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Cream Cheese Frosted Zucchini Cake

This moist and flavorful zucchini cake is topped with a rich cream cheese frosting, making it a delicious treat for any occasion. Using fresh zucchini adds a subtle sweetness and a delightful texture to the cake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 290 kcal

Equipment

  • 2 mixing bowl
  • 1 whisk
  • 1 spatula
  • 1 measuring cup
  • 1 measuring spoons
  • 1 grater for zucchini
  • 1 9x13 inch baking pan
  • 1 electric mixer (optional)
  • 1 cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups grated zucchini About 2 medium zucchinis.
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 8 ounces cream cheese Softened.
  • ½ cup unsalted butter Softened.
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract For frosting.

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease the 9x13 inch baking pan.
  • In a mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to blend the dry ingredients well.
  • In another bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the grated zucchini until evenly distributed throughout the batter.
  • Pour the batter into the greased baking pan and spread it evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool completely in the pan on a cooling rack.
  • While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, combine the softened cream cheese and softened butter. Beat together until creamy and smooth.
  • Gradually add the powdered sugar and mix until fully incorporated. Add the milk and vanilla extract, beating until the frosting reaches a spreadable consistency.
  • Once the cake is completely cool, frost the top with the cream cheese frosting using a spatula.
  • Slice into pieces and serve.

Notes

You can store the frosted cake in the refrigerator for up to 5 days.
Feel free to add nuts or chocolate chips to the batter for an extra flavor twist.
This cake can also be made a day in advance for better flavor development.