This moist zucchini cake is perfect for a sweet treat! With the goodness of zucchini and a sprinkle of cinnamon, it’s both tasty and fun. The cream cheese frosting adds a creamy finish that everyone loves.
Trust me, no one will guess there’s zucchini in there! I like to serve it at parties, and it always disappears fast. Plus, it’s a great way to sneak in some veggies—who knew they could be this delicious?
Key Ingredients & Substitutions
Zucchini: The star of this cake! Grated zucchini keeps the cake moist. If you don’t have zucchini, shredded carrots can work as a fun alternative.
Sugars: I prefer a mix of granulated and brown sugar for sweetness and depth (the brown sugar adds moisture). Feel free to use coconut sugar for a healthier twist.
Spices: Cinnamon is a must in this recipe! You can swap out the nutmeg and cloves for more cinnamon if those spices aren’t your favorites.
Nuts: Walnuts or pecans add a nice crunch. If you’re avoiding nuts, just leave them out. You can also try adding chocolate chips instead!
Frosting: This recipe uses cream cheese for that tangy sweetness, but if you’re dairy-free, try a plant-based cream cheese or a simple vanilla buttercream instead.
How Do You Achieve the Perfectly Moist Cake?
The secret to a moist zucchini cake lies in the method and the zucchini itself! Here are some tips:
- Grate your zucchini using a box grater or food processor. No need to peel it!
- Don’t squeeze out the moisture from the zucchini. That’s what keeps your cake moist!
- Be careful not to overmix after adding the flour. Just mix until combined to avoid a tough texture.
Baking can vary by oven, so start checking for doneness around the 40-minute mark with a toothpick. It should come out clean when the cake is ready!
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 powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 3 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious zucchini cake will take about 15 minutes to prepare and 40 to 50 minutes to bake. Don’t forget to let it cool completely before frosting—it usually takes about 30 minutes. So, in total, you’ll be ready to serve this delightful treat in around 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13-inch baking pan. This will help to make sure your cake comes out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if you’re using them). Mixing these dry ingredients first ensures that everything is evenly distributed. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until they are well mixed. Then, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract!
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until it’s just combined—overmixing can make the cake tough!
5. Fold in the Goodies:
Gently fold in the grated zucchini. If you’re adding nuts or coconut, this is the time to include them as well! They add great flavor and texture to the cake.
6. Prepare for Baking:
Pour the batter into the prepared pan and smooth the top with a spatula. This helps it bake evenly.
7. Bake the Cake:
Place the pan in your preheated oven and bake for 40 to 50 minutes. A toothpick inserted in the center should come out clean when it’s done.
8. Cool Before Frosting:
Once baked, allow the cake to cool completely in the pan on a wire rack. This might take about 30 minutes.
9. Make the Cream Cheese Frosting:
While your cake is cooling, let’s whip up the frosting! Beat the softened cream cheese and butter together in a bowl until they’re nice and smooth.
10. Sweeten It Up:
Gradually add the powdered sugar to the cream cheese mixture, one cup at a time—beat until it’s smooth and fluffy. Then add in the vanilla extract and ground cinnamon. Mix again until well combined.
11. Frost the Cake:
Once your cake is completely cooled, spread the cinnamon cream cheese frosting evenly over the top. Feel free to be generous with the frosting!
12. Slice and Serve:
Finally, slice into delicious squares and serve. Enjoy your moist zucchini cake with its delightful cinnamon cream cheese frosting!
FAQ for Moist Zucchini Cake with Cinnamon Cream Cheese Frosting
Can I Substitute the Oil in This Recipe?
Yes! You can replace the vegetable oil with melted coconut oil or unsweetened applesauce for a lighter option. Keep in mind that applesauce may slightly alter the flavor and texture of the cake.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Let it sit for about 5 minutes to thicken before using.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake! Wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 3 months. Just thaw in the fridge before enjoying!
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend. Be sure to check that the blend you use includes xanthan gum or add it in separately according to the package instructions to help with the cake’s structure.
