Description
Indulge in the delightful flavors of this homestyle zucchini cake with a luscious sour cream frosting. Moist and tender, this cake is a perfect balance of sweetness and zucchini goodness.
Ingredients
Scale
For the cake:
- 2 cups plain flour
- 1 cup white granulated sugar
- 3/4 cup packed dark brown sugar (light brown sugar can be used)
- 1 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 cup sour cream
- 10 tbsp unsalted butter, melted
- 2 large eggs, lightly whisked, at room temperature if possible
- 2 tsp vanilla extract
- 1 1/2 cups grated zucchini, squeezed dry (measure before drying)
For the frosting:
- 8 oz softened cream cheese
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp table salt
Instructions
- Step 1: Prepare the Baking Pan and Oven Preheat your oven to 350°F (175°C). Lightly grease and flour a 13×9-inch metal baking pan. Set the prepared pan aside.
- Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together flour, sugars, baking soda, and salt until well combined.
- Step 3: Combine the Wet Ingredients In a separate bowl, whisk together melted butter, sour cream, eggs, and vanilla extract until smooth.
- Step 4: Fold Together and Add Zucchini Combine wet and dry mixtures, then fold in grated zucchini gently.
- Step 5: Bake the Cake Spread batter in the pan and bake for 27-30 minutes until golden and a toothpick comes out clean. Let cool before frosting.
Notes
- Make sure to squeeze the zucchini dry to avoid excess moisture in the cake.
- Allow the cake to cool completely before frosting for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Zucchini Cake, Sour Cream Frosting, Homestyle Cake Recipe
