Zucchini Cake with Cream Cheese Frosting Recipe

Zucchini Cake with Cream Cheese Frosting Recipe is one of those surprising treats that sneaks veggies into dessert without anyone batting an eye. I remember the first time I tried making it; I was skeptical, but the results? Absolutely worth it. If you’ve got some zucchinis lying around and want to whip up something sweet that feels a little bit special, this recipe has your name on it.

Why You Should Try Zucchini Cake with Cream Cheese Frosting

Ever thought zucchini could be the star of a cake? It adds moisture and a subtle earthiness that keeps the cake tender and flavorful. Plus, it’s a sneaky way to get a little extra veggie love in your diet. The cream cheese frosting balances the mildness of the zucchini with a tangy richness, making each bite irresistible.

Zucchini cake isn’t just tasty; it’s also a crowd-pleaser at potlucks and family gatherings. People often ask for the recipe after tasting it, and I’m happy to share. It’s less intimidating than it sounds, and you don’t have to be a baking pro to nail it.

Variations I’ve Tried And Loved

I’ve experimented with a few twists on this recipe over the years. Here are some that stood out:

• Walnut or pecan add-ins: Toss in a handful of chopped nuts for crunch.
• Spices: Cinnamon and nutmeg work wonders, but a pinch of ginger adds a nice kick.
• Coconut flakes: For a tropical vibe, sprinkle some unsweetened coconut in the batter.
• Chocolate chips: Because who says zucchini cake can’t be a little indulgent?

Adaly Kandice

Zucchini Cake with Cream Cheese Frosting

A moist and flavorful zucchini cake topped with a rich cream cheese frosting, perfect as a dessert or sweet snack.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 360

Ingredients

  

• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Fold in the grated zucchini and walnuts (if using).
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cake to cool completely in the pan on a wire rack.
9. To make the frosting, beat cream cheese and butter together until smooth.
10. Gradually add powdered sugar and vanilla, beating until creamy and spreadable.
11. Spread frosting evenly over the cooled cake.
12. Slice and serve.

Notes

Ensure zucchini is well-drained to avoid a soggy cake. The cake can be stored covered in the refrigerator for up to 4 days.

Serving Ideas for Zucchini Cake with Cream Cheese Frosting

This cake pairs beautifully with a cup of coffee or tea for an afternoon treat. You can also serve it as a light dessert after dinner. If you want to get fancy, top slices with a few fresh berries or a sprinkle of cinnamon. It’s surprisingly good chilled, too, especially on warm days.

Tips for Zucchini Cake with Cream Cheese Frosting

• Don’t skip squeezing out the zucchini water; it makes a big difference in texture.
• Use room temperature eggs and dairy for better mixing.
• If you don’t have walnuts, sunflower seeds or pumpkin seeds can add a nice crunch.
• Keep an eye on the cake near the end of baking to avoid overcooking.

Leftovers and Storage

Store leftover cake in an airtight container in the fridge. It stays fresh for up to 4 days. If you want to keep it longer, slice and freeze portions wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.

Common Mistakes to Avoid

• Adding too much zucchini without draining can make the cake soggy.
• Overmixing the batter leads to a dense, tough cake.
• Frosting a warm cake causes the cream cheese frosting to melt and slide off.
• Forgetting to preheat the oven can affect the cake’s rise and texture.

Nutrition Facts (per serving)

• Calories: 360 kcal
• Carbohydrates: 45 g
• Protein: 4 g
• Fat: 18 g
• Fiber: 2 g
• Sugar: 30 g

This zucchini cake with cream cheese frosting recipe strikes a nice balance between indulgence and a touch of healthiness thanks to the veggie boost. It’s a recipe I keep coming back to, especially when I want to impress guests without too much fuss. Give it a try you might find yourself surprised by how much you enjoy it!