Cream Cheese Zucchini Cake
A moist, subtly sweet zucchini cake with creamy frosting, blending vanilla, cinnamon, and nutty crunch—perfect for brunch, afternoon tea, or a comforting dessert for any crowd.
Ingredients
Instructions
- Beat eggs, sugar, oil, vanilla, cinnamon, salt, baking soda, and baking powder with cream cheese until frothy.
- Add grated zucchini and mix well.
- Add flour and beat for 2 minutes.
- Fold in nuts, then pour batter into a greased and floured 13 x 9‑inch pan or a Bundt pan.
- Bake at 325°F for 1 hour.
- Let cool, then frost as desired or dust with powdered sugar.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of nutmeg or swapping half the oil for applesauce for a healthier twist. If you're short on time, pre-grated zucchini can be used, but fresh zucchini yields better moisture. For a dairy-free version, substitute the cream cheese with a plant-based alternative, and use non-dairy milk in place of the oil.
Serving Suggestions
This Cream Cheese Zucchini Cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider dusting with powdered sugar or frosting with cream cheese icing. It’s perfect for brunch, dessert, or as a sweet treat at gatherings.
Storage & Reheating
Store any leftover zucchini cake in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate it for longer freshness, up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in an oven at 300°F for 5-10 minutes, just until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Zucchini Cake contains roughly 489 calories, with 7g protein, 51g carbohydrates, and 25g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 753mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake without eggs?
Yes, you can replace the eggs with flaxseed meal or applesauce. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg. This will help bind the ingredients together while keeping the cake moist.
What type of nuts work best in this recipe?
Walnuts and pecans are excellent choices as they add a nice crunch and flavor. You can chop them coarsely and fold them into the batter. If you prefer a nut-free version, simply omit them for a lighter cake.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter on it, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).