Zucchini Cake with Cream Cheese Frosting

$To make this tasty zucchini cake, you will need these main ingredients: - 2 cups finely grated zucchini (about 2 medium zucchinis) - 1 cup granulated sugar - 1 cup packed brown sugar - 1 cup vegetable oil - 4 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt These ingredients work together to create a moist and flavorful cake. The zucchini adds moisture and a subtle taste, while the sugars give it sweetness. For the creamy frosting, gather these essential ingredients: - 8 ounces cream cheese, softened - 1/2 cup unsalted butter, softened - 4 cups powdered sugar, sifted - 2 tablespoons milk - 1 teaspoon pure vanilla extract The cream cheese frosting adds richness and a tangy flavor. This combination makes the cake extra special. To make this delightful zucchini cake, you will need: - Two 9-inch round cake pans - Mixing bowls - Whisk or electric mixer - Spatula - Grater or food processor - Measuring cups and spoons - Wire rack for cooling Having the right equipment helps ensure your baking goes smoothly. It makes mixing and measuring simple and fun. For the full recipe, follow the steps to create a delicious zucchini cake with cream cheese frosting. To make great zucchini cake, start with fresh zucchini. Use two medium zucchinis for about two cups when grated. Grate the zucchini using a box grater or a food processor. This will save you time. Place the grated zucchini on a clean kitchen towel. Fold the towel over and twist it to squeeze out extra moisture. This step helps the cake stay fluffy. In a large bowl, add the granulated sugar, brown sugar, and vegetable oil. Whisk these ingredients together until they blend well. Next, crack in four large eggs, adding them one by one. Whisk well after each egg. This helps create a smooth mix. Finally, stir in two teaspoons of vanilla extract for that lovely flavor. Now, take a medium bowl to mix your dry ingredients. Combine two cups of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, one teaspoon of ground cinnamon, one-half teaspoon of ground nutmeg, and one-quarter teaspoon of salt. Whisk these together until they are well-mixed. Gradually add this dry mix to your wet mixture. Use a spatula to fold gently, taking care not to overmix. Once combined, fold in the drained zucchini evenly into the batter. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray. Lightly dust them with flour to help the cakes release easily. Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. While the cakes are baking, you can prepare the cream cheese frosting. In a mixing bowl, place eight ounces of softened cream cheese and half a cup of softened unsalted butter. Beat these together on medium speed for about 2 to 3 minutes until smooth. Gradually add four cups of sifted powdered sugar, mixing well after each addition. Finally, stir in two tablespoons of milk and one teaspoon of vanilla extract until the frosting is light and fluffy. After the cakes cool completely, place one layer on a serving plate. Spread a thick layer of cream cheese frosting on top. Then, add the second cake layer on top. Use the remaining frosting to cover the top and sides. Smooth it out for a nice finish. For decoration, sprinkle a little ground cinnamon or lemon zest on top. You can even add thin slices of zucchini or chopped nuts around the base for an extra touch. For the full recipe, check the details for all the steps and tips to make your zucchini cake delightful! To get a moist zucchini cake, start with fresh zucchini. Grate it finely to mix well into the batter. It’s key to squeeze out extra liquid. This helps prevent a soggy cake. Also, use both granulated and brown sugars. Brown sugar adds moisture and depth of flavor. For the best cream cheese frosting, start with soft cream cheese and butter. This helps create a smooth texture. Beat them together first, then slowly add powdered sugar. This keeps the frosting fluffy and light. Use milk to adjust the consistency. If it’s too thick, add a little more milk. Serve your zucchini cake chilled or at room temperature. It pairs well with a cup of tea or coffee. Consider adding fresh mint leaves or edible flowers for a pretty touch. A light dusting of cinnamon adds flavor and looks nice too. You can even add a scoop of vanilla ice cream on the side for extra delight! For the full recipe, check out the detailed instructions above. {{image_4}} You can turn this zucchini cake into a chocolate delight. To do this, simply add 1/2 cup of unsweetened cocoa powder to the dry ingredients. This rich twist adds a deep chocolate flavor while keeping the cake moist. The cocoa balances perfectly with the sweetness of the zucchini. Your guests will be amazed at how tasty it is! If you want a nut-free version, just skip the nuts. You can still enjoy the cake's great flavors. This cake is naturally free of nuts, so it suits everyone. If you want a crunch, try adding some sunflower seeds or pumpkin seeds. They add texture without the worry of allergens. Want to make your cake even more special? You can add fruits or nuts. Chopped walnuts or pecans give a nice crunch. Dried fruits like raisins or cranberries add sweetness. You can also mix in chocolate chips for a fun surprise. Just fold them into the batter before baking. These additions make the cake even more enjoyable and unique. For the full recipe, check out the Zesty Zucchini Cake with Cream Cheese Frosting. To store your zucchini cake, let it cool completely first. Then, wrap it tightly in plastic wrap. You can also place it in an airtight container. This keeps the cake moist and fresh. Store it in the fridge if you plan to eat it within a week. For longer storage, consider freezing it. If you have leftover zucchini cake, it freezes well. Slice the cake into pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Be sure to label the bag with the date. This way, you can enjoy it later. It stays good in the freezer for about three months. To enjoy your cake warm, reheating is easy. Remove a slice from the fridge or freezer. If frozen, let it thaw in the fridge overnight. To heat, use the microwave for about 15-20 seconds. For a crispy edge, place it in a hot oven for a few minutes. Enjoy the delight of fresh cake again! For baking, I prefer medium-sized zucchinis. They are juicy and tender. Look for firm zucchinis without blemishes. Smaller zucchinis have better flavor. You can use any color, but green is most common. Just remember to wash them well before grating. Yes, you can! Use a 1:1 gluten-free flour blend as a substitute. Make sure it includes xanthan gum. This helps mimic the texture of regular flour. I find that gluten-free options work great in this cake. Zucchini cake lasts about 3 to 5 days at room temperature. Store it in an airtight container to keep it fresh. If you add frosting, it may last only a few days in the fridge. You can also freeze slices for up to three months. Just wrap them tightly! Yes, you can use mascarpone cheese or Greek yogurt instead. Both add creaminess. If using yogurt, your frosting will be lighter. You may need to adjust sugar for taste. Experiment to see what you like best! Zucchini cake has roots in home baking. It gained popularity during the vegetable cake trend of the 1970s. People wanted to use excess garden zucchinis. The addition of cream cheese frosting adds a rich flavor. It turns this simple cake into a delightful treat. You can find the full recipe in the previous sections. You now have all the steps to make a tasty zucchini cake with cream cheese frosting. We covered the main ingredients, preparation methods, and helpful tips to ensure your cake is moist and flavorful. You can explore fun variations, like chocolate or nut-free options, to fit your taste. Remember, proper storage and reheating will keep your cake fresh for longer. Bake confidently, and enjoy sharing your delicious creation!$

Zucchini Cake with Cream Cheese Frosting

Indulge in a slice of deliciousness with this Zesty Zucchini Cake topped with creamy frosting! This easy recipe combines moist grated zucchini, warm spices, and a rich cream cheese frosting for a delightful dessert that's sure to impress. Perfect for gatherings or a sweet treat at home, this cake will have everyone coming back for more. Click through to explore the full recipe and bring this tasty treat to your kitchen today!

Print Recipe Pin Recipe

Ingredients

2 cups finely grated zucchini (approximately 2 medium zucchinis)

1 cup granulated sugar

1 cup packed brown sugar

1 cup vegetable oil

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

For the Cream Cheese Frosting:

8 ounces cream cheese, softened to room temperature

1/2 cup unsalted butter, softened

4 cups powdered sugar, sifted

2 tablespoons milk

1 teaspoon pure vanilla extract

Instructions

Preheat Your Oven: Set your oven temperature to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them generously with butter or cooking spray, then dusting with flour to prevent sticking.

Prepare the Zucchini: Using a box grater or a food processor, grate the zucchini. To remove excess moisture, place the grated zucchini on a clean kitchen towel, fold the towel over it, and twist to squeeze out as much liquid as possible. Set the drained zucchini aside.

Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well blended. Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth mixture. Finally, stir in the vanilla extract until fully combined.

Combine Dry Ingredients: In a separate medium bowl, use a whisk to combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until the ingredients are evenly distributed.

Incorporate Mixtures: Gradually add the dry ingredient mixture to the wet mixture, folding gently with a spatula or wooden spoon just until combined. Do not overmix. Once the dry ingredients are incorporated, gently fold in the drained grated zucchini until evenly mixed throughout the batter.

Bake the Cakes: Evenly divide the batter between the prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool the Cakes: Once baked, remove the cake pans from the oven and let them cool on a wire rack for about 10 minutes. Carefully turn the cakes out of the pans and allow them to cool completely on the racks.

Make the Cream Cheese Frosting: In a mixing bowl, combine the softened cream cheese and butter. Beat on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the sifted powdered sugar, mixing well after each addition. Finally, add the milk and vanilla extract, continuing to beat until the frosting is light and fluffy.

Frost the Cake: Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second layer on top of the frosted first layer and use the remaining frosting to cover the top and sides of the entire cake, smoothing it out evenly.

Decorate for Presentation: For an elegant finish, sprinkle a light dusting of ground cinnamon or lemon zest over the top of the cake. Add a few thin slices of zucchini or a sprinkle of chopped nuts around the base for a beautiful touch.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 10-12

- Presentation Tips: To elevate your cake, consider placing it on a decorative cake stand and surrounding it with fresh mint leaves or edible flowers for a vibrant look. Enjoy your delightful zesty zucchini cake!