Description
Highlighting ultra-moist cinnamon- and nut-studded zucchini cake, warmly spiced and topped with a perfectly creamy cream cheese frosting—ideal for cozy afternoon gatherings.
Ingredients
Zucchini Cake
2 cups (250 g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp fine sea salt
3 large eggs, room-temperature
¾ cup (150 g) granulated sugar
¾ cup (150 g) light brown sugar, packed
¾ cup (180 ml) vegetable oil or melted coconut oil
1 tsp pure vanilla extract
2 cups (240 g) grated zucchini, well-blotted
¾ cup (85 g) chopped walnuts or pecans (optional)
Cream Cheese Frosting
8 oz (225 g) cream cheese, softened
½ cup (113 g) unsalted butter, softened
3–3 ½ cups (360–420 g) powdered sugar, sifted
1 tsp pure vanilla extract
Pinch fine salt
Instructions
Prep – Heat oven to 350 °F / 175 °C. Grease a 9 × 13-inch baking pan.
Dry Mix – Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
Wet Mix – In a large bowl beat eggs with both sugars until combined. Stream in oil and vanilla.
Combine – Fold dry mixture into wet just until a few streaks remain. Add blotted zucchini and nuts; stir gently until no dry pockets remain.
Bake – Spread batter in pan; bake 32–36 min until a toothpick comes out clean. Cool completely in pan on a rack.
Frosting – Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, vanilla, and salt; whip until light and fluffy.
Finish – Spread frosting over cooled cake. Cut into squares and serve.
Notes
Chocolate twist: Swap nuts for ¾ cup mini chocolate chips.
Lower-sugar frosting: Reduce powdered sugar by ½ cup; whip frosting longer for volume.
Freezer-friendly: Freeze unfrosted cake up to 2 months; thaw overnight, then frost.
Spice boost: Add ¼ tsp ground ginger for extra warmth.
- Prep Time: 20 min
- Cook Time: 32–36 min
- Category: Dessert / Snack Cake
- Method: One-Pan Bake
- Cuisine: American / Homestyle
