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Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe

We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Dessert, Favorite zucchini dessert, Zucchini
Servings: 15
Calories: 392kcal

Equipment

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.
     

Nutrition

Calories: 392kcal | Carbohydrates: 64g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 424mg | Potassium: 139mg | Fiber: 1g | Sugar: 46g | Vitamin A: 262IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg