Zucchini Snacking Cake
An impeccably tender cake crumb with a silky smooth frosting.
Sure, there is zucchini bread, but when you want a bit more decadence, turn to this recipe for Zucchini Snacking Cake. An impeccably moist cake is lightly spiced and topped with a silky smooth cream cheese frosting.
Snacking cakes can surely be for snacking, but it’s a loose definition for an easy and casual cake that is around the house, ready for any spouse’s coworker, kid’s play dates, friend, and neighbor stopping by. It is the ultimate visiting cake, hiding its flavorful greatness in its single-story height. Snacking cakes are packing the goods in a humble, under the radar sort of way.
The batter comes together super quickly, using the muffin method for mixing the wet and dry separately and then finally adding them together at the end.
As the cake is cooling, work on the frosting. A high ratio of cream cheese to butter gives this frosting an extra bit of tang, similar to the frosting of a carrot or red velvet cake.
Spread and swirl the frosting on top of the cake, and this Zucchini Snacking Cake is ready to go! The only thing you’ll need to prepare is a cold glass of milk or a piping-hot cup of coffee! Sure, vanilla and chocolate cakes are classics, but zucchini cake has this extra level of spicy, aromatic taste coupled with a moist crumb of a carrot cake to make it a standout dessert.
Zucchini Snacking Cake
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 9x13-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!
Recipe adapted from Sally's Baking Addiction.