This moist zucchini cake is bursting with flavor and topped with creamy cheese frosting. It’s a perfect twist on a classic dessert that makes veggies feel so much fun!
Honestly, who knew zucchini could be this delicious? I love how it adds moisture without being too noticeable. Serve it at a gathering, and watch everyone go for seconds! 🍰
Key Ingredients & Substitutions
Zucchini: This is the star of the cake! It adds moisture and keeps the cake fluffy. If you’re out of zucchini, grated carrots or apples can work as great substitutes.
Flour: All-purpose flour works perfectly here, but you can use whole wheat flour for a healthier option. Just keep in mind it may change the texture slightly.
Eggs: Eggs add structure and moisture. If you prefer an egg-free version, you can substitute each egg with 1/4 cup of unsweetened applesauce or a mashed banana.
Sugars: Both granulated and brown sugar balance the flavors. You could use coconut sugar for a lower glycemic option, though it may affect the cake’s sweetness.
Cream Cheese: For the frosting, cream cheese brings rich flavor. If you’re looking for a lighter option, Greek yogurt or a dairy-free cream cheese alternative works well, though the taste will vary.
How Do I Make Sure My Zucchini Cake is Extra Moist?
To keep your zucchini cake moist, use these simple tips. First, grate the zucchini and then squeeze out excess water. This keeps the batter from getting too watery as it bakes. Also, be careful not to overmix your batter once you add the dry ingredients – mix just until combined for a light, fluffy cake.
- After grating the zucchini, place it in a clean cloth and twist to remove excess moisture.
- Mix the dry and wet ingredients gently. Overmixing can lead to a dense cake.
- If you add other mix-ins like nuts or coconut, keep them to a minimum to avoid weighing down the batter.
Lastly, let the cake cool completely before adding the frosting. This prevents melting and ensures a lovely presentation!
Moist Zucchini Cake With Cream Cheese Frosting
Ingredients You’ll Need:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional, for extra moisture and texture)
- ½ cup crushed pineapple, drained (optional, adds extra moisture)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious zucchini cake takes about 20 minutes to prepare and then 45-55 minutes to bake. After baking, you’ll want to let it cool completely before frosting, which can take about 30 minutes. So, in total, set aside about 1.5 to 2 hours to have your cake ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans to make sure your cake releases easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This helps to distribute the leavening agents and spices evenly throughout the batter.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the eggs along with granulated sugar and brown sugar until the mixture is smooth and light in color. This will help create a fluffy texture for your cake.
4. Add Oil and Vanilla:
Pour in the vegetable oil and vanilla extract into the egg mixture. Mix well to combine everything together.
5. Incorporate the Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix, as that can make your cake dense.
6. Fold in the Zucchini and Extras:
Gently fold in the grated zucchini, walnuts or pecans, shredded coconut, and crushed pineapple if you’re using them. These add moisture and flavor to your cake!
7. Pour the Batter:
Pour the batter into your prepared pan(s) and smooth the top with a spatula for an even surface.
8. Bake the Cake:
Place your cake in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to avoid overbaking!
9. Cool the Cake:
Once baked, allow the cake to cool completely in the pan on a wire rack. This may take about 30 minutes, so be patient!
10. Make the Cream Cheese Frosting:
In a mixing bowl, beat the softened cream cheese and butter together until the mixture is creamy and smooth. This creates a rich, delicious frosting for your cake.
11. Add Powdered Sugar:
Gradually add the sifted powdered sugar and vanilla extract into the cream cheese mixture, beating until smooth and fluffy. Adjust the sweetness to your taste!
12. Frost the Cake:
Once the cake is cooled, spread the cream cheese frosting evenly over the top (or between layers if you used round pans). Be generous, it’s the best part!
13. Garnish (Optional):
If desired, garnish your cake with additional chopped nuts or a light sprinkle of cinnamon for a lovely finishing touch.
14. Slice and Serve:
Slice your cake into pieces and serve! Enjoy with a cup of tea or coffee, and share with friends and family. Store any leftovers covered in the refrigerator.
Enjoy your moist, flavorful zucchini cake topped with luscious cream cheese frosting!
FAQ for Moist Zucchini Cake With Cream Cheese Frosting
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess water before grating. This helps prevent the batter from becoming too watery.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, let it come to room temperature before serving or gently reheat it in the microwave.
Can I Substitute the Cream Cheese in the Frosting?
Absolutely! You can use Greek yogurt or a dairy-free cream cheese alternative for a lighter option. Just keep in mind that the flavor and texture may change slightly with these substitutes.
Is It Possible to Make This Cake Ahead of Time?
Yes, you can make this cake ahead of time! Bake it and let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days before frosting. Just add the cream cheese frosting right before serving for the best taste and texture.
