If you’re looking for a delicious way to use up those garden zucchinis or simply want to try a unique dessert that’s incredibly moist and flavorful, this zucchini cake with cinnamon cream cheese frosting is exactly what you need. This recipe transforms humble zucchini into a tender, spiced cake that rivals any traditional dessert, and the luscious cinnamon-infused cream cheese frosting takes it to a whole new level of indulgence.

What makes this zucchini cake truly special is how the shredded zucchini adds incredible moisture without overpowering the flavor profile. The warm cinnamon notes throughout both the cake and frosting create a harmonious blend that feels like a cozy autumn hug in dessert form. Whether you’re serving this at a family gathering, bringing it to a potluck, or simply treating yourself to a homemade sweet treat, this cake never disappoints.

Why You’ll Fall in Love with This Zucchini Cake

Zucchini might seem like an unusual ingredient for cake, but it’s actually a baker’s secret weapon. The shredded zucchini melts into the batter as it bakes, creating an incredibly moist crumb that stays fresh for days. You won’t taste the vegetable at all – instead, you’ll experience a perfectly tender cake with just the right amount of sweetness and spice.

The cinnamon cream cheese frosting is the crowning glory of this recipe. It’s thick, creamy, and generously spiced with warm cinnamon that complements the subtle earthiness of the cake. The frosting has that perfect gooey consistency that spreads beautifully across the top, creating a glossy finish that looks as good as it tastes. This isn’t a delicate, fancy cake – it’s a rustic, homestyle dessert that celebrates real ingredients and authentic flavors.

The Magic of Baking with Zucchini

Many people are surprised to learn that zucchini works wonderfully in baked goods. Unlike other vegetables that might make your cake taste “healthy” or bland, zucchini practically disappears into the batter, leaving behind only moisture and a subtle color. This makes it perfect for creating cakes that stay tender and fresh much longer than traditional recipes.

Shredding the zucchini is easy – you don’t even need to peel it first. The green flecks throughout the cake add visual interest and a touch of color that makes each slice unique. There’s no need to squeeze out the excess moisture from the zucchini either; that liquid is exactly what makes this cake so wonderfully moist and tender.

Perfect for Any Occasion

This zucchini cake is versatile enough for any occasion. Serve it as a casual weeknight dessert, bring it to summer barbecues, or dress it up for holiday gatherings. The cake itself isn’t overly sweet, which means the rich cream cheese frosting provides the perfect balance. Kids and adults alike love this dessert, and it’s a great way to sneak some vegetables into your family’s diet without anyone complaining.

The rustic, homemade appearance of this cake is part of its charm. You don’t need fancy decorating skills or professional equipment – just spread that thick, gooey frosting across the top and let its natural beauty shine through. The slightly uneven surface and swirled frosting give it that authentic homemade look that makes people feel welcomed and loved.

Ingredients

Cookie Batter:

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 cups zucchini, shredded (about 2 medium zucchinis)

Cinnamon Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
2 tsp cinnamon
1 tsp vanilla extract
2-3 tbsp milk or cream

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and no lumps remain.
In a separate bowl, combine the vegetable oil, granulated sugar, and brown sugar, whisking vigorously until the mixture becomes smooth and slightly lighter in color.
Add the eggs one at a time to the sugar mixture, beating well after each addition, then stir in the vanilla extract until fully incorporated.
Gently fold the dry ingredients into the wet ingredients, stirring just until combined and no flour streaks remain visible in the batter.
Add the shredded zucchini to the batter and fold it in gently, distributing it evenly throughout without overmixing, which could make the cake tough.
Pour the batter into your prepared baking pan, spreading it evenly to the corners and smoothing the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting, as warm cake will melt the frosting.
While the cake cools, prepare the frosting by beating the softened cream cheese and butter together until smooth and fluffy, about 2-3 minutes.
Gradually add the powdered sugar, cinnamon, and vanilla extract, beating on low speed at first to prevent a sugar cloud, then increasing to medium-high speed.
Add milk or cream one tablespoon at a time until you reach your desired frosting consistency – thick enough to spread but smooth and creamy.
Once the cake is completely cool, spread the cinnamon cream cheese frosting evenly across the top, creating swirls and peaks for visual interest.
Slice and serve immediately, or cover and refrigerate until ready to serve for the best texture and flavor.

Zucchini Cake with Cinnamon Cream Cheese Frosting

Incredibly moist zucchini cake topped with thick, gooey cinnamon cream cheese frosting – perfect for using garden zucchini in a delicious dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Homestyle

Calories: 380

Ingredients Equipment Method Notes

Ingredients

Cake

2 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
2 tsp cinnamon
0.25 tsp nutmeg
0.5 cup vegetable oil
0.75 cup granulated sugar
0.5 cup brown sugar packed
2 eggs large
1 tsp vanilla extract
2 cups zucchini shredded

Cinnamon Cream Cheese Frosting

8 oz cream cheese softened
0.5 cup unsalted butter softened
3 cups powdered sugar
2 tsp cinnamon
1 tsp vanilla extract
2-3 tbsp milk or cream

Equipment

9×13-inch baking pan
Mixing bowls
Whisk
Hand mixer or stand mixer
Grater or food processor

Method

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together oil, granulated sugar, and brown sugar until smooth.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gently fold dry ingredients into wet ingredients until just combined.
Fold in shredded zucchini, distributing evenly throughout batter.
Pour batter into prepared pan and spread evenly. Bake 35-40 minutes until toothpick comes out clean.
Cool cake completely in pan on wire rack before frosting.
Beat cream cheese and butter until smooth and fluffy, about 2-3 minutes.
Gradually add powdered sugar, cinnamon, and vanilla, beating until smooth.
Add milk one tablespoon at a time until desired frosting consistency is reached.
Spread frosting evenly over cooled cake. Slice and serve, or refrigerate until ready to serve.

Notes

Store frosted cake covered in refrigerator for up to 5 days. Can be frozen for up to 3 months. No need to peel or squeeze moisture from zucchini. For best results, ensure cream cheese and butter are fully softened before making frosting.

Tips for Perfect Zucchini Cake Every Time

The key to success with this recipe lies in properly measuring your ingredients and not overmixing the batter. When you combine the wet and dry ingredients, stir just until you no longer see flour streaks. Overmixing develops the gluten in the flour, which can result in a tough, dense cake instead of the tender, moist texture you’re aiming for.

Make sure your cream cheese and butter are truly softened before making the frosting. This means they should be at room temperature and yield easily to gentle pressure but not be melted or greasy. Properly softened ingredients blend together smoothly, creating that thick, gooey frosting consistency that spreads beautifully and tastes incredible.

Storage and Make-Ahead Options

This zucchini cake actually tastes even better the next day after the flavors have had time to meld together. Store the frosted cake covered in the refrigerator for up to five days. The cream cheese frosting needs refrigeration, so don’t leave the cake sitting out at room temperature for extended periods.

You can also freeze this cake for longer storage. Wrap individual slices tightly in plastic wrap and then aluminum foil, and freeze for up to three months. Thaw slices in the refrigerator overnight when you’re ready to enjoy them. The texture and flavor hold up remarkably well to freezing.

Variations to Try

While this recipe is perfect as written, there are plenty of ways to customize it to your preferences. Add half a cup of chopped walnuts or pecans to the batter for extra crunch and nutty flavor. Chocolate chips also work wonderfully in this cake – fold in a cup of semi-sweet or dark chocolate chips for a more decadent dessert.

If you want to make this cake in a different pan, adjust your baking time accordingly. Two 8-inch round cake pans will need about 25-30 minutes, while a bundt pan might take 45-50 minutes. Always use the toothpick test to check for doneness rather than relying solely on time.

Conclusion: A Must-Try Recipe for Zucchini Lovers

This zucchini cake with cinnamon cream cheese frosting proves that vegetables and dessert can coexist in perfect harmony. The incredibly moist cake studded with bits of zucchini pairs beautifully with the rich, spiced frosting to create a dessert that’s both comforting and impressive. Whether you have an abundance of garden zucchini to use up or you’re simply looking for your next favorite cake recipe, this one deserves a spot in your regular rotation. The combination of ease, flavor, and that irresistible thick, gooey frosting makes this cake a winner every single time you bake it.

Zucchini Cake with Cinnamon Cream Cheese Frosting