Print

Lemon Zucchini Cake with Cream Cheese Frosting

Print Recipe

A moist and flavorful zucchini cake infused with fresh lemon zest and topped with creamy 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
  • 2 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
  • 1/4 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, mix flour, sugar, baking powder, baking soda, and salt.
  3. Add oil, eggs, lemon juice, and lemon zest. Mix until well combined.
  4. Fold in grated zucchini until evenly distributed.
  5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let cake cool completely before frosting.
  7. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
  8. Spread frosting evenly over cooled cake.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/lemon-zucchini-cake-cream-cheese-6/