The Ultimate Zucchini Cake Recipe: Moist, Flavorful, and Topped with Cinnamon Cream Cheese Frosting
Zucchini may not be the first ingredient that comes to mind when you think of cake, but this Zucchini Cake will quickly change that notion. This moist, tender cake is spiced with warm cinnamon and nutmeg, and topped with a rich, velvety cinnamon cream cheese frosting that makes it irresistible. The zucchini adds incredible moisture to the cake without overpowering the flavor, making it a delightful surprise for anyone who tries it. Whether you’re looking for a unique dessert to impress your guests or a tasty way to use up excess zucchini, this Zucchini Cake is a perfect choice.
Why You’ll Love This Zucchini Cake
This cake is not only delicious but also versatile and easy to make. The grated zucchini blends seamlessly into the batter, providing moisture and a subtle flavor that pairs beautifully with the warm spices. The cake itself is soft and tender, while the walnuts add a pleasant crunch. Topping it off is a cinnamon cream cheese frosting that is creamy, tangy, and perfectly sweetened, complementing the spiced cake perfectly.
The Perfect Balance of Flavors
Zucchini cakes have been a well-kept secret in the baking world, often underappreciated. However, this cake balances the earthiness of zucchini with the sweetness of sugar and the warmth of spices. The addition of walnuts adds a nutty richness that elevates the overall texture and flavor. The cream cheese frosting, with its hint of cinnamon, brings a sweet and tangy finish that ties all the flavors together.
Ingredients for Zucchini Cake
For the Zucchini Cake:
- 2 ½ cups all-purpose flour: Provides the structure for the cake.
- 2 teaspoons baking soda: Helps the cake rise.
- ½ teaspoon baking powder: Ensures a light and fluffy texture.
- ½ teaspoon salt: Enhances the flavors.
- 1 tablespoon ground cinnamon: Adds warmth and spice.
- ¼ teaspoon ground nutmeg: Complements the cinnamon with a sweet, nutty flavor.
- 2 cups grated zucchini: Adds moisture and a subtle vegetable sweetness.
- 2 large eggs: Bind the ingredients together.
- 1 ¼ cups vegetable oil: Keeps the cake moist.
- ¾ cup granulated sugar: Sweetens the cake.
- ¾ cup light brown sugar: Adds a rich, caramel-like sweetness.
- 1 ½ teaspoons vanilla extract: Enhances the overall flavor.
- ¾ cup chopped walnuts: Adds a crunchy texture and nutty flavor.
For the Cinnamon Cream Cheese Frosting:
- 1 cup unsalted butter, softened: Creates a creamy base for the frosting.
- 8 ounces cream cheese, softened: Adds tanginess and richness.
- ½ teaspoon ground cinnamon: Infuses the frosting with warm spice.
- 1 ½ teaspoons vanilla extract: Adds depth of flavor.
- 3 ½ cups powdered sugar: Sweetens and thickens the frosting.
Step-by-Step Instructions
1. Preparing the Zucchini Cake
Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking dish to ensure easy removal of the cake after baking.
Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground nutmeg. This combination of ingredients will provide the cake with the perfect balance of rise, moisture, and flavor.
Prepare the wet mixture: In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined. The grated zucchini will blend seamlessly into the batter, adding moisture without an overpowering flavor.
Combine the mixtures: Gradually add the flour mixture to the zucchini mixture in several intervals, mixing just until combined. Be careful not to overmix, as this can lead to a denser cake. You want the batter to be light and airy.
Fold in the walnuts: Gently fold in the chopped walnuts. This step adds a delightful crunch and a rich, nutty flavor that pairs beautifully with the spiced cake.
Bake the cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 35 minutes to avoid over-baking, as this can dry out the cake.
Cool the cake: Once done, remove the cake from the oven and let it cool completely in the pan. This will make it easier to frost later on.
2. Making the Cinnamon Cream Cheese Frosting
Prepare the frosting: While the cake is cooling, prepare the Cinnamon Cream Cheese Frosting. Using a stand mixer with a paddle attachment, beat together the softened butter, cream cheese, cinnamon, and vanilla extract until light, fluffy, and smooth.
Add the powdered sugar: With the mixer on low speed, gradually add the powdered sugar, beating until well combined. Scrape down the sides of the bowl and the beater as needed to ensure everything is evenly mixed.
Frost the cake: Once the cake is fully cooled, spread the Cinnamon Cream Cheese Frosting evenly over the top of the cake. The frosting should be thick, creamy, and easy to spread, creating a luscious layer that complements the moist cake beneath it.
Refrigerate the cake: Because of the cream cheese frosting, this cake should be refrigerated. The cool temperature will help the frosting set and maintain its texture.
Serving Suggestions and Tips
- Serve chilled or at room temperature: This cake is delicious whether served straight from the fridge or allowed to come to room temperature. The flavors intensify as the cake sits, making it even more enjoyable the next day.
- Add a garnish: For an extra touch of elegance, sprinkle chopped walnuts or a dusting of cinnamon on top of the frosted cake.
- Storage tips: Store any leftover cake in an airtight container in the refrigerator for up to five days. This will keep the cake fresh and the frosting firm.
- Make it ahead: This cake can be made a day in advance, making it a great option for gatherings or when you need a dessert ready ahead of time.
FAQs about Zucchini Cake
1. Can I use a different type of flour? Yes, you can substitute all-purpose flour with whole wheat flour for a heartier texture, or use gluten-free flour for a gluten-free version. However, the texture may vary slightly.
2. Can I omit the walnuts? Certainly! If you have a nut allergy or prefer a nut-free cake, simply leave out the walnuts. The cake will still be delicious and moist.
3. How do I know when the cake is done? The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 35 minutes to avoid over-baking.
4. Can I use another type of frosting? Absolutely! While the cinnamon cream cheese frosting pairs beautifully with the zucchini cake, you can use a simple cream cheese frosting, buttercream, or even a glaze if you prefer.
5. Can I freeze the cake? Yes, you can freeze the cake (without the frosting) for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator before frosting and serving.
This Zucchini Cake is a delightful treat that brings together the best of warm spices, a moist crumb, and a rich, creamy frosting. Perfect for any occasion, it’s sure to become a favorite in your dessert rotation!
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The Ultimate Zucchini Cake Recipe
- Total Time: 1 hour
- Yield: 12-16 servings 1x
- Diet: Vegetarian
Description
This Zucchini Cake is a moist, flavorful treat infused with warm spices and topped with a creamy cinnamon cream cheese frosting. The grated zucchini adds moisture and a subtle sweetness, while the walnuts provide a satisfying crunch. It’s an ideal dessert for any occasion, combining the goodness of zucchini with the indulgence of a spiced cake.
Ingredients
Zucchini Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups grated zucchini
- 2 large eggs
- 1 ¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped walnuts
Cinnamon Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground nutmeg.
- In a large bowl, mix together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
- Gradually add the flour mixture to the zucchini mixture, mixing just until combined. Avoid overmixing.
- Fold in the chopped walnuts.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 35 minutes.
- Once baked, remove the cake from the oven and let it cool completely in the pan.
- While the cake cools, prepare the Cinnamon Cream Cheese Frosting. Beat together the softened butter, cream cheese, cinnamon, and vanilla extract until smooth.
- Gradually add the powdered sugar, beating until well combined.
- Once the cake is fully cooled, spread the frosting evenly over the top.
- Refrigerate the cake due to the cream cheese frosting.
Notes
- Ensure the zucchini is well-drained to avoid excess moisture in the cake.
- The cake can be made a day ahead and stored in the refrigerator.
- For a nut-free version, simply omit the walnuts.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420 kcal
- Sugar: 32g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: The Ultimate Zucchini Cake Recipe