From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/13
Instructions
1
Preheat oven to 350 ℉.
2
Grease an 8-inch square pan and set aside.
3
Use an electric mixer in a large bowl to mix the brown sugar, butter, vanilla, and egg.
4
Stir in the flour, baking soda, and cinnamon.
5
Stir in the zucchini.
6
Spread the batter into the greased pan.
7
Bake for 25-30 minutes or until toothpic inserted into the center comes out clean.
8
Cool completely before frosting.
Frosting
1
Use an electric mixer to mix the butter, cream cheese, and vanilla extract until combined.
2
Whip in the powdered sugar.
3
Spread over the cake.
4
Slice and serve.
My Calorie Intake
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Tips & Tricks (5)
- Squeeze Your Zucchini Dry 💧Grate zucchini and salt it generously, then squeeze out excess moisture in a clean kitchen towel before adding to batter to prevent a soggy cake and ensure proper moisture balance.
- Bloom Your Spices 🤎Toast the ground cinnamon briefly in melted butter before mixing into your batter to intensify its warm flavor and eliminate any raw spice taste.
- Room Temperature Eggs & Cream Cheese 🥚Let eggs and cream cheese sit at room temperature for 30 minutes before mixing to ensure smooth incorporation, preventing lumps in both cake and frosting.
- Test for Doneness Early ⏰Start checking your cake with a toothpick 5 minutes before the recipe time since zucchini's moisture content varies; remove when a few moist crumbs cling to the pick for ideal texture.
- Chill Frosting Before Spreading 🧊Refrigerate cream cheese frosting for 15-20 minutes after beating so it's thick enough to spread smoothly without tearing the delicate cake layers.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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