This moist zucchini cake is a real treat! Packed with fresh zucchini, it has a lovely blend of spices and is topped with creamy cinnamon cream cheese frosting. Yum!
I love how the cake stays soft and tender, and that frosting? It adds the perfect sweet touch. This cake is perfect for any occasion—who can resist a slice? 😊
Key Ingredients & Substitutions
Zucchini: Fresh zucchini keeps the cake moist and adds nutrition. If you’re short on zucchini, you can substitute grated apples or carrots for a different flavor and similar moisture.
Flour: All-purpose flour works best, but you can use whole wheat flour for a healthier twist. Just keep in mind it may alter the texture slightly.
Oil: I recommend vegetable oil for its neutral taste. However, you can use applesauce for a lighter option or melted coconut oil for a twist on flavor.
Eggs: For a vegan version, try using flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals 1 egg). It helps bind the cake well.
Cream Cheese: If you’re looking for a lighter frosting, try Greek yogurt mixed with a bit of powdered sugar and cinnamon. It won’t be as rich, but it will taste delicious!
How Do I Grate Zucchini Without Making a Mess?
Grating zucchini can get a bit messy, but here’s a quick way to keep it under control:
- Use a box grater or a food processor with a grating attachment for more speed.
- Grate the zucchini over a large bowl to catch all the shreds. You can also place a clean kitchen towel under the grater for added stability.
- After grating, squeeze out excess moisture with a clean towel or cheesecloth if your zucchini is very watery. This helps avoid a soggy cake!
Taking these simple steps will make it easier and keep your workspace tidy! Enjoy your baking!
Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini (about 2 medium zucchinis)
- ½ cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious zucchini cake takes about 15 minutes to prepare and 40-50 minutes to bake, plus some time to cool. After baking, you’ll need about 15 minutes to whip up the cinnamon cream cheese frosting. In total, you’re looking at around 1 hour and 15 minutes to complete this cake, plus cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. This will help the cake come out easily once it’s baked!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if you’re using it) until well combined. This blends all the dry ingredients nicely!
3. Combine Wet Ingredients:
In a large mixing bowl, use an electric mixer to beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, making sure to beat well after each addition. Lastly, stir in the vanilla extract for flavor.
4. Mix the Batter:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Avoid over-mixing—just gentle folds will do!
5. Add the Zucchini and Nuts:
Gently fold in the grated zucchini and the chopped walnuts or pecans, if you’re using them. This is what keeps the cake nice and moist!
6. Bake the Cake:
Pour the batter into the prepared pan(s) and spread it out evenly. Bake your cake in the oven for 40-50 minutes (if using a 9×13 pan) or 30-35 minutes (for round pans). Check for doneness by inserting a toothpick into the center; it should come out clean.
7. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This ensures it sets perfectly for frosting!
8. Make the Frosting:
While the cake is cooling, prepare the cinnamon cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. This will take a minute or two!
9. Sweeten It Up:
Add the vanilla extract and ground cinnamon to the cream cheese mixture. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Once all the sugar is added, whip it on high until fluffy and well mixed. You can adjust the sugar to your preferred sweetness.
10. Frost the Cake:
When the cake is completely cool, use a spatula to frost the cake evenly with the cream cheese frosting. Make it as smooth or swirly as you like!
11. Garnish (Optional):
If you want, sprinkle some chopped nuts on top or add a light dusting of cinnamon for extra flair.
12. Slice and Serve:
Slice your delicious cake and serve! If you have leftovers, store them covered in the refrigerator for up to 3-4 days. Enjoy every bite of your moist zucchini cake with its sweet and spiced cinnamon cream cheese frosting!
FAQ for Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! Whole wheat flour can be used for a healthier option. Just note that it may result in a denser texture compared to using all-purpose flour. You might also want to add a tablespoon of extra liquid to balance it out.
What If I Don’t Have Zucchini on Hand?
No problem! You can substitute grated apples or carrots for a similar moist effect. Just keep in mind that the flavor will be slightly different but still delicious!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. To keep it fresh, you might want to wrap it in plastic wrap before placing it in the container.
Can I Freeze This Cake?
Absolutely! You can freeze the cake without frosting for up to 3 months. Just make sure it’s completely cooled and wrapped tightly in plastic wrap. Thaw it in the fridge overnight when you’re ready to enjoy it!
