This moist zucchini cake is a wonderful treat with a perfect blend of spices and the surprise of hidden veggies! Topped with creamy cinnamon cream cheese frosting, it’s truly delightful.
I love how the zucchini makes the cake so soft while adding a bit of healthy fun. Plus, who can resist that yummy frosting? It’s a great way to sneak in some veggies while enjoying dessert! 😊
Key Ingredients & Substitutions
Zucchini: Fresh, finely shredded zucchini is key for moisture. If zucchini isn’t available, you can substitute with shredded carrots for a similar texture.
Oil: Vegetable oil keeps the cake moist, but you could use canola oil or even melted coconut oil. For a healthier option, consider applesauce (in a 1:1 ratio as a substitute) which also adds moisture.
Flour: All-purpose flour works perfectly, but for a gluten-free version, you can use a 1:1 gluten-free flour blend. Just be mindful that it may alter the texture slightly.
Nuts: I love adding walnuts for crunch, but you can skip them or use pecans or even chocolate chips for a fun twist!
Cream Cheese: If you’re looking for a lighter option, try using Greek yogurt instead of cream cheese for the frosting. It won’t be as rich, but it’s still delicious!
How Do I Make Sure My Cake is Moist and Tender?
To get a perfect moist cake, focus on a few simple steps:
- Don’t overmix the batter after combining the dry and wet ingredients. Mix just until everything is combined to avoid a dense cake.
- Be sure to use fresh zucchini! Older zucchini may be drier and less flavorful.
- Check your cake for doneness a few minutes before the recommended time. Insert a toothpick; it should come out clean but not dry.
- Let the cake cool completely in the pan before frosting it. This helps prevent the frosting from melting and makes it easier to spread.
Following these tips will help ensure that your zucchini cake comes out light and moist every time. Enjoy your baking!
Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely 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 (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons ground cinnamon (to taste)
How Much Time Will You Need?
This delightful zucchini cake will take you about 20 minutes to prepare and about 45-55 minutes to bake. After baking, allow extra time for the cake to cool before frosting it—this can take around an hour. All in all, you’ll be feasting on this delicious cake in about 2 hours!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Pan:
Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking pan or two 9-inch round pans and grease and flour them well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. This mixture is the foundation of your cake, so make sure it’s well combined. Set aside for now.
3. Combine Sugars and Eggs:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs using a hand mixer. Mix until it’s creamy and smoothly combined.
4. Add Wet Ingredients:
Gradually pour in the vegetable oil and vanilla extract while continuing to mix. This will help create a lovely, moist cake.
5. Blend Dry and Wet Ingredients:
Now, slowly add the dry ingredients to your wet mixture. Mix just until everything is combined—be careful not to overmix! We want a tender cake.
6. Fold in Zucchini and Nuts:
Gently fold in the finely shredded zucchini and any nuts you desire (if using). This adds flavor and texture to your cake.
7. Pour into the Pan:
Pour the batter into the prepared pan(s). Spread it evenly with a spatula to ensure even baking.
8. Bake the Cake:
Place the cake in the preheated oven and bake for 45-55 minutes if using a 9×13 pan, or 30-35 minutes for 9-inch rounds. Check for doneness by inserting a toothpick into the center; it should come out clean.
9. Cool the Cake:
When done, remove the cake from the oven and allow it to cool completely in the pan(s) on a wire rack. Cooling is necessary before frosting, so be patient!
10. Make the Frosting:
While the cake cools, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
11. Add Sugar and Flavorings:
Gradually mix in the sifted powdered sugar on low speed until it’s fully combined. Add the vanilla extract and ground cinnamon, beating until everything is light and fluffy. Taste and adjust cinnamon to your liking!
12. Frost the Cake:
Once the cake has completely cooled, spread the cinnamon cream cheese frosting evenly over the top using a spatula.
13. Optionally Garnish:
If you like, sprinkle some additional chopped nuts or dust with a little extra cinnamon on top for a nice touch.
14. Serve and Enjoy:
Slice the cake and serve! Enjoy this moist, flavorful zucchini cake with friends and family. It’s perfect for any gathering or just as a delightful treat for yourself!
This recipe yields a rich, moist cake with a lovely cinnamon-spiced cream cheese frosting that is sure to please everyone!
FAQ for Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Can I Use Other Types of Sugar?
Absolutely! While granulated and brown sugar give the best results, you can experiment with coconut sugar or even a sugar substitute like erythritol. Keep in mind that this might alter the flavor and moisture slightly.
What If My Zucchini Is Very Watery?
If your zucchini has been particularly watery, it’s a good idea to squeeze out some excess moisture using a clean kitchen towel or paper towels before adding it to the batter. This will help maintain the cake’s texture.
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 ratio for the best results, though the texture might differ a little from the original recipe.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap before freezing, and thaw it in the fridge when you’re ready to enjoy it again!
