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–+ servings

Nairn Family Farms' Zucchini Cake

In addition to raising hens, Troy and Carol, of Nairn Family Farms, are gardening gurus, planting everything from corn and beans to a rainbow of fresh fruits and veggies. With such a plentiful harvest, it only makes sense that they have some tasty recipes up their sleeves. Lucky for us, Carol shared one of her favorite recipes for Zucchini Cake, and it's delightful!
Makes 1 9x13-inch cake
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Ingredients  

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 Vital Farms eggs
  • 1 cup oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups zucchini, shredded

For the frosting:

  • 1/2 cup cream cheese
  • 1/4 cup Vital Farms unsalted butter (room temperature)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions 

  • Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
  • In a large bowl, whisk together the eggs, oil, sugar, and vanilla extract.
  • Add the dry ingredients into the wet and whisk to combine. Add the zucchini and fold to combine.
  • Transfer mixture to the baking pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
  • To make the frosting, add the cream cheese and butter to a large bowl and use a hand mixer to beat until smooth. Add in the powdered sugar and mix on low to combine. Add in the vanilla and milk, increase speed to medium and beat until fluffy and well incorporated, about a minute or so.
  • Transfer to finished cake and smooth frosting over the entire surface. Slice up and enjoy!