Zucchini Cake with Cream Cheese Frosting Recipe

If you love a dessert that perfectly balances cozy spices, moist texture, and a fresh touch from garden veggies, then this Zucchini Cake with Cream Cheese Frosting Recipe is going to become your new favorite. It’s a delightful way to use zucchini beyond the savory realm, combining tender cake layers with a luscious, tangy cream cheese frosting. This crowd-pleaser manages to feel both comforting and refreshingly unique, making it ideal for everything from potlucks to a special weekend treat. Once you try it, you’ll see why this recipe has such a devoted following.

Ingredients You’ll Need

Gathering ingredients for this zucchini cake is refreshingly straightforward. Each component plays an essential role: the spices bring warmth, the zucchini adds moisture and subtle earthiness, and the cream cheese frosting ties it all together with creamy sweetness. Here’s what you’ll need to bake up pure magic.

• 2 ½ cups all-purpose flour: The foundation for a tender, sturdy cake crumb that holds everything beautifully.
• 2 tsp baking powder: Helps the cake rise and become fluffy without heaviness.
• 1 tsp baking soda: Works in tandem with the acidic components to create lightness.
• 2 tsp ground cinnamon: Adds warmth and a comforting spice note essential for that classic zucchini cake flavor.
• ½ tsp ground nutmeg: Provides a subtle, nutty depth that enriches the cake’s complexity.
• ½ tsp salt: Balances sweetness and enhances all other flavors.
• 3 large eggs: Gives structure, moisture, and richness to the batter.
• 1 ¾ cups granulated sugar: Sweetens the cake evenly and contributes to its tender texture.
• 1 cup vegetable oil (or melted butter): Ensures moistness and a melt-in-your-mouth crumb.
• 2 tsp vanilla extract: Adds depth and rounds out all the flavors.
• 2 cups grated zucchini (about 2 medium zucchinis): The star ingredient that keeps the cake moist and adds a subtle vegetal sweetness.
• Optional ½ cup chopped walnuts or pecans: Provide a delightful crunch and earthy contrast.
• Optional ½ cup raisins: For subtle bursts of natural sweetness and texture.
• 8 oz cream cheese, softened: The base for the frosting, bringing tangy richness.
• ½ cup unsalted butter, softened: Makes the frosting silky and smooth.
• 3 cups powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
• 1 tsp vanilla extract: Complements the cream cheese with floral warmth.
• 1–2 tbsp milk: Adjusts frosting consistency for easy spreading.

How to Make Zucchini Cake with Cream Cheese Frosting Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 350°F (175°C). While it warms up, grease and flour a 9×13-inch baking pan or line it with parchment paper to ensure your cake releases effortlessly after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures your spices and leaveners are evenly distributed, setting the stage for a perfectly balanced cake.

Step 3: Prepare Wet Ingredients

In a large bowl, beat the eggs and granulated sugar until the mixture is smooth and slightly lightened — about two minutes. Next, add the oil and vanilla extract, mixing thoroughly to marry all these key flavors and moisture providers.

Step 4: Incorporate Zucchini

Gently fold in the grated zucchini. There’s no need to squeeze out the moisture — it will hydrate the cake wonderfully as it bakes, giving that signature tender crumb and subtle vegetable sweetness.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredient mixture to the wet ingredients, folding just until combined. Be careful not to overmix, as that could toughen the cake. If you want to add chopped nuts or raisins, fold them in at this point for extra texture and bursts of flavor.

Step 6: Bake Your Cake

Pour the batter into your prepared pan, smoothing the top evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is perfectly cooked without drying out.

Step 7: Cool the Cake

Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. Cooling fully before frosting is key to prevent melting and slipping of that luscious cream cheese frosting.

Step 8: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter until completely smooth and creamy. Gradually blend in the powdered sugar, followed by vanilla extract. Adjust the consistency by adding 1 to 2 tablespoons of milk to reach a spreadable texture that’s silky, not runny.

Step 9: Frost Your Cake

Spread the cream cheese frosting evenly over the cooled cake. This frosting adds a tangy, sweet finish that perfectly complements the warmly spiced zucchini cake base.

How to Serve Zucchini Cake with Cream Cheese Frosting Recipe

Garnishes

A sprinkle of chopped nuts or a dusting of cinnamon on top of the frosting can add a beautiful finishing touch and an extra layer of crunch and aroma. Fresh mint leaves or shaved chocolate work beautifully too for a little visual flair and added flavor contrast.

Side Dishes

This zucchini cake pairs delightfully with a cup of chai tea or freshly brewed coffee, making it an excellent choice for brunch or afternoon gatherings. A dollop of whipped cream or a scoop of vanilla ice cream can also elevate it into a more indulgent dessert.

Creative Ways to Present

Try serving this cake as individual cupcakes for a charming, portable treat. You can also layer it with frosting and sliced strawberries for a fresh, fruity twist. For special occasions, garnish with edible flowers for an irresistible eye-catching effect.

Make Ahead and Storage

Storing Leftovers

Leftover zucchini cake with cream cheese frosting keeps well in an airtight container in the refrigerator for up to 4 days. Keeping it chilled preserves the frosting’s texture and keeps the cake moist and fresh.

Freezing

You can freeze this cake either frosted or unfrosted. For best results, wrap tightly in plastic wrap and then aluminum foil to avoid freezer burn. Frozen, the cake will last up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

To warm slices, let them come to room temperature first or microwave briefly (about 10-15 seconds). Avoid overheating, as this can cause the cream cheese frosting to separate or melt.

FAQs

Can I use a substitute for all-purpose flour?

Yes, you can try whole wheat flour for a nuttier flavor but expect the texture to be denser. For a gluten-free option, blend a gluten-free baking flour mix but be aware the cake might be more delicate.

Do I need to peel the zucchini?

No need! The skin of zucchini is thin and softens during baking, adding lovely color and nutrients to your cake.

Can I make this cake vegan?

To make a vegan version, substitute eggs with flax eggs or applesauce, use a plant-based oil, and replace cream cheese and butter in the frosting with vegan alternatives.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with only a few moist crumbs attached to confirm it’s fully baked.

Is it necessary to refrigerate the cake with cream cheese frosting?

Yes, cream cheese frosting needs to be refrigerated to prevent spoilage. Always keep the cake chilled when not serving.

Final Thoughts

This Zucchini Cake with Cream Cheese Frosting Recipe truly feels like a warm hug from the inside out. It’s a delicious way to enjoy fresh zucchini in dessert form, full of flavor and moisture that never disappoints. Whether you’re new to baking with veggies or a seasoned pro, this recipe is a total winner that you’ll want to make again and again. So roll up your sleeves and treat yourself to a slice of sweet, spiced, and creamy delight!

Zucchini Cake with Cream Cheese Frosting Recipe

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4.2 from 87 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This moist and flavorful Zucchini Cake is a delightful way to enjoy fresh zucchini in dessert form. Infused with warm spices like cinnamon and nutmeg, and optionally studded with nuts or raisins, this cake is perfect for any occasion. Topped with a creamy cream cheese frosting, it offers a perfect balance of spice, sweetness, and texture that will please any crowd.

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Ingredients

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Dry Ingredients

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt

Wet Ingredients

• 3 large eggs
• 1 ¾ cups granulated sugar
• 1 cup vegetable oil (or melted butter)
• 2 tsp vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis)

Optional Mix-ins

• ½ cup chopped walnuts or pecans
• ½ cup raisins

Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
3. Prepare Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar on medium speed until smooth and creamy, about 2 minutes. Then add the vegetable oil (or melted butter) and vanilla extract, mixing thoroughly.
4. Incorporate Zucchini: Stir the grated zucchini directly into the wet mixture, ensuring you do not squeeze out its moisture, as this helps keep the cake moist.
5. Combine Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. If using, fold in chopped nuts or raisins at this stage.
6. Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. Then, carefully transfer the cake from the pan to the wire rack to cool completely.
8. Frost (Optional): For the cream cheese frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, followed by vanilla extract, mixing well. Adjust the frosting consistency with 1 to 2 tablespoons of milk if needed. Once the cake is completely cool, spread the frosting evenly over the top.

Notes

• Do not squeeze the grated zucchini to retain moisture and ensure a moist cake texture.
• Optional mix-ins like walnuts, pecans, or raisins add texture and flavor but can be omitted for a simpler cake.
• Ensure the cake is completely cool before frosting to prevent the frosting from melting.
• You can substitute vegetable oil with melted butter for a richer flavor.
• Store the cake covered in the refrigerator for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American