I can’t get enough of this moist zucchini cake, with tender crumbs, crunchy walnuts, and a cinnamon cream cheese frosting that makes every slice irresistible. One bite and you’ll see why this veggie-packed dessert disappears so fast.
I am wildly obsessed with this zucchini cake because it lands right in that sweet spot between tender snack cake and straight-up dessert. The crumb stays ridiculously moist, the frosting is thick and tangy, and the cinnamon gives every bite a little bakery-counter attitude.
And I love that it tastes rich without feeling fussy. Just a fat square on a plate, frosting swoops and soft crumbs everywhere.
But the real reason I keep going back is that sweet spice and tangy frosting combo. Total fork-first situation.
I never pretend I am saving leftovers for anyone else. Not even close, ever.
Ingredients
- Flour gives the cake structure, so it slices nicely without falling apart.
- Baking powder and baking soda help it rise and stay soft.
- Cinnamon and nutmeg bring that cozy, just-baked kitchen smell.
- Salt keeps the sweetness from tasting flat or too heavy.
- Granulated sugar sweetens things up and helps the crumb stay tender.
- Brown sugar adds moisture, a little caramel vibe, and deeper flavor.
- Eggs hold everything together and make the cake feel rich.
- Vegetable oil keeps it super moist, even the next day.
- Vanilla makes the cake taste warmer, sweeter, and more homemade.
- Zucchini sneaks in moisture, and no, it doesn’t taste like salad.
- Walnuts add crunch, which is nice against all that soft cake.
- Cream cheese and butter make the frosting tangy, creamy, and spreadable.
- Powdered sugar sweetens the frosting without making it gritty.
- Plus cinnamon in the frosting makes every bite feel extra cozy.
- Basically, milk and salt balance the frosting so it’s smooth, not cloying.
Ingredient Quantities
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini, packed (about 2 medium)
- 1 cup chopped walnuts
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon for the frosting
- 1/2 teaspoon vanilla extract for the frosting
- 1 to 2 tablespoons milk, if needed to thin the frosting
- Pinch of salt
How to Make this
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line two 9 inch round pans and set aside.
2. In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
3. In a large bowl beat together 1 cup granulated sugar and 1/2 cup packed light brown sugar until combined; add 3 large eggs one at a time, then whisk in 1 cup vegetable oil and 2 teaspoons vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in 2 cups grated zucchini, packed, and 1 cup chopped walnuts until evenly distributed.
6. Pour batter into prepared pan(s), smooth the top, and bake for 30 to 40 minutes for a 9×13 pan or 25 to 30 minutes for round pans, until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. For the frosting, beat together 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until creamy; add 2 cups sifted powdered sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract for the frosting, and a pinch of salt, beating until smooth.
9. If the frosting is too thick, add 1 to 2 tablespoons milk as needed to reach spreadable consistency.
10. Spread the cinnamon cream cheese frosting over the cooled cake, garnish with additional chopped walnuts if desired, slice, and serve.
Equipment Needed
1. 9×13 inch baking pan or two 9 inch round pans, greased and floured or lined with parchment
2. Medium and large mixing bowls
3. Measuring cups and spoons
4. Electric mixer or hand mixer
5. Whisk and rubber spatula
6. Box grater for the zucchini
7. Wood spoon or sturdy spatula for folding
8. Wire cooling rack
9. Fine mesh sieve or sifter for powdered sugar
FAQ
Zucchini Cake With Cinnamon Cream Cheese Frosting Recipe Substitutions and Variations
- All purpose flour: Use a 1:1 gluten free flour blend (ensure it contains xanthan gum) or substitute half with whole wheat pastry flour for a nuttier, slightly denser cake.
- Vegetable oil: Replace with equal amount of unsweetened applesauce for lower fat and moistness, or use melted coconut oil (same volume) for a subtle coconut note.
- Eggs: For each egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) or use a commercial egg replacer according to package directions.
- Chopped walnuts: Swap with chopped pecans for a similar flavor and texture, or use toasted sunflower seeds for a nut free option with good crunch.
Pro Tips
1. Grate the zucchini and then squeeze out excess moisture with a clean kitchen towel or paper towels. That keeps the batter from getting too wet so the cake bakes up tender but not gummy.
2. Keep mixing gentle once you add the flour. Overworking the batter makes the crumb dense. Stir until just combined and fold in zucchini and walnuts with a light hand.
3. Toast the walnuts briefly in a dry skillet until fragrant and let them cool before folding in. Toasting brings out more flavor and helps them stay crunchy in the cake.
4. Chill the cake until fully cool, then chill the frosting slightly if it seems too soft before spreading. If the frosting is too stiff after chilling, thin with a tablespoon of milk at a time. Store leftover cake in the fridge for best cream cheese frosting stability.
Zucchini Cake With Cinnamon Cream Cheese Frosting Recipe
I can’t get enough of this moist zucchini cake, with tender crumbs, crunchy walnuts, and a cinnamon cream cheese frosting that makes every slice irresistible. One bite and you’ll see why this veggie-packed dessert disappears so fast.
12
servings
583
kcal
Equipment: 1. 9×13 inch baking pan or two 9 inch round pans, greased and floured or lined with parchment
2. Medium and large mixing bowls
3. Measuring cups and spoons
4. Electric mixer or hand mixer
5. Whisk and rubber spatula
6. Box grater for the zucchini
7. Wood spoon or sturdy spatula for folding
8. Wire cooling rack
9. Fine mesh sieve or sifter for powdered sugar
Ingredients
-
2 cups all purpose flour
-
1 1/2 teaspoons baking powder
-
1 teaspoon baking soda
-
1 1/2 teaspoons ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/2 teaspoon salt
-
1 cup granulated sugar
-
1/2 cup packed light brown sugar
-
3 large eggs
-
1 cup vegetable oil
-
2 teaspoons vanilla extract
-
2 cups grated zucchini, packed (about 2 medium)
-
1 cup chopped walnuts
-
8 ounces cream cheese, softened
-
1/4 cup unsalted butter, softened
-
2 cups powdered sugar, sifted
-
1 teaspoon ground cinnamon for the frosting
-
1/2 teaspoon vanilla extract for the frosting
-
1 to 2 tablespoons milk, if needed to thin the frosting
-
Pinch of salt
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line two 9 inch round pans and set aside.
- In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- In a large bowl beat together 1 cup granulated sugar and 1/2 cup packed light brown sugar until combined; add 3 large eggs one at a time, then whisk in 1 cup vegetable oil and 2 teaspoons vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in 2 cups grated zucchini, packed, and 1 cup chopped walnuts until evenly distributed.
- Pour batter into prepared pan(s), smooth the top, and bake for 30 to 40 minutes for a 9×13 pan or 25 to 30 minutes for round pans, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting, beat together 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until creamy; add 2 cups sifted powdered sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract for the frosting, and a pinch of salt, beating until smooth.
- If the frosting is too thick, add 1 to 2 tablespoons milk as needed to reach spreadable consistency.
- Spread the cinnamon cream cheese frosting over the cooled cake, garnish with additional chopped walnuts if desired, slice, and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 148g
- Total number of serves: 12
- Calories: 583kcal
- Fat: 35.5g
- Saturated Fat: 5.8g
- Trans Fat: 0.3g
- Polyunsaturated: 7.5g
- Monounsaturated: 10g
- Cholesterol: 69mg
- Sodium: 183mg
- Potassium: 58mg
- Carbohydrates: 63.1g
- Fiber: 1.3g
- Sugar: 45.4g
- Protein: 6.1g
- Vitamin A: 167IU
- Vitamin C: 1.3mg
- Calcium: 45mg
- Iron: 0.8mg
