This moist zucchini cake is a hidden gem! It’s packed with fresh zucchini and topped with fluffy cinnamon cream cheese frosting that’s simply dreamy!
Baking this cake is like a little magic moment in the kitchen. The best part? You get to enjoy a sweet treat that’s a little healthier with all that zucchini. Yum!
Key Ingredients & Substitutions
Zucchini: Fresh, shredded zucchini is key for moisture. If you’re in a hurry, you could use pre-shredded zucchini from the store, but fresh tastes so much better! If you have extra zucchini, you can freeze it for later use.
Flour: All-purpose flour works perfectly, but you can substitute half with whole wheat flour for a healthier twist. Just know it might alter the texture a bit – still delicious!
Oils: Vegetable oil keeps the cake moist, but you could also use melted coconut oil or applesauce for a lighter cake. If substituting with applesauce, reduce the sugar slightly.
Nuts: I love adding walnuts or pecans for crunch, but if you’re nut-free, just leave them out! Sunflower seeds can be a nice alternative for a nutty touch.
Cream Cheese: For the frosting, if you’re looking for lower fat, use light cream cheese. Dairy-free cream cheese is a great substitute too, perfect for lactose-intolerant friends!
How Do You Properly Fold in the Zucchini?
Folding in your zucchini is important to keep the cake light and airy. Here’s how to do it:
- Once your batter is mixed, add the shredded zucchini to the bowl.
- Use a spatula to gently lift and fold the batter over the zucchini. Don’t stir too vigorously, or you might deflate air that gives the cake its fluffiness.
- Keep folding until the zucchini is evenly distributed – it’s fine if a bit of flour remains visible.
This gentle technique helps keep your cake moist without losing its rise!
Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cake will take about 20 minutes to prepare and will need 30-55 minutes to bake, depending on the pan you use. After baking, it’s best to let the cake cool completely, which may take around 1 hour. In total, you should set aside about 2-3 hours, including cooling time before frosting.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This helps the cake rise beautifully. While it’s warming up, grease and flour a 9×13 inch baking pan or two 8-inch round cake pans to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg (if using). This ensures that all your leavening agents are well combined for a fluffy cake.
3. Cream Together Wet Ingredients:
In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs together using a hand mixer. Make sure it’s thick and light in color – this is where the magic happens!
4. Combine Wet Ingredients:
Add in the vegetable oil and vanilla extract, mixing until everything is blended together smoothly.
5. Bring it All Together:
Gradually add the dry ingredients from your medium bowl into the wet mixture, mixing gently until just combined. Be careful not to overmix; it’s okay if a little flour is still visible.
6. Fold in Zucchini and Nuts:
Next, fold in the shredded zucchini and your optional nuts. This is where the cake gets its moisture and flavor – yummy!
7. Pour the Batter and Smooth It Out:
Pour the batter into your prepared pan(s), smoothing the top with a spatula to ensure even baking.
8. Bake the Cake:
Put the cake in the oven and bake for 45-55 minutes (if you’re using a 9×13 pan) or about 30-35 minutes for round pans. Check doneness by inserting a toothpick; it should come out clean.
9. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This could take about an hour.
10. Make the Frosting:
While the cake cools, you can make the cinnamon cream cheese frosting. Beat together the softened cream cheese and butter until it’s smooth and creamy.
11. Add Sugar and Spice:
Gradually mix in the powdered sugar, blending well after each addition. Finally, stir in the ground cinnamon and vanilla extract until fully combined. It’s going to taste amazing!
12. Frost the Cake:
Once the cake is completely cooled, spread the cinnamon cream cheese frosting evenly over the top. Take your time; it’s a labor of love!
13. Optional Garnish:
If you’d like, you can garnish with a sprinkle of cinnamon or some chopped nuts for extra flair!
14. Serve and Enjoy:
Slice the cake into pieces and serve. Enjoy every bite of your delicious, moist zucchini cake with cinnamon cream cheese frosting!
Frequently Asked Questions
Can I Use a Different Type of Flour?
Absolutely! If you’re looking for a healthier option, you can substitute half of the all-purpose flour with whole wheat flour or even use gluten-free flour blends. Just keep in mind that it may slightly change the texture.
How Do I Store Leftover Cake?
Store any leftover zucchini cake in an airtight container in the refrigerator for up to 3-4 days. If you prefer a longer shelf life, you can freeze individual slices wrapped in plastic wrap for up to 2-3 months!
Can I Make This Cake Without Nuts?
Yes, definitely! If you or your guests have nut allergies, simply omit the walnuts or pecans. The cake will still be moist and delicious!
How Do I Thaw Frozen Cake?
To thaw your frozen zucchini cake, simply transfer it from the freezer to the refrigerator and let it defrost overnight. If you’re short on time, you can leave it at room temperature for a few hours until thawed.
