Zucchini Cake

INGREDIENTS:

• 3 cups zucchini grated
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 1/4 cups vegetable oil
• 4 eggs
• 2 tsp. vanilla extract
• 3 1/4 cups all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt

FROSTING:

• 4 ounces cream cheese, room temperature
• 1/2 cup (1 stick or 113g) butter, room temperature
• 2 cups (250g) confectioners’ sugar
• 1 1/2 tablespoons milk
• 1/2 teaspoon vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350°F. Spray a 9×13-inch baking pan with non-stick cooking spray. 
2. Grate about 2 medium zucchini to make 3 cups. Don’t squeeze out the zucchini juice. 
3. Add granulated sugar, brown sugar, cinnamon, and nutmeg in a medium bowl. Stir to combine. 
4. Add the vegetable oil and mix until incorporated. 
5. Add in the vanilla and the eggs one at a time. Whisk until combined and then add the next until all of the eggs have been incorporated. 
6. In a separate bowl, add the flour, baking soda, baking powder, and salt. Stir until incorporated. 
7. Combine the dry ingredients with the wet and beat with a hand mixer until combined. 
8. Add the zucchini and fold in with a spatula. 
9. Pour the batter into the prepared baking pan. 
10. Place in the oven and let it bake for about 1 hour to 1 hour 5 minutes or until a toothpick comes out clean or with moist crumbs. 
11. Remove from the oven and let cool completely. 

FROSTING:

1. In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium until creamy. 
2. Add the butter and beat on medium until combined. 
3. Add the confectioners’ sugar, milk, and vanilla and beat on low until the sugar is mostly worked in. Turn the mixer to medium and finish beating the confectioners’ sugar into the frosting. 
4. Spread the frosting on top of the cooled cake using an offset spatula.