Moist Zucchini Cake with Cream Cheese Frosting: Irresistibly Delicious
Enjoy a slice of this incredibly moist zucchini cake, generously topped with a luscious cream cheese frosting. It's a perfect balance of spice and sweetness, making it an irresistible treat.
Equipment
- mixing bowl
- whisk
- wooden spoon
- baking dish
- stand mixer
- toothpick
- baking pans (optional)
- cupcake pans (optional)
- Bundt pans (optional)
- bread pans (optional)
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
Zucchini Cake Wet Ingredients
- 1 cup granulated sugar
- ⅔ cup packed light brown sugar
- ½ cup vegetable or canola oil
- ½ cup applesauce
- ⅓ cup plain Greek yogurt
- 2 large eggs
- 1 ½ tsp vanilla extract
- 2 ¼ cups finely grated zucchini
- ½ cup chopped toasted pecans or walnuts optional
Cream Cheese Frosting
- 8 oz cream cheese softened slightly
- ½ cup unsalted butter softened
- ½ tsp vanilla extract
- 2 cups powdered sugar
Garnish
- chopped nuts if desired
Instructions
- Preheat your oven to 350°F (175°C) and grease a 13x9-inch baking dish.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this dry mixture aside.
- In a separate bowl, combine granulated sugar and light brown sugar. Whisk in oil, applesauce, and yogurt until well blended. Then, add the eggs and vanilla extract, followed by the grated zucchini, and stir to combine.
- Gradually add the dry flour mixture to the wet ingredients. Stir with a wooden spoon until just combined; do not overmix.
- Pour the batter evenly into the prepared baking dish.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely in the pan before frosting, which will take approximately 2 hours.
- While the cake cools, prepare the frosting. In a stand mixer, beat the softened cream cheese and butter until smooth. Add the vanilla extract and powdered sugar, mixing until the frosting is light and fluffy.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with chopped nuts if desired.
Notes
- Do not drain or wring out excess moisture from the zucchini; its moisture is key to the cake's texture. Peeling the zucchini is optional; leaving the skin on is recommended for texture unless you wish to avoid green flecks.
- Ensure butter for the frosting is at room temperature, while cream cheese can be slightly colder. If the frosting becomes runny, chill it before applying. This batter can also be used for Bundt, bread, or cupcake pans, filling them 2/3 full. Cupcakes typically bake in about 20 minutes.
- Crucially, wait at least 2 hours for the cake to cool completely before frosting to prevent the frosting from melting.
Notes
Do not drain or wring out excess moisture from the zucchini; the moisture contributes to the cake's texture. Peeling the zucchini is optional; leaving the skin on is recommended for texture unless avoiding green flecks. For the frosting, ensure butter is room temperature. Cream cheese can be slightly colder. If the frosting becomes runny, chill it before applying. This batter can be baked in Bundt pans, bread pans, or cupcake pans. Fill pans 2/3 full. Cupcakes require approximately 20 minutes baking time. Wait at least 2 hours for the cake to cool completely before applying frosting to prevent melting.