Zucchini Cake with Cream Cheese Frosting
This zucchini cake is moist, full of spice, and topped with homemade cream cheese frosting. This is the perfect way to use up zucchini!
Zucchini cake is a wonderful dessert that feels earthy, cozy and homey at the same time. I like to think of it as the delicious cousin of carrot cake. If you love spice cakes, you’ll love this recipe too.
Moist and flavorful zucchini cake
If you like cakes that are completely moist, full of flavor, and topped with cream cheese frosting, this zucchini cake is for you. This is my favorite way to use fresh zucchini and it’s definitely a cake every baker should have in their recipe book. (PS – Fiona stopped from Just So Tasty).
As a kid, I hated the idea of veggies in desserts. I thought my parents were trying to secretly force me to stay healthy, so I don’t like zucchini cakes in principle. But luckily, I woke up and realized how delicious it was.
I love the flavor of the zucchini cake and it’s super moist. The flavor comes from a mix of cinnamon, a touch of nutmeg, and a hint of ginger. It also has a delicious caramel undertone from the brown sugar, the grated zucchini makes the cake very moist and the cake crumbs are super soft.
How to Make Zucchini Cake
Prepare. Preheat oven to 350 degrees Fahrenheit. Butter and flour a 9×13-inch baking pan.
batter. In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a separate large bowl, whisk together oil, sugar, vanilla extract, and eggs.
Turn off the mixer and add the sour cream and shredded zucchini. With the mixer on low speed, slowly beat the flour mixture until combined. Turn off the mixer and scrape down the sides of the bowl as needed.
(Note: You can also add chopped walnuts or raisins to the zucchini cake – but I’m more of a regular Jane, so I left them out.)
bake. Pour the batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted comes out clean. Oven times vary, so I recommend checking at 35 minutes first.
Once the cake is baked and cooled, it’s time to spread the cream cheese frosting on top. I like that the tangy frosting is not too sweet. It’s smooth, creamy, and goes perfectly with the flavor of the cake.
My only tip for making cream cheese frosting is Make sure your butter and cream cheese are soft before starting.
Beats and Frost. In a large bowl, whisk together butter and cream cheese. Then slowly add the powdered sugar, about 1 cup at a time, followed by the vanilla extract. Then, use a flat-bladed knife to frost the cake.
Baking and Storage Tips
When baking with zucchini, be sure to follow these tips!
- Choose medium-sized zucchini with a shiny green coat.
- 1 medium zucchini yields about ⅔ c shredded zucchini.
- Most recipes take that into account and even rely on the extra moisture zucchini provides. Pay close attention to whether excess moisture needs to be removed.
- You don’t need to peel the zucchini, but you can if you don’t want to see any green.
- Shred the zucchini using the small side of a box grater.
different bakeware: If you want to change things up a bit, try a different baking pan. As all ovens seem to bake slightly differently, watch carefully and check doneness 5 minutes before the recommended time. Insert a toothpick or wooden pick into the center of the cake. If it comes out clean, you are done, otherwise bake a little longer.
- Cupcakes: Bake at 350°F for 18-22 minutes
- Two 9″ disks: bake at 350°F for 25-32 minutes
- Cake Pan: 350°F 28-30 minutes
- Bundt Cake Pan: 350°F 50-55 minutes
Store Your Zucchini Cake, put it in an airtight container and refrigerate for 3-5 days.you can also Frozen Unfrosted Zucchini Cake Wrap it tightly in plastic wrap and put it in the refrigerator. Thaw overnight in the refrigerator, then frost when you’re ready.
I think zucchini cake with cream cheese frosting has always been my favorite. If you’re looking for a great way to use all your zucchini in season, then this recipe is for you!
For more sweet zucchini recipes, try:
Prep time 7 minutes
Cook Time 40 minutes
Total time 47 minutes
Serving Size 15
Calories 438 kcal
by Lil’ Luna
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon minced ginger
- 1/4 teaspoon nutmeg powder
- 2/3 cup vegetable oil
- 1 cup white sugar
- 3/4 cup brown sugar lightly packed
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/4 cup sour cream room temperature
- 2 cups shredded zucchini
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter well softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Butter and flour a 9×13-inch baking pan.
In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
In a separate large bowl, whisk together oil, sugar, vanilla extract, and eggs. Then turn off the mixer and add the sour cream and shredded zucchini.
With the mixer on low speed, slowly beat the flour mixture until combined. Turn off the mixer and scrape down the sides of the bowl as needed.
Pour the batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted comes out clean. Oven times vary, so I recommend checking at 35 minutes first.
Cream Cheese Frosting
After the cake has cooled, make the frosting. (You can speed this up by cooling the cake in the refrigerator).
In a large bowl, whisk together butter and cream cheese. Then slowly add the powdered sugar, about 1 cup at a time, followed by the vanilla extract.
Then use a flat-bladed knife to frost the cake.
*Leftovers can be stored in the refrigerator for 3-5 days in an airtight container.
**Unfrosted cakes can be wrapped in plastic wrap and frozen. Then thaw overnight in the refrigerator.
I love zucchini cakes and can’t wait to try this! Thanks Fiona for sharing this amazing recipe. Head over to Just So Tasty to see more of Fiona’s delicious recipes.