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Cream cheese frosted zucchini cake served on a plate

Cream Cheese Frosted Zucchini Cake

A delightful dessert combining moist zucchini with rich cream cheese frosting, perfect for sneaking in some veggies!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup shredded zucchini Make sure to squeeze out excess moisture.
  • 1 cup granulated sugar
  • 1/2 cup oil
  • 2 large eggs Use room temperature.
  • 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
For the Frosting
  • 3 ounces cream cheese, softened Use room temperature for easy mixing.
  • 4 tablespoons butter, softened Use room temperature.
  • 1 to 2 tablespoons milk or cream Add more as needed for consistency.
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar Adjust sweetness to taste.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan.
  2. In a large bowl, whisk together the shredded zucchini, granulated sugar, oil, and eggs until mixed.
  3. In another bowl, combine the flour, cinnamon, salt, baking powder, and baking soda.
  4. Gently stir the dry ingredients into the wet mixture just until everything is combined.
  5. Spread the batter evenly into the prepared pan.
Baking
  1. Bake for 28 to 32 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.
  2. Let the cake cool completely.
Frosting
  1. In a bowl, beat the softened cream cheese and butter until smooth.
  2. Add the vanilla, powdered sugar, and 1 tablespoon of milk or cream, mixing until smooth. Add more milk if needed.
  3. Spread the frosting evenly over the cooled cake.
Serving
  1. Slice and serve at room temperature or slightly chilled.

Notes

Store any leftovers in an airtight container in the refrigerator. It stays 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.