Zucchini Cake with Cream Cheese Frosting

Why You’ll Love This Recipe

I adore how this cake stays incredibly soft and flavorful thanks to grated zucchini and brown sugar. The subtle spice, buttery crumb, and silky frosting make every bite feel like a hug—yet it’s easy enough for a weekday bake and impressive enough for gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• baking soda

• ground cinnamon

• ground nutmeg

• salt

• eggs, room temperature

• granulated sugar

• light brown sugar

• vegetable oil (or melted coconut oil)

• vanilla extract

• grated zucchini, well-blotted

• chopped walnuts or pecans (optional)

Cream Cheese Frosting

• cream cheese, softened

• unsalted butter, softened

• powdered sugar, sifted

• vanilla extract

• pinch of salt

directions

1. I preheat the oven to 350 °F (175 °C) and grease a 9 × 13-inch pan.

2. In one bowl, I whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, I beat eggs with both sugars until combined, then stream in oil and vanilla.

4. I fold the dry mix into the wet just until a few streaks remain, add the blotted zucchini and nuts, and stir gently until no flour pockets remain.

5. I spread the batter in the pan and bake 32–36 minutes, until a toothpick comes out clean. I cool the cake completely.

6. For frosting, I cream butter and cream cheese until smooth, beat in powdered sugar, vanilla, and salt, then whip until fluffy.

7. I frost the cooled cake, slice, and serve.

Servings and timing

The recipe makes about 16 generous squares. I spend 20 minutes prepping, 35 minutes baking, and allow roughly 45 minutes cooling and frosting, so dessert is ready in about 1 hour 40 minutes.

storage/reheating

I keep the frosted cake covered in the fridge up to 5 days. I bring slices to room temperature for the softest crumb. Unfrosted cake layers freeze well—wrapped tightly—for 2 months; I thaw overnight and add fresh frosting before serving.

FAQs

How fine should I grate the zucchini?

I grate it on the medium holes of a box grater—fine enough to disappear into the crumb but coarse enough to add moisture.

Do I need to peel the zucchini?

No, I leave the peel on; it softens in the batter and speckles the cake with pretty green flecks.

Why blot the zucchini?

I squeeze out excess water with paper towels so the cake bakes up fluffy, not gummy.

Can I skip the nuts?

Absolutely. I often leave them out or swap in chocolate chips for extra indulgence.

Will the cake taste like vegetables?

Not at all—the spices, vanilla, and frosting mask any veggie flavor; most people can’t even guess there’s zucchini inside.

Conclusion

This Zucchini Cake with Cream Cheese Frosting is my go-to treat when I crave classic spice-cake comfort with a sneaky twist of garden freshness. It stays moist for days, satisfies every sweet tooth, and proves that vegetables can belong in dessert—in the most delicious way possible.