Moist Zucchini Cake with Cream Cheese Frosting Recipe

Zucchini cake with cream cheese frosting is like the underdog of desserts, sneaking in those veggies while delivering a moist and flavorful experience that leaves your taste buds dancing. Imagine cutting into a slice, revealing the speckled green bits of zucchini nestled in a sweet, tender crumb, topped with fluffy cream cheese frosting that glistens invitingly under the kitchen lights. Just one bite transports you to a sunlit garden party where everyone’s smiling, and laughter fills the air. For more inspiration, check out this more dessert recipes recipe.

I remember the first time I made this delightful treat for my family gathering. The skeptical looks turned into pure delight as they devoured every last crumb. It’s a fantastic dessert for birthday parties, summer picnics, or even those cozy evenings when you want to impress your friends without breaking a sweat in the kitchen. Trust me; this cake is not just delicious but also surprisingly easy to whip up!

I once brought this zucchini cake to a potluck, and let’s just say I was practically crowned the dessert queen of the evening.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Freshly grated zucchini adds moisture and subtle sweetness; choose firm ones without blemishes.

• All-Purpose Flour: Standard flour works best; sifted can help keep your cake light and airy.

• Sugar: Granulated sugar provides sweetness; consider brown sugar for added depth.

• Eggs: Use large eggs for binding and moisture; room temperature eggs mix better.

• Cinnamon: A warm spice that enhances flavor; freshly ground cinnamon gives a more robust taste.

• Baking Soda & Baking Powder: Essential leavening agents; ensure they’re fresh for maximum rise.

• Salt: A pinch of salt enhances sweetness—don’t skip it!

• Vegetable Oil: Keeps the cake moist; you can substitute applesauce for a lighter version.

• Cream Cheese: Softened cream cheese is crucial for smooth frosting; don’t use low-fat versions for best results.

• Powdered Sugar: Sweetens and thickens frosting nicely; sift before use to avoid lumps.

• Vanilla Extract: Use pure vanilla extract for the best flavor in both cake and frosting.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Zucchini Cake with Cream Cheese Frosting

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray or butter to prevent sticking.

Prepare Zucchini: Grate about two medium zucchinis using a box grater or food processor. Drain excess moisture by pressing them gently between paper towels—this keeps your cake from becoming soggy.

Mix Dry Ingredients: In a bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined. This helps evenly distribute all those tasty flavors throughout your batter.

Create Your Batter: In another bowl, beat together eggs and oil until smooth. Add grated zucchini along with vanilla extract. Gradually fold in dry ingredients until just combined—be careful not to overmix!

Bake Your Cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for about 10 minutes before transferring them onto wire racks.

Make Cream Cheese Frosting: While cakes cool down completely, beat softened cream cheese and powdered sugar together until fluffy. Add vanilla extract and mix well—this frosting should be smooth enough to spread but not runny.

Once cooled completely, frost between layers and on top of your cakes generously with that luscious cream cheese frosting. Slice up that dreamy creation and watch it disappear faster than it took you to bake! Enjoy every bite of this scrumptious zucchini cake with cream cheese frosting—it’s truly one-of-a-kind!

Perfecting the Cooking Process

Start by grating the zucchini and letting it drain; this prevents excess moisture in your cake. Mix dry and wet ingredients separately before combining them, ensuring an even blend. Bake at 350°F for about 25-30 minutes until golden and a toothpick comes out clean.

Add Your Touch

Feel free to swap out half the oil for applesauce to reduce fat or add nuts for crunch. You can also substitute vanilla extract with almond extract for a unique flavor twist. Get creative with spices like nutmeg or cinnamon to enhance the taste.

Storing & Reheating

Store leftover zucchini cake in an airtight container in the fridge for up to five days. To reheat, pop individual slices in the microwave for about 15 seconds or enjoy them cold—zucchini cake is delicious either way!

Baking this zucchini cake with cream cheese frosting always takes me back to summer picnics where family members would fight over the last slice! For more inspiration, check out this delicious dessert options recipe.

FAQ

Can I use frozen zucchini for this recipe?

Yes, just thaw and drain it well before using in the batter.

How do I know when my zucchini cake is done?

A toothpick inserted in the center should come out clean when it’s fully baked.

Can I reduce sugar in the cake?

Absolutely! Reducing sugar by 20% still yields a tasty result without compromising flavor.

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Zucchini Cake with Cream Cheese Frosting

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• Author: Clara Rosewood
• Total Time: 50 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Zucchini cake with cream cheese frosting is a delightful dessert that seamlessly combines moist, flavorful cake with the subtle sweetness of zucchini. This easy-to-make treat is perfect for any occasion, from casual gatherings to elegant dinners. Topped with luscious cream cheese frosting, each slice brings a burst of flavor that will keep your guests coming back for more!

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Ingredients

Scale 1x2x3x

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• For the frosting: 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Grate the zucchini and drain excess moisture gently using paper towels.
3. In a mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
4. In another bowl, beat eggs and oil until smooth; add zucchini and vanilla extract.
5. Gradually fold in dry ingredients until just combined.
6. Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cakes to cool before frosting with the cream cheese mixture made by beating softened cream cheese and powdered sugar until fluffy.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 30g
• Sodium: 220mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg