Can I taste the zucchini in Zucchini Cake With Cream Cheese Frosting?

No, the zucchini has a very mild flavor and mainly adds moisture to the cake. In this Zucchini Cake With Cream Cheese Frosting, the spices and sweetness completely dominate, so most people won’t even realize there’s a vegetable inside.

Do I need to peel the zucchini before using it?

There’s no need to peel zucchini for this recipe. The skin is soft and blends well into the batter, adding both color and nutrients to your Zucchini Cake With Cream Cheese Frosting.

How do I keep my Zucchini Cake With Cream Cheese Frosting from becoming too wet?

If your zucchini is extremely watery, lightly pat it dry with a paper towel before mixing it into the batter. However, don’t remove all the moisture, as it’s essential for achieving the soft texture that makes Zucchini Cake With Cream Cheese Frosting so delicious.

Can I freeze Zucchini Cake With Cream Cheese Frosting?

Yes, but it’s best to freeze the cake layers without frosting. Wrap them tightly and store for up to three months. When ready to serve, thaw completely and add fresh cream cheese frosting for the best texture and flavor.

Zucchini Cake With Cream Cheese Frosting Easy Recipe

Name: Zucchini Cake With Cream Cheese Frosting
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 5 cups shredded zucchini; 2 cups granulated sugar; 1 1/2 cups olive oil; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon salt; 2 teaspoons ground cinnamon; 2 1/2 teaspoons baking soda; 1 cup chopped pecans; Non-stick spray oil (as needed); 6 ounces cream cheese, softened; 2/3 cup unsalted butter, softened; 2 teaspoons vanilla extract; 4 cups powdered sugar

Description

Zucchini Cake With Cream Cheese Frosting is a moist, warmly spiced dessert made with fresh shredded zucchini and topped with a rich, creamy frosting. This easy homemade cake delivers a soft texture, subtle sweetness, and a perfect balance of flavor, making it ideal for any occasion.

Ingredients

Scale

5 cups shredded zucchini
2 cups granulated sugar
1 1/2 cups olive oil
4 large eggs
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
2 1/2 teaspoons baking soda
1 cup chopped pecans
Non-stick spray oil (as needed)
6 ounces cream cheese, softened
2/3 cup unsalted butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar

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Instructions

Preheat oven to 375°F (190°C) and grease two 9-inch round cake pans with spray oil and flour.
Grate zucchini until you have 5 cups and set aside. Chop pecans if needed.
In a large bowl, whisk together eggs, granulated sugar, and olive oil until smooth.
Add salt, cinnamon, and baking soda, mixing well to combine.
Fold in shredded zucchini and chopped pecans.
Gradually add flour, one cup at a time, mixing gently until fully incorporated.
Divide the batter evenly between prepared pans and smooth the tops.
Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 20 minutes, then transfer to a wire rack to cool completely.
To make frosting, beat cream cheese and butter together until smooth and creamy.
Add vanilla extract and mix well.
Gradually add powdered sugar, beating on low speed until combined, then increase speed until fluffy.
Level one cake layer and spread frosting evenly on top.
Place second layer over it and frost the top and sides of the cake.
Garnish with chopped pecans if desired and refrigerate before serving.

Notes

Do not overmix the batter to keep the cake light and tender.
Use room temperature butter and cream cheese for smooth frosting.
Lightly drain zucchini if it contains excess water, but keep some moisture.
Store the cake in the refrigerator for up to 4 days.
Unfrosted cake layers can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 891 kcal
Sugar: 74 g
Sodium: 617 mg
Fat: 53 g
Saturated Fat: 15 g
Unsaturated Fat: 35 g
Trans Fat: 0 g
Carbohydrates: 101 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 104 mg