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Moist Zucchini Cake with Cream Cheese Frosting
Emily

Zucchini Cake

This moist and spiced zucchini cake combines grated zucchini, cinnamon, and nutmeg for a deliciously soft texture. Topped with a rich cream cheese frosting, it’s a perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (moisture slightly squeezed out)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)
  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • 9x13-inch baking dish
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and combined. Add the oil and vanilla extract, then mix until smooth.
  4. Gradually stir in the dry ingredients just until incorporated. Fold in the grated zucchini and, if using, the nuts and raisins.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely before frosting.
  7. To make the frosting: Beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla, then beat until creamy. Spread evenly over the cooled cake.

Notes

For a lighter version, use half whole wheat flour and substitute half of the oil with unsweetened applesauce. Add walnuts or raisins for extra texture and flavor. Store covered in the refrigerator for up to 5 days.