As summer comes, I’m excited to share a deliciously moist zucchini cake recipe. It’s perfect for warm weather gatherings. This spiced dessert uses zucchini, making it a healthy treat option.
This cake gets even better with spices and a tangy cream cheese frosting. You’ll need flour, sugar, and cream cheese to start. I’ll show you how to make this moist and flavorful cake in simple steps.
Table of Contents
Step-by-Step Baking Instructions
Now, let’s bake a tasty zucchini cake. This recipe is easy and makes a moist cake. It’s great for any event.
Preparing Your Cake Batter
To begin, mix the cake batter. You’ll mix dry and wet ingredients separately, then together.
Mixing the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and spices. This makes your dry ingredients mix well. Your cake will have a good texture.
Combining Wet Ingredients
In a big bowl, beat together sugar, oil, eggs, and vanilla. This mix is the cake’s base. It adds moisture and flavor.
Bringing It All Together
Add the dry ingredients to the wet ones slowly. Mix until just combined. Fold in the zucchini gently. This keeps the cake moist and fluffy.
Baking Your Cake to Perfection
Preheat your oven to 350°F. Put the batter in pans and bake. A toothpick in the center should come out clean. This is key for a perfect cake.
Whipping Up the Cream Cheese Frosting
While the cake bakes, make the frosting. Beat cream cheese and butter until smooth. Then, add powdered sugar slowly. This frosting is perfect with your zucchini cake. You can even make a chocolate zucchini cake by adding cocoa or melted chocolate.
Conclusion: Serving and Storing Your Zucchini Cake
Now that you’ve baked your Moist Spiced Zucchini Cake with Cream Cheese Frosting, it’s time to enjoy it. This cake is perfect for any occasion. Its moistness makes it a great choice for serving to guests.
If you’re looking to adapt the recipe, you can make a vegan zucchini cake. Just substitute eggs and use a vegan cream cheese alternative.
To keep your cake fresh, store it in an airtight container in the refrigerator. This will help maintain its moisture and flavor. Whether you’re serving it at a gathering or enjoying it on your own, I’m sure this cake will become a staple in your baking repertoire.
FAQ
Q: Can I make this zucchini cake recipe vegan?
A: Yes, you can make it vegan. Just use a flax egg or applesauce instead of eggs. Also, use vegan cream cheese for the frosting.
Q: How do I store leftover zucchini cake?
A: Store it in an airtight container in the fridge. You can also freeze it for up to 3 months.
Q: Can I use other types of squash instead of zucchini?
A: You can try other summer squash. But, the taste and texture might change.
Q: Is this zucchini cake recipe healthy?
A: It’s a bit healthy because of the zucchini. But, it’s a treat. Eat it in moderation.
Q: Can I make this recipe into a chocolate zucchini cake?
A: Yes, add cocoa powder or melted chocolate to make it chocolatey.
Q: What’s the best way to shred zucchini for this recipe?
A: Use a box grater or food processor for fine shreds. Don’t squeeze out the liquid for moisture.
Q: Can I make this recipe in advance?
A: Prepare the batter and frosting ahead. Store them in the fridge overnight. Assemble the cake the next day.
Full Detailed Recipe
PrintZucchini Cake with Cream Cheese Frosting
A super moist and warmly spiced zucchini cake packed with cozy flavors and topped with a silky cream cheese frosting. This easy-to-make cake is perfect for late summer baking or any time you crave a comforting homemade dessert. No one will guess there are vegetables inside.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12-14
- Category: Baking
Ingredients
For the Cake:
– 2 ½ cups (300 g) all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ¾ teaspoon salt
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– 2 cups (270 g) finely shredded zucchini (do not squeeze out liquid)
– 1 ½ cups (320 g) light brown sugar
– 1 cup (198 g) vegetable oil
– 3 large eggs
– 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
– 8 ounces (227 g) block-style cream cheese, room temperature
– ½ cup (113 g) unsalted butter, room temperature
– 1 teaspoon vanilla extract
– ¼ teaspoon salt
– 3 ½ cups (400 g) confectioner’s sugar
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In another bowl, whisk brown sugar, oil, eggs, and vanilla extract until smooth. Stir in the shredded zucchini.
4. Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
5. Pour the batter into the prepared pan(s).
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before frosting.
8. To make the frosting, beat cream cheese and butter together until smooth and creamy.
9. Add vanilla and salt. Gradually mix in confectioner’s sugar until fluffy and spreadable.
10. Frost the cooled cake. Chill slightly before slicing for clean cuts.
Notes
– Do not squeeze the zucchini—its moisture helps keep the cake soft.
– For layer cakes, double the frosting for a generous filling and topping.
– Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 38g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Zucchini Cake