Name: Zucchini Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3 large eggs; 1 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups grated zucchini (about 2 medium zucchini); 1 cup chopped walnuts or pecans (optional); 8 ounces cream cheese (softened); 1/2 cup unsalted butter (softened); 3 cups powdered sugar; 1 teaspoon vanilla extract; pinch of salt

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Craving a dessert that’s both comforting and impressive? This Zucchini Cake with Cream Cheese Frosting is a Moist Spiced Cake that blends tender zucchini, warm cinnamon, and a tangy, velvety frosting into a slice of pure bliss. Easy to make and bursting with cozy flavors, this cake is perfect for family gatherings, potlucks, or any day you want a sweet treat. Try this Zucchini Cake with Cream Cheese Frosting and watch it become a year-round favorite!

Why You’ll Love Zucchini Cake with Cream Cheese Frosting

I’m in love with this Zucchini Cake with Cream Cheese Frosting because it’s a Moist Spiced Cake that’s simple to whip up yet feels like a bakery masterpiece. Ready in about an hour, it combines a tender, spiced crumb with creamy frosting that everyone adores. This Moist Spiced Cake is versatile, crowd-pleasing, and a sneaky way to enjoy veggies in dessert!

Ingredients for Zucchini Cake with Cream Cheese Frosting

Here’s what you’ll need for Zucchini Cake with Cream Cheese Frosting (serves 12):

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
2 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
¾ cup vegetable oil
2 tsp vanilla extract
2 cups grated zucchini (about 2 medium, unpeeled)
½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Equipment

9×13-inch baking pan
Large mixing bowl
Medium mixing bowl
Whisk or electric mixer
Box grater
Spatula
Wire rack
Measuring cups and spoons

Ingredient Tips

Zucchini: Grate unpeeled for color and nutrition; squeeze lightly if very watery.
Flour: Use a gluten-free blend for a gluten-free version.
Nuts: Walnuts or pecans add crunch; omit for nut-free.
Cream Cheese: Use full-fat for the richest frosting; ensure it’s softened for smoothness.
Spices: Freshly ground cinnamon and nutmeg enhance flavor.

Directions for Zucchini Cake with Cream Cheese Frosting

Let’s make this Zucchini Cake with Cream Cheese Frosting!

Preheat and Prep the Pan

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or nonstick spray, then dust with flour, tapping out excess for easy release.

Mix Dry Ingredients

In a large bowl, I whisk together 2 cups flour, 1 ½ cups sugar, 2 tsp cinnamon, ¼ tsp nutmeg, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until evenly combined.

Combine Wet Ingredients

In a medium bowl, I whisk 2 eggs, ¾ cup vegetable oil, and 2 tsp vanilla extract until smooth and glossy.

Blend the Batter

I stir the wet ingredients into the dry until just combined, then fold in 2 cups grated zucchini and ½ cup nuts (if using). I mix gently to avoid overmixing, ensuring a tender crumb.

Bake the Cake

I pour the batter into the prepared pan, smooth the top, and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. The kitchen smells amazing with warm spices!

Cool the Cake

I let the cake cool completely in the pan on a wire rack to ensure the frosting stays smooth and doesn’t melt.

Make the Frosting

Using an electric mixer, I beat 8 oz cream cheese and ½ cup butter until creamy. I gradually add 3 cups powdered sugar, 1 tsp vanilla extract, and a pinch of salt, beating until fluffy.

Frost and Serve

I spread the frosting evenly over the cooled cake, creating swirls with a spatula. I slice into squares and serve, savoring the creamy, spiced perfection.

Nutrition

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 12
Calories: ~420 kcal per serving
Macros per Serving: 55g carbs, 5g protein, 20g fat, 1g fiber

Variations for Zucchini Cake with Cream Cheese Frosting

Try these twists on Zucchini Cake with Cream Cheese Frosting:

Chocolate Twist: Fold in ½ cup chocolate chips for a decadent Moist Spiced Cake.
Citrus Boost: Add 1 tbsp lemon zest to the batter for a brighter Moist Spiced Cake.
Gluten-Free: Use a cup-for-cup gluten-free flour blend.
Nut-Free: Skip nuts or replace with raisins for texture.
Layer Cake: Bake in two 9-inch round pans for a layered version; adjust baking time to 25–30 minutes.

Serving Ideas:

Pair with Food and Tips’ Creamy Lemon Chicken Piccata for a complete meal and dessert spread.
Serve with fresh berries to complement the Moist Spiced Cake.
Offer at potlucks or birthdays for a crowd-pleasing dessert.

Storage

I store leftover Zucchini Cake with Cream Cheese Frosting in an airtight container in the refrigerator for up to 4 days to keep the frosting fresh and the cake moist. To freeze, I wrap unfrosted cake tightly in plastic wrap and foil for up to 2 months, or freeze frosted slices on a baking sheet before transferring to a freezer-safe container. I thaw in the fridge overnight before serving.

Serving Tips

Presentation: Slice into squares and top with extra nuts or a dusting of cinnamon for a bakery-style look.
Garnish: Add zucchini ribbons or edible flowers for a festive touch.
Pairing: Enjoy with coffee, tea, or vanilla ice cream to enhance the Moist Spiced Cake.
Portion Size: One 3×3-inch square per person for a satisfying dessert.
Occasions: Perfect for potlucks, birthdays, or cozy family gatherings.

FAQs About Zucchini Cake with Cream Cheese Frosting

Here are some frequently asked questions about Zucchini Cake with Cream Cheese Frosting:

Can I use whole wheat flour instead of all-purpose flour?
Yes! You can swap in whole wheat flour for up to half the all-purpose for a heartier, nuttier cake. Just keep in mind that the cake might be slightly denser, but it will still be moist and flavorful.

Can I make this Zucchini Cake with Cream Cheese Frosting gluten-free?
Definitely! Use a cup-for-cup gluten-free flour blend to replace the all-purpose flour. The rest of the recipe stays the same, and you’ll love how the flavors shine.

What if I don’t have a 9×13-inch pan?
No problem. You can use two 9-inch round pans for a layer cake effect, or even turn the batter into muffins or cupcakes. Just adjust the baking time down and keep an eye on doneness.

Do I have to peel the zucchini?
Not at all! In fact, leaving the peel on adds beautiful color flecks and extra nutrition. Just give your zucchini a good wash and grate away — the skin is tender and blends right in.

Can I add extra mix-ins like chocolate chips or coconut?
Absolutely! Fold in up to a half cup of chocolate chips, raisins, or shredded coconut for an extra flavor boost. This Zucchini Cake with Cream Cheese Frosting is super adaptable to all your favorite add-ins.

Can I reduce the sugar in the cake?
Yes, you can reduce the granulated sugar to 1 cup for a less sweet cake, though it may slightly affect moisture and texture. Adjust to taste for a balanced flavor.

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Conclusion

This Zucchini Cake with Cream Cheese Frosting is a delightful dessert that turns humble zucchini into a moist, spiced masterpiece. With its tender crumb and tangy frosting, it’s perfect for any occasion, from casual gatherings to special celebrations. Bake this Zucchini Cake with Cream Cheese Frosting and savor a new favorite that everyone will love!