Zucchini Cake with Cream Cheese Frosting Recipe
If you’re looking for a dessert that straddles the line between homey comfort and impressive showstopper, this Zucchini Cake with Cream Cheese Frosting is your answer. There’s something truly special about how grated zucchini melts into a tender, cinnamon-laced crumb, while a cloud of tangy, velvety frosting transforms each slice into sheer bliss. This cake is surprisingly easy to whip up, bursting with warm spices and crowned with creamy perfection — a true family favorite you’ll crave year-round.
Ingredients You’ll Need
The magic of this cake is that it’s built on pantry staples and a handful of fresh ingredients that come together in perfect harmony. Each has a purpose, from texture to flavor, so gather everything before you start and let the kitchen fill with warm, sweet aromas.
- All-purpose flour: Provides the classic cake structure and a softly tender bite.
- Granulated sugar: Sweetens the cake, but also helps keep it extra moist.
- Ground cinnamon: Adds warmth and depth, making the whole kitchen smell inviting.
- Ground nutmeg: A pinch deepens the spice profile without overpowering the zucchini’s gentle flavor.
- Baking powder: Combines with baking soda for the perfect lift and lightness.
- Baking soda: Balances acidity and gives the cake its fluffy rise.
- Salt: Just enough to highlight the other flavors and keep the sweetness in check.
- Eggs: Acts as a binder, giving the cake its wonderful structure and rich taste.
- Vegetable oil: Lends amazing moisture, resulting in a soft, tender crumb every time.
- Vanilla extract: Rounds out the flavors and brings those classic bakery notes.
- Grated zucchini (about 2 medium): The secret ingredient! It adds moisture and flecks of color, and no one will guess it’s there.
- Chopped walnuts or pecans (optional): For crunch and a lovely nutty depth — feel free to skip or swap as you like.
- Cream cheese (softened): Gives the frosting its irresistible tang and super creamy texture.
- Unsalted butter (softened): Blends seamlessly with cream cheese to create a luscious, spreadable frosting.
- Powdered sugar: Sweetens the frosting and makes it pillowy light.
- Vanilla extract (for frosting): Adds a touch more sweetness and classic flavor to the creamy topping.
- Pinch of salt (for frosting): Enhances the frosting and balances the sugar beautifully.
How to Make Zucchini Cake with Cream Cheese Frosting
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and grease it generously with butter or nonstick spray, then sprinkle in a little flour and tap out the excess. This ensures your beautiful cake lifts out easily and has perfectly crisp edges once baked.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Give everything a thorough whisk to evenly distribute the spices and leaveners throughout the flour. This dry blend lays the flavorful foundation for a truly irresistible Zucchini Cake with Cream Cheese Frosting.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until they’re smooth and glossy. This mix is what guarantees a supple, moist crumb and ensures the flavors develop evenly in every bite.
Step 4: Bring It All Together
Gently stir your wet ingredients into the dry just until combined. Next, fold in the grated zucchini (and nuts, if you’re adding them). You don’t want to overmix – just stir until you no longer see streaks of flour. The zucchini adds specks of green and an unbeatable moistness, while chopped nuts provide delightful crunch.
Step 5: Bake the Cake
Pour your batter into the prepared pan and smooth the surface with a spatula. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. As the cake bakes, your home will fill with cozy aromas of cinnamon and vanilla, making it truly hard to wait for that first bite!
Step 6: Cool Completely
Let the cake cool fully in the pan on a wire rack. This is especially important for frosting — spreading it on a warm cake will cause your gorgeous cream cheese swirl to melt and slide away, so have patience!
Step 7: Whip Up the Cream Cheese Frosting
Beat together softened cream cheese and butter until the mixture is creamy and lump-free. Gradually add powdered sugar, vanilla extract, and a tiny pinch of salt. Once it’s billowy and fluffy, you’re set. This isn’t just any topping — it’s what makes Zucchini Cake with Cream Cheese Frosting fully irresistible.
Step 8: Frost and Serve
Spread the frosting evenly over the fully cooled cake, swirling it as thick or as thin as you like. Slice into squares and serve, enjoying every luscious, tangy, and impossibly tender bite!
How to Serve Zucchini Cake with Cream Cheese Frosting
Garnishes
For a picture-perfect finish, try sprinkling the top with extra chopped walnuts or pecans, or even a light dusting of cinnamon. Fresh zucchini ribbons, edible flowers, or a drizzle of honey make every slice of this Zucchini Cake with Cream Cheese Frosting look as good as it tastes!
Side Dishes
Keep things classic and fresh by pairing with a scoop of vanilla ice cream, a bowl of mixed berries, or a bright cup of coffee or tea. These light and simple sides let the flavors of the cake shine, making every bite more memorable.
Creative Ways to Present
If you want to wow your crowd, turn this Zucchini Cake with Cream Cheese Frosting into cupcake form, or use a cookie cutter to create cake bites for a party platter. For an extra-festive touch, layer the cake and frosting in a trifle dish with berries and nuts.
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Cake with Cream Cheese Frosting keeps incredibly well! Store slices in an airtight container in the refrigerator for up to four days. The cool air keeps the frosting fluffy and the cake moist, so every nibble stays delicious.
Freezing
If you need to save some for later, freeze the unfrosted cake tightly wrapped in plastic and foil for up to two months. For frosted cake, freeze slices on a baking sheet, then transfer them to a freezer-safe container; just allow them to thaw completely before serving for best texture.
Reheating
While Zucchini Cake with Cream Cheese Frosting is delicious chilled, you can warm individual slices in the microwave for about 10 seconds to take the chill off (just be careful not to melt that gorgeous frosting!). Enjoy straight from the fridge or slightly warmed for a soft, melt-in-your-mouth treat.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes! You can swap in whole wheat flour for up to half the all-purpose for a heartier, nuttier cake. Just keep in mind that the cake might be slightly denser, but it will still be moist and flavorful.
Can I make this Zucchini Cake with Cream Cheese Frosting gluten-free?
Definitely! Use a cup-for-cup gluten-free flour blend to replace the all-purpose flour. The rest of the recipe stays the same, and you’ll love how the flavors shine.
What if I don’t have a 9×13-inch pan?
No problem. You can use two 9-inch round pans for a layer cake effect, or even turn the batter into muffins or cupcakes. Just adjust the baking time down and keep an eye on doneness.
Do I have to peel the zucchini?
Not at all! In fact, leaving the peel on adds beautiful color flecks and extra nutrition. Just give your zucchini a good wash and grate away — the skin is tender and blends right in.
Can I add extra mix-ins like chocolate chips or coconut?
Absolutely! Fold in up to a half cup of chocolate chips, raisins, or shredded coconut for an extra flavor boost. This Zucchini Cake with Cream Cheese Frosting is super adaptable to all your favorite add-ins.
Final Thoughts
Don’t let another zucchini season pass you by without diving into this irresistible recipe. Zucchini Cake with Cream Cheese Frosting is a treat that turns simple ingredients into a moist, flavorful, and utterly crave-worthy dessert everyone loves. Give it a try — you just might discover your new signature bake!
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Zucchini Cake with Cream Cheese Frosting Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the moist and flavorful Zucchini Cake with a luscious Cream Cheese Frosting. This easy dessert is a perfect way to enjoy the abundance of summer zucchinis.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch pan.
- Mix dry ingredients: In a bowl, whisk flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Combine wet ingredients: Beat eggs, oil, and vanilla; mix into dry ingredients. Add zucchini and nuts, if using.
- Bake: Pour batter into pan and bake for 35-40 minutes until a toothpick comes out clean.
- Make frosting: Beat cream cheese and butter, add sugar, vanilla, and salt until fluffy.
- Frost the cake: Spread frosting over cooled cake before slicing and serving.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- For added flavor, consider adding 1/2 cup of raisins or shredded coconut to the batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
