Ingredients:

  • 2 cups (225g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tbsp (6g) ground cinnamon
  • ½ tsp (3g) salt
  • ¾ cup (170g) vegetable oil
  • ½ cup (120g) sour cream
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (280g) zucchini, roughly chopped

Instructions:

  1. Prep the Zucchini. Chop your zucchini into rough chunks and toss them into the food processor bowl. Pulse 5-8 times. Note: Stop the moment they look like shreds, not a puree.
  2. Clear the Bowl. Scrape the zucchini out with your spatula and set it aside in a small bowl.
  3. Emulsify Wet Ingredients. Add the vegetable oil, sour cream, eggs, and vanilla extract into the processor bowl. Pulse until the mixture is smooth and creamy.
  4. Combine Dry Ingredients. Add the all purpose flour, granulated sugar, baking soda, baking powder, cinnamon, and salt directly into the wet mix.
  5. The Final Pulse. Pulse just until the flour streaks vanish. Note: Over mixing here will make the cake tough.
  6. Fold the Greens. Fold in the shredded zucchini by hand or use one very quick 2 second pulse.
  7. Prepare the Pan. Pour the batter into a greased 9x13 inch pan. Bake at 350°F (175°C) for 45-50 minutes. Wait until a toothpick inserted in the center comes out clean.
  8. Cool Down. Let the cake cool completely on a wire rack. This is the hardest part, but trust me, it's worth the wait.
  9. Whip the Frosting. Using a mixer, whip the softened cream cheese and butter until velvety. Gradually beat in the powdered sugar and vanilla.
  10. Finish and Spread. Stir in the heavy cream if the frosting feels too stiff. Spread it evenly over the cooled cake.