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Overhead view of frosted square cake slices on parchment paper atop a cooling rack, with two small plates holding individual pieces and cinnamon sticks nearby.

Cinnamon Zucchini Cake with Cream Cheese Frosting

5 from 21 votes
This cinnamon zucchini cake is a moist summer dessert made with garden-fresh zucchini and topped with cream cheese frosting.
Serving15 servings
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients

Cinnamon Zucchini Cake

  • 3 eggs
  • ½ cup vegetable oil
  • ½ cup applesauce
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 2 cups shredded zucchini

Cream Cheese Frosting

  • 8 ounces cream cheese, (1 package)
  • ¼ cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

Instructions

  • Preheat oven to 350℉. 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

Storage Suggestions: Keep covered at room temperature for up to 2 days and then in the refrigerator for up to 5 days.
Freezer Tips: 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.
Eliminate Extra Liquid: 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.
Zucchini Prep: 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
Cuisine: American
Cost: $8
Author: Steph Loaiza
Course: Dessert