1/2 cups light brown sugar, 1 1/2 cups vegetable oil
Slowly add the flour mixture. Stir in the zucchini. Pour into the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted into the center of the pan comes out clean. Allow to cool completely before icing.
1 pound zucchini

Beat together the butter, milk, cocoa powder, powdered sugar, and vanilla until smooth. Gently spread over the cake.
1/2 cup unsalted butter, 1/3 cup milk, 1/4 cup cocoa powder, 1 pound powdered sugar, 1 tablespoon vanilla extract