This zucchini cake is soft, moist, and packed with lovely flavors. Topped with sweet cinnamon cream cheese frosting, it’s a real treat that everyone will enjoy!
I love sneaking veggies into dessert—it’s like a secret mission! 🎉 This cake is perfect for a cozy afternoon snack or a special event, and it always disappears fast!
Key Ingredients & Substitutions
Zucchini: The star of the show! Grated zucchini adds moisture and a slight sweetness without overpowering the cake. If you’re missing zucchini, shredded carrots can work too, but cut back a bit on sugar since carrots are sweeter.
Flour: All-purpose flour is standard here. For a gluten-free option, consider using a 1:1 gluten-free flour blend. I’ve tried this and it turned out great, keeping the cake texture similar!
Sugars: The combination of granulated and brown sugar adds depth of flavor. You can switch granulated sugar for coconut sugar for a different taste. If you prefer a healthier approach, honey or maple syrup can substitute granulated sugar, but adjust the wet ingredients accordingly.
Cinnamon: A key flavor, giving warmth to the cake. If you want to try something different, a pinch of cardamom can add a nice twist. I find a bit of nutmeg is lovely too if you enjoy its flavor!
Cream Cheese: For the frosting, cream cheese gives richness. If you’re looking for a lighter version, Greek yogurt makes a great alternative, although it won’t be quite as sweet. I love how creamy the frosting is with classic cream cheese.
What’s the Best Way to Mix the Ingredients Together?
Mixing your ingredients properly is crucial to getting that moist texture and avoiding a dense cake. Here’s how to do it right:
- Start with room temperature eggs; they mix better and help the batter rise.
- Beat the sugar and eggs until light and fluffy, which introduces air into your mixture.
- When adding dry ingredients, gently fold them in using a spatula rather than stirring vigorously. This keeps the cake tender.
- Don’t worry if a few small flour streaks remain—overmixing can lead to a tough cake!
Follow these tips, and you’ll have a delightfully fluffy and moist zucchini cake in no time!
Moist Zucchini Cake with Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 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 20 minutes to prepare and 40-50 minutes to bake. Allow some time for it to cool before frosting, making it a total of about 1 hour and 30 minutes until you can dig in. Perfect for a delightful dessert or special occasion!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour your baking pan—a 9×13-inch pan works well, or you can use two 9-inch round cake pans if you’d like to layer your cake.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mix will help give your cake a lovely rise and flavor.
3. Combine the Wet Ingredients:
In a large bowl, beat together the eggs, granulated sugar, and brown sugar until the mixture is light and fluffy. You want to incorporate air, so it’s nice and soft!
4. Add Oils and Vanilla:
Slowly mix in your vegetable oil and vanilla extract into the wet mixture, stirring until it’s well combined.
5. Fold in Zucchini and Nuts:
Gently fold in the finely shredded zucchini and the optional nuts, making sure they’re evenly mixed throughout.
6. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredient mix to the wet mixture. Use a spatula to fold it in carefully; you want to combine everything without overmixing, as that can make the cake dense.
7. Pour and Smooth:
Pour the batter into your prepared pan(s) and spread it out evenly with a spatula so the top is smooth.
8. Bake to Perfection:
Put the cake in the oven and bake for 40 to 50 minutes if using the rectangular pan, or 25 to 30 minutes for round pans. Check for doneness by inserting a toothpick in the center—if it comes out clean, your cake is ready!
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Patience is key here to ensure the frosting doesn’t melt!
10. Make the Frosting:
In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth. This should take about 2-3 minutes.
11. Add Powdered Sugar and Flavors:
Gradually add powdered sugar, one cup at a time, mixing well after each addition. Then add in the ground cinnamon and vanilla extract and continue to mix until everything is blended well and fluffy.
12. Frost the Cake:
Once the cake has cooled, spread the cinnamon cream cheese frosting evenly over it. Take your time to make it look nice!
13. Slice and Serve:
Now for the best part! Slice your delicious cake and enjoy. If you have any leftovers, store them covered in the refrigerator for up to 4 days.
Dig in and enjoy this moist, flavorful zucchini cake with its luscious cinnamon cream cheese frosting!
FAQ for Moist Zucchini Cake with Cinnamon Cream Cheese Frosting
Can I Use Frozen Zucchini in This Recipe?
Yes! Thaw the frozen zucchini and drain any excess moisture before adding it to the batter. This helps maintain the cake’s intended texture and prevents it from becoming too wet.
How Can I Make This Cake Healthier?
You can substitute part of the vegetable oil with unsweetened applesauce or Greek yogurt to reduce fat content. You can also reduce the sugar by using a sugar substitute or replacing some of it with mashed bananas for natural sweetness.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day before serving. Just let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. Frost it on the day you plan to serve for best results.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The frosting may thicken slightly when chilled, but it will still taste delicious! Alternatively, you can freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months.
