Cream Cheese Frosted Zucchini Cake is a delightful dessert that combines the moistness of zucchini with the rich taste of cream cheese frosting. This cake is not just delicious but also a great way to sneak in some veggies!
Why Make This Recipe
This recipe is perfect for those who want to enjoy a sweet treat while adding some nutrition. Zucchini keeps the cake moist and adds subtle flavor, making it a great option for a family dessert. Plus, the cream cheese frosting makes it irresistibly creamy and decadent.
How to Make Cream Cheese Frosted Zucchini Cake
Ingredients
- 1 cup shredded zucchini
- 1 cup granulated sugar
- 1/2 cup oil
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
Directions
- Preheat the oven to 350 degrees F and grease an 8×8-inch baking pan.
- In a large bowl, whisk together the shredded zucchini, granulated sugar, oil, and eggs until mixed.
- In another bowl, combine the flour, cinnamon, salt, baking powder, and baking soda.
- Gently stir the dry ingredients into the wet mixture just until everything is combined.
- Spread the batter evenly into the prepared pan.
- Bake for 28 to 32 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.
- Let the cake cool completely.
- In a bowl, beat the softened cream cheese and butter until smooth.
- Add the vanilla, powdered sugar, and 1 tablespoon of milk or cream, mixing until smooth. Add more milk if needed.
- Spread the frosting evenly over the cooled cake.
- Slice and serve.
How to Serve Cream Cheese Frosted Zucchini Cake
Serve this delicious cake at room temperature or slightly chilled. It pairs wonderfully with a cup of coffee or tea. You can slice it into squares for easy serving at parties or gatherings.
How to Store Cream Cheese Frosted Zucchini Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator before serving.
Tips to Make Cream Cheese Frosted Zucchini Cake
- Make sure to squeeze out any excess moisture from the zucchini before adding it to the batter.
- Use room temperature ingredients for the frosting for a smoother consistency.
- Feel free to add nuts or chocolate chips to the batter for extra flavor and texture.
Variation
You can easily switch up this recipe by adding spices like nutmeg or mixing in chocolate chips. You can also replace regular flour with whole wheat flour for a healthier twist.
FAQs
Q: Can I use frozen zucchini for the cake?
A: Yes, thaw and drain frozen zucchini well before using it in the recipe.
Q: How can I make the frosting less sweet?
A: You can reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness.
Q: Can I make this cake ahead of time?
A: Absolutely! The cake can be made a day in advance. Just frost it right before serving for the best taste.
Cream Cheese Frosted Zucchini Cake
Ingredients
Method
- Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan.
- In a large bowl, whisk together the shredded zucchini, granulated sugar, oil, and eggs until mixed.
- In another bowl, combine the flour, cinnamon, salt, baking powder, and baking soda.
- Gently stir the dry ingredients into the wet mixture just until everything is combined.
- Spread the batter evenly into the prepared pan.
- Bake for 28 to 32 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.
- Let the cake cool completely.
- In a bowl, beat the softened cream cheese and butter until smooth.
- Add the vanilla, powdered sugar, and 1 tablespoon of milk or cream, mixing until smooth. Add more milk if needed.
- Spread the frosting evenly over the cooled cake.
- Slice and serve at room temperature or slightly chilled.
