This irresistible Zucchini Cake with Cream Cheese Frosting comes together in just 45 minutes, making it the perfect treat for busy bakers. The marriage of tender zucchini-studded cake and silky cream cheese frosting creates pure dessert magic. With only 238 calories per serving and packed with vitamins A and C, this moist cake lets you indulge mindfully. Whether you’re using up garden bounty or simply craving something special, this recipe delivers bakery-worthy results every time.
Primary Ingredients
- Oil: 1/2 cup vegetable or canola oil, ensures moisture
- Sugars: 3/4 cup each of granulated and brown sugar, creates perfect sweetness
- Zucchini: 2 cups grated, gently squeezed to remove excess moisture
- Flour Mix: 2 cups all-purpose flour combined with leavening agents
- Spice Blend: Cinnamon, nutmeg, and ginger for warm flavoring
- Moisture Boosters: Pineapple, eggs, sour cream for ultimate tenderness
Frosting Components
- Cream Cheese: 8 ounces, softened for smooth blending
- Butter: 6 tablespoons, room temperature
- Powdered Sugar: 2½-3 cups for ideal sweetness
- Vanilla: 1 teaspoon for flavor enhancement
Baking Instructions
- Prep Work: Heat oven to 350°F and prepare 9×13″ pan
- Mix Wet Ingredients: Blend oils, sugars, then add pineapple, eggs, vanilla, and sour cream
- Combine Dry Items: Whisk flour, leavening agents, and spices separately
- Create Batter: Gently combine wet and dry mixtures until just blended
- Bake: Pour into pan, bake 30-35 minutes until done
Frosting Steps
- Cream Base: Beat cream cheese and butter until light and airy
- Finish Frosting: Add sugar and vanilla, whip 3-4 minutes until fluffy
- Final Touch: Spread on cooled cake, dust with cinnamon sugar if desired
Storage Tips
This moist zucchini cake stays fresh and yummy for several days! Keep it in an airtight container in the fridge for up to 5 days. The cream cheese frosting needs to stay cold, but let your slice sit at room temperature for about 15 minutes before eating for the best taste and texture. You can also freeze unfrosted cake pieces wrapped in plastic wrap and foil for up to 3 months – just thaw overnight in the fridge when you’re ready to enjoy!
Simple Substitutions
Don’t worry if you’re missing some ingredients – this recipe is super flexible! Swap the sour cream for Greek yogurt, or try applesauce instead of pineapple. No walnuts? Use pecans or skip the nuts completely. The spice blend is customizable too – if you don’t have ground ginger, just use extra cinnamon. For a dairy-free version, try dairy-free cream cheese and butter substitutes in the frosting.
Serving Suggestions
Make your zucchini cake extra special with a few simple touches! Serve it slightly chilled with a hot cup of coffee or tea. For dessert, add a scoop of vanilla ice cream on the side. Want to make it fancy? Top each slice with fresh berries or a sprinkle of toasted nuts. This cake is perfect for potlucks, afternoon tea, or as a sweet breakfast treat!
Zucchini Tips
Getting your zucchini ready is super easy! Use the large holes of a box grater, and don’t peel the zucchini – those green bits add pretty flecks to your cake. After grating, give it a gentle squeeze to remove extra water, but don’t squeeze too hard. A little moisture helps keep your cake soft and tender. If your zucchini seems extra watery, let it drain in a colander for 5 minutes before adding to your batter.
Zucchini Cake with Cream Cheese Frosting
Equipment
- 9×13 baking pan
- Mixing bowls
Ingredients
Cake
- 1/2 cup oil vegetable or canola oil
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1/2 cup crushed pineapple about half of an 8oz can
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup sour cream or Greek yogurt
- 2 cups grated zucchini about 2 small zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup walnuts, golden raisins, or chocolate chips optional
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 6 Tablespoons butter softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sugar for sprinkling on top, optional
Instructions
- Preheat oven to 350 degrees. Grease a 9×13” baking pan.
- Add oil, granulated and brown sugars to a mixing bowl and beat well to combine.
- Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.
- In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
- Add to the wet mixture, stirring just until combined.
- Pour batter into prepared pan and bake for 30 – 35 minutes or until a toothpick inserted into center comes out clean.
- Allow to cool completely before frosting.
- For the Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy.
- Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes.
- Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.
