This moist zucchini cake is soft and packed with flavor. The hidden veggie adds a nice twist, making it a fun treat that everyone will love!
And let’s not forget that creamy cinnamon frosting—it takes this cake to a whole new level. I could eat it by the spoonful! 😋 Just bake, frost, and enjoy your delightful creation!
Key Ingredients & Substitutions
Zucchini: The star ingredient! Grating zucchini makes it almost invisible in the cake, adding moisture. For a twist, you could try yellow squash if you have that on hand.
Flour: All-purpose flour works great here. If you’re looking for a gluten-free option, a gluten-free flour blend can be used, but be sure it has xanthan gum for binding.
Oils: I like using vegetable oil for its neutral taste. You can use melted coconut oil for a hint of flavor or applesauce for a lower-fat option, but this may slightly change the texture.
Nuts: Walnuts add a lovely crunch. If you’re allergic, feel free to skip them or use sunflower seeds for a similar texture.
Cinnamon: Essential in the cake and frosting! If you want to kick it up a notch, you can add a pinch of cardamom for extra warmth.
How Do You Make Sure the Cake Stays Moist?
Keeping the cake moist is key to its deliciousness. Here’s how you can achieve that:
- Don’t overmix the batter; mix until just combined to avoid toughening the cake.
- Using freshly grated zucchini helps retain moisture. Make sure you pack it tightly when measuring, but don’t squeeze out all the liquid.
- Check for doneness with a toothpick. If it comes out with a few moist crumbs, it’s perfect!
Let the cake cool completely before frosting to prevent the icing from melting off. Following these steps will ensure your cake is perfectly moist and ready to be enjoyed!
Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prep and 40-50 minutes to bake. After baking, allow it to cool completely before frosting, which may take another 30 minutes. So, set aside about 1.5 to 2 hours in total to make this delicious treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pans:
First, preheat the oven to 350°F (175°C). While it’s heating up, grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. This helps ensure your cake doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves (if you’re using them). This mix of dry ingredients adds structure and flavor to the cake.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until everything is smooth and well mixed. This is where the sweetness and moisture come from!
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is blended. Be careful not to overmix, or your cake might be tough.
5. Add Zucchini and Nuts:
Gently fold in the grated zucchini and nuts (if you’re including them). The zucchini adds moisture and tenderness, while the nuts give a delightful crunch.
6. Pour and Smooth:
Pour the batter into the prepared pan(s), using a spatula to smooth the surface evenly. This helps ensure it bakes uniformly.
7. Bake the Cake:
Place the pan(s) in the preheated oven and bake! The 9×13 pan will take about 40-50 minutes, while the round pans will take about 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This might take around 30 minutes, but it’s important to let it cool or the frosting might melt off!
9. Make the Frosting:
While the cake is cooling, prepare the frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. This should take a couple of minutes.
10. Add Sugar and Flavor:
Gradually add the powdered sugar, mixing until fluffy. Then, add the vanilla extract and ground cinnamon, mixing until everything is well combined.
11. Frost the Cake:
Once your cake is completely cool, spread the cinnamon cream cheese frosting evenly over the top using a spatula. If you’re using round pans, frost between the layers for a two-layer cake.
12. Slice and Serve:
Slice your beautiful cake and serve it up! Store any leftovers in the refrigerator to keep it fresh.
Enjoy your moist zucchini cake with luscious cinnamon cream cheese frosting—it’s sure to be a hit!
FAQ for Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Can I Use Frozen Zucchini in This Recipe?
Yes! If using frozen zucchini, make sure to thaw it and squeeze out any excess moisture before adding it to the batter. This prevents your cake from being too watery.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for added fiber. Keep in mind that the texture might be a bit denser.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The frosting will keep it moist, but it’s best consumed within that time for optimal freshness.
What If I Don’t Have Cream Cheese for the Frosting?
No problem! You can make a buttercream frosting instead by using 1 cup of softened butter, 4 cups of powdered sugar, and adding a splash of milk and cinnamon. Whip until fluffy for a delicious alternative!
Feel free to reach out if you have more questions while making this delicious cake!
