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Lemon Zucchini Cake with Cream Cheese Frosting

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A moist and flavorful zucchini cake infused with lemon and topped with creamy cream cheese frosting.

Ingredients

Scale

For the Crust:

  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, sugar, oil, lemon juice, and lemon zest until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in grated zucchini.
  5. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
  6. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Spread over cooled cake.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/lemon-zucchini-cake-cream-cheese-3/