This easy Zucchini Cake with Cream Cheese Frosting will become a staple in your summertime dessert rotation!
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Craveable Zucchini Cake with Cream Cheese Frosting
This Zucchini Cake was one of the last things I made before we ripped out our kitchen. It’s a sheet cake made in a 9 x 13 inch pan, which delivers thick, luscious slices of cake with a hint of cinnamon. I made it for a girl’s night, thinking it’d be the perfect occasion to offload most of the cake so it wasn’t sitting around the house tempting me night and day.
Turns out, I wished I had hoarded the cake all to myself! Sweet P and I both loved this cake, and we polished off the few leftover slices in no time.
A few days later, we demoed the kitchen, leaving us without an oven or a way to bake. Of course, I immediately started craving the cake again. Why hadn’t I frozen a few slices? What was I thinking leaving myself without a spare stash of zucchini cake? And who would let me borrow their kitchen so I could make more ASAP?
You might say its the pregnancy talking, but I think it’s just that this zucchini cake is so darn delicious.
What Makes Zucchini Cake So Good?
- It’s packed with 2 cups of shredded zucchini (who says kids won’t eat vegetables?). Zucchini has a pleasant, mild flavor and keeps the cake so moist!
- This zucchini cake is super easy to make! It takes about 20 minutes to mix together and another 40 to bake, so you can have it out of your oven in about an hour!
- The cake tastes great plain, but I have to admit it’s the cream cheese frosting that makes it completely irresistible. Weeks after making it, I’m still dreaming about it.
How to Make Zucchini Cake
This cake follows a simple formula of mixing together the wet ingredients and dry ingredients in two separate bowls, then combining them at the end.
- In an electric mixer, beat together:
- 1 cup vegetable oil1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- In another bowl, whisk together:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Fold in 2 cups of zucchini, then bake in a greased 9 x 13 inch pan for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool then frost with cream cheese frosting.
- To make the cream cheese frosting beat together:
- 4 ounces softened cream cheese
- 3 Tablespoons softened unsalted butter
- 1/2 teaspoon vanilla extract
- 1 Tablespoon milk
- Pinch salt
- Beat in 2 cups of powdered sugar in two additions, starting on low speed and working up to high as its incorporated.
Common Questions and Answers
Does zucchini cake need to be refrigerated?
The unfrosted cake can be stored at room temperature. Once frosted, the cake should be refrigerated. Leave it out at room temperature for 30 minutes to an hour before serving so the frosting has a chance to soften.
How long does zucchini cake last?
I find this cake gets even better on the second and third day, and it will last for up to five days. Just don’t hold me responsible if you’re tempted to eat it for breakfast, dessert, and an afternoon snack!
Can you freeze zucchini cake?
Yes! Freeze the cake unfrosted in a single slab wrapped tightly in plastic wrap or freeze individually wrapped slices. It’ll keep for up to 3 months. Thaw at room temperature.
More of my favorite Zucchini Recipes:
- Citrus Zucchini Muffins
- Spicy Asian Zucchini
- Honey Garlic Shrimp and Zucchini Foil Packets
- Parmesan Zucchini Chicken Spaghetti
- Baked Parmesan Zucchini Fries
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Zucchini Cake with Cream Cheese Frosting
Ingredients
For the frosting:
- 4 ounces softened cream cheese
- 3 Tablespoons softened unsalted butter
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 Tablespoon milk
- Pinch salt
For the cake:
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups shredded raw zucchini
Instructions
- Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan. Set aside.
- In the bowl of an electric mixer, beat together the vegetable oil and sugars until smooth. Add the eggs, beating well after each addition. Add the vanilla extract and continue to beat until fluffy.
- In another mixing bowl, whisk together the flour, baking powder, soda, cinnamon, and salt. Add to the egg mixture and beat on low speed until no white streaks remain. Fold in the shredded zucchini.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until the center springs back when touched. Remove from oven and allow to cool before frosting.
- Meanwhile, beat together the cream cheese, butter, milk, and vanilla. Add the powdered sugar in two portions, beating on low speed then increasing to high as the sugar is incorporated. Add a pinch of salt if desired. Spread evenly on the cooled cake.
- Cake can be stored in an airtight container for several days.
Notes
- If you’d like thinner, more bar like slices, feel free to use a 11 x 15 inch pan and decrease the bake time to 25 minutes. You may also add up to 1 cup of chopped nuts of your choice to the batter.
Nutrition
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