Zucchini Spice Cake in 60 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until the color is uniform.
3. In a large bowl, beat the softened butter with granulated and brown sugars until the mixture is pale and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.
5. Gently fold the squeezed-dry grated zucchini into the wet mixture using a rubber spatula.
6. Gradually add the dry ingredients to the wet, stirring just until no streaks of flour remain. Do not overmix.
7. Pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely in the pan on a wire rack before frosting.
9. Beat the softened cream cheese and butter together until velvety.
10. Gradually add powdered sugar, salt, vanilla extract, and heavy cream, beating until smooth and fluffy.
11. Spread the frosting evenly over the cooled cake.