A delicious spiced zucchini cake topped with thick, fluffy cream cheese frosting- the perfect dessert! This recipe will quickly become a family favorite.
This Cinnamon Zucchini Cake with Cream Cheese Frosting is probably one of the best zucchini cakes I have ever had. It is so moist and wonderfully paired with our perfect cream cheese frosting.
The cinnamon even gives that nice kick of flavor that pulls it all together. If you haven’t tried zucchini in a dessert recipe, this is the one to try!
Ingredient Notes
- Eggs
- Vegetable oil
- Apple sauce
- Sugar
- Brown sugar
- Vanilla extract
- Flour
- Baking powder
- Baking soda
- Cinnamon
- Salt
- Nutmeg
- Zucchini (shredded)
- Cream cheese
- Butter
- Powdered sugar
How to make Cinnamon Zucchini Cake with Cream Cheese Frosting:
- When starting to make this recipe, preheat your oven to 350 degrees and spray your 9×13 inch baking pan with nonstick cooking spray.
- Then, in a large mixing bowl, beat together the eggs, vegetable oil, apple sauce, sugar, brown sugar, and vanilla extract until everything is completely combined.
- Next, add in the flour, baking powder, baking soda, cinnamon, salt, and nutmeg and continue beating the batter together.
- Once all of those ingredients are combined, fold in the shredded zucchini and stir it until it is completely mixed into the batter.
- Now, pour the batter into the prepared 9×13 pan and bake it in the oven for 35-40 minutes or until you can stick a toothpick in it and it comes out clean.
- After the cake is done cooling prepare your frosting.
- Mix together the softened cream cheese, softened butter, powdered sugar, and vanilla extract.
- Once the frosting is smooth and well combined spread it over top of the cooled zucchini cake evenly.
- If you want, you can also top the cake with a nice cinnamon sugar mix.
- Cut, serve, and enjoy your delicious cake.
Storing and Other Tips
Keep covered at room temperature for up to 2 days and then in the refrigerator for up to 5 days.
This cake can be frozen for up to 2 months, but I recommend slicing it into individual slices and wrapping each slice in plastic wrap to protect it from freezer burn.
PRO TIP: Be sure to pour out any excess liquid from your zucchini after you shred it to make sure to get the right consistency, but there is no need to pat it dry.
Other Zucchini Recipes You’ll Love
- Double Chocolate Zucchini Cookies
- Healthier Zucchini Oatmeal Cookies
- Pina Colada Zucchini Bread Recipe
- Chocolate Zucchini Cake
Cinnamon Zucchini Cake with Cream Cheese Frosting
We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.
Serving servings
Ingredients
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 cups shredded zucchini
Cream Cheese Frosting
- 8 ounces cream cheese, (1 package)
- 1/4 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
- Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
- Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
- Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
- While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
- If desired, sprinkle the top of the cake with cinnamon and sugar.
Notes
We do not peel the zucchini when we shred it but if you prefer it peeled it will still work in the recipe.
Recipe inspired by Gold Medal Flour
Nutrition
Calories: 392 kcal · Carbohydrates: 64 g · Protein: 5 g · Fat: 14 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 424 mg · Potassium: 139 mg · Fiber: 1 g · Sugar: 46 g · Vitamin A: 262 IU · Vitamin C: 3 mg · Calcium: 50 mg · Iron: 1 mg
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