Zucchini Cake with Maple Cream Cheese Frosting
Supremely moist and fluffy zucchini cake spiced with cinnamon, loaded with toasted walnuts, and slathered in a rich and creamy maple-kissed cream cheese frosting!
Ingredients
Zucchini Cake:
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup sour cream
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1 ½ cup grated zucchini, lightly blotted*
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped toasted walnuts
Maple Cream Cheese Frosting:
- 4 Tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- Pinch salt
- 1 ½ cup powdered sugar
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla
Instructions
Make the Cake
- Preheat the oven to 350ºF. Line an 8-inch square baking dish with parchment paper and spray with nonstick cooking spray.
- In a large mixing bowl, whisk both sugars, eggs, sour cream, oil, and vanilla together until combined. Switch to a wooden spoon and stir in the zucchini. Add the flour, baking powder, baking soda, salt, and spices, stirring until just combined. Fold in the chopped walnuts.
- Pour batter evenly into prepared pan. Bake for 40-43 minutes, or until a toothpick inserted in the center comes out clean. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning. Allow cake to cool completely in the pan on a wire rack.
Make the Frosting
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, cream cheese, and salt together on high until smooth and creamy. Add the powdered sugar, and beat until combined.
- Add the maple syrup and vanilla, beating until completely incorporated.
- Spread frosting evenly over the cooled cake. Slice and serve immediately, or cover and keep in the refrigerator for up to 5 days.
Notes
*I recommend lightly blotting the grated zucchini with a paper towel since zucchini tends to release a lot of liquid right after it's grated. Don't squeeze the liquid out of the zucchini, since its moisture is still needed to keep the cake moist.