Ingredients
3 cups all-purpose flour
3 cups white sugar
2.5 tsp ground cinnamon
1.5 tsp baking soda
1 tsp baking powder
1 tsp salt
1.5 cups vegetable oil
4 eggs
1 tsp vanilla extract
3 cups grated zucchini
1 (8 oz) package cream cheese, room temperature
0.5 cup butter, room temperature
2 cups confectioners' sugar, sifted
2 tsp vanilla extract
Directions
Step 1
Preheat the oven to 165°C (325°F). Lightly grease and flour three 9-inch round cake pans.
Step 2
In a bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt until well combined.
Step 3
In a separate bowl, beat oil, eggs, and vanilla with an electric mixer. Pour this mixture into the flour mixture and stir until well combined. Stir in shredded zucchini. Pour the batter into the prepared pans.
Step 4
Bake in the preheated oven for about 25 minutes or until a tester inserted into each layer comes out clean. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely for 20 to 30 minutes.
Step 5
While the layers are cooling, make the frosting. Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioners' sugar, a little at a time, until smooth. Stir in vanilla.
Step 6
To assemble, place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place the remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.