If you’re looking for a delightful way to enjoy zucchini, this Cream Cheese Frosted Zucchini Cake is the perfect solution. It’s moist, flavorful, and topped with a creamy frosting that brings it all together. This cake is an excellent choice for gatherings or as a special treat for yourself.
Why make this recipe
Making this zucchini cake is a great way to use up fresh zucchini from your garden or the local farmer’s market. The combination of warm spices and the creamy frosting elevates this cake into a deliciously comforting treat. Plus, it’s a fantastic way to sneak in some veggies!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 3 large eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 2 cups zucchini (finely shredded and squeezed dry)
- 1 cup walnuts (chopped into 1/4-inch pieces)
- 1/2 cup golden raisins
- 4 oz cream cheese (softened)
- 1/4 cup butter (room temperature)
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
How to make it
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, salt, and baking powder.
- In another bowl, beat the eggs and then mix in the sugar, vegetable oil, vanilla extract, and lemon zest.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the shredded zucchini, walnuts, and golden raisins, ensuring everything is well incorporated.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- While the cake is cooling, prepare the frosting by beating together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, and mix until creamy.
- Once the cake is cool, spread the cream cheese frosting evenly over the top.
How to serve it
Slice the Cream Cheese Frosted Zucchini Cake into squares and serve it on a platter. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings or dessert after a meal.
How to store it
Store any leftover cake in an airtight container in the refrigerator for up to a week. If it’s not frosted, the cake can be kept at room temperature for a couple of days.
Helpful tips
- Make sure to squeeze out excess moisture from the shredded zucchini; this prevents the cake from becoming soggy.
- If you prefer a nut-free version, feel free to omit the walnuts without affecting the overall flavor.
- Tasting the batter before baking is a delicious way to gauge if you want to adjust any spices.
Optional variations
- Add chocolate chips for a sweet twist.
- Substitute crushed pineapple for some of the zucchini for added sweetness and moisture.
- Experiment with different nuts or dried fruits according to your preference.
Frequently asked questions
Can I use other types of squash instead of zucchini?
Yes, you can use yellow squash as a substitute. Just make sure to shred it finely and remove as much moisture as possible.
Is it necessary to frost the cake?
While the frosting adds a delicious creamy layer, the cake is tasty on its own. You can serve it plain if you prefer.
Can I freeze the zucchini cake?
Absolutely! You can freeze the unfrosted cake for up to three months. Just make sure to wrap it tightly in plastic wrap and foil before placing it in the freezer.
