Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (230g) grated zucchini
  • ½ cup (65g) toasted walnuts, chopped
  • 8 oz (225g) full-fat cream cheese, softened
  • ¼ cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch square baking pan or 9-inch round cake pan and line the bottom with parchment paper.
  2. Grate the zucchini using the medium holes of a box grater. Gently pat with a paper towel if excessively watery, but do not squeeze dry.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  4. In a separate bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly pale.
  5. Gently fold the dry flour mixture into the wet ingredients using a spatula until just combined; do not overmix.
  6. Fold in the grated zucchini and chopped toasted walnuts.
  7. Pour the batter into the prepared pan, smooth the top, and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cake to cool completely. For the frosting, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract. Stir in heavy cream if needed for consistency, then spread over the cooled cake.