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This zucchini cake with cream cheese frosting is the most reliable treat I bake whenever I want to make something truly special yet effortless. Each bite brings together the fresh sweetness of summer zucchini with the tangy richness of cream cheese. If you love moist cakes that pack in both flavor and texture, this one always delivers.
The first time I baked this cake was for a garden club meeting. Everyone kept asking for the recipe and now it is requested at every family reunion. The leftovers—if there are any—taste even better the next day.
Ingredients
- All purpose flour: gives structure to the cake look for unbleached for fresh flavor
- Baking soda: creates rise and fluffy crumb always check for freshness
- Baking powder: ensures extra lift in addition to baking soda
- Salt: balances the sweetness and brings out subtle flavors
- Cinnamon: rounds out the flavor with warmth Vietnamese cinnamon is extra aromatic
- Nutmeg: deepens the spice profile grate it fresh if possible
- Eggs: bind the cake and add moisture use large eggs for consistency
- Vegetable oil: keeps everything moist and tender choose neutral oils like canola or sunflower
- Granulated sugar: provides classic sweetness for clean flavor
- Brown sugar: adds depth and mild molasses notes light or dark works
- Vanilla extract: connects all flavors together pure extract always makes a difference
- Zucchini: brings moisture and lightness to the cake medium zucchini give best texture avoid overly large ones
- Walnuts: add bonus crunch and a toasty note go for freshly chopped nuts for the best flavor
- Butter: forms the base of the frosting use unsalted if you like more control
- Cream cheese: the star of the frosting must be softened for perfect mixing
- Powdered sugar: sweetens and smooths out the frosting sift for lump free frosting
Instructions
- Prepare Your Pan:
- Preheat your oven to 350 degrees and thoroughly spray a nine by thirteen inch baking pan with non stick spray so the cake comes out easily and edges stay tender
- Mix Dry Ingredients:
- In a medium bowl whisk flour baking soda baking powder salt cinnamon and nutmeg for at least 30 seconds to ensure even distribution of leavening and spices
- Mix Wet Ingredients:
- In a large bowl whisk eggs vegetable oil both sugars and vanilla until smooth and glossy this helps dissolve the sugars and creates a creamy base for the cake
- Combine Ingredients:
- Add the bowl of dry ingredients into your wet mixture then gently stir by hand with a spoon until just incorporated the batter will look thick and a bit dry
- Fold in Zucchini and Walnuts:
- Gently fold in the shredded zucchini and stir until well distributed the moisture from the zucchini will loosen the batter then fold through chopped walnuts for crunch
- Bake the Cake:
- Scoop the thick batter into your prepared pan and smooth the top bake for about twenty eight to thirty minutes keep an eye on it and use a toothpick to test the center for doneness it should come out clean or with a few moist crumbs
- Make the Frosting:
- In a clean bowl beat the softened butter and cream cheese until fluffy and smooth slowly add in the powdered sugar beat until combined and scrape the sides often for a lump free dreamy result
- Cool and Frost:
- Allow the cake to cool completely in the pan then generously spread the cream cheese frosting evenly over the top finish with a scattering of more walnuts for beauty and crunch
- Serve and Store:
- Slice into generous pieces and enjoy tuck leftovers in the fridge for a perfect grab and go treat
My favorite bite is from the corner slice where you get extra frosting and toasted walnuts layered over the spiced cake. I remember my son licking the last bit of frosting from the spatula whenever I make this—definitely a family tradition now.
Storage Tips
This cake keeps best in the refrigerator thanks to its cream cheese topping. Store slices in an airtight container for up to five days. If you want to freeze it for later wrap individual pieces in wax paper and tuck them in a ziptop bag for up to two months. Thaw overnight in the fridge for a cake that tastes freshly baked.
Ingredient Substitutions
You can swap the all purpose flour with a good quality gluten free blend for a gluten free treat. Pecans or hazelnuts can stand in for walnuts if that is what you have on hand. For extra spice swap half the cinnamon for cardamom.
Serving Suggestions
This zucchini cake shines at room temperature sliced thick with hot coffee or tea. For brunch serve cut into squares with a dollop of extra cream cheese frosting. I have even tried it as dessert with a scoop of vanilla ice cream—the cold cream with warm spice is wonderful.
A Bit of History
Zucchini in cakes became popular as more people realized it could moisten baked goods without tasting overly vegetable. This recipe is inspired by classic American home baking from the mid twentieth century when resourceful cooks looked to their gardens for inspiration.
Seasonal Adaptations
You can use yellow summer squash if zucchini is out of season In autumn try adding a bit of ginger to the batter for warmth Sprinkle a little orange zest in the frosting for a fresh winter twist
Success Stories
Friends have told me they brought this cake to outdoor picnics and not a crumb was left. My aunt likes to double the recipe then freeze half for easy lunches. It is common to hear This is the only zucchini cake my kids will eat at potlucks.
Freezer Meal Conversion
To freeze a whole cake after frosting place the pan gently in the freezer uncovered until the frosting is firm. Wrap the entire pan tightly in several layers of plastic wrap. Thaw overnight and it slices just like fresh. This trick has saved me for last minute celebrations.
A fresh zucchini cake never lasts long in our house so I always wrap up a few slices for later. Enjoy every bite!
FAQs about Recipes
- → Can I make this cake without walnuts?
Yes, you can omit the walnuts or substitute with pecans or leave the cake nut-free entirely.
- → How should I store the cake?
Keep the cake in an airtight container in the refrigerator for up to five days for best freshness.
- → Do I need to peel the zucchini before using?
No, simply shred the zucchini with the skin on; it softens nicely during baking and adds moisture.
- → Can I use a different frosting?
Cream cheese frosting pairs best, but you can choose vanilla buttercream or even whipped cream topping.
- → Can the cake be frozen?
Yes, wrap slices tightly and freeze up to 2 months. Thaw and add frosting just before serving for best texture.