Zucchini Cake

There is something about gathering a group of friends or family together around a cake. We always feel like it’s a celebration, even if there’s no special occasion to celebrate. And why not? I love the idea of making even the most ordinary moments feel like extraordinary ones.

Enjoying a slice of this Zucchini Cake is one way to do that.

I made this for my family when we celebrated my dear dad’s 80th (yes 80th!) birthday. And yes, we did put 80 candles on it. Good thing there’s plenty of surface area on this cake.

Ingredients

For the Cake

2 1/2 cups all-purpose flour

1 1/4 tsps baking powder

1 tsp baking soda

1 1/4 tsps cinnamon

1/2 tsp nutmeg

1/8 tsp cloves

1/8 tsp ginger

1/2 tsp salt

4 large eggs at room temperature

1 1/2 cups granulated sugar

1/2 cups packed light brown sugar

1 1/2 cups vegetable oil

1 pound zucchini grated finely (about three medium zucchini)

For the Frosting

1/2 cup of butter melted

1/3 cup milk

1/4 cup cocoa powder

1 pound powdered sugar

1 tbsp vanilla

Instructions

Preheat your oven to 350 degrees. Prepare a jelly roll pan by spraying it with cooking spray.

Whisk together in a large bowl the flour, baking powder, baking soda, and spices.

Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.

Slowly add the flour mixture. Stir in the zucchini. Pour into the pan and bake for 20 to 25 minutes or until a toothpick inserted into the center of the pan comes out clean. Allow to cool completely.

Beat together the butter, milk, cocoa powder, powdered sugar, and vanilla until smooth. Gently spread over the sheet cake.