Moist Zucchini Cake with Cream Cheese Frosting

67 2 minutes read

This delightful zucchini cake features a rich cream cheese frosting, making it a sweet and indulgent treat! The shredded zucchini in the batter keeps the cake wonderfully moist and tender, ensuring every bite is perfect. Whether you’re baking during zucchini season or anytime you crave a delicious dessert, this recipe is a must-try for a soft, flavorful cake topped with tangy frosting.

Why This Recipe Works

If you’ve struggled with dry or dense cakes, the addition of fresh zucchini adds moisture and a tender crumb every time. This recipe transforms simple produce into a delicious dessert that offers a subtle boost of nutrition.

Using both baking soda and baking powder guarantees a light and fluffy texture, while a blend of brown and granulated sugars delivers rich sweetness. Warm spices like cinnamon and nutmeg add depth, and the cream cheese frosting balances the flavors with its smooth, tangy finish.

Ingredients Highlights

All-Purpose Flour: Provides structure and tenderness.
Baking Soda & Baking Powder: Work together to keep the cake airy.
Cinnamon & Nutmeg: Add warm, aromatic notes.
Vegetable Oil: Keeps the cake moist.
Brown & Granulated Sugar: Create complex sweetness.
Fresh Zucchini: Adds moisture and a slight freshness.
Walnuts: Optional for added crunch; pecans also work well.
Cream Cheese Frosting: Made from cream cheese, butter, and powdered sugar for a luscious finish.

Instructions:

In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, beat together the wet ingredients: eggs, oil, vanilla extract, granulated sugar, and brown sugar.
Gradually combine the dry ingredients with the wet, mixing until smooth.
Fold in the shredded zucchini evenly throughout the batter.
Pour the batter into a greased 9×13-inch pan and bake at 350°F for 28–30 minutes, or until a toothpick comes out clean.
While baking, prepare the frosting by beating room-temperature cream cheese and butter until creamy. Slowly add powdered sugar until smooth and spreadable.
Once the cake has cooled slightly, spread the frosting over the top and sprinkle with chopped walnuts.

Tips & Variations:

Let cream cheese and butter soften to room temperature before frosting for easy mixing.
Try topping with chocolate chips, white chocolate chips, or swap walnuts for almonds or pecans.
Store leftovers tightly wrapped or in an airtight container.
For a layered cake, bake the batter in round pans instead of a sheet.
Use a box grater to shred zucchini for consistent texture.

Enjoy this moist, flavorful zucchini cake with creamy frosting anytime you want a comforting, homemade dessert!

67 2 minutes read