Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) salt
  • 2 tsp (5g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 3/4 cup (177ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (225g) grated zucchini (unpeeled)
  • 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 oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Grate the zucchini using the fine side of a grater or a food processor slicing disk.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
  4. In a large bowl, beat the granulated sugar, brown sugar, oil, eggs, and vanilla on medium speed for 60 seconds to emulsify.
  5. Fold in the grated zucchini until evenly distributed.
  6. Gradually stir in the dry ingredients, mixing only until the flour streaks disappear.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Prepare the frosting by beating the softened cream cheese and butter until smooth, then mixing in the powdered sugar, vanilla, and heavy cream.
  10. Spread the frosting evenly over the cooled cake using an offset spatula.