This scrumptious and moist zucchini cake is flavored with fresh zucchini, walnuts, cinnamon, and nutmeg. It is all topped with an easy five-ingredient cinnamon cream cheese frosting.
Course Dessert
Cuisine American
Keyword best moist zucchini cake recipe, zucchini cake with cream cheese frosting, zucchini spice cake
Prep Time 25 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 16servings
Calories 601kcal
Author Beth Pierce
Ingredients
Zucchini Cake
2 ½cupsall purpose flour
2teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
1tablespoonground cinnamon
¼teaspoonground nutmeg
2cupsgrated zucchini
2large eggs
1 ¼cupsvegetable oil
¾cupgranulated sugar
¾cuplight brown sugar
1 ½teaspoonsvanilla extract
¾cupchopped walnuts
Cinnamon Cream Cheese Frosting
1cupunsalted butter softened
8ouncescream cheese softened
½teaspoonground cinnamon
1 ½teaspoonsvanilla extract
3 ½cupspowdered 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.