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Cream Cheese Frosted Zucchini Cake

This Cream Cheese Frosted Zucchini Cake is a delightful and moist dessert that combines the nourishing qualities of zucchini with a rich cream cheese frosting. Perfect for using up garden zucchini or impressing guests at a gathering, this cake is both delicious and somewhat healthy!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 280 kcal

Equipment

  • 1 9x13-inch baking pan
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 grater
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 toothpick or cake tester

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ½ cup unsweetened applesauce
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini About 2 medium-sized zucchinis
  • 1 cup chopped walnuts or pecans Optional
  • 8 ounces cream cheese Softened
  • ½ cup unsalted butter Softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk Adjust for consistency

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a separate large bowl, combine the vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well blended.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the grated zucchini and chopped walnuts or pecans, if using, until evenly incorporated.
  • Pour the batter into the prepared baking pan and smooth the top with a spatula.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool completely in the pan on a wire rack.
  • While the cake cools, prepare the cream cheese frosting. In a bowl, beat together the softened cream cheese and butter until smooth.
  • Gradually add the powdered sugar and mix until well combined. Add vanilla extract and milk, adjusting for desired consistency.
  • Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
  • Slice into pieces and serve.

Notes

For a fun twist, you can add chocolate chips or dried fruits into the batter.
Store the cake in an airtight container in the refrigerator for up to 5 days. The flavors tend to improve after a day or two.
You can also freeze the zucchini cake (without frosting) for up to 3 months; thaw before serving.