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Zucchini Cake

Zucchini Cake

5 from 16 reviews

This scrumptious and moist zucchini cake is flavored with fresh zucchini, walnuts, cinnamon, nutmeg and allspice. It is all topped with an easy four ingredient brown sugar cream cheese frosting.

Ingredients

Scale

Zucchini Cake

  • 3 cups flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 3 cups grated zucchini
  • 1 1/4 cups vegetable oil
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts

Brown Sugar Cream Cheese Frosting

  • 12 ounces cream cheese (1 1/2 boxes)
  • 4 tablespoons unsalted butter softened
  • 3 tablespoons light brown sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees.  Grease and flour a 9 x 13 inch baking dish.
  2. In a medium bowl whisk together flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, nutmeg and allspice. In a separate large bowl stir together grated zucchini, vegetable oil, eggs and vanilla extract.  Add the flour mixture to the zucchini mixture in several intervals mixing just until combined.  Fold in the chopped walnuts.
  3. Pour batter into prepared baking dish.  Bake for 40-55 minutes or until toothpick inserted in center comes out clean or with moist crumbs.  Do not over-bake; start checking at 40 minutes and every 5 minutes thereafter.  Cool completely.
  4. Using a mixer beat together the cream cheese, butter, brown sugar and vanilla until light, fluffy and smooth.  Then spread on the fully cooled cake. This cake needs to be refrigerated because of the cream cheese frosting.

Notes

  • This cake is better 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 large 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 40 minutes and every 5 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.

Keywords: zucchini cake with cream cheese frosting, zucchini spice cake, best moist zucchini cake recipe

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