Zucchini White Cake
A moist, flavorful zucchini white cake featuring subtle cinnamon and nutty or coconut notes, topped with a rich cream cheese frosting. Perfect for spring gatherings, brunch, or celebrations, it combines the freshness of zucchini with classic cake textures and a luscious icing for a delightful treat.
Ingredients
- 2 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 3 eggs ⓘ
- 2 cups sugar ⓘ
- 1 cup oil ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups grated zucchini ⓘ
- 1 cup nuts or shredded coconut ⓘ
- 6 ounces cream cheese, softened ⓘ
- 1 tablespoon milk ⓘ
- 1 pound confectioners sugar ⓘ
Instructions
- Sift together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Cream together the eggs, sugar, oil, vanilla, and grated zucchini until well combined.
- Gradually add the dry ingredients to the wet mixture and mix well.
- Stir in nuts or coconut.
- Pour the batter into a greased or floured cake pan.
- Bake at 350°F (175°C) for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Nutrition & Diet Analysis (per serving)
1113
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).