Sundays call for something special; you can’t just go into the workweek without feeling ready and relaxed. The magic of Sunday-Best Zucchini Cake is that it puts you in exactly the right mindset: glowing from a great dessert and prepared for whatever comes next. The mild zucchini brings plenty of moisture to the tender cake while letting the warm cinnamon, nutmeg, and brown sugar flavors take center stage. And on top is an extra luxury: a deliciously thick cinnamon cream cheese frosting, perfectly balancing spice and cool creaminess. Sunday-Best Zucchini Cake really is the best, and you can bank on that!
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour, plus more, to taste, for dusting the pan
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups zucchini, grated and drained
- 2 large eggs
- 1 1/4 cups vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup walnuts, chopped
For the cinnamon cream cheese frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish, then lightly dust the dish with the extra flour.
Step 3 –In a medium bowl, whisk together 2 1/2 cups of the flour, the baking soda, the baking powder, the salt, 1 tablespoon of the cinnamon, and the ground nutmeg.
Step 4 –In a separate large bowl, stir together the grated zucchini, the eggs, the vegetable oil, the granulated sugar, the brown sugar, and 1 1/2 teaspoons of the vanilla extract.
Step 5 –Add the flour mixture to the zucchini mixture in several intervals, mixing just until combined each time.
Step 6 –Fold in the chopped walnuts.
Step 7 –Pour the batter into the prepared baking dish.
Step 8 –Bake until a toothpick inserted into the center comes out with a few moist crumbs clinging to it, about 35-40 minutes Do not over-bake; start checking at 35 minutes and then continue checking every 3 minutes thereafter.
Step 9 –Allow the cake to cool completely.
Step 10 –Using a stand mixer with a paddle attachment, beat together the butter, the cream cheese, the remaining cinnamon, and the remaining vanilla until light, fluffy, and smooth.
Step 11 –Turn the mixer to low and gradually add the powdered sugar, beating until well-combined and scraping down the bowl and beaters as needed.
Step 12 –Spread the frosting on the fully-cooled cake.
Step 13 –Slice and serve.
