Go Back

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 minutes
Cook Time 40 minutes
Total Time 1 hour
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

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Grater or food processor

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together oil, granulated sugar, and brown sugar until smooth.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gently fold dry ingredients into wet ingredients until just combined.
  6. Fold in shredded zucchini, distributing evenly throughout batter.
  7. Pour batter into prepared pan and spread evenly. Bake 35-40 minutes until toothpick comes out clean.
  8. Cool cake completely in pan on wire rack before frosting.
  9. Beat cream cheese and butter until smooth and fluffy, about 2-3 minutes.
  10. Gradually add powdered sugar, cinnamon, and vanilla, beating until smooth.
  11. Add milk one tablespoon at a time until desired frosting consistency is reached.
  12. 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.