Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking soda (5ml)
  • 1 teaspoon ground cinnamon (5ml)
  • ½ teaspoon ground nutmeg (2.5ml)
  • ½ teaspoon salt (2.5ml)
  • 3 large eggs (approx. 150g), room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed brown sugar
  • ¾ cup (180ml) vegetable oil
  • 1 teaspoon vanilla extract (5ml)
  • 2 cups (200g) grated zucchini, excess moisture squeezed out
  • 1 cup (100g) chopped walnuts or pecans (optional)
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (5ml)
  • 1-2 tablespoons (15-30ml) milk or cream, if needed for consistency

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment) the 9x13 inch pan.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Gradually add oil and vanilla extract, mixing until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the grated zucchini and chopped nuts (if using) until evenly distributed.
  6. Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake is cooling, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy. Add milk or cream, 1 tablespoon at a time, if needed to reach desired consistency.
  9. Once the cake is completely cool, frost it evenly with the cream cheese frosting.
  10. Slice and serve!