Zucchini Cake Recipe

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

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. Mix Dry Ingredients:
    In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Prepare Wet Ingredients:
    In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
  4. Combine:
    Gradually add the dry flour mixture to the zucchini mixture in intervals, mixing just until combined. Fold in the chopped walnuts.
  5. 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.
  6. Cool:
    Let the cake cool completely in the pan before frosting.
  7. 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.
  8. Frost the Cake:
    Spread the frosting evenly over the cooled cake.
  9. 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!


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Zucchini Cake Recipe


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  • Author: Isabella
  • 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

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