Go Back

Cream Cheese Frosted Zucchini Cake

This moist and delicious zucchini cake is perfectly complemented by a rich and creamy cream cheese frosting. It's a delightful treat that's easy to make and a great way to use up extra zucchini from your garden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 large mixing bowl
  • 1 whisk or electric mixer
  • 1 grater
  • 1 9x13 inch baking pan
  • 1 measuring cups
  • 1 measuring spoons
  • 1 spatula
  • 1 cooling rack
  • 1 medium bowl for frosting

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt until well combined.
  • In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until smooth. Add the grated zucchini and mix well.
  • Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  • Pour the batter into the prepared 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. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
  • While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth.
  • Gradually add the powdered sugar, mixing well after each addition. Add the vanilla extract and enough milk to reach the desired spreading consistency.
  • Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
  • Slice the cake, serve, and enjoy!

Notes

You can add nuts or chocolate chips to the cake batter for extra flavor.
The cake can be stored in the refrigerator for up to 5 days.
For a decorative touch, sprinkle some toasted coconut or chocolate shavings on top of the frosting before serving.