This moist zucchini cake is a lovely treat that’s both sweet and fluffy. It gets a tasty kick from cinnamon and pairs perfectly with rich cream cheese frosting!
Honestly, I can’t resist the combo of zucchini and frosting. It’s like sneaking veggies into dessert! 🍰 Plus, it’s super simple to whip up—perfect for any occasion or just because!
Key Ingredients & Substitutions
Zucchini: Fresh, finely shredded zucchini adds moisture to the cake without overpowering the flavor. If you’re short on zucchini, you can also use shredded carrots for a different twist!
Baking Soda & Baking Powder: These are crucial for leavening, which makes the cake rise. If you’re out of baking powder, you can substitute it with 1/4 teaspoon of baking soda mixed with 1/2 teaspoon of vinegar or lemon juice.
Veggie Oil: I use vegetable oil for its neutral flavor. You can swap it with canola oil or melted coconut oil. Just remember that coconut oil will add a subtle coconut flavor.
Cream Cheese: Full-fat cream cheese gives the frosting a rich taste. If you’re looking for a lighter option, you can use Neufchâtel cheese instead.
Nuts: I love to add walnuts or pecans for crunch, but you can skip them or use sunflower seeds for a nut-free option. Toasting the nuts beforehand enhances their flavor!
How Do I Ensure My Cake Is Moist and Fluffy?
To make sure your zucchini cake turns out moist, it’s important to not overmix the batter. Here are some steps to follow:
- Combine wet ingredients first until smooth—this helps incorporate air for fluffiness.
- Gently fold in dry ingredients until just combined. Overmixing can lead to a dense cake.
- Do not squeeze out excess moisture from the zucchini; it keeps the cake moist!
Make sure to check the cake a few minutes before the minimum baking time. A toothpick should come out clean with a few moist crumbs—this indicates it’s perfectly baked!
Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 1/2 cups finely shredded zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225g) 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 recipe takes about 20 minutes to prepare and 45-55 minutes to bake. After baking, let the cake cool completely before frosting it, which may take around 30 minutes or so. So, in total, you’re looking at about 1 ½ hours before enjoying a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans to ensure easy release later.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves (if using). This is where all the dry flavors come together, so make sure it’s well mixed!
3. Mix the Wet Ingredients:
In a large bowl, beat the eggs until fluffy. Add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk everything together until it’s smooth and creamy—you want to incorporate lots of air for a light cake!
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, stirring gently. Mix just until combined. Remember—don’t overmix! We want a tender cake, so stop as soon as everything is blended.
5. Add Zucchini and Nuts:
Gently fold in the finely shredded zucchini and the nuts if you’ve opted to include them. Make sure they are evenly distributed throughout the batter.
6. Bake the Cake:
Pour your batter into the prepared pan(s) and bake for about 45-55 minutes. Keep an eye on it, and perform the toothpick test—insert one in the center; if it comes out clean, your cake is done!
7. Cool:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack. It’s important to let it cool completely before frosting, so be patient!
8. Make the Frosting:
While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until they’re smooth and creamy. Then add the cinnamon and vanilla; mix well. Gradually incorporate the powdered sugar until the frosting is light and fluffy.
9. Frost the Cake:
Once the cake is completely cool, spread the cinnamon cream cheese frosting evenly over the top. Make it look as pretty as you’d like!
10. Serve and Enjoy:
Now it’s time to slice and serve! This moist zucchini cake can be stored in the fridge, covered, for an amazing treat whenever you want. Enjoy every bite!
This moist zucchini cake, infused with warm spices and topped with rich cinnamon cream cheese frosting, is bound to be a hit! Enjoy your baking adventure!
FAQ for Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but note that it may result in a denser texture. For best results, consider using a mix of whole wheat and all-purpose flour (like 1 cup of each) to maintain moisture while adding a bit of nuttiness.
What Should I Do If I Don’t Have Enough Zucchini?
If you’re short on zucchini, you can supplement with other grated vegetables like carrots or even applesauce. Just make sure to keep the total amount around 2 1/2 cups to maintain the cake’s moisture level.
How Do I Store Leftover Cake?
Store any leftover zucchini cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then aluminum foil for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy!
Can I Make This Cake in Advance?
Absolutely! You can bake the zucchini cake ahead of time and keep it un-frosted in the fridge or at room temperature for 2-3 days. Frost just before serving to keep the cream cheese frosting fresh and fluffy.
