Ingredients:

  • 2 1/4 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt (for cake)
  • 3 Large Eggs, room temperature
  • 3/4 cup Vegetable Oil (or Canola)
  • 2 teaspoons Vanilla Extract (for cake)
  • 2 cups Zucchini, tightly grated and squeezed dry
  • 1/2 cup Pecans or Walnuts, chopped (Optional)
  • 8 oz block Cream Cheese, full-fat, room temperature
  • 1/2 cup (1 stick) Unsalted Butter, room temperature
  • 3 cups Icing Sugar (Powdered Sugar), sifted
  • 1 teaspoon Vanilla Extract (for frosting)
  • Zest of 1 medium lemon
  • A small pinch of Fine Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper rounds.
  2. Grate the zucchini finely using the small side of a box grater.
  3. Place the grated zucchini in the centre of a clean kitchen towel or cheesecloth. Twist the cloth tightly and squeeze out as much liquid as possible. Set aside the dry zucchini.
  4. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Ensure there are no lumps of brown sugar remaining.
  5. In a separate medium bowl, whisk together the room temperature eggs, vegetable oil, and vanilla extract until just combined.
  6. Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand with a spatula) until just combined. Do not overmix; stop when no flour streaks remain.
  7. Gently fold in the squeezed zucchini (and optional nuts) until evenly distributed.
  8. Pour the batter evenly into the prepared cake pans.
  9. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  10. Let the cakes cool in the pans on a wire rack for 10 minutes before inverting them onto the rack to cool completely. They must be fully cooled before frosting.
  11. Prepare Frosting Base: In a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and room-temperature butter together on medium speed until perfectly smooth, light, and fluffy (about 2 minutes). Scrape down the bowl.
  12. Reduce the speed to low. Gradually add the sifted icing sugar, followed by the vanilla, lemon zest, and pinch of salt.
  13. Whip: Increase the speed to medium-high and beat for 1–2 minutes until the frosting is light, creamy, and holds its shape. Do not overmix.
  14. Assemble Cake: Place the first cooled cake layer on your serving plate. Spread an even layer of frosting over the top. Place the second cake layer on top. Frost the top and sides of the cake.
  15. Chill the cake briefly (15 minutes) to set the frosting before slicing and serving.