Easy Zucchini Cake with Cream Cheese Frosting Recipe
The garden is blooming, and with an abundance of zucchini, there’s no better way to use them than to bake an easy zucchini cake with cream cheese frosting. This delightful recipe not only satisfies your sweet tooth but also sneaks in some veggies, making it a hit for both adults and kids alike. With a moist texture and a rich, tangy topping, this cake is destined to become a household favorite.
I first encountered this recipe during a summer visit to my grandmother’s house. Her kitchen was filled with the inviting aroma of freshly baked goods, and I vividly remember her zesting the lemon for the frosting with a twinkle in her eye, hinting at a secret ingredient that made her cake stand out. Every bite of that cake was a testament to her love for baking, and it sealed my own passion for creating delightful desserts using fresh produce.
Why You’ll Love This Recipe
This cake is a wonderful marriage of sweet and wholesome flavors. You’ll love this recipe because it’s incredibly moist and not overly sweet, thanks to the natural goodness of zucchini. It’s not just a treat for dessert — enjoy it as a midday snack or even breakfast. The cream cheese frosting adds a tangy flavor that beautifully complements the cake’s sweetness. Plus, it’s a simple recipe that’s quick to whip up, making it perfect for both novice bakers and seasoned pros.
Ingredients Notes
For the freshest taste, opt for organic zucchini. If you can’t find zucchini, you can substitute it with yellow squash. Ensure your cream cheese is at room temperature before mixing to achieve a smooth frosting. Use raw sugar for a deeper flavor, or replace it with coconut sugar if that’s what you have on hand.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Grate the zucchini and set aside.
Step 2
In a large bowl, whisk eggs, sugar, and vanilla extract until well combined. Stir in the grated zucchini and mix thoroughly.
Step 3
In another bowl, sift together flour, baking powder, baking soda, and a pinch of salt. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Be cautious not to overmix.
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Step 4
Pour the batter into the prepared baking dish. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Step 5
For the frosting, beat together cream cheese, butter, and powdered sugar until smooth and creamy. Spread evenly over the cooled cake and sprinkle with lemon zest for added flavor.
Storage Options
Store any leftover cake in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze the unsliced cake (without frosting) by wrapping it tightly in plastic wrap, then aluminum foil, and storing it for up to three months. Thaw it overnight in the fridge before frosting and serving.
Variations & Substitutions
To cater to vegan diets, replace eggs with flaxseed meal and use a dairy-free cream cheese. Add a handful of chopped nuts for extra crunch or some raisins for added sweetness. For a spicier kick, consider dusting the frosting with a pinch of cinnamon or nutmeg.
Serving Suggestions
This cake is perfect for a garden party or afternoon tea. Serve it casually on a weekend brunch, paired with coffee or tea. The cake’s soft texture makes it delightful on its own or paired with fresh berries for a vibrant presentation.
Frequently Asked Questions
Can I prepare this cake in advance?
Absolutely! You can bake the cake a day ahead and store it without frosting, then frost it before serving. This allows the cake to develop more flavor and become even more moist.
Is it possible to make this recipe gluten-free?
Yes, simply substitute regular flour with a 1:1 gluten-free baking blend. Make sure that all other ingredients are certified gluten-free to avoid any issues.
What can I do if my frosting is too runny?
If your frosting is too runny, place it in the refrigerator for about 15-20 minutes to let it firm up slightly before frosting the cake. You can also add extra powdered sugar, a tablespoon at a time, until the desired consistency is reached.
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Easy Zucchini Cake with Cream Cheese Frosting Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups vegetable oil
- 0.75 cups granulated sugar
- 0.5 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups grated zucchini packed
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 0.25 cups unsalted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, beat together the oil, granulated sugar, and brown sugar until well combined.
- Add the eggs and vanilla extract to the sugar mixture, beat until smooth.
- Gradually add the dry ingredients into the wet mixture and mix until just combined.
- Fold in the grated zucchini until evenly distributed.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, and beat until smooth and creamy.
- Spread the frosting evenly over the cooled cake. Slice and serve for a delightful treat.
Notes
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