Moist Cream Cheese Frosted Zucchini Cake

There is no better way to use up a large amount of late-summer zucchini than to bake this incredibly moist cream cheese frosted zucchini cake! It’s the perfect recipe to bring out the flavors of late summer into early fall with its deep flavor of warm spices and beautiful green bits of zucchini throughout. This old fashioned cake recipe has been featured at potlucks and church picnics for many years because this is one way to transform a humble vegetable into an impressive bakery-style dessert!

I make this easy and delicious cake all the time when I’m craving a homemade baked good but don’t feel like baking and decorating a multi-layered cake. Baking it in a 9×13 inch pan saves me all the trouble of having to level out the layers and stack them together before I can decorate it. All I have to do is spread the cream cheese frosting over the top of the cake and serve it!

The best part about this cream cheese frosted zucchini cake is that delicious, thick layer of cream cheese frosting on top of the cake. The cream cheese frosting balances out the sweetness of the spice-filled cake and adds a creamy texture that will melt in your mouth! Grab a glass of milk or a mug of coffee and dig in, because this cake is so good, you won’t be able to resist taking a second slice!

Why You Will Love This Recipe

This cake recipe is perfect for anyone in a rush because the whole batter comes together quickly and you don’t need a stand mixer to make it! Since you are using oil instead of butter, you don’t need to worry about waiting for the butter to soften. And since the zucchini contains so much moisture, there’s no need to worry about ending up with a dry cake. This cake is so easy to make and hard to mess up!

Another reason why this spiced zucchini cake is in my regular rotation of fall recipes is that this is one of the best ways to hide a veggie in a dessert. My kids don’t love veggies, but I know they’ll eat an entire piece of cake without even realizing they’re eating zucchini! This is a great way to sneak a bit of health into comfort food!

What You Need

To make this easy, nostalgic cake, you’ll need fresh zucchini, vegetable oil, baking spices, basic ingredients you probably already have, and cream cheese to make the frosting.

Fresh Zucchini

The key to getting a soft, dense and moist texture in this cake is freshly grated zucchini. No need to peel the zucchini. The dark green skin is very tender and provides nice little emerald flecks in the finished cake. Unlike making zucchini bread, you generally don’t want to squeeze the moisture out of the shredded squash for this recipe, as that liquid is essential for hydrating the batter.

Vegetable Oil

Oil, not butter, is used in this cake. Vegetable or canola oil keeps the cake exceptionally moist, even several days later. Oil is liquid at room temperature, so you won’t end up with a dried-out or crumbly cake, even when stored in the fridge. Melted coconut oil or light olive oil will also work well.

Warm Baking Spices

A good dose of ground cinnamon and a bit of nutmeg lend the quintessential flavor of carrot cake and banana bread, which will keep your kitchen smelling amazing while the cake bakes. These flavors will mask the earthiness of the zucchini.

Cream Cheese

Full-fat cream cheese is the base of the frosting that completes this beautiful cake. Let the cream cheese soften to room temperature before beating it with the butter and powdered sugar. If the cream cheese is too cold, you’ll have little white lumps that you can’t fully incorporate into the frosting.

How to Make Cream Cheese Frosted Zucchini Cake

Get your 9-by-13-inch baking pan and box grater ready for this stunning, comforting cake!

Prep the Pan and Zucchini

Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal baking pan with nonstick cooking spray. Wash the zucchini, trim the ends and grate the zucchini using the large holes of a box grater until you have 2 cups packed. Don’t squeeze the liquid out.

Mix the Wet Ingredients

In a large bowl, whisk together the sugar, oil, eggs and vanilla extract until smooth, pale and well combined.

Add the Dry Ingredients

Add the flour, cinnamon, baking soda, baking powder, salt and nutmeg to the wet ingredients. Gently mix together with a rubber spatula until just combined and there aren’t any visible pockets of unincorporated flour.

Fold and Bake

Fold the grated zucchini (and chopped walnuts, if using) into the batter until evenly distributed. Pour batter into your prepared baking pan and level the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Frost and Serve

Allow the cake to cool completely in the pan on a wire cooling rack. In the meantime, beat softened cream cheese and butter together until light and fluffy, gradually beat in powdered sugar and vanilla until incorporated. When the cake is completely cool, spread the thick cream cheese frosting over the top of the cake and cut into squares to serve.

My Top Recipe Tips

The #1 rule of ANY cake that’s covered in frosting is to wait until your cake is completely cool to the touch to add the frosting. If your zucchini cake is still warm in any way, the butter in your cream cheese frosting will start to melt and you’ll end up with a transparent buttery glaze running off the sides of your cake.

For the fluffiest cream cheese frosting possible, make sure to beat your softened cream cheese and butter on medium-high speed for at least 3 minutes BEFORE adding the powdered sugar. This will ensure your cake has maximum air incorporated into the fats and will have the smoothest texture.

If your zucchini is gigantic (think bat-size), it will have more water content than small squash. If your zucchini looks wet once it is grated, gently squeeze to remove excess moisture before adding it to your cake batter, otherwise your cake may turn out too dense and gummy.

Storage and Reheating

• Store: Since this cake is topped with dairy-based cream cheese frosting, it should be kept in the refrigerator. Wrap cake pan tightly with plastic wrap or store with a lid and refrigerate for up to 5 days.
• Freeze: You can freeze your completely baked and frosted cake for up to 2 months. Allow it to chill in the fridge until frosting is completely hard, then wrap your cake pan in two layers of plastic wrap and foil.
• Serve: Although this cake needs to be stored in the fridge, it tastes best at room temperature. Allow slices to sit out on the counter for 20 minutes to soften the cake and allow the frosting to return to a creamy consistency.

Serving Suggestions

• A wonderful afternoon treat served with a cup of dark roast coffee or hot tea.
• Top with some chopped toasted pecans or walnuts for added crunch.
• Pair with a cold glass of whole milk.
• Cut into perfect squares to give as a sweet gift to new neighbors.

Frequently Asked Questions

Can I bake this as a layered round cake instead?

Yes! Alternatively, you can divide the batter between two greased 8″ or 9″ round cake pans. You will need to reduce the bake time to approximately 25-30 minutes, testing with a toothpick for doneness.

Can I add chocolate chips to the batter?

Yes! Chocolate chips are a wonderful addition to zucchini cake. Just stir in 1 cup of semi-sweet chocolate chips at the same time you add the grated zucchini.