Ingredients
Scale
- 14–16 oz zucchini (2 medium to small zucchinis)
- 3/4 cup vegetable or avocado oil
- 3 eggs
- 1 cup white granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 1 orange (zest only)
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/2 tsp salt
- 8 oz cream cheese block, softened
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- pinch salt
Instructions
- Take the eggs out 30-45 minutes before cooking to bring them to room temperature and soften the cream cheese and butter for frosting 1 hour prior.
- Preheat the oven to 350℉ and grease a 9×13 aluminum baking pan for even cooking.
Notes
Make sure to use fresh zucchini for the best flavor and moisture.
Let the cake cool completely before frosting for better sticking and presentation.
Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg