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Moist Zucchini Cake with Cinnamon Cream Cheese Frosting

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This incredibly moist zucchini cake is packed with warm cinnamon and topped with a tangy cinnamon cream cheese frosting. It’s a simple, crowd-pleasing dessert that turns garden-fresh zucchini into a decadent treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted if clumpy
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving overhang on the long sides.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater. Place shreds in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  5. Pour dry ingredients into wet ingredients and stir with a rubber spatula until just combined. Do not overmix.
  6. Fold in the squeezed zucchini until evenly distributed.
  7. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes, then lift out using parchment and cool completely.
  8. For the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides.
  9. Add powdered sugar, cinnamon, vanilla, and salt. Beat on low speed to combine, then increase to medium and beat for 2-3 minutes until light and fluffy. If too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
  10. Once cake is completely cool, spread frosting evenly over the top. Slice and serve.

Notes

Squeeze zucchini well to avoid a soggy cake. Use room temperature ingredients for the frosting. Cool cake completely before frosting. For extra flavor, toast the cinnamon for the frosting in a dry pan over low heat for 30 seconds. Cake tastes even better the next day.

Nutrition

Keywords: zucchini cake, moist zucchini cake, cinnamon cream cheese frosting, summer dessert, easy cake recipe

Find it online: https://cheerycrisp.com/moist-zucchini-cake-with-cinnamon-cream-cheese-frosting/