Zucchini Cake is a wonderfully moist and flavorful dessert that’s a perfect way to use up extra zucchini from your garden or a farmer’s market haul. This cake is rich in spices like cinnamon and nutmeg, giving it a warm, comforting flavor that pairs perfectly with the creamy cinnamon cream cheese frosting. The zucchini, while adding moisture and texture, subtly blends into the cake, making it incredibly tender without overpowering the flavors. The addition of walnuts gives the cake a nice crunch, making each bite a delightful balance of soft, sweet, and nutty.
With a few simple ingredients and easy steps, this zucchini cake becomes a showstopper for any occasion. Whether you’re serving it for dessert at a family gathering or packing it in lunches, this cake is sure to please. The cinnamon cream cheese frosting adds a rich, smooth finish that complements the cake’s flavors perfectly. This recipe is easy to make ahead of time, and it stays fresh for days when stored in the refrigerator, thanks to the cream cheese frosting.
Why You’ll Love This Recipe
- Moist and Flavorful: The zucchini keeps the cake moist and tender, while the warm spices create a deliciously comforting flavor.
- Creamy Frosting: The cinnamon cream cheese frosting is rich, smooth, and perfectly complements the cake.
- Simple to Make: With straightforward ingredients and an easy process, this cake is perfect for both novice and experienced bakers.
Ingredients
Zucchini Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 large eggs
- 1¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1½ teaspoons vanilla extract
- ¾ cup chopped walnuts (optional)
Cinnamon Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- ½ teaspoon ground cinnamon
- 1½ teaspoons vanilla extract
- 3½ cups powdered sugar
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking dish.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground nutmeg.
- In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
- Add the dry flour mixture to the zucchini mixture in several intervals, mixing gently until just combined.
- Fold in the chopped walnuts (if using).
- Bake the Cake:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 35 minutes and continue every 3 minutes to avoid overbaking.
- Once done, remove the cake from the oven and allow it to cool completely.
- Make the Frosting:
- In a stand mixer with a paddle attachment, beat together the softened butter, cream cheese, cinnamon, and vanilla extract until the mixture is light, fluffy, and smooth.
- Turn the mixer to low speed and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed.
- Frost the Cake:
- Once the cake has cooled completely, spread the frosting evenly over the top.
- Serve:
- Slice and serve! This cake is best when refrigerated because of the cream cheese frosting.
Tips for Success
- Grate the Zucchini Well: Make sure to grate the zucchini finely to help it blend seamlessly into the cake batter without creating excess moisture.
- Don’t Overbake: Check for doneness at 35 minutes and test the cake with a toothpick to avoid overbaking, which can dry out the cake.
- Chill the Cake: Since the frosting contains cream cheese, be sure to refrigerate the cake to keep it fresh.
Storage Options
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 4-5 days.
- Freeze: To freeze, slice the cake and wrap individual pieces tightly in plastic wrap, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
This Zucchini Cake with Cinnamon Cream Cheese Frosting is a perfect blend of sweet and spiced flavors, making it an ideal dessert for any occasion. It’s easy to make, full of comforting flavors, and offers a delicious way to enjoy zucchini in a dessert!
