Ingredients:

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 0.75 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups grated zucchini, squeezed slightly
  • 0.5 cup sour cream
  • 8 oz full-fat block cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or non-stick spray and dust with flour, tapping out the excess.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy (about 2 minutes). Add eggs one at a time, then stir in the vanilla.
  4. Gently stir the sour cream into the butter mixture.
  5. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Do not overmix.
  6. Use a spatula to fold in the grated zucchini until evenly distributed.
  7. Pour batter into the pan. Bake for 45–50 minutes until a toothpick inserted into the center comes out clean and edges pull away slightly.
  8. Let the cake rest in the pan for 10 minutes, then invert onto a wire cooling rack.
  9. Prepare frosting by beating softened cream cheese and butter together. Mix in powdered sugar, vanilla, and salt until smooth. Frost the cooled cake.