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Zucchini Cake with Cream Cheese Frosting

Zucchini Cake with Cream Cheese Frosting is a superbly moist and flavorful dessert that showcases the often-overlooked zucchini in a way that’s both delicious and appealing.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Vegetable
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Cake Pans
  • Whisk
  • Spatula

Ingredients

Cake Ingredients

  • 2 cups Grated Zucchini About 2 medium zucchinis, choose fresh and firm.
  • 2 cups All-Purpose Flour Sift for a lighter texture if desired.
  • 1.5 cups Granulated Sugar Adjust to taste.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1 teaspoon Baking Powder Works with baking soda for rise.
  • 1 teaspoon Ground Cinnamon Adds warmth and depth.
  • 0.5 teaspoon Ground Nutmeg Enhances flavor.
  • 0.5 teaspoon Salt Balances sweetness.
  • 3 large Eggs Provides moisture and binding.
  • 1 cup Vegetable Oil Adds richness and moisture.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 cup Chopped Walnuts or Pecans Optional, adds crunch.

Frosting Ingredients

  • 8 ounces Cream Cheese Softened for frosting.
  • 0.5 cup Unsalted Butter Softened for frosting.
  • 4 cups Powdered Sugar Sweetens the frosting.
  • 1 teaspoon Vanilla Extract Enhances frosting flavor.
  • 2 tablespoons Milk Optional for thinning frosting.

Instructions

  • Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining with parchment paper.
  • In a large mixing bowl, combine grated zucchini with sugar and let sit for 10 minutes.
  • Add eggs and vegetable oil to the zucchini mixture and beat until smooth.
  • In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add dry ingredients to wet ingredients, mixing gently until just combined. Fold in nuts if using.
  • Divide batter evenly between prepared pans and smooth tops.
  • Bake for 25-30 minutes, or until a toothpick comes out clean.
  • Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  • For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth. Add milk if desired.
  • Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides.
  • Garnish with nuts or cinnamon if desired. Slice and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days.