This zucchini cake is super moist and oh-so-tasty! With a soft texture and a touch of sweetness, it’s packed with yummy zucchini and just a hint of cinnamon.
Let’s be real, the cinnamon cream cheese frosting is the hero here. I could eat it by the spoonful! This cake is perfect for a snack or dessert—your friends will be asking for the recipe!
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! Freshly grated zucchini keeps the cake moist. If you don’t have zucchini, try using grated carrots for a similar moisture and sweetness.
Flour: All-purpose flour works best. If you’re looking for a healthier option, whole wheat flour can be used, but it may make the cake denser. You could also use gluten-free flour for a gluten-free version.
Sugar: Granulated sugar gives great sweetness. For a lower-calorie option, consider using coconut sugar or a sugar substitute. Keep in mind, this may alter the flavor a bit.
Walnuts or Pecans: I love adding nuts for a crunch, but they’re optional! If you’re nut-free, simply leave them out or substitute with sunflower seeds for some crunch.
Cream Cheese: For the frosting, regular cream cheese works best. If you’re looking for a lighter version, try using Neufchâtel cheese. You can also use dairy-free cream cheese for a vegan option.
How Do I Get the Cake Just Right Without Overmixing?
Mixing is crucial for a nice texture, but overmixing can lead to a tough cake. To avoid this, follow these tips:
- Combine wet and dry ingredients until just mixed. You want to see some flour streaks; don’t worry if it’s not perfectly blended.
- When adding zucchini, gently fold it in. This keeps the batter light and fluffy.
- Use a spatula rather than an electric mixer for this part. It gives better control and helps prevent overmixing.
Remember, a few small lumps are totally okay! They’ll disappear as the cake bakes and will help keep it moist.
Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg (optional)
- 1 ¾ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 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 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 45 to 50 minutes for baking. After baking, let the cake cool completely, which can take about 1 hour. So, expect to spend about 1 hour and 15 minutes overall, plus cooling time when you can kick back and relax!
Step-by-Step 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 two 9-inch round cake pans, so the cake doesn’t stick later. Set them aside while you prepare the batter.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This will ensure your cake rises beautifully and is well seasoned. Set this mixture aside.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, eggs, and vegetable oil. Beat them together until well combined and smooth. Stir in the vanilla extract to add a lovely flavor to the batter.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients. Mix just until everything is incorporated—don’t worry if there are a few lumps; that’s perfectly fine!
5. Fold in the Zucchini and Nuts:
Now, gently fold in the finely shredded zucchini and nuts (if using). The batter will be thick and slightly moist—this is what makes the cake so delicious!
6. Pour and Smooth:
Pour the batter into the prepared pan(s) and use a spatula to smooth the top for an even bake. Pop it into the preheated oven!
7. Bake the Cake:
Bake for 45 to 50 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean when the cake is ready.
8. Cooling Time:
Once baked, remove the cake from the oven and set it on a wire rack to cool completely in the pan. This can take about an hour.
9. Make the Frosting:
While the cake cools, make the frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. This should take about 2-3 minutes.
10. Add Flavor to the Frosting:
Now, add in the vanilla extract, ground cinnamon, and a pinch of salt. Mix until everything is well combined and smooth.
11. Sweeten the Frosting:
Gradually add the sifted powdered sugar, one cup at a time, beating well between each addition. Aim for a frosting that is sweet, creamy, and spreadable.
12. Frost the Cake:
Once the cake is completely cooled, spread the cinnamon cream cheese frosting evenly over the top. You can also frost the sides if you like!
13. Serve and Enjoy:
Slice your delicious zucchini cake and serve it up! Don’t forget to store any leftovers in the fridge to keep it fresh.
Enjoy a slice of this moist zucchini cake with the delightful cinnamon cream cheese frosting—a true treat for any occasion!
FAQ for Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out excess moisture before adding it to the batter. This will help maintain the cake’s texture.
How Can I Make This Cake Healthier?
For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour and reduce the sugar by up to 1/2 cup. You can also use unsweetened applesauce in place of some of the oil; about 1/4 cup should work well!
What Should I Do if My Cake is Too Dense?
If your cake turns out denser than you’d like, it might be due to overmixing the batter. Next time, mix the wet and dry ingredients just until combined, and avoid over-folding when adding zucchini. This will help keep the cake light and fluffy!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap, which can last for up to 2 months. Just thaw in the fridge before enjoying!
