Ingredients:

  • 1 box (375g) spice cake mix
  • 2 cups (220g) shredded zucchini
  • 3 large eggs (150g)
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (115g) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan or line it with parchment paper.
  2. Grate the zucchini using the fine side of a box grater to ensure small, consistent shreds.
  3. In a large bowl, combine the spice cake mix, eggs, vegetable oil, sour cream, and vanilla extract.
  4. Beat the mixture on medium speed for 2 minutes until the batter is smooth and cohesive.
  5. Gently fold in the shredded zucchini using a rubber spatula until just incorporated; do not overmix.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 35-40 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Allow the cake to cool completely in the pan.
  9. Beat softened butter and cream cheese until light and fluffy (about 2 minutes).
  10. Slowly add powdered sugar, vanilla, and salt, beating until smooth and combined.
  11. Spread the frosting evenly over the cooled cake.