5 from 1 vote

Olive Oil Zucchini Cake with Lemon Cream Cheese Buttercream Frosting

Yield: 8 servings
Total Time:
2 hrs
 
A cake that works for dinner and breakfast. Don't let any of it go to waste! The brightness and tartness of lemons can vary, so adjust the lemon to taste if needed.
Makes one 8-inch cake.

Ingredients

Zucchini Cake Ingredients

  • 1 pound (455g) zucchini, grated
  • 3 cups (375g) all-purpose flour
  • 1 1/2 teaspoons (8ml) baking powder
  • ½ teaspoon (3ml) baking soda
  • 1 1/2 teaspoons (8ml) ground cinnamon
  • 1/2 teaspoon (3ml) fresh grated nutmeg
  • 1/2 teaspoon (3ml) ground clove
  • 3/4 teaspoon (4ml) kosher salt
  • 4 large eggs
  • 1 cup (220g) packed brown sugar
  • 1 cup (200g) sugar
  • 1 cup (240ml) olive oil
  • finely grated zest from 2 medium lemons
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 teaspoons (10ml) vanilla extract

Lemon Frosting Ingredients

  • 12 ounces (340g) cream cheese, at room temperature
  • 1/2 cup (113g or 1 stick) unsalted butter, at room temperature
  • 2 1/2 cups (275g) confectioners sugar
  • finely grated zest from 1 medium lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350° F. Line the bottom of 2 eight-inch cake pans with parchment paper. Grease and flour the lined pans. Set aside.

  2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, clove and salt. Set aside.
  3. Beat together the eggs, brown sugar, sugar, olive oil, lemon zest, lemon juice, and vanilla extract. Fold in the flour mixture until no dry flour remains. Stir in the grated zucchini.
  4. Divide the batter between the two prepared cake pans. Bake for 40-45 minutes, or until a toothpick comes out clean when inserted in the center. Allow to fully cool to room temperature.
  5. Make the frosting: Beat the cream cheese and butter until smooth. Beat in the confectioner’s sugar. Add the lemon zest, lemon juice, and vanilla extract and beat on high for about 3 minutes, or until light and fluffy.
  6. Remove the cakes from the pans. Frost one layer of cake with half the frosting. Lay the other cake on top and frosting with remaining frosting.

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