New and improved! This delicious yet simple Zucchini Cake is made moist with fresh garden zucchini and walnuts. The warm spices of cinnamon and nutmeg, along with a cinnamon cream cheese frosting, take the flavor over the top. I love to take this cake to potlucks and family functions, as it is always a huge hit.
This time of the year, so many garden growers have oodles and oodles of zucchini. We are zucchini-eating fools here. This scrumptious cake is one of our favorite zucchini recipes.
How to make this Zucchini Cake
This cake is made in three easy steps. First, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Then in a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the dry ingredients to the wet ingredients in several increments mixing just until combined. Then fold in the chopped walnuts.
Pour the mixture into a 9×13 baking pan that has been greased and floured or sprayed with nonstick baking spray. Bake just until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Using a stand mixer with a paddle attachment or a hand-held electric mixer, beat together the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake. This cake should be refrigerated because of the cream cheese frosting.
Helpful Tips for this Zucchini Cake
- This cake is better on the second day, so ideally, bake the cake a day in advance and ice the cake the day you are going to serve it.
- Grate the unpeeled zucchini with the small grate end of a box grater. It really takes just minutes. It will take you a lot longer to wash and dry your food processor.
- Bring your eggs to room temperature and soften your butter and cream cheese before making the frosting.
- Always load the cake on the middle rack in the center of your preheated oven.
- Check for doneness after 35 minutes and every 3 minutes or so after that. Insert a toothpick in the center to ensure no wet batter clings to it. This cake is best not over-baked.
- The cake must be fully cooled before icing. This can take up to several hours, so plan accordingly.
- Store the cake in the refrigerator until ready to serve. Store leftovers in an airtight container in the fridge for up to 3 days.
How to freeze grated zucchini
This time of year, many of you are gardening, and you may have quite an abundance of zucchini. Did you know that grated zucchini freezes quite well and can be used for future cakes, muffins, bread, and even fritters?
Simply grate the zucchini with a food processor or old-fashioned box grater (this is where that food processor may come in handy), then allocate a certain amount to each quart freezer bag depending on how much is needed for your favorite recipes (hint, hint, hint). I like to do some of the bags with 3 cups and some with 2 cups, as this seems to cover most of my favorite recipes. Label and date the freezer bags.
Double wrap by adding several quart bags to gallon bags. Store in the freezer for up to six months for all your favorite zucchini baking recipes. To thaw, simply place in the refrigerator overnight.
Other cakes you will love!
Zucchini Cake
Ingredients
Zucchini Cake
- 2 ½ cups all purpose flour
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups grated zucchini
- 2 large eggs
- 1 ¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped walnuts
Cinnamon Cream Cheese Frosting
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground nutmeg. In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the flour mixture to the zucchini mixture in several intervals mixing just until combined. Fold in the chopped walnuts.
- Pour batter into the prepared baking dish. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not over-bake; start checking at 35 minutes and every 3 minutes thereafter. Cool completely.
- Using a stand mixer with a paddle attachment, beat together the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake.
- This cake should be refrigerated because of the cream cheese frosting.
Notes
- This cake is better on the second day, so ideally, bake the cake a day in advance and ice the cake the day you are going to serve it.
- Grate the unpeeled zucchini with the small grate end of a box grater. It really takes just minutes. It will take you a lot longer to wash and dry your food processor.
- Bring your eggs to room temperature and soften your butter and cream cheese before making the frosting.
- Always load the cake on the middle rack in the center of your preheated oven.
- Check for doneness after 35 minutes and every 3 minutes or so after that. Insert a toothpick in the center to make sure no wet batter clings to it. This cake is best not over-baked.
- The cake must be fully cooled before icing. This can take up to several hours, so plan accordingly.
- Store the cake in the refrigerator until ready to serve. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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Tameka
This is the most delicious zucchini cake I have ever eaten. I am saving this recipe. My extended family is going to love this!
Roberta Lowen
This is a delicious cake. The zucchini makes it so moist and cinnamon cream cheese frosting is superb! I think this is my new birthday cake.
Beth Pierce
Thanks, Roberta!
Michelle H
Oh my, this was so yummy! I hope my garden does well this year because I want to make this all summer long. I am holding on to this recipe.
Emily H
I love how moist zucchini can make a cake. This was so moist and tasty. I loved every bite. Thanks for the great recipe.
Beth Pierce
You are most welcome, Emily!
Julie B
I am giving this recipe 5 stars because I made it for my mother’s birthday, and everyone asked for the recipe, it was so delicious! Thanks for sharing!
Beth Pierce
So happy to hear that everyone liked it!