This moist zucchini cake is a lovely treat packed with fresh zucchini and topped with creamy cheese frosting. It’s the perfect way to sneak in some veggies while enjoying dessert!
Honestly, who knew veggies could taste so good in a cake? I love slicing into this moist goodness, and that cream cheese frosting? Pure happiness on a plate! 😋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key here. If you can’t find it, you could use yellow squash as a substitute, but it might change the flavor slightly. Grating it finely helps keep the cake moist and hides the veggie perfectly!
Flour: All-purpose flour works best, but if you’re looking for a healthier option, whole wheat flour can be substituted. Just note, it may make the cake a bit denser, which some folks love!
Eggs: For a vegan alternative, you can replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg) or applesauce (1/4 cup applesauce per egg).
Oil: I prefer vegetable oil for moisture, but you can replace it with coconut oil for a light coconut taste. If you’re aiming for low-fat, unsweetened applesauce works too.
Cream Cheese: If you’re dairy-free, try vegan cream cheese! It’s become more common in stores and can give you a similar texture without dairy.
What’s the Best Way to Grate Zucchini for the Cake?
Grating zucchini is easier than it might seem, but there are a few tips to make it perfect:
- Use a box grater or a food processor for quick and easy grating. Make sure to use the side with large holes to keep some texture.
- After grating, pat the zucchini with paper towels to remove excess moisture. This helps prevent the cake from getting soggy.
- Don’t peel the zucchini! The skin adds nice color and nutrients to your cake.
Taking your time with the grating process will pay off, making every slice of cake deliciously moist! Enjoy baking your tasty zucchini cake!
Moist Zucchini Cake With Cream Cheese Frosting
Ingredients You’ll Need:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious zucchini cake takes about 20 minutes to prepare and 40-50 minutes to bake. After baking, allow it to cool completely before frosting (about 30 minutes). For the best flavor, refrigerate the cake for at least 30 minutes after frosting!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it with butter or cooking spray and then flouring it, or you can line it with parchment paper for easy removal later.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg if you’re using it. This ensures that all your leavening agents are evenly distributed. Set this bowl aside for now.
3. Combine the Sugars and Eggs:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs with an electric mixer on medium speed until it’s light and fluffy. This will take about 2-3 minutes. Then add in the vegetable oil and vanilla extract, mixing until just combined.
4. Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or spoon until everything is just combined. Be careful not to overmix—it’s okay if there are a few lumps!
5. Add the Zucchini:
Fold in the grated zucchini and the chopped nuts if you’re using them. This step gives your cake that extra moisture and texture. Remember, no need to peel the zucchini; the skin adds flavor and nutrients!
6. Bake the Cake:
Pour the batter into your prepared pan and smooth it into an even layer. Pop it into the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it as it gets close to the end of baking time.
7. Cool Your Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take about 30 minutes. Cooling is important to ensure your frosting doesn’t melt when you spread it on!
8. Make the Cream Cheese Frosting:
While your cake is cooling, let’s whip up that tasty cream cheese frosting! In a medium bowl, beat the softened cream cheese and butter together until they’re nice and fluffy. This will take about 2-3 minutes. Gradually add the powdered sugar and vanilla extract, mixing on low until combined. Then increase to medium speed until the frosting is smooth and creamy.
9. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a spatula. Be as generous as you like—there’s no such thing as too much frosting!
10. Chill and Serve:
For the best flavor and texture, place the frosted cake in the refrigerator for at least 30 minutes before serving. This allows the frosting to set a bit. Before serving, you can sprinkle additional chopped nuts on top as a garnish if you’d like!
Enjoy your deliciously moist zucchini cake topped with rich cream cheese frosting—it’s sure to be a hit with everyone!
FAQ for Moist Zucchini Cake With Cream Cheese Frosting
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may make the cake denser. You might want to use a mix of both for a lighter texture while still adding some healthy benefits!
How Do I Store Leftover Zucchini Cake?
Store any leftover zucchini cake in an airtight container in the fridge for up to 3 days. To keep it moist, you can wrap individual slices in plastic wrap before placing them in the container.
What if I Don’t Have Cream Cheese for the Frosting?
If you don’t have cream cheese, you can make a simple buttercream frosting with just butter, powdered sugar, and a bit of milk or cream. Blend it until it reaches your desired consistency! Alternatively, a store-bought frosting can also work in a pinch.
Can I Make this Cake Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend that is designed for baking. Just make sure it contains a binding agent like xanthan gum for the best results and texture!
