Zucchini Cake with Cream Cheese Frosting is an incredibly moist, flavorful, and decadent dessert! Fresh zucchini gives the cake batter tons of natural moisture without compromising its delicious spiced vanilla flavor. Meanwhile, the frosting is so good you’ll want to eat it with a spoon!

Several frosted pieces of zucchini cake are placed on a white serving platter.


Zucchini Cake

I love baking with zucchini! It’s such a moisture rich veggie that when it’s added to batter of really any kind, it lends the most incredible amount of natural moisture. Plus, it’s neutral enough that it doesn’t effect the flavor much, if at all. If you prepare it just right, the consistency shouldn’t bother you at all. Even the pickiest of kids won’t care that it’s in there!

The medley of spices that are mixed into this homemade cake batter are so very warm. Cinnamon, nutmeg, ginger, and coriander blend together to create a flavor palate that’s rich, spiced, and as previously mentioned – warm! While you can eat this Zucchini Cake all summer long, it also doubles as a perfect fall cake with all of those signature autumnal spices. This cake is really the best of both worlds when it comes to seasons.

What makes this homemade cream cheese frosting stand out from others is the addition of white chocolate. It really adds a certain richness to the frosting that is both sweet and creamy and really compliments the warmth of the cake! With a frosting this sweet, you don’t want your cake to be too sweet as well. That’s why they’re the best balancing act that compliment each other in the most delicious way!

The ingredients for zucchini cake are spread out across a white surface.

How to Make Zucchini Cake

  1. Preheat. Preheat the oven to 350°F.
  2. Whisk the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, coriander and salt. Set aside.
  3. Combine the wet and dry ingredients. In the bowl of an electric mixer, beat the eggs, milk, vanilla and both sugars until smooth. Add the oil and mix until incorporated. Slowly add the dry ingredients and then mix in the zucchini.
  4. Bake the cake. Pour the batter into a buttered 9 inch square cake pan and bake for 15 minutes. Rotate the pan and bake for an additional 15 minutes. Rotate the pan again and bake for an additional 15 minutes or until a wooden skewer inserted into the middle of the cake comes out clean.
  5. Cool. Allow the cake to cool in the pan for 10 minutes and then turn out onto a cooling rack to allow it to cool completely.
  6. Make the frosting. While the cake rests, beat the cream cheese, white chocolate and butter until smooth. Slowly add the confectioners’ sugar and continue to beat until smooth.
  7. Enjoy! Spread the frosting over the top of the cake and serve.
A fork has removed a bite sized piece of cake from a piece.

Tips for the Best Zucchini Cake

  • When it comes to vanilla, either use real vanilla bean paste or pure vanilla extract. With a cake this good, avoid cutting corners with imitation. It’s just not the same!
  • Wait until the cake has completely cooled to room temp before you frost it. If it’s still warm from the oven, even a little bit, the frosting will melt into it.
  • There’s no fancy grater required for shredding the zucchini with. A cheese grater works just fine! Just make sure to remove both ends of the zucchini prior to shredding to make your life a little easier.
  • Rotating the cake pan as it bakes is the best way to ensure this homemade cake bakes evenly. Don’t try to skip that step!

Storage Suggestions

In an airtight container at room temperature, this homemade frosted cake will stay fresh for up to 3 days. Try to keep it out of direct sunlight.

Several slices of zucchini cake are presented next to two forks on a white plate.

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Several slices of zucchini cake are presented next to two forks on a white plate.

Get the Recipe: Zucchini Cake Recipe

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
This zucchini cake is a moist and flavorful treat that incorporates shredded zucchini into a spiced batter, with cinnamon, nutmeg, and ginger. The addition of zucchini adds moisture and a subtle sweetness, making it a delicious way to use up summer's bounty. The cake is topped with a rich and tangy cream cheese frosting.
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Ingredients

  • 2 cups cake flour, I use Bob’s Red Mill
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • 1/4 cup low-fat milk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup canola oil
  • 3 cups shredded zucchini
  • 12 ounces cream cheese
  • 1/2 cup white chocolate, melted
  • 1/2 stick unsalted room temperature butter
  • 2 cups confectioners’ sugar

Equipment

  • 1 baking dish

Instructions 

  • Preheat the oven to 350 degrees
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, coriander and salt. Set aside.
  • In the bowl of an electric mixer, beat the eggs, milk, vanilla and both sugars until smooth. Add the oil and mix until incorporated. Slowly add the dry ingredients and then mix in the zucchini.
  • Pour the batter into a buttered 9 inch square cake pan and bake for 15 minutes. Rotate the pan and bake for an additional 15 minutes. Rotate the pan again and bake for an additional 15 minutes or until a wooden skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes and then turn out onto a cooling rack to allow it to cool completely.
  • While the cake rests, beat the cream cheese, white chocolate and butter until smooth. Slowly add the confectioners’ sugar and continue to beat until smooth.
  • Spread the frosting over the top of the cake and serve.

Notes

Zucchini Cake can be made up to 3 days in advance. 
Serve it unfrosted with a dusting of powdered sugar.
Serving: 0g, Calories: 566kcal, Carbohydrates: 75g, Protein: 6g, Fat: 27g, Saturated Fat: 8g, Cholesterol: 87mg, Sodium: 265mg, Potassium: 229mg, Fiber: 0g, Sugar: 58g, Vitamin A: 525IU, Vitamin C: 5.5mg, Calcium: 86mg, Iron: 0.8mg
Author: Kellie
Course: Dessert
Cuisine: American