Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (220g) finely grated zucchini
  • 1/2 cup (60g) chopped walnuts
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to ensure no clumps remain.
  3. Whisk the sugar, oil, eggs, and vanilla extract together until the mixture is smooth.
  4. Fold in the finely grated zucchini and chopped walnuts.
  5. Gently stir in the dry ingredients until just combined, ensuring no flour streaks remain.
  6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. While the cake cools completely, beat the softened cream cheese and butter together until smooth and pale.
  8. Gradually beat in the powdered sugar and vanilla extract. Stir in heavy cream if needed for consistency.
  9. Spread the frosting evenly over the completely cooled cake.