Ingredients:
For the cake:
🔹 2 cups all-purpose flour
🔹 2 teaspoons baking powder
🔹 1/2 teaspoon baking soda
🔹 1/2 teaspoon salt
🔹 1 teaspoon ground cinnamon
🔹 1/2 teaspoon ground nutmeg
🔹 1/4 teaspoon ground cloves
🔹 1/2 cup unsalted butter, softened
🔹 1 cup granulated sugar
🔹 1/2 cup packed brown sugar
🔹 2 large eggs
🔹 1 teaspoon vanilla extract
🔹 1/2 cup buttermilk
🔹 2 cups grated zucchini
For the cream cheese frosting:
🔹 8 ounces cream cheese, softened
🔹 1/2 cup unsalted butter, softened
🔹 4 cups powdered sugar
🔹 1 teaspoon vanilla extract
Instructions:
1️⃣ Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2️⃣ In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3️⃣ In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
4️⃣ Beat in the eggs one at a time, followed by the vanilla extract.
5️⃣ Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition.
6️⃣ Fold in the grated zucchini until evenly distributed throughout the batter.
7️⃣ Pour the batter into the prepared baking pan, spreading it evenly.
8️⃣ Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9️⃣ Remove from the oven and let the cake cool completely in the pan.