This moist zucchini cake is a delicious treat that’s surprisingly easy to make! Packed with wholesome zucchini, it’s perfect for dessert or even breakfast.
The cinnamon cream cheese frosting adds a sweet touch that makes each bite feel like a warm hug. I love sharing this cake because it makes everyone smile—especially when they realize it has veggies in it! 😊
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and texture. Grating it finely helps it blend into the cake. If you’re out of zucchini, you could try using carrots for a similar effect, but the flavor will change a bit.
Flour: All-purpose flour is the base for this cake. If you need a gluten-free option, consider using a 1:1 gluten-free flour blend. It should work quite well in this recipe!
Spices: The cinnamon is essential for flavor! Nutmeg and cloves are optional but add a nice warmth. If you’re not a fan of these spices, you can stick to just cinnamon or even use pumpkin pie spice for a twist.
Eggs: They help bind the ingredients together and provide structure. If you’re looking for a vegan option, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) to achieve a similar result.
Frosting: The cream cheese frosting is wonderful, but you could use Greek yogurt instead for a lighter version. It’s a nice way to enjoy the cake with less sweetness.
How Do I Achieve a Perfectly Moist Zucchini Cake?
Getting that perfect moist texture in your zucchini cake is all about combining ingredients properly and baking it just right. Here’s how:
- Grate the zucchini but don’t squeeze out the moisture. All that liquid is what keeps the cake moist.
- Mix wet and dry ingredients gently. Overmixing can lead to a tough cake, so stir until just combined.
- Always check your cake for doneness at the minimum baking time. Use a toothpick; it should come out clean or with a few crumbs.
- Let the cake cool completely in the pan so it retains moisture before frosting it.
By following these tips, you’ll have a deliciously moist zucchini cake that everyone will love! Enjoy baking!
Moist Zucchini Cake with Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 1/2 cups finely shredded zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and approximately 40-45 minutes for baking. After baking, let your cake cool completely before frosting, which will take about 30 minutes. In total, you’re looking at about 1.5 hours before your delicious dessert is ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans to ensure your cake comes out easily.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. This mix brings all the flavors together!
3. Prepare the Wet Ingredients:
In another bowl, beat the eggs, granulated sugar, brown sugar, and vegetable oil together until everything is well mixed. Then, stir in the vanilla extract for that lovely flavor.
4. Combine the Mixtures:
Slowly add the dry mixture into the wet mixture. Stir gently until just combined—don’t overmix! A few lumps are okay. This will keep your cake fluffy.
5. Add the Zucchini and Nuts:
Fold in the finely shredded zucchini and optional nuts. The batter will be quite moist and thick, perfect for a wonderful cake!
6. Bake the Cake:
Pour the batter evenly into the prepared pan(s) and smooth the top. Bake in your preheated oven for 40-45 minutes if using a 9×13 pan, or 30-35 minutes for round pans. Keep an eye on it – when a toothpick inserted into the center comes out clean, it’s ready!
7. Cool the Cake:
Once out of the oven, let the cake cool completely in the pan on a wire rack. This usually takes about 30 minutes.
8. Make the Frosting:
While the cake cools, prepare the frosting. Beat together the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar, one cup at a time, mixing well until you get a sweet and spreadable consistency. Finally, stir in the vanilla extract and ground cinnamon.
9. Frost the Cake:
Once the cake is completely cool, evenly spread the cinnamon cream cheese frosting over the top. Get creative with the frosting and make it as neat or as fun as you like!
10. Slice and Serve:
Slice into squares or wedges and serve. Enjoy this delightful, moist zucchini cake with your friends and family. Any leftovers can be stored in the refrigerator for later—if there are any leftovers, that is!
Enjoy your moist zucchini cake with the warm, spicy notes of the cinnamon cream cheese frosting!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Sugar in This Recipe?
Yes, you can substitute the granulated sugar with coconut sugar for a healthier option, but keep in mind that it may alter the cake’s flavor slightly. You can also use a sugar substitute if you’re looking to reduce calories, but be sure to check the conversion ratio as it may differ from regular sugar.
How Do I Store Leftover Zucchini Cake?
Store your leftover zucchini cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap, then in foil, for up to 3 months. Just thaw in the fridge before enjoying!
Can I Make This Cake Dairy-Free?
Absolutely! To make it dairy-free, substitute the cream cheese with a non-dairy cream cheese alternative and use dairy-free butter or coconut oil. For the frosting, you can also use a combination of unsweetened coconut cream and powdered sugar for a delicious topping!
What Can I Use Instead of Zucchini?
If you don’t have zucchini, you can try using finely shredded carrots for a similar texture and sweetness. Another option is to use applesauce, which adds moisture and a hint of sweetness, but adjust the sugar in the recipe accordingly to balance it out.
