Go Back

Cream Cheese Frosted Zucchini Cake

This delicious and moist zucchini cake is topped with a rich cream cheese frosting. Perfect for dessert or a sweet treat, this cake incorporates fresh zucchini for added moisture and texture, making it a family favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 mixing bowls
  • 1 electric mixer optional
  • 1 grater
  • 1 rubber spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 cooling rack

Ingredients
  

  • 2 cups grated zucchini About 2 medium zucchinis.
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar Packed.
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup chopped nuts Optional.
  • 8 oz cream cheese Softened.
  • ½ cup unsalted butter Softened.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon milk As needed for consistency.

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease your 9x13 inch baking dish.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  • In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until combined.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  • Fold in the grated zucchini and nuts (if using) with a rubber spatula until evenly distributed.
  • Pour the batter into the prepared baking dish and smooth the top.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
  • To make the cream cheese frosting, beat the softened cream cheese and butter together until creamy and well blended.
  • Gradually add the powdered sugar, incorporating fully, then mix in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
  • Once the cake is completely cool, spread the cream cheese frosting evenly over the top of the cake.
  • Cut into 12 pieces and enjoy!

Notes

Make sure to pat the grated zucchini dry with a paper towel to prevent excess moisture in the cake.
This cake can be stored in the refrigerator for up to 5 days.
You can add chocolate chips or dried fruit to enhance the flavor profile.