This easy zucchini cake recipe is a delicious way to use up some zucchini you may be acquiring this summer. My family always calls this cake, so I have labeled it so, but they have a bit of a bar texture as well. We like it with and without frosting. It has a subtle flavor and is not super sweet on it’s own. The cake itself is dairy free. However, I’ve included the very tasty cream cheese frosting recipe that I sometimes use below. It is so good that we catch ourselves eating that by itself as well!
Cake Ingredients
- 2 cups of shredded zucchini
- 1 cup of vegetable oil or naturally refined coconut oil
- 3 eggs
- 2 cups of sugar
- 2 and 1/3 cups of flour
- 2 teaspoons of vanilla extract
- 1/4 teaspoon baking powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
Directions
1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking pan. (I use glass, it may bake faster if using something else.)
2. Next, mix together eggs, oil, sugar and vanilla in a large bowl.
3. In a separate bowl combine flour, baking soda, baking powder and salt, add it into the egg mixture. Stir well.
4. Now, stir the zucchini in and pour the batter into your baking pan. Bake for 25-30 minutes, or until the center is done (toothpick test). Let cool. Enjoy as is, or cool completely and add frosting. * FYI: the last time I used coconut oil it took a bit longer to bake.
Cream Cheese Frosting Ingredients
- 1/2 cup of butter
- 1 (3oz.) package of cream cheese
- 2 and 1/2 cups of powdered sugar
Directions:
Soften cream cheese, then add all ingredients to mixer. Mix well until smooth. Enjoy!!!
Want more dessert ideas: Check out these below!
