If you’re on the lookout for a delightful treat that combines moist, tender cake with the subtle freshness of garden-grown zucchini, look no further. This Zucchini Cake with Cream Cheese Frosting Recipe is a timeless favorite that brings together warm spices and a luscious, tangy frosting for the perfect bite every time. Whether you’re baking for a crowd or just craving something special at home, this recipe is a wonderful way to sneak some veggies into dessert without anyone guessing.
Ingredients You’ll Need
This recipe calls for a handful of simple yet crucial ingredients, each playing a key role in building the flavor, texture, and charm of the zucchini cake. From aromatic spices to fresh zucchini and rich frosting components, every item contributes to making this dessert unforgettable.
- All-purpose flour: Provides the structure and body the cake needs.
- Baking powder and baking soda: Ensure the cake rises perfectly and stays light.
- Ground cinnamon and nutmeg: Add warmth and cozy spice notes that balance the zucchini.
- Salt: Enhances all the flavors in the batter.
- Eggs: Bind ingredients together and add richness.
- Granulated sugar: Sweetens while helping create a tender crumb.
- Vegetable oil or melted butter: Keeps the cake moist and tender.
- Vanilla extract: Brings a subtle depth and aroma.
- Grated zucchini: Adds moisture, texture, and a fresh touch without overwhelming.
- Optional chopped nuts or raisins: Offer delightful texture contrast and bursts of flavor.
- Cream cheese and unsalted butter: The foundation of the luscious, tangy frosting.
- Powdered sugar: Sweetens and gives the frosting its classic smooth texture.
- Milk: Adjusts frosting to just the right consistency.
How to Make Zucchini Cake with Cream Cheese Frosting Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Start by setting your oven to 350°F (175°C) to ensure it’s at the perfect temperature when your batter is ready. Grease and flour a 9×13-inch baking pan or line it with parchment paper—this will make sure your cake bakes evenly and comes out cleanly without sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Combining these first ensures your spices and leavening agents are evenly distributed throughout the cake batter, giving you even rising and consistent flavor in every bite.
Step 3: Prepare the Wet Ingredients
In a large bowl, beat the eggs and granulated sugar until the mixture is smooth and a bit fluffy, about two minutes. This aeration helps the cake stay light. Then add in the vegetable oil (or melted butter) and vanilla extract, mixing well to incorporate moisture and flavor uniformly.
Step 4: Incorporate the Zucchini
Gently fold in the grated zucchini without squeezing out its natural moisture. This moisture is a secret to your cake’s tender, almost melt-in-your-mouth texture. If you’re adding optional chopped nuts or raisins, fold those in at this stage to spread them evenly.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can create a dense cake, so be gentle here. The batter should come together easily with no dry flour spots.
Step 6: Bake Your Cake
Pour the batter into your prepared pan, smoothing it out evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. As the cake bakes, your kitchen will fill with incredible aromas of cinnamon and vanilla.
Step 7: Cool Before Frosting
Let the cake cool in the pan for about 10 minutes to settle, then transfer it to a wire rack to cool completely. Frosting warm cake can make the topping melt and slide right off, so patience here pays off beautifully.
Step 8: Make and Apply the Cream Cheese Frosting
Beat together softened cream cheese and unsalted butter until completely smooth. Gradually add powdered sugar and vanilla extract, mixing as you go. Adjust the frosting with 1 to 2 tablespoons of milk until you get that perfect spreadable consistency. Finally, slather your frosting on the cooled zucchini cake, creating a creamy, tangy layer that beautifully complements the spiced cake beneath.
How to Serve Zucchini Cake with Cream Cheese Frosting Recipe
Garnishes
A sprinkle of chopped walnuts or pecans on top of the frosting adds a delightful crunch and rustic charm. A light dusting of cinnamon or a few thin zucchini ribbons can also make your cake look as good as it tastes.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee, tea, or a glass of cold milk. For a brunch spread, serve alongside fresh fruit or a scoop of vanilla ice cream to elevate your dessert game.
Creative Ways to Present
Try cutting the cake into bite-sized squares for a party platter or layering the cake and frosting in individual jars for a charming presentation. You could also add a swirl of freshly whipped cream on each slice for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Keep any leftover zucchini cake tightly covered in the refrigerator. The cream cheese frosting means it’s best enjoyed within 3 to 4 days to maintain freshness and flavor.
Freezing
You can freeze the cake without frosting for up to 2 months. Wrap it well in plastic wrap and then foil. When ready to enjoy, thaw overnight in the refrigerator and frost before serving for the best texture and taste.
Reheating
Because this cake is moist, it’s generally best served chilled or at room temperature. If you prefer it warm, let it come to room temperature and enjoy without reheating, as warming may affect the cream cheese frosting texture.
FAQs
Can I use a different type of zucchini?
Absolutely! Smaller baby zucchinis work just as well, and even yellow zucchini can be swapped in for a slight color variation without changing the taste.
Is it necessary to peel the zucchini before grating?
Not at all. The skin is thin and tender, adding a nice flecked texture and a bit of extra color to your cake.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend. Just make sure your blend contains xanthan gum for structure.
How do I prevent the cake from being too wet?
Make sure to measure your zucchini after grating and lightly pat it dry if necessary. Avoid squeezing out too much moisture, as that’s what keeps your cake tender, but excess water can affect baking.
Can I use cream cheese frosting on other cakes?
Definitely! Cream cheese frosting is incredibly versatile and pairs beautifully with carrot cake, red velvet cake, and many other spiced or fruit-based cakes.
Final Thoughts
This Zucchini Cake with Cream Cheese Frosting Recipe is a genuine crowd-pleaser that’s perfect for anytime you want a moist, flavorful dessert with a little twist of vegetable goodness. Its cozy spices, tender crumb, and the tangy richness of the cream cheese frosting combine to create something truly special. I hope you give this recipe a whirl and enjoy every wonderful bite just as much as I do.
Print
Zucchini Cake with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Zucchini Cake is a delightful way to enjoy summer squash in a sweet treat. Made with freshly grated zucchini, warm spices like cinnamon and nutmeg, and a creamy cream cheese frosting, this cake is perfect for dessert or a special snack. Optional additions like walnuts, pecans, or raisins add texture and extra flavor. With a tender crumb and balanced sweetness, it’s a crowd-pleaser that makes use of seasonal produce in a delicious way.
Ingredients
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
Instructions
- 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 for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
- Prepare Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is smooth and slightly pale, about 2 minutes. Add the vegetable oil and vanilla extract, and mix well to combine.
- Incorporate Zucchini: Gently stir the grated zucchini into the wet mixture. Be careful not to squeeze out the moisture from the zucchini, as it helps keep the cake tender and moist.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light. If using, fold in the optional walnuts, pecans, or raisins.
- Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely before frosting.
- Frost (Optional): To make the frosting, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract. If the frosting is too thick, add 1 to 2 tablespoons of milk to reach your desired spreadable consistency. Spread the frosting evenly over the cooled cake.
Notes
- Do not squeeze the grated zucchini to keep the cake moist and tender.
- Optional additions like nuts or raisins add extra texture but can be omitted for a simpler cake.
- This cake pairs well with a light dusting of powdered sugar if you prefer to skip frosting.
- Store the frosted cake in the refrigerator and bring to room temperature before serving for best flavor.
- If using butter instead of oil, melt it first and let it cool slightly before adding to wet ingredients.
