Why You’ll Love This Recipe
- Perfect Texture: The grated zucchini adds moisture, resulting in a tender, fluffy cake that melts in your mouth.
- Balanced Flavor: Warm spices like cinnamon and nutmeg enhance the natural sweetness of the zucchini without overpowering it.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe perfect for bakers of any skill level.
- Crowd-Pleaser: The cinnamon cream cheese frosting is a hit with kids and adults alike, making this cake perfect for gatherings, birthdays, or potlucks.
Ingredients
Zucchini Cake:
2 ½ 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
2 large eggs
1 ¼ cups vegetable oil
¾ cup granulated sugar
¾ cup light brown sugar
1 ½ teaspoons vanilla extract
¾ cup chopped walnuts
Cinnamon Cream Cheese Frosting:
1 cup unsalted butter, softened
8 ounces cream cheese, softened
½ teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
3 ½ cups powdered sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. - Prepare Wet Ingredients:
In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. - Combine:
Gradually add the dry flour mixture to the zucchini mixture in intervals, mixing just until combined. Fold in the chopped walnuts. - Bake:
Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 35 minutes to avoid over-baking. - Cool:
Let the cake cool completely in the pan before frosting. - Prepare the Frosting:
Using a stand mixer with a paddle attachment, beat together the softened butter, cream cheese, cinnamon, and vanilla until light and fluffy. Gradually add the powdered sugar, mixing on low speed until fully combined. - Frost the Cake:
Spread the frosting evenly over the cooled cake. - Refrigerate:
Store the cake in the refrigerator due to the cream cheese in the frosting.
Servings and Timing
- Servings: 12-16
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
Variations
- Nut-Free: Skip the walnuts for a nut-free version.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Spice It Up: Add a pinch of ground cloves or ginger for extra warmth.
- Chocolate Twist: Mix in chocolate chips for a sweeter take.
- Loaf or Cupcakes: Bake in a loaf pan or cupcake tins instead of a 9×13 pan.
Storage/Reheating
- Storage: Keep the frosted cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Reheating: Serve cold or let the cake sit at room temperature for 15-20 minutes before serving.
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and frost it just before serving.
2. Do I need to peel the zucchini?
No, there’s no need to peel the zucchini; the skin is tender and blends well into the cake.
3. Can I use whole wheat flour?
Yes, but the texture may be slightly denser. Use a 50/50 mix of all-purpose and whole wheat flour for better results.
4. How do I prevent the cake from being too oily?
Make sure to measure the oil precisely, and don’t skip the grated zucchini—it balances the moisture.
5. Can I omit the frosting?
Absolutely! The cake is delicious on its own if you prefer a lighter dessert.
6. What other nuts can I use?
Pecans or almonds are great alternatives to walnuts.
7. Can I use pre-shredded zucchini?
It’s best to grate fresh zucchini as pre-shredded options may be too dry.
8. Is this cake suitable for freezing?
Yes, freeze the unfrosted cake layers for up to 3 months. Frost after thawing.
9. Can I add raisins?
Yes, fold in ½ cup of raisins for a chewy texture.
10. How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Conclusion
This Zucchini Cake is a delightful combination of moist, spiced cake and creamy cinnamon frosting. It’s a versatile dessert that works for any occasion, from casual family dinners to special celebrations. Give this recipe a try, and you’ll have a new favorite way to enjoy zucchini!
Zucchini Cake Recipe
- Total Time: 1 hour
- Yield: 12-16 servings
- Diet: Vegetarian
Description
Discover the ultimate Zucchini Cake Recipe that’s moist, spiced to perfection, and topped with a dreamy cinnamon cream cheese frosting. This irresistible dessert is perfect for gatherings, birthdays, or simply enjoying at home. A must-try recipe for zucchini lovers!
Ingredients
For the Zucchini Cake:
- 2 ½ 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
- 2 large eggs
- 1 ¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped walnuts
For the Cinnamon Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat the Oven: Preheat to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing and flouring.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Prepare Wet Ingredients: In a large bowl, combine grated zucchini, eggs, oil, granulated sugar, brown sugar, and vanilla extract.
- Combine: Gradually add the dry mixture to the wet ingredients. Fold in chopped walnuts.
- Bake: Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Make Frosting: Beat softened butter, cream cheese, cinnamon, and vanilla until fluffy. Gradually add powdered sugar until smooth.
- Frost & Serve: Spread the frosting over the cooled cake. Store in the refrigerator until ready to serve.
Notes
- For a nut-free version, skip the walnuts.
- Adjust the spices to your preference; a pinch of ginger or cloves works well.
- Frost only when the cake has completely cooled to avoid melting the frosting.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American