Zucchini Cake With Cream Cheese Frosting
A moist zucchini cake with warm cinnamon flavor, topped with creamy frosting, perfect for gatherings or as a sweet treat for zucchini lovers.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups sugar ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 cup vegetable oil ⓘ
- 4 eggs ⓘ
- 2 cups shredded zucchini ⓘ
- 1/2 cup chopped walnuts ⓘ
- 1 package cream cheese, softened ⓘ
- 1/4 cup oleo, softened ⓘ
- 1 tablespoon milk ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups confectioners sugar ⓘ
Instructions
- Combine all-purpose flour, sugar, ground cinnamon, salt, baking powder, vegetable oil, eggs, shredded zucchini, and chopped walnuts in a large bowl and mix well.
- Pour the batter into a greased 9 x 13 inch pan.
- Bake at 350°F (175°C) for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool completely.
- In a small bowl, beat softened cream cheese, oleo, milk, and vanilla until smooth.
- Gradually add confectioners sugar and continue to mix until the frosting is smooth.
- Frost the cooled cake with the cream cheese frosting and sprinkle with additional chopped walnuts if desired.
Tips & Substitutions
For added flavor, consider incorporating a teaspoon of nutmeg or using half brown sugar for a deeper sweetness. If you don't have oleo, unsalted butter is a great substitute for the frosting. Ensure the zucchini is well-drained to prevent excess moisture in the cake, making it dense. This cake can also be made in muffin form for individual servings.
Serving Suggestions
This zucchini cake is delicious on its own or served with a dollop of whipped cream. It pairs beautifully with Lemon Sours for a refreshing contrast. For a brunch option, consider serving it alongside Moist Cheesy Macaroni or as a dessert at a gathering. A cup of coffee or tea complements the flavors perfectly.
Storage & Reheating
Store any leftover zucchini cake in an airtight container in the refrigerator for up to 5 days. To keep the frosting from becoming too soft, it's best to frost the cake right before serving. You can also freeze the unfrosted cake for up to 3 months; simply wrap it tightly in plastic wrap and aluminum foil.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cake With Cream Cheese Frosting contains roughly 306 calories, with 6g protein, 27g carbohydrates, and 21g fat. It is a good source of protein (13% of the Daily Value), dietary fiber (13% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 534mg per serving (23% 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 use different nuts in this zucchini cake?
Yes, you can substitute the walnuts with pecans or even omit nuts altogether if you prefer a nut-free version. The cake will still remain moist and flavorful without them.
How can I make this cake healthier?
To make this cake healthier, try substituting half of the all-purpose flour with whole wheat flour and reduce the sugar slightly. You can also use unsweetened applesauce in place of some of the oil to lower the fat content.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance, store it in the refrigerator, and frost it just before serving. This allows the flavors to meld beautifully and ensures a moist cake.
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).