Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1/2 cup sour cream, full fat
  • 2 cups grated zucchini, squeezed dry
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp milk or heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper.
  2. Grate the zucchini using the fine side of the grater. Place the shredded zucchini in a clean kitchen towel and squeeze gently to remove excess water.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a separate large bowl, cream the softened butter and granulated sugar until pale and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
  6. Fold in the dry ingredients until just combined, then stir in the squeezed zucchini.
  7. Pour batter into the prepared pan and bake for 40 minutes or until a toothpick comes out clean.
  8. Prepare the frosting by beating cream cheese and butter together, then adding powdered sugar, vanilla, and milk until smooth.
  9. Spread the frosting over the cooled cake using an offset spatula.