Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs
  • 1 cup (120g) grated zucchini
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • Zest of 1 large lemon
  • 8 oz (227g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp (30-45ml) milk

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour the baking pan.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat together sugar, eggs, oil, vanilla, and lemon zest.
  5. Grate zucchini and fold into the wet mixture.
  6. Gradually add the dry ingredients to the wet ingredients until just combined—do not overmix.
  7. Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean.
  8. Allow cake to cool completely in the pan on a wire rack.
  9. In a bowl, beat together softened cream cheese and butter until smooth. Add powdered sugar gradually, followed by vanilla. Mix until creamy; adjust with milk for desired consistency.
  10. Once the cake is cool, spread cream cheese frosting evenly on top.