Zucchini Cake

Minoo shared a delicious Zucchini Cake in the South Arm Multicultural Community Kitchen.


We ate the Zucchini Cake as it is. However, to kick it up a notch, you can frost the cake with a cream cheese frosting.


  • 3 ounces cream cheese, softened to room temperature
  • 1/4 cup butter, room temperature
  • 1 1/2 to 2 cups of powdered sugar

Beat together the cream cheese and butter. Add the powdered sugar and beat until smooth. Frost and serve.

Minoo shared the following health benefits of zucchini to the participants of the community kitchen.

Health Benefits of Zucchini


  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups white, granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 2 cups (from about 3 to 4 regular sized zucchini) grated un-peeled zucchini; Place grated zucchini in a sieve and press out some of the excess liquid before measuring.
  • 1 cup chopped walnuts or pecans
  • 1/2 cup golden raisin


Source: South Arm Community Kitchen


011Preheat oven to 350F. Butter and flour a 9×13″ baking pan.

In a medium bowl, whisk together the flour, cinnamon, baking soda, salt and baking powder. Set aside.

021In a mixer, beat the eggs and sugar on high heat until frothy.

Mix in vegetable oil and vanilla with a spatula.

Add lemon zest.

022Combine the wet ingredients to the dry ingredients.
024Fold in the zucchini, nuts and raisins.
042Pour batter into the prepared pan. Bake at 350F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool completely before frosting if desired.

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