There’s something magical about a slice of zucchini cake with cream cheese frosting. Imagine the moistness, the sweetness, and that lip-smacking cream cheese topping that makes your taste buds sing. It’s like a sweet hug in dessert form, with hints of cinnamon swirling around like confetti at a party. You can’t help but wonder if you’re eating cake or if it’s just an elaborate excuse to eat frosting by the spoonful. For more inspiration, check out this explore more dessert recipes recipe.
Growing up, my grandmother would bake this glorious zucchini cake every summer when our garden overflowed with those sneaky green veggies. Friends and family would gather around, forks poised in excitement as she served slices topped generously with her famous cream cheese frosting. This delightful dessert quickly became the centerpiece of our backyard barbecues and Sunday dinners—a true testament to its charm.
Why You'll Love This Recipe
- Zucchini cake with cream cheese frosting is simple to whip up, even for beginners
- The flavor is a delightful blend of sweet and spiced, making it irresistible
- Its visual appeal will impress at any gathering, bringing smiles all around
- This versatile cake can be enjoyed any time of year—perfect for birthdays or cozy afternoons
I remember the first time I baked this recipe myself; my friends’ gasps were priceless when they tasted it for the first time!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Zucchini: Fresh, grated zucchini keeps the cake moist; choose medium-sized ones for the best flavor.
All-Purpose Flour: Standard flour works perfectly to give structure and tenderness; no need for fancy types here.
Sugar: Regular granulated sugar sweetens the cake beautifully; you can adjust depending on your sweetness preference.
Baking Powder: Ensures a light texture; check expiration dates to ensure maximum fluffiness.
Cinnamon: A warm spice that enhances flavor; feel free to use nutmeg for an extra twist.
Eggs: They bind everything together while adding richness; use large eggs for consistency.
Vegetable Oil: Keeps the cake moist and tender; don’t skimp on this ingredient!
Vanilla Extract: Adds depth of flavor; always choose pure vanilla extract for the best results.
Cream Cheese: The star of the frosting show; let it soften before mixing for easy spreading.
Powdered Sugar: Sweetens and thickens the frosting; sift it for a smoother texture.
Milk: Adjusts consistency in frosting; whole milk gives a creamy richness that’s hard to beat.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Zucchini Cake with Cream Cheese Frosting
Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes won’t stick.
Grate Zucchini: Using a box grater or food processor, grate about 2 cups of zucchini. Let it sit in a clean towel to absorb excess moisture while you mix other ingredients.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until combined. This helps distribute everything evenly before adding wet ingredients.
Combine Wet Ingredients: In another bowl, mix together eggs, oil, vanilla extract, and grated zucchini until well combined. The mixture should look invitingly green and fragrant.
Add Wet to Dry: Gently fold the wet mixture into the dry ingredients using a spatula until just combined; do not overmix or risk dense cakes!
Bake Cakes: Divide batter evenly between prepared pans and smooth tops with a spatula. Bake in preheated oven for 25-30 minutes or until toothpick comes out clean from center.
Cool Cakes: Once baked, remove pans from oven and let them cool in pans for about 10 minutes before transferring them onto wire racks to cool completely.
Create Cream Cheese Frosting: Beat softened cream cheese and butter in a mixing bowl until creamy. Gradually add powdered sugar and milk until desired consistency is achieved.
Assemble Cake: Place one layer on a serving plate, spread with frosting generously then top with second layer. Frost top and sides lavishly—don’t hold back!
This zucchini cake with cream cheese frosting is perfect for celebrations or just because you deserve something delicious today! The aroma wafting through your kitchen will have everyone wandering in like moths to a flame—get ready for compliments!
Now go forth and bring joy through baking!
You Must Know
- Zucchini cake with cream cheese frosting is a delightful blend of flavors
- The moist texture and sweet, tangy frosting make it irresistible
- This recipe transforms humble zucchini into a decadent dessert that will impress friends and family
- Perfect for summer gatherings or any occasion
Perfecting the Cooking Process
To achieve the best results, start by grating your zucchini first, then prepare your batter while it drains. This helps keep your cake from getting too soggy.
Add Your Touch
Feel free to customize this recipe by adding nuts or chocolate chips for an extra flavor boost. You can also swap out spices for a unique twist.
Storing & Reheating
Store leftover zucchini cake in an airtight container in the fridge for up to five days. Reheat individual slices in the microwave for about 15 seconds.
Chef's Helpful Tips
- For the best texture, use freshly grated zucchini and squeeze out excess moisture
- Make sure your cream cheese is at room temperature for smooth frosting
- Don’t skip the chill time; it enhances flavors beautifully!
The first time I made zucchini cake, I brought it to a potluck, and it vanished within minutes! Everyone was shocked to discover it had veggies inside.
FAQ
What type of zucchini should I use in my cake?
Use medium-sized zucchini for the best balance of moisture and flavor in your cake.
Can I freeze zucchini cake with cream cheese frosting?
Yes, you can freeze the unfrosted cake for up to three months for later enjoyment.
How do I know when my zucchini cake is done baking?
Insert a toothpick into the center; if it comes out clean, your cake is ready!
Zucchini Cake with Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Description
Zucchini cake with cream cheese frosting is a delightful twist on traditional dessert, combining moist, spiced cake with a luscious, creamy topping. Bursting with flavor and an irresistible texture, this cake transforms humble zucchini into a showstopper that will impress at any gathering. Perfect for summer barbecues or cozy afternoons, it’s an enchanting treat that makes every bite feel like a sweet celebration.
Ingredients
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 large eggs
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 2 tbsp whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Grate zucchini and let it sit in a towel to absorb moisture.
- In a large bowl, mix flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, oil, vanilla extract, and grated zucchini.
- Fold wet ingredients into dry until just combined.
- Divide batter between pans; bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for about 10 minutes before transferring to wire racks.
- For the frosting, beat cream cheese and butter until creamy; gradually add powdered sugar and milk until smooth.
- Assemble by frosting layers generously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 290
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
