This zucchini cake is super moist and packed with a hint of cinnamon. Topped with creamy cream cheese frosting, it’s like a cozy hug in dessert form!
I love how sneaky it is to get veggies in this cake! Plus, it makes a great treat for any occasion. Just try not to eat the frosting by the spoonful—it’s hard to resist! 😄
Key Ingredients & Substitutions
Zucchini: The star of the cake! Use fresh, firm zucchini for the best results. If you’re out of zucchini, shredded carrots can be a tasty substitute.
Cinnamon: It adds warmth and flavor to the cake. If you want a twist, you can mix in some nutmeg or cardamom for extra spice.
Walnuts or Pecans: These provide a lovely crunch. If you prefer a nut-free version, simply omit them or substitute with sunflower seeds, which offer a similar texture.
Cream Cheese: The main ingredient for the frosting! Look for full-fat cream cheese for a creamy texture. For a lighter version, use Greek yogurt instead.
How Do You Make Sure Your Cake Stays Moist?
To achieve a moist zucchini cake, the key is not to overmix your batter. Overmixing can lead to a dense cake. Here’s how to do it right:
- Combine wet and dry ingredients until just mixed. A few lumps are okay!
- Make sure to wring out excess moisture from the shredded zucchini using a clean kitchen towel. This helps prevent sogginess.
- Bake until just set. Keep an eye on it towards the end of the baking time to avoid overcooking.
Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Ingredients You’ll Need:
For The Zucchini Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup unsweetened shredded coconut (optional)
For The Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 30-35 minutes of baking time. After baking, allow the cakes to cool for about 10 minutes before frosting, plus some time for the cake to cool completely. In total, you can expect to dedicate around 1.5 hours to this delightful treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pans:
First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper to make removing the cakes easier later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until everything is well combined. This helps ensure that the leavening agents are evenly distributed.
3. Mix Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until fully blended. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix—lumps are perfectly fine!
5. Add Zucchini and Optional Mix-ins:
Fold in the finely shredded zucchini until it is evenly distributed throughout the batter. If you’re using chopped walnuts or pecans, and shredded coconut, gently fold those in as well.
6. Bake:
Divide the batter evenly between your prepared cake pans. Pop them into the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end!
7. Cool:
Once baked, let the cakes cool in the pans for about 10 minutes. Carefully turn them out onto wire racks to cool completely before frosting.
8. Prepare the Frosting:
In a large bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Then, add the vanilla extract and ground cinnamon, mixing until combined.
9. Add Sugar:
Gradually incorporate the powdered sugar, one cup at a time, beating on low speed until the frosting is fluffy and spreadable. Adjust the amount of powdered sugar as needed for your desired sweetness and consistency.
10. Assemble the Cake:
Place one layer of cake on a serving plate, then spread a generous layer of frosting over the top. Add the second cake layer and frost the top and sides evenly.
11. Serve and Enjoy:
Slice up your delicious cake and serve! This delightful zucchini cake with cinnamon cream cheese frosting is sure to impress! Store any leftovers wrapped in the refrigerator.
This moist zucchini cake is not only delicious but a fantastic way to sneak in some veggies too! Enjoy every bite! 🍰
FAQ for Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Can I Use Other Types of Oil for This Recipe?
Absolutely! While vegetable oil is great for its neutral flavor, you can also use canola oil, melted coconut oil, or even applesauce for a healthier twist. Just note that the flavor may slightly vary with different oils.
Can I Make This Cake Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure it includes xanthan gum for best results. The texture may be slightly different, but it should still be delicious!
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To keep the frosting fresh, ensure it’s well-covered. For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.
Can I Add Other Ingredients to the Cake?
Definitely! You can mix in chocolate chips, dried fruit, or even oat flakes for added texture and flavor. Just make sure to adjust the dry ingredients slightly if adding significant extra ingredients to keep the cake’s consistency perfect!
