This moist zucchini cake is a delight that combines fresh zucchini and warm cinnamon flavors. Topped with creamy cream cheese frosting, it’s perfect for any sweet tooth!
I love how this cake sneaks in some veggies while tasting amazing! It’s a hit at parties, and let’s be real, who can resist that creamy frosting? It’s simply irresistible! 🎉
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture to the cake. If you’re short on zucchini, you can also use shredded carrots for a similar texture.
Flour: All-purpose flour works perfectly here, but if you’re looking for a healthier option, whole wheat flour could be a great substitute. Just note that it may change the texture a bit, making it denser.
Sugars: The mix of granulated and brown sugar gives the cake depth of flavor. If you’re cutting back on sugar, you can replace some granulated sugar with a sugar substitute like Stevia, though this might slightly alter taste and texture.
Vegetable Oil: I like using vegetable oil for moisture, but you can swap it with melted coconut oil or unsweetened applesauce for a lighter version.
Nuts: Walnuts or pecans add crunch, but they are optional. If you have nut allergies, feel free to leave them out or replace them with seeds like sunflower seeds.
How Do I Ensure My Cake Is Moist?
Making a moist cake is all about balancing the ingredients and closely monitoring baking time. Here are some tips to guarantee great results:
- **Don’t overmix:** Mix the batter until just combined to avoid a tough texture.
- **Use freshly grated zucchini:** Fresh zucchini has the most moisture. Drain it if it’s too watery.
- **Test for doneness:** Use a toothpick; it should come out clean but moist. Overbaking will dry the cake!
- **Cool properly:** Let the cake cool in the pan before frosting. This keeps it from becoming soggy.
With these tips and adjustments, this zucchini cake will be sure to impress! Enjoy baking!
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
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (1 package) 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 will take about 15 minutes of preparation time, and then you’ll need around 35-40 minutes for baking. After that, allow your cake to cool completely before frosting—about 30 minutes or so. All in all, you’re looking at roughly 1.5 hours to create this delicious cake!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. This ensures that all your dry ingredients are well combined and ready for the wet ingredients.
3. Mix the Wet Ingredients:
In another bowl, mix together the granulated sugar, brown sugar, and vegetable oil. After mixing, beat in the eggs one at a time until everything is smooth, then add the vanilla extract.
4. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredient mixture to the wet ingredients. Mix gently until everything is just combined. Be careful not to overmix, as this can make the cake tough.
5. Add Zucchini and Nuts:
Gently fold in the shredded zucchini and any nuts you’re using. Make sure they’re evenly distributed throughout the batter.
6. Bake the Cake:
Pour the batter into the prepared pan and spread it out evenly. Place it in the oven and bake for 35-40 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean. Once done, remove from the oven and let it cool completely on a wire rack.
7. Prepare the Frosting:
While the cake cools, you can make the frosting. In a large bowl, beat the softened cream cheese and butter until they are smooth and creamy. Add in the vanilla extract and ground cinnamon. Gradually add powdered sugar, mixing well after each addition until the frosting is the desired consistency and sweetness is achieved.
8. Frost the Cake:
Once the cake has cooled completely, spread the cinnamon cream cheese frosting evenly over the top. It should be thick and creamy—just like you want it!
9. Optional Garnish:
If you like, sprinkle a little extra ground cinnamon on top for added flavor and a lovely look.
10. Serve and Enjoy:
Cut the cake into squares and serve. If you happen to have leftovers, store them in an airtight container in the refrigerator. Enjoy every delicious bite of this moist zucchini cake!
This cake is best enjoyed with friends and family—happy baking!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just note that it may produce a denser texture. You might want to reduce the amount slightly by about ¼ cup as whole wheat flour absorbs more moisture.
How Can I Store Leftover Zucchini Cake?
Store any leftover zucchini cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then place them in a freezer bag for up to 3 months. Just thaw in the fridge overnight before enjoying!
Can I Replace the Vegetable Oil?
Absolutely! You can substitute vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option. If using applesauce, you may want to decrease the sugar slightly as it adds sweetness.
Can I Make This Cake Gluten-Free?
Yes! To make a gluten-free zucchini cake, use a 1:1 gluten-free all-purpose flour blend. Make sure your baking powder and baking soda are also gluten-free, and you’ll have a delicious cake without gluten!
