This zucchini cake is super moist and packed with flavor. The surprise ingredient, zucchini, makes it light and fluffy, while the cinnamon cream cheese frosting adds a sweet kick!
Honestly, you won’t even notice you’re eating veggies! It’s perfect for a snack or dessert, and I love pairing it with my afternoon coffee. Who knew healthy could taste this good? ☕🍰
Key Ingredients & Substitutions
Zucchini: This is the star of the cake, adding moisture and a slight sweetness. If fresh zucchini isn’t available, you can use grated carrots as a fantastic substitute!
Flour: All-purpose flour works best here. For a gluten-free option, try using a 1:1 gluten-free baking flour mix. I’ve had success with this when baking other cakes!
Sugar: Granulated sugar makes the cake sweet and helps with texture. You can use coconut sugar for a slightly different flavor and a bit of a health twist.
Cinnamon: This warm spice gives the cake its signature flavor. If you prefer, you can mix in some nutmeg or pumpkin spice for a unique twist!
Cream Cheese: For the frosting, use full-fat cream cheese for the best flavor. If you want a lighter option, Neufchâtel cheese works well as a lower-fat substitute.
What’s the Best Way to Keep the Cake Moist?
To ensure your zucchini cake remains moist, follow these simple steps:
- Don’t skip grating the zucchini. The moisture from the zucchini is key, so make sure to squeeze out any excess water if it’s too watery.
- Mix your ingredients just until combined. Overmixing can lead to a denser cake, which won’t be as airy.
- Use vegetable oil instead of butter. Oil keeps baked goods moister for longer.
- Cover the cake once cooled and store it in the fridge. This helps maintain moisture and enhances the flavors, especially with that cinnamon cream cheese frosting!
Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 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 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful zucchini cake will take about 20 minutes to prepare and 45-55 minutes to bake. After that, you’ll want to let it cool completely before adding the frosting. The total time is approximately 1 hour 20 minutes, making this cake perfect for an afternoon baking session!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Get a 9×13-inch baking pan or two 9-inch round cake pans and grease them with butter or cooking spray. You can also dust them with flour to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Mixing these ingredients first helps distribute the leavening agents evenly throughout the batter.
3. Mix Wet Ingredients:
In a large bowl, use an electric mixer to beat the eggs and granulated sugar together until the mixture is light and fluffy. Slowly add in the vegetable oil and vanilla extract, mixing until everything is well combined.
4. Combine Wet and Dry Ingredients:
Carefully add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make the cake tough.
5. Add Zucchini and Optional Ingredients:
Fold in the grated zucchini with a spatula. If you’re using nuts or coconut, gently mix those in as well. This adds texture and extra flavor to your cake!
6. Pour and Bake:
Pour the batter into your prepared pan(s), smoothing the top with a spatula. Bake in the preheated oven for 45-55 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, you’re ready to go!
7. Cool the Cake:
Let the cake cool completely in the pan on a wire rack. This usually takes about an hour, but it’s important to wait until it’s cool to avoid melting your frosting.
8. Make the Frosting:
In the meantime, prepare the cinnamon cream cheese frosting. Beat the softened cream cheese and butter together in a medium bowl until the mixture is smooth and creamy. Gradually add the sifted powdered sugar, mixing after each addition until it’s just smooth.
9. Finish With Cinnamon:
Mix in the vanilla extract and ground cinnamon to the frosting until everything is well combined. Taste it and adjust the sweetness or cinnamon as needed!
10. Frost the Cake:
Once the cake is completely cool, take your frosting and spread it evenly over the top of the cake using a spatula. If you made round cakes, you can frost between the layers as well.
11. Serve and Store:
Slice the cake into squares and serve it up! If you have leftovers, remember to cover the cake and store it in the refrigerator. Enjoy your moist zucchini cake with cinnamon cream cheese frosting—it’s delicious!
FAQ for Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You may want to use half whole wheat and half all-purpose flour for a lighter result.
How Do I Store Leftover Zucchini Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake stays moist longer when it’s well-covered!
Can I Freeze the Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
Can I Omit the Nuts and Coconut?
Of course! The cake will still be delicious without nuts and coconut. If you prefer, you can add chocolate chips or another favorite mix-in instead!
