The Best Zucchini Cake Recipe with Cream Cheese Frosting

There’s a certain magic that happens in late summer, when garden vines are heavy with zucchini and the air begins to carry that first, faint hint of autumn. It’s in this beautiful crossover of seasons that my favorite Zucchini Cake with Cream Cheese Frosting was born. This isn’t just a cake; it’s a celebration of abundance. I remember pulling a few giant, overlooked zucchinis from my mother’s garden, their skins a deep emerald green, and wondering what kind of delicious trouble we could get into. The result was this incredibly moist, warmly spiced cake, so tender and rich that it instantly became a family treasure. Topped with a layer of luxuriously creamy, tangy cream cheese frosting and a sprinkle of toasted walnuts, this cake is the perfect harmony of cozy spice and refreshing sweetness. It’s the kind of dessert that fills your kitchen with an irresistible aroma and convinces everyone that yes, vegetables absolutely belong in cake.

Why You’ll Love This Zucchini Cake

• The Ultimate in Moisture: The shredded zucchini works its magic, creating a cake so incredibly tender and moist that it stays delicious for days.

• A Clever & Delicious Treat: It’s the perfect way to use up a bounty of summer zucchini, transforming it into a dessert that will have everyone asking for seconds.

• Perfect for Any Occasion: This cake is humble enough for a casual weeknight treat yet elegant enough to serve at a potluck, birthday party, or holiday gathering.

• A Symphony of Warm Flavors: The blend of cinnamon and nutmeg wraps you in a cozy, spiced warmth that pairs perfectly with the sweet, tangy frosting.

I’ll never forget the time I served this to my nephew, a renowned picky eater whose diet seemed to consist solely of beige foods. He eyed the green specks in the cake with deep suspicion. After some gentle coaxing (and the undeniable lure of cream cheese frosting), he took a tiny bite. His eyes widened. “This is actually good,” he mumbled, already reaching for a bigger piece. He had three slices that afternoon and now requests it every time he visits. It’s the cake that conquered the toughest critic.

What Makes It Special

• Freshly Shredded Zucchini: This is the star. It imparts unparalleled moisture without a strong vegetable flavor, ensuring the cake stays supremely tender.

• The Warm Spice Blend: A generous amount of cinnamon paired with a hint of nutmeg creates that classic, comforting flavor profile we all crave.

• Cream Cheese Frosting: The crowning glory. The tangy, creamy richness of the frosting cuts through the sweetness of the cake for a perfectly balanced bite.

• Toasted Walnuts: They provide a essential textural contrast with their delightful crunch and nutty, toasty flavor.

Making It Happen

First, let’s prepare our canvas. Preheat your oven to 350 degrees Fahrenheit and give a 9×13 inch baking pan a generous coating of non-stick spray. This ensures our beautiful cake will release without a fuss.

In a medium bowl, we’ll whisk together our dry ingredients. That’s the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them now guarantees those leavening agents and spices are evenly distributed throughout the batter, so every single bite is perfectly risen and spiced.

Now, in a larger bowl, let’s combine the wet ingredients. Crack in the two large eggs, then pour in the vegetable oil, both the granulated and brown sugars, and that teaspoon of vanilla extract. Whisk this until it’s a smooth, glossy, and well-emulsified mixture. The brown sugar will give it a lovely caramel hue.

It’s time to marry the two. Gradually add the dry ingredient mixture into the wet ingredients. Use a spoon or spatula to mix them together until just combined. Don’t be alarmed if the batter seems a bit thick and dry at this stage—this is exactly what we want.

Here comes the magic. Fold in the freshly shredded zucchini. As you mix it in, you’ll witness the transformation. The natural water content from the zucchini will release into the batter, turning it into a beautifully thick, spoonable consistency. This is the secret to its moisture. Finally, fold in those finely chopped walnuts for that wonderful texture.

Pour the batter into your prepared pan, spreading it into an even layer. Slide it into the preheated oven and bake for 28-30 minutes. You’ll know it’s done when the top is a gorgeous golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

While the cake is cooling completely on a wire rack (this is crucial, as frosting a warm cake will lead to a melted mess), let’s make the frosting. In a medium bowl, combine the softened butter and cream cheese. Using a hand mixer, beat them together until they are completely smooth and creamy. Gradually add the powdered sugar, beating on low speed at first to avoid a sugar cloud, then increasing the speed until the frosting is light and fluffy. Make sure to scrape down the sides of the bowl to incorporate everything.

Once the cake is completely cool, spread the cream cheese frosting over the top in decadent, swooping waves. For the final touch, sprinkle the top with a few extra chopped walnuts.

You Must Know

• Squeeze Your Zucchini: After shredding, place the zucchini in a clean kitchen towel and wring out as much excess liquid as possible. This prevents the batter from becoming too wet and ensures a perfect bake.

• Room Temperature is Key: Your butter, eggs, and cream cheese must be at room temperature. This allows them to emulsify properly, creating a smooth, lump-free batter and a flawlessly creamy frosting.

• Cool Completely: I cannot stress this enough. If the cake is even slightly warm, the frosting will melt, slide off, and become a thin, greasy layer. Patience is a virtue here.

Serving Ideas

This Zucchini Cake with Cream Cheese Frosting is a complete star on its own. For a simple dessert, serve it as-is with a hot cup of coffee or a cold glass of milk. For a more elegant presentation, top each slice with a few fresh raspberries or a drizzle of caramel sauce. It pairs wonderfully with a scoop of vanilla bean ice cream for an à la mode treat or with a hot chai latte for the ultimate cozy experience.

Make It Different

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a celiac-friendly option.

• Nut-Free: Simply omit the walnuts from the batter and topping. You could substitute with sunflower seeds for a similar crunch.

• Different Spices: Feel free to experiment with a pinch of ginger or cloves for a more complex spice profile.

• Add-Ins: A half cup of raisins, dried cranberries, or even chocolate chips would be a delightful addition to the batter.

• Cupcakes: This batter can be baked into cupcakes! Line a muffin tin with papers and fill each 2/3 full. Bake for 18-22 minutes, or until a toothpick comes out clean. This should yield about 24 cupcakes.

Storage and Reheating Tips

Store any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. The cake will stay fresh and moist for up to 5 days. The frosted cake can also be frozen for up to 3 months. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. Thaw overnight in the refrigerator before serving.

Success Tips

For the best flavor, make this cake a day ahead. Allowing it to rest overnight in the refrigerator gives the spices time to meld and the moisture from the zucchini to distribute even further, resulting in an even more flavorful and tender crumb. When shredding the zucchini, leave the skin on. It adds beautiful green specks of color and extra nutrients.

Frequently Asked Questions (FAQ)

Q: Can I taste the zucchini in the cake?
A: Not at all! The zucchini is there purely for its incredible moisture-giving properties. The dominant flavors are the warm cinnamon, brown sugar, and the tangy cream cheese frosting.

Q: Do I need to peel the zucchini before shredding it?
A: No, that’s not necessary. The green peel adds lovely little specks of color and nutrients. Just give them a good wash before shredding.

Q: My zucchini was very wet, what should I do?
A: After shredding, place the zucchini in a clean kitchen towel or a few layers of paper towels and squeeze firmly to wring out the excess liquid. This is a crucial step for achieving the perfect batter consistency.

Q: Can I make this cake without the nuts?
A: Absolutely. Simply omit the walnuts for a nut-free version. The cake will still be wonderfully moist and delicious.

Q: Why did my frosting turn out runny?
A: This usually happens if the butter and cream cheese were too warm or if the cake wasn’t completely cool before frosting. Ensure all your frosting ingredients are properly softened, not melted, and that the cake has cooled to room temperature.

Zucchini Cake with Cream Cheese Frosting

This supremely moist and warmly spiced Zucchini Cake with Cream Cheese Frosting is the perfect way to use summer’s bounty. Topped with a tangy, creamy frosting and crunchy walnuts, it’s a dessert everyone will love.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Category: Dessert
Cuisine: American
Difficulty: Easy
Yield: 12 servings

Ingredients

For the Cake:

• 2 1/2 cups all purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon cinnamon

• 1/4 teaspoon ground nutmeg

• 2 large eggs, room temperature

• 1 1/4 cup vegetable oil

• 3/4 cup granulated sugar

• 1 cup brown sugar, packed

• 1 teaspoon vanilla extract

• 3 cups shredded zucchini (about 2 medium), moisture squeezed out

• 1 cup walnuts, finely chopped

For the Cream Cheese Frosting:

• 1/2 cup butter, softened

• 8 ounces cream cheese, softened

• 3 cups powdered sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.

4. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. The batter will be thick.

5. Fold in the shredded zucchini and chopped walnuts until evenly distributed. The batter will become looser.

6. Pour the batter into the prepared pan and spread it evenly.

7. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool completely in the pan on a wire rack.

9. While the cake cools, make the frosting. In a medium bowl, beat the softened butter and cream cheese together with a hand mixer until smooth and creamy.

10. Gradually add the powdered sugar, beating on low speed initially to incorporate, then on high speed until the frosting is smooth and fluffy.

11. Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle with additional chopped walnuts if desired.

12. Slice, serve, and enjoy!

Notes

Allergy Info: Contains gluten, dairy, eggs, and tree nuts (walnuts).
Nutrition Estimate (Per Serving): Calories: 645kcal | Carbohydrates: 78g | Protein: 6g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 385mg | Fiber: 2g | Sugar: 58g