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Zucchini Cake with Cream Cheese Frosting

Name: Zucchini Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups grated zucchini (Squeeze out excess moisture); 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup vegetable oil; 3 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 cup chopped nuts (Optional); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract (For frosting)

Cake

Jennifer Scott
August 7, 2025

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why make this recipe

Zucchini Cake with Cream Cheese Frosting is a delightful and moist dessert that surprises many with its delicious flavors. This cake is not only a great way to use up extra zucchini, but it also provides a unique twist on the classic cake. The pairing of the sweet, spiced cake with creamy frosting makes it an irresistible treat for any occasion. It’s perfect for birthdays, potlucks, or just because you want a slice of something sweet!

how to make Zucchini Cake with Cream Cheese Frosting

Ingredients:

2 cups grated zucchini
1 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract (for frosting)

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
In a mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts if using.
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
Once the cake has cooled, spread the cream cheese frosting on top. Serve and enjoy!

how to serve Zucchini Cake with Cream Cheese Frosting

You can serve this cake as a delightful dessert or a sweet snack. It pairs well with coffee or tea and is perfect for sharing with friends and family. You can cut it into squares or slices for easy serving.

how to store Zucchini Cake with Cream Cheese Frosting

To store your cake, keep it in an airtight container in the refrigerator. It will stay fresh for about 4 to 5 days. If you prefer to freeze it, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. You can freeze it for up to 2 months. Just remember to let it thaw in the refrigerator before serving.

tips to make Zucchini Cake with Cream Cheese Frosting

Make sure to squeeze out excess moisture from the grated zucchini to prevent the cake from becoming too wet.
For added flavor, try mixing in some chocolate chips or different spices like nutmeg.
Let the cake cool completely before adding the frosting for the best results.

variation

You can easily customize this recipe by adding different mix-ins such as chocolate chips, dried fruits, or using alternative flours for a gluten-free version. You can also use a different frosting like vanilla buttercream or a simple glaze if you prefer.

FAQs

Q: Can I use frozen zucchini?
A: Yes, you can use frozen zucchini. Just make sure to thaw it and drain any excess moisture.

Q: Can I make this cake without nuts?
A: Absolutely! If you’re not a fan of nuts, you can leave them out, and the cake will still be delicious.

Q: How can I tell when the cake is done baking?
A: You can check by inserting a toothpick in the center of the cake. If it comes out clean or with few crumbs, the cake is ready.

Zucchini Cake with Cream Cheese Frosting

A delightful and moist cake that uniquely uses zucchini, topped with creamy cream cheese frosting, perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the cake

2 cups grated zucchini Squeeze out excess moisture
1 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped nuts Optional

For the frosting

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract For frosting

Method

Preparation

Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
In a mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts if using.

Baking

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Frosting

For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
Once the cake has cooled, spread the cream cheese frosting on top. Serve and enjoy!

Notes

Store in an airtight container in the refrigerator for 4-5 days. For freezing, wrap tightly and store for up to 2 months. Thaw in the refrigerator before serving. For added flavor, try mixing in some chocolate chips or different spices like nutmeg. Let the cake cool completely before adding the frosting for the best results.

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Jennifer Scott

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