This moist zucchini cake is a perfect blend of sweet and spice, topped with a creamy cinnamon cream cheese frosting that everyone will love. It’s like a hug in cake form!
I can’t resist this cake, especially with that fluffy frosting. It’s such a fun way to sneak some veggies into dessert, right? 😄 Perfect for sharing or devouring all by yourself!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and a subtle flavor to the cake. If you don’t have zucchini, you could use grated carrots or apples for a different twist.
Flour: All-purpose flour is standard, but you can replace some with whole wheat flour for added texture and nutrition. I prefer a mix!
Oils: Vegetable oil keeps the cake moist, but you can use melted coconut oil or even unsweetened applesauce as a lower-fat option.
Eggs: The eggs help bind everything together. If you’re looking for a vegan option, try substitutions like flax eggs (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg) or unsweetened yogurt.
Cinnamon & Nutmeg: These spices give the cake a warm flavor. If you’re short on nutmeg, a dash of allspice or pumpkin pie spice can work in a pinch!
How Can I Avoid Overmixing the Batter?
Mixing the batter just right is key to a tender zucchini cake. Here’s how to do it:
- Combine wet and dry ingredients until you see no flour streaks. It’s okay if the batter looks a little lumpy—this means it’s less likely to become tough.
- When folding in the zucchini and nuts, use a gentle hand to distribute them without smashing the batter. Remember, it’s all about being gentle!
- Using a spatula instead of a whisk can also help avoid overmixing.
Follow these tips, and you’ll have a soft, moist cake every time!
Moist Zucchini Cake with Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Zucchini Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful zucchini cake will take about 15 minutes to prepare and around 40-50 minutes to bake. Don’t forget the cooling time! Allow the cake to cool completely before frosting, which could take an additional hour. So, in total, you’re looking at about 2 hours for prep, bake, and cool time.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First thing’s first: preheat your oven to 350°F (175°C). Grab a 9×13 inch baking pan or two 9-inch round cake pans, then grease and flour them to prevent sticking. This way, your cake will slide right out when it’s done!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This will help distribute the ingredients evenly in your cake. Once mixed, set the bowl aside.
3. Combine the Wet Ingredients:
In a larger bowl, beat together the granulated sugar, brown sugar, eggs, and vegetable oil using a whisk or beaters. Beat until it’s fluffy and well-combined. Add in the vanilla extract and give it another quick stir.
4. Combine Wet & Dry Ingredients:
Now, gradually add the dry mixture into the wet mixture. Stir gently until just combined—be careful not to overmix! A few lumps are totally okay!
5. Fold in the Good Stuff:
Gently fold in the grated zucchini and nuts, if you’re using them. This is what makes your cake moist and gives it a nice texture!
6. Pour into the Pan:
Pour the batter into your prepared pan(s) and smooth the top with a spatula to ensure that it bakes evenly. You’re almost there!
7. Bake the Cake:
Put your cake in the oven and bake for about 40-50 minutes for the 9×13 pan or 30-35 minutes for the round pans. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready!
8. Cool the Cake:
Once the cake is baked, remove it from the oven and let it cool completely in the pan on a wire rack. This step is essential so the frosting doesn’t melt off!
9. Make the Frosting:
While your cake is cooling, prepare the frosting. In a bowl, beat together the softened cream cheese and butter until smooth and creamy. It should be nice and fluffy!
10. Add the Sweetness:
Gradually add the sifted powdered sugar while mixing on a low speed to avoid a sugary cloud. Once combined, add the cinnamon and vanilla extract, then beat on medium-high speed until it’s light and fluffy.
11. Frost the Cake:
Once your cake is completely cool, spread the cinnamon cream cheese frosting evenly over the top. If you made round cakes, you can do this between the layers as well!
12. Slice and Serve:
Now that your cake is frosted, slice it up and enjoy! It’s also a great idea to store any leftovers in the fridge, covered to keep it fresh.
Enjoy your delicious and moist zucchini cake topped with luscious cinnamon cream cheese frosting! You’ll be coming back for seconds, I promise!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. Just note that it might slightly alter the texture, making the cake denser.
How Do I Store Leftover Zucchini Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, you can freeze the cake without frosting for up to 3 months. Wrap it tightly in plastic wrap before freezing!
Can I Make This Cake Without Eggs?
Yes, you can! Substitute each egg with 1/4 cup of unsweetened applesauce or use a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). This will help bind the ingredients while keeping the cake moist.
How Can I Make the Frosting Dairy-Free?
To make the frosting dairy-free, use a dairy-free cream cheese substitute and vegan butter. There are many great options available that mimic the taste and texture of traditional cream cheese frosting, so your cake will still be delicious!
