This zucchini cake is super moist and packed with flavor, making it a cozy treat any time of year. The best part? It’s topped with creamy cinnamon frosting that takes it to another level!
I love how the zucchini keeps the cake soft, and stepping up the flavor with cinnamon makes it extra special. It’s perfect for sharing, but let’s be real, you might want to keep it all for yourself! 😉
Key Ingredients & Substitutions
Zucchini: Shredded zucchini makes the cake moist and adds subtle flavor. If you don’t have zucchini, grated carrots can be a great substitute for a similar texture and sweetness.
Flour: All-purpose flour is the go-to here, but if you need a gluten-free option, try using a 1:1 gluten-free baking flour mix, which works well in most recipes.
Fats: Vegetable oil keeps the cake moist, but you can swap it for melted coconut oil or applesauce for a lighter option. Applesauce can also help reduce sugar since it adds some natural sweetness.
Nuts and Raisins: Feel free to skip these if you’re not a fan! You could also use chocolate chips for a fun twist or substitute with seeds like sunflower seeds for added crunch.
Cream Cheese: If you want a lighter frosting, Greek yogurt can be a tangy alternative, but the flavor will differ slightly.
How Do I Get the Perfectly Moist Cake?
The secret to a moist zucchini cake is to avoid overmixing the batter. Once you add the dry ingredients, mix just until you don’t see any dry flour. Overmixing can develop gluten, making the cake denser.
- Make sure your zucchini is well-shredded but not too watery. Pat it dry with a paper towel to remove excess moisture if needed.
- Don’t skip the oil—it really helps with moisture. If replacing with applesauce, try half applesauce and half oil for balance.
- After baking, let the cake cool completely before adding frosting. This helps prevent the frosting from melting.
Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely shredded zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 ½ tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Time Needed:
This delightful cake takes about 15 minutes to prepare and 40-45 minutes to bake. Allow some time for it to cool before frosting, which might take another 15-20 minutes. Overall, you’ll need around 1 hour and 15 minutes to make this cake, plus cooling time before serving.
Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This helps ensure everything is mixed well and evenly distributed. Set this bowl aside for later!
3. Prepare the Wet Ingredients:
In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat them together until everything is well combined and smooth.
4. Add the Eggs & Vanilla:
Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract for that delicious flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix, as this can make the cake dense!
6. Fold in the Goodness:
Gently fold in the shredded zucchini along with the optional walnuts and raisins if you are using them. This adds great texture and flavor!
7. Bake the Cake:
Pour the batter into your prepared pan and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let it Cool:
After baking, remove the cake from the oven and let it cool completely in the pan on a wire rack. This could take about 30 minutes or so.
9. Make the Frosting:
While the cake is cooling, prepare the frosting! In a mixing bowl, beat the softened cream cheese and butter together until they are smooth and creamy.
10. Add Flavors and Powdered Sugar:
Add in the vanilla extract, cinnamon, and a pinch of salt, mixing well. Gradually add in the powdered sugar, one cup at a time, until the frosting is smooth and at your desired consistency.
11. Frost the Cake:
Once the cake has fully cooled, spread the cinnamon cream cheese frosting evenly over the top. Don’t be shy with the frosting—make it look delicious!
12. Final Touches:
If you like, sprinkle some additional chopped nuts or a light dusting of cinnamon on top for a pretty finish.
13. Slice and Serve:
Slice the cake into squares and enjoy! Store any leftovers in the refrigerator for freshness.
Enjoy your moist zucchini cake with the rich, cinnamon-spiced cream cheese frosting! It’s perfect for gatherings or just as a special treat at home.
FAQ for Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Can I Substitute the Eggs in This Recipe?
Yes, you can use a flax egg or applesauce as a substitute! For one egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and use it in place of one egg. Alternatively, 1/4 cup of unsweetened applesauce works well to add moisture.
How Do I Store Leftover Zucchini Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it! Wrap slices in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Can I Make This Cake Without Nuts and Raisins?
Absolutely! You can skip the nuts and raisins or replace them with chocolate chips or dried cranberries for a different flavor. If you prefer a nut-free version, just leave them out entirely—your cake will still be delicious!
How Can I Make the Cake Less Sweet?
If you want a less sweet cake, you can reduce the sugar by 1/4 to 1/2 cup. Keep in mind that this might slightly affect the texture, but the zucchini will still provide moisture to the cake.
