This zucchini cake is incredibly moist and tender, like carrot cake. Grated zucchini adds sweetness and keeps it moist, while warm spices like cinnamon and nutmeg create a comforting aroma. Plus, the cinnamon cream cheese frosting perfectly complements the flavors.
Enjoy a slice with your family or friends for an unforgettable treat! For the best results, use freshly grated zucchini and pure vanilla extract. If you want something a little lighter, swap out the cream cheese frosting for a simple dusting of powdered sugar or melted chocolate. No matter how you serve it, this zucchini cake will surely be a hit!
You can also experiment with different types of zucchini, like green, yellow, or striped. Each variety brings unique flavors and textures to the cake, making it truly special. Add some chopped nuts for crunch or chocolate chips for a sweet surprise. The possibilities are endless!
No matter how you serve it, this zucchini cake will make an impression. Its comforting spices and sweet cream cheese frosting will make it a favorite in no time. Give it a try, and let me know what you think!
Storing Your Zucchini Cake
Knowing how to store it correctly is crucial to maintaining its freshness and deliciousness. Here are some guidelines to follow:
- Room Temperature: If you plan to consume the cake within a day or two, you can store it at room temperature (unfrosted), covered with plastic wrap or in an airtight container. If your cake is frosted, cover it and store it in the refrigerator; see below.
- Refrigeration: For longer storage (up to a week), refrigerate the cake. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
- Freezing (unfrosted cake only!): To store zucchini cake for an extended period, cut it into slices and wrap each slice in plastic wrap and then aluminum foil. Place the wrapped slices in a resealable freezer bag and freeze. When you’re ready to enjoy a slice, let it thaw at room temperature or warm it briefly in the microwave.
Baking Tips for Perfect Zucchini Cake
To achieve the perfect zucchini cake, keep these tips in mind:
- Balancing the sweetness and moisture of the cake can be tricky. If you find your cake too sweet, you can reduce the sugar slightly, or if it’s too moist, consider adding a bit more flour.
- Mix-Ins: Get creative with your mix-ins. Nuts, chocolate chips, dried fruits, or even shredded coconut can add delightful textures and flavors to your cake.
- Even Distribution: Ensure an even distribution of zucchini and mix-ins throughout the batter for a uniform cake.
Recipe Variations
Zucchini cake is a versatile canvas for experimenting with various mix-ins. Here are some creative options to consider:
- Chocolate Lovers: Fold in semi-sweet or dark chocolate chips for a rich and indulgent treat.
- Nutty Delight: Chopped walnuts, pecans, or almonds add a delightful crunch and nutty flavor.
- Fruity Twist: Try dried cranberries, raisins, or chopped dried apricots for a fruity contrast.
- Citrus Zest: Add a burst of freshness with lemon or orange zest to complement the zucchini’s mild flavor.
- Spice It Up: Experiment with spices like cardamom, allspice, or cloves to give your cake a unique twist.
Pin this to your favorite Pinterest board to save for later!
Zucchini Cake
Ingredients
- 3 cups flour
- 3 cups white granulated sugar
- 1 1/4 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 1/2 cups oil
- 1 tablespoon molasses
- 3 1/4 cups zucchini grated
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese
- 1/2 cup butter
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F (165 degrees C) convection bake. Lightly grease one (1) – 9×13 pan.
- In a separate bowl, use an electric mixer to beat the oil, eggs, and vanilla. Pour this mixture into the flour mixture and stir until thoroughly combined. Add the shredded zucchini and stir it in. Finally, pour the batter into the prepared 9×13 pan.
- Bake in the preheated oven until a tester inserted into each layer comes out clean, about 60 minutes. Remove from the oven and cool, until the bottom of the pan is cool to the touch.
- Make the frosting.Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla and add a pinch of cinnamon if desired.
Cinnamon Cream Cheese Frosting
- Get the directions for the full recipe here.
Zucchini is just about the best ingredient for a super moist cake or quick bread. I’m definitely giving this one a try.
I love the texture of this cake! I am that my family will go crazy over this cake!
Thanks for sharing this amazing recipe
Looks amazingly delicious! I ‘m excited to make this!
We love using zucchini for baking! This recipe looks amazing
This zucchini cake looks amazing. You’ve done a really great job. It was a pleasure to eat this dessert. After eating this zucchini cake, I realized what a great idea it was to use zucchini sweetly. Thank you!