Zucchini Cake with Cream Cheese Frosting Recipe

If you have never tried a homemade treat that perfectly balances moist texture and rich flavor, this Zucchini Cake with Cream Cheese Frosting Recipe is about to become your new favorite. It’s a wonderful way to sneak in some veggies without sacrificing any sweetness or indulgence, delivering a tender cake swirled with warm spices and topped with a luscious cream cheese frosting that elevates every bite. Whether you’re sharing with family or friends, this cake truly shines as a comforting classic that feels both wholesome and irresistible.

Ingredients You’ll Need

Gathering the right ingredients is the first step in creating a cake that’s both delicious and full of character. Each item here plays a key role in building the perfect balance of moisture, flavor, and texture that this Zucchini Cake with Cream Cheese Frosting Recipe is known for.

• All-purpose flour: The base that provides the right structure for a soft and tender crumb.
• Baking powder and baking soda: Essential leavening agents that help your cake rise beautifully and become fluffy.
• Ground cinnamon and nutmeg: Spices that add warmth and a cozy, inviting aroma.
• Salt: Balances flavors and enhances the sweetness.
• Large eggs: Bind ingredients and contribute to the cake’s richness and moisture.
• Granulated sugar: Sweetens the cake perfectly, creating just the right amount of tenderness.
• Vegetable oil (or melted butter): Locks in moisture for that melt-in-your-mouth softness.
• Vanilla extract: Adds a subtle depth and fragrant note that lifts the entire cake.
• Grated zucchini: The star ingredient delivering freshness, extra moisture, and a slight earthiness.
• Optional chopped walnuts or pecans, and raisins: For added texture and bursts of nutty or fruity goodness.
• Cream cheese and unsalted butter: The base for the decadent frosting that’s creamy, smooth, and perfectly tangy.
• Powdered sugar: Sweetens the frosting while giving it a silky consistency.
• Milk: Adjusts frosting consistency to spread smoothly and beautifully.

How to Make Zucchini Cake with Cream Cheese Frosting Recipe

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 350°F (175°C). While it warms up, grease and flour a 9×13-inch pan or line it with parchment paper to ensure your cake comes out smoothly without sticking. This simple step sets the stage for a flawless bake.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This mixture will evenly distribute the leavening agents and spices throughout the cake, ensuring every bite bursts with flavor and rises perfectly.

Step 3: Beat Eggs and Sugar

Using a large bowl, beat the eggs and granulated sugar until the mixture is smooth and slightly pale, taking about two minutes. This process incorporates air, which helps create a lighter crumb for your cake.

Step 4: Add Oil and Vanilla

Mix in the vegetable oil and vanilla extract. The oil keeps the cake moist and tender, while the vanilla elevates each bite with its subtle sweetness.

Step 5: Fold in Grated Zucchini

Gently stir in the grated zucchini without squeezing out the moisture—this natural juice is what keeps your cake moist and gives it that wonderfully tender texture you’re aiming for.

Step 6: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the cake tough, so fold carefully. At this point, you can fold in any optional chopped nuts or raisins if you like a little extra texture and bursts of flavor.

Step 7: Bake the Cake

Pour the batter into the prepared pan and spread it out evenly. Bake for 30 to 35 minutes, keeping an eye on it after the 30-minute mark. Use a toothpick inserted in the center to check doneness—it’s done when it comes out clean or with a few moist crumbs attached.

Step 8: Cool Completely

Once baked, allow the cake to rest in the pan for 10 minutes before transferring to a wire rack to cool completely. This cool-down period prevents the frosting from melting when applied.

Step 9: Prepare the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla and adjust the consistency by adding one to two tablespoons of milk until it’s spreadable and luscious.

Step 10: Frost and Enjoy

Spread the cream cheese frosting evenly over the cooled cake. The tangy sweetness of the frosting perfectly complements the warmly spiced zucchini cake, creating an unforgettable treat.

How to Serve Zucchini Cake with Cream Cheese Frosting Recipe

Garnishes

Adding a simple garnish can take your zucchini cake to the next level. Sprinkle some chopped toasted walnuts or pecans on top of the frosting for a beautiful crunch and nutty flavor. A light dusting of cinnamon or a few fresh mint leaves can also add an elegant touch that invites guests in.

Side Dishes

This cake pairs wonderfully with a hot cup of coffee or tea, making it a perfect afternoon pick-me-up. For a brunch spread, serve alongside fresh fruit salad or a creamy yogurt parfait to balance out the cake’s richness.

Creative Ways to Present

Slice the zucchini cake into neat rectangles or squares for a charming presentation. For a festive touch, top each slice with a dollop of whipped cream and a sprinkle of nutmeg. You could also layer this cake in smaller portions within a glass trifle bowl, alternating with fruit or nuts, turning the classic recipe into a stunning dessert display.

Make Ahead and Storage

Storing Leftovers

Leftover zucchini cake with cream cheese frosting stays fresh for up to 4 days when tightly covered in the refrigerator. Be sure to keep it well wrapped or in an airtight container to prevent the frosting from drying out or absorbing other fridge odors.

Freezing

You can freeze the cake without frosting for up to 3 months by wrapping it tightly in plastic wrap and then foil. When ready to enjoy, thaw in the refrigerator overnight and then frost with cream cheese frosting just before serving for the best texture and flavor.

Reheating

While this cake is best enjoyed chilled or at room temperature, you can warm individual slices slightly in the microwave for about 10-15 seconds if you prefer it cozy and soft. Avoid reheating the entire cake, especially with frosting, as it can cause it to become too soft or melt.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar texture and moisture content. It will work wonderfully in this Zucchini Cake with Cream Cheese Frosting Recipe without changing the taste much.

Do I need to peel the zucchini before grating?

There’s no need to peel the zucchini. The skin adds a lovely green color and extra nutrients to the cake, and when grated finely, it blends seamlessly into the batter.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or another binding agent for the best texture.

Is it okay to omit the nuts and raisins?

Definitely! The cake is delicious on its own. Nuts and raisins are optional additions for texture and flavor, but leaving them out won’t affect the overall success of the recipe.

How do I store the cream cheese frosting separately?

Store the frosting in an airtight container in the refrigerator for up to a week. Before frosting the cake, bring it to room temperature and give it a quick whisk to bring back that spreadable creaminess.

Final Thoughts

I cannot recommend this Zucchini Cake with Cream Cheese Frosting Recipe enough. It’s one of those joyful baking experiences where simple ingredients come together to create something truly special—moist, flavorful, and rich with warmth and love. Whether you’re baking for family, friends, or just yourself, this cake will brighten any occasion. So grab your grater and get ready to enjoy this incredible treat!

Zucchini Cake with Cream Cheese Frosting Recipe

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3.9 from 67 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 perfect way to incorporate vegetables into dessert. Featuring warm spices like cinnamon and nutmeg, tender grated zucchini, and an optional creamy cream cheese frosting, this cake is a delicious treat for any occasion. With optional additions like walnuts, pecans, or raisins for added texture, it yields 12 generous servings and is baked to perfection in just under an hour.

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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 Ingredients (Optional)

• 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). Grease and flour a 9×13-inch pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir to blend evenly.
3. Prepare Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until smooth and creamy, which should take about 2 minutes. Then mix in the vegetable oil (or melted butter) and vanilla extract until fully incorporated.
4. Incorporate Zucchini: Gently stir the grated zucchini into the wet mixture. Make sure not to squeeze out the moisture from the zucchini as it helps keep the cake moist.
5. Combine: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined and no large flour streaks remain. Be careful not to overmix to keep the cake tender. At this stage, fold in optional nuts or raisins if using.
6. Bake: Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
8. Frost (Optional): For the cream cheese frosting, beat the softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, then vanilla extract. Adjust the frosting consistency by adding 1 to 2 tablespoons of milk as needed. Spread the frosting evenly over the cooled cake.

Notes

• Do not squeeze the grated zucchini to keep the cake moist and tender.
• Optional nuts and raisins add extra texture and flavor but can be omitted for a simpler cake.
• Make sure to cool the cake completely before frosting to prevent the frosting from melting.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• For a dairy-free version, omit the cream cheese frosting or substitute with a suitable vegan frosting.

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