This Zucchini Cake comes together with simple ingredients, is topped with my delicious cream cheese frosting, and is perfect for all of your summer celebrations.
This zucchini cake is magical, and let me tell you why. The first time I made it, my wonderful tween-aged nephew ate like two or three pieces. He was raving about it. He was in love. And then someone told him it was made with zucchini, and I wish that I had a gif of his face in that moment that I could post here.
This delicious cake, made super moist and amazing with fresh zucchini, will wow even the pickiest of eaters. It comes together simply, so even a beginning baker, say a teenager for example, could make this amazing cake.
How to Make Zucchini Cake
Here is a brief overview of how this zucchini cake with cream cheese frosting comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Combine dry ingredients. Whisk together the flour, baking powder, baking soda, and spices.
- Mix wet ingredients. Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Then add the oil a little at a time and whisk until combined.
- Combine all of the ingredients. Slowly add the flour mixture to the wet ingredients, then stir in the zucchini.
- Bake the cake. Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted into the center of the pan comes out clean.
- Make the frosting. When your cake is completely cool, frost it with cream cheese frosting.
Baking Pan
Baking With Zucchini
Fresh zucchini adds such great moisture and richness to this cake. You will need about three medium-sized zucchini that are bright green with firm skin for this recipe for zucchini cake. Wash the zucchini and shred it using a cheese grater. Don’t squeeze the excess moisture out, I accounted for that in the recipe.
Cream Cheese Frosting
My homemade cream cheese frosting is perfect on this zucchini cake, so whip some up while your cake bakes. Spread the frosting on the cooled cake for the perfect sweet treat.
When making the frosting, be sure your butter and cream cheese are at room temperature. You should be able to easily dent them with your finger without pushing all the way through. To speed this process up, cut them into pieces and leave them on the counter for about 30 minutes. I do not recommend softening them in the microwave.
Cream Cheese Frosting
Tips and Tricks
- Use fresh ingredients. Both baking powder and baking soda should be replaced every six months or so. Check your baking soda by mixing a little with vinegar, and your baking powder with water. Both should bubble up right away. If not, toss it and get new ingredients.
- Measure your flour correctly. This step is crucial for any baking recipe, it gets its own section below.
- Be sure the cake is completely cooled before frosting it. If the cake is still warm, the frosting will melt and run.
Measuring Flour
Baking is a science, and each ingredient plays a specific role, so the proportions are key to getting the desired texture and rise in your baked goods. Getting too much or too little flour in particular can make a big difference in the final product. Getting too much flour leads to a dense, tough, and dry cake. Follow these steps for getting the correct amount of flour every time:
- Fluff your flour. Use a whisk to fluff the flour in the bag or container it’s stored in.
- Use a spoon to scoop the flour into the dry measuring cup. Don’t scoop it directly from the container with the measuring cup or it will pack down.
- Level it off. Use the flat side of a spatula or a knife to level off any extra flour.
How to Measure Flour
Storing Zucchini Cake
Because of the cream cheese frosting with this cake, it should be kept in the refrigerator. Keep the cake covered in the refrigerator for up to four days. As with all recipes, always use your best judgment when it comes to storing and eating leftovers.
Other Great Cake Recipes
If you make this zucchini cake recipe or any of my other recipes, leave a comment and let me know what you think. I love hearing from you!
Zucchini Cake
Ingredients
Zucchini Cake
- 2 1/2 cups all-purpose flour (300 grams)
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar (297 grams)
- 1/2 cups light brown sugar packed (106.5 grams)
- 1 1/2 cups vegetable oil (297 grams or 354.882 ml) see note
- 1 pound zucchini grated finely, not squeezed of moisture (about three medium zucchini) (453.592 grams)
Cream Cheese Frosting
- 8 ounces cream cheese room temperature (227 grams)
- 4 tablespoons unsalted butter room temperature (56.5 grams)
- 2 cups powdered sugar (227 grams)
- 1 – 2 teaspoons vanilla extract
Instructions
Zucchini Cake
- Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 by 13 inch baking dish with cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and spices.2 1/2 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1/8 teaspoon cloves, 1/8 teaspoon ginger
- Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.4 large eggs, 1 1/2 cups granulated sugar, 1/2 cups light brown sugar, 1 1/2 cups vegetable oil
- Slowly add the flour mixture. Stir in the zucchini. Pour into the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted into the center of the pan comes out clean. Allow to cool completely before icing.1 pound zucchini
Cream Cheese Frosting
- In a large bowl with a hand mixer or in the bowl of a stand mixer with the whisk attachment, beat together the butter and cream cheese until smooth.8 ounces cream cheese, 4 tablespoons unsalted butter
- Add in the powdered sugar and beat until fully smooth and integrated. Finally, beat in the vanilla extract.2 cups powdered sugar, 1 – 2 teaspoons vanilla extract
Notes
Elizabeth Valdez says
Estoy sorprendida de ver tus recetas no imaginaba que se pudiera hacer pan de calabazas muchas gracias por compartir
Sarah says
I would love a recipe from you for a margarita cake! I’ve seen a few out there with a tequila lime buttercream twist – they look absolutely delicious! Booze and frosting… sign me up!