This moist and delectable Zucchini Cake is a wonderful way to add some nutrition to your dessert. The velvety Cream Cheese Frosting complements the cake perfectly, adding a tangy, creamy finish. The addition of zucchini, combined with spices and pecans, makes for a surprisingly sweet treat that will have everyone asking for seconds.
The ingredients for this recipe are fairly common, however, the Greek yogurt used may not be a staple in everyone's fridge. It adds a distinctive creaminess and tang to the cake, so it's worth picking up. The other ingredient to be aware of is pecans. If you can't find them at your local supermarket, they can be replaced with walnuts or even left out altogether.
Zucchini Cake with Cream Cheese Frosting Ingredients
All-purpose flour: The base of most cake recipes. It's important for the structure and texture of the cake.
Baking powder and baking soda: These are both leavening agents that help the cake rise.
Salt, cinnamon, nutmeg, and ginger: These add flavor to the cake.
Granulated and light-brown sugar: These sweeten the cake and give it a nice crumb.
Vegetable oil and applesauce: These keep the cake moist.
Greek yogurt: This adds moisture and a slight tang to the cake.
Eggs: These help bind everything together.
Vanilla extract: This enhances all the flavors in the cake.
Zucchini: The star of the cake. It's grated into the batter adding moisture and texture.
Pecans: These add a nice crunch to the cake.
Cream cheese: Used in the frosting for a creamy, tangy flavor.
Butter: This makes the frosting rich and creamy.
Powdered sugar: This sweetens and thickens the frosting.
One reader, Celina Tam says:
This zucchini cake with cream cheese frosting recipe is a game-changer! The cake is incredibly moist and flavorful, and the cream cheese frosting is the perfect balance of sweet and tangy. It's a delightful way to sneak in some veggies and indulge in a delicious treat. Highly recommended!
Techniques Required for Making Zucchini Cake With Cream Cheese Frosting
How to grate zucchini: Grate the zucchini using a box grater or a food processor. If using a box grater, simply run the zucchini up and down against the grater's large holes. If using a food processor, use the grating attachment and feed the zucchini through the chute.
How to make cream cheese frosting: In the bowl of an electric stand mixer fitted with a paddle attachment, whip together the cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of the bowl. Blend in the vanilla. Add the powdered sugar, then mix until light and fluffy.
How to frost the cake: Once the zucchini cake has cooled completely, spread the cream cheese frosting evenly over the top using an offset spatula or a butter knife. Ensure the frosting is spread evenly to cover the entire surface of the cake.
How to store the cake: Store the frosted zucchini cake in the refrigerator, covered, for up to 3-4 days. If storing for a longer period, consider freezing the cake in an airtight container for up to 2-3 months.
How To Make Zucchini Cake with Cream Cheese Frosting
This moist zucchini cake is baked with flavorful spices and topped with a smooth cream cheese frosting. Bake this tasteful cake for your next afternoon tea!
Serves:
Ingredients
For Zucchini Cake:
- 2cupsall-purpose flour
- 2tspbaking powder
- ½tspbaking soda
- ¾tspsalt
- 2tspground cinnamon
- ¼tspground nutmeg
- ¼tspground ginger
- 1cupgranulated sugar
- ⅔cuplight-brown sugar,packed
- ½cupvegetable oil,or canola oil
- ½cupapplesauce
- ⅓cupGreek yogurt,plain
- 2large eggs
- 1½tspvanilla extract
- 2½cupszucchini,finely grated, about 2 to 2½ medium zucchini
- ½cuppecans,or walnuts, chopped, toasted, optional
For Cream Cheese Frosting:
- 8ozcream cheese,softened slightly
- ½cupunsalted butter,softened
- ½tspvanilla extract
- 2cupspowdered sugar
Instructions
Zucchini Cake:
-
Preheat the oven to 350 degrees F.
-
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
-
In a separate large mixing bowl, stir together granulated sugar and light-brown sugar; breaking up any clumps using fingertips
-
Whisk in the vegetable oil, applesauce, and Greek yogurt until well blended. Add in the eggs and vanilla, then mix until well blended.
-
Stir in the grated zucchini. Add the flour mixture, then stir with a wooden spoon just until combined.
-
Pour the mixture into a buttered 13×9-inch baking dish.
-
Bake in the oven for 32 to 35 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
-
Remove from the oven, then allow to cool completely before frosting. Cover with plastic wrap, leaving a small opening on one corner after 30 minutes of cooling to seal in moisture.
Cream Cheese Frosting:
-
In the bowl of an electric stand mixer fitted with a paddle attachment, whip together the cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of the bowl.
-
Blend in the vanilla. Add the powdered sugar, then mix until light and fluffy.
-
Frost the cake with cream cheese frosting, sprinkle with nuts, then cut the cake cut into squares.
-
Serve, and enjoy!
Nutrition
- Calories: 392.69kcal
- Fat: 20.99g
- Saturated Fat: 7.47g
- Trans Fat: 0.29g
- Monounsaturated Fat: 9.26g
- Polyunsaturated Fat: 2.49g
- Carbohydrates: 48.53g
- Fiber: 1.18g
- Sugar: 35.13g
- Protein: 4.29g
- Cholesterol: 54.89mg
- Sodium: 262.14mg
- Calcium: 82.12mg
- Potassium: 126.81mg
- Iron: 1.22mg
- Vitamin A: 112.56µg
- Vitamin C: 5.13mg
How To Make Zucchini Cake with Cream Cheese Frosting
This moist zucchini cake is baked with the spice of cinnamon, nutmeg, and ginger, plus the flavor of applesauce then topped with cream cheese frosting.
Serves:
Ingredients
For Zucchini Cake:
- 2cupsall-purpose flour
- 2tspbaking powder
- ½tspbaking soda
- ¾tspsalt
- 2tspground cinnamon
- ¼tspground nutmeg
- ¼tspground ginger
- 1cupgranulated sugar
- ⅔cuplight-brown sugar,packed
- ½cupvegetable oil,or canola oil
- ½cupapplesauce
- ⅓cupGreek yogurt,plain
- 2large eggs
- 1½tspvanilla extract
- 2½cupszucchini,finely grated, about 2 to 2 ½ medium zucchini
- ½cuppecans,or walnuts chopped toasted, optional
For Cream Cheese Frosting:
- 8ozcream cheese,softened slightly
- ½cupunsalted butter,softened
- ½tspvanilla extract
- 2cupspowdered sugar
Instructions
Zucchini Cake:
-
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
-
In a separate large mixing bowl stir together granulated sugar and light-brown sugar (break up any clumps using fingertips).
-
Whisk in vegetable oil, applesauce, and Greek yogurt until well blended. Add in eggs and vanilla mix until well blended. Stir in grated zucchini.
-
Add flour mixture and stir with a wooden spoon just until combined. Pour mixture into a buttered 13×9-inch baking dish.
-
Bake in preheated oven for 32 to 35 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs (no batter).
-
Remove from oven and allow to cool completely before frosting. Cover with plastic wrap leaving a small opening on one corner after about 30 minutes of cooling to seal in moisture.
-
Frost with cream cheese frosting sprinkle with nuts if desired (or decorate as desired) and cut into squares.
Cream Cheese Frosting:
-
In the bowl of an electric stand mixer fitted with a paddle attachment, whip together cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of the bowl.
-
Blend in vanilla. Add powdered sugar and mix until light and fluffy.
Nutrition
- Calories: 392.69kcal
- Fat: 20.99g
- Saturated Fat: 7.47g
- Trans Fat: 0.29g
- Monounsaturated Fat: 9.26g
- Polyunsaturated Fat: 2.49g
- Carbohydrates: 48.53g
- Fiber: 1.18g
- Sugar: 35.13g
- Protein: 4.29g
- Cholesterol: 54.89mg
- Sodium: 262.14mg
- Calcium: 82.12mg
- Potassium: 126.81mg
- Iron: 1.22mg
- Vitamin A: 112.56µg
- Vitamin C: 5.13mg
Helpful Technique for Perfecting Zucchini Cake With Cream Cheese Frosting
When grating the zucchini, there's no need to peel it first. The skin is soft and contains many nutrients. However, make sure to wash it thoroughly before grating. Also, after grating, squeeze out the excess moisture. This will prevent the cake from becoming too soggy. For an extra crunch, you can toast the pecans before sprinkling them on top of the frosting. Simply spread them out on a baking sheet and toast in the oven for about 5-7 minutes at 350 degrees F. This will enhance their flavor and give a nice contrast to the soft and moist cake.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Grate and measure the zucchini in advance to save time during the actual baking process.
One-bowl method: Use one bowl to mix the wet ingredients and another for the dry ingredients to minimize cleanup.
Quick frosting: Use a hand mixer for the cream cheese frosting to speed up the process.
Bake in batches: If you have multiple baking dishes, consider baking the cake in batches to save time.
Freeze the cake: Bake the cake in advance and freeze it, then frost it when you're ready to serve to save time on the day of serving.
Substitute Ingredients For Zucchini Cake with Cream Cheese Frosting Recipe
- all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra nutrients to the cake while still providing the necessary structure for baking.
- baking powder - Substitute with baking soda and cream of tartar: Baking soda and cream of tartar can be used as a substitute for baking powder, providing the necessary leavening agents for the cake.
- granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural alternative to granulated sugar, adding a slightly caramel-like flavor to the cake.
- vegetable oil - Substitute with applesauce: Applesauce can be used as a healthier alternative to vegetable oil, adding moisture and a subtle sweetness to the cake.
- greek yogurt - Substitute with buttermilk: Buttermilk can provide a tangy flavor and moisture to the cake, similar to the role of Greek yogurt.
- cream cheese - Substitute with mascarpone cheese: Mascarpone cheese can be used as a substitute for cream cheese, providing a rich and creamy texture for the frosting.
- unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a hint of coconut flavor to the frosting.
Presentation Ideas for Zucchini Cake With Cream Cheese Frosting
Elevate the plating: When presenting the zucchini cake, focus on creating a visually stunning plate. Use a combination of vibrant colors and textures to make the dish visually appealing. Consider using edible flowers, microgreens, or a dusting of powdered sugar to add an elegant touch to the presentation.
Incorporate artistic drizzling: Enhance the plate with a delicate drizzle of caramel sauce or a zig-zag pattern of raspberry coulis. The artistic drizzling not only adds a pop of flavor but also elevates the overall aesthetic of the dish.
Utilize precision: Pay attention to the placement of each component on the plate. Use precise and deliberate placement to create a visually balanced presentation. Consider using a ring mold to neatly stack the zucchini cake and frosting for a polished look.
Garnish with finesse: Garnish the zucchini cake with finely chopped pecans or walnuts to add a delightful crunch and a touch of sophistication to the dish. The garnish should complement the flavors of the cake and frosting.
Emphasize symmetry and asymmetry: Create a harmonious balance by incorporating both symmetrical and asymmetrical elements in the plating. This juxtaposition adds visual interest and showcases the artistry behind the presentation.
Consider the plate shape and color: Choose a plate that complements the colors of the zucchini cake and cream cheese frosting. Opt for a plate with a neutral tone to allow the vibrant hues of the cake and frosting to stand out. The shape of the plate should enhance the overall presentation.
Add a touch of gold leaf: For an opulent touch, consider delicately placing edible gold leaf on the plate. The shimmering gold adds a luxurious and extravagant element to the presentation, perfect for a high-end culinary setting.
Essential Tools for Making This Recipe
- Mixing bowl: A large, round bowl used for mixing ingredients together.
- Whisk: A kitchen utensil used for whipping and mixing ingredients such as eggs, sauces, and batters.
- Grater: A kitchen tool used to grate or shred ingredients such as cheese, vegetables, or fruits.
- 13x9-inch baking dish: A rectangular baking dish used for baking cakes, casseroles, and other dishes.
- Electric stand mixer: A kitchen appliance used for mixing, beating, and whipping ingredients.
- Paddle attachment: An attachment for an electric stand mixer used for mixing and beating ingredients.
- Spatula: A kitchen tool with a broad, flat, flexible blade used for lifting, spreading, and flipping ingredients.
- Food processor: A kitchen appliance used for chopping, slicing, and pureeing ingredients.
- Measuring cups and spoons: Tools used for accurately measuring dry and liquid ingredients.
- Oven: A kitchen appliance used for baking and cooking food by exposing it to dry heat.
Storage and Freezing Instructions for Zucchini Cake
Once the zucchini cake has cooled completely and been frosted, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. Store the cake in the refrigerator for up to 5 days.
If you want to freeze the zucchini cake, it's best to do so without the cream cheese frosting. Wrap the cooled, unfrosted cake tightly in plastic wrap, then in aluminum foil. Place it in a freezer-safe container or freezer bag, and store it in the freezer for up to 3 months.
To freeze individual slices of the zucchini cake, wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or freezer bag. This way, you can easily thaw and enjoy a single serving whenever you like.
When you're ready to serve the frozen zucchini cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, frost the cake with the cream cheese frosting and serve.
If you have leftover cream cheese frosting, store it in an airtight container in the refrigerator for up to 5 days. You can also freeze the frosting for up to 3 months. When ready to use, let it thaw in the refrigerator overnight, then give it a good stir before spreading it on the cake.
How To Reheat Zucchini Cake Leftovers
Preheat your oven to 350°F (175°C). Place the leftover zucchini cake on a baking sheet lined with parchment paper. Cover the cake loosely with aluminum foil to prevent the cream cheese frosting from browning too quickly. Bake for 10-15 minutes, or until the cake is heated through and the frosting is soft and gooey.
For a quicker method, you can use the microwave. Place a single slice of zucchini cake on a microwave-safe plate. Heat on high power for 15-20 seconds, or until the cake is warm and the cream cheese frosting is slightly melted. Be careful not to overheat, as the frosting may become runny.
If you prefer a crispy exterior, you can reheat the zucchini cake in an air fryer. Set the air fryer to 350°F (175°C) and place a slice of cake in the basket. Cook for 3-4 minutes, or until the cake is heated through and the edges are slightly crispy. Keep an eye on the cream cheese frosting, as it may melt quickly in the air fryer.
For a more indulgent treat, you can reheat the zucchini cake in a skillet. Melt a small amount of butter in a non-stick skillet over medium heat. Place a slice of cake in the skillet and cook for 1-2 minutes on each side, or until the cake is warm and the cream cheese frosting is slightly melted. The butter will give the cake a rich, caramelized flavor.
If you want to maintain the texture of the cream cheese frosting, you can remove it before reheating the zucchini cake. Use a knife to gently scrape off the frosting, then reheat the cake using one of the methods above. Once the cake is warm, dollop the frosting back on top and let it sit for a minute or two to soften.
Interesting Fact About Zucchini Cake With Cream Cheese Frosting
The zucchini cake with cream cheese frosting is a delightful way to incorporate vegetables into a sweet treat. Zucchini is a versatile ingredient that adds moisture and a subtle flavor to the cake, making it a great option for those looking to sneak in some extra nutrients. Additionally, the cream cheese frosting provides a rich and creamy topping that perfectly complements the slightly spiced cake. This cake is a wonderful way to enjoy a delicious dessert while also getting some added nutritional benefits from the zucchini.
Is Making Zucchini Cake at Home Cost-Effective?
The cost-effectiveness of this zucchini cake with cream cheese frosting recipe is quite high. Zucchini is an affordable and versatile ingredient, and the additional components are commonly found in households. The cake's yield is substantial, making it suitable for a family of four, and the cream cheese frosting adds a touch of indulgence without significantly increasing the cost. Overall Verdict: 9/10. Approximate cost: $10-$15, depending on the availability and pricing of ingredients.
Is Zucchini Cake With Cream Cheese Frosting Healthy?
The zucchini cake with cream cheese frosting recipe has both healthy and unhealthy elements. On the positive side, it incorporates nutrient-rich ingredients like zucchini, applesauce, and Greek yogurt, which provide fiber, vitamins, and protein. The use of whole wheat flour would further enhance the nutritional value. However, the recipe also contains significant amounts of sugar, oil, and butter, which can contribute to high calorie and fat content. The cream cheese frosting, while delicious, adds additional saturated fat and sugar to the dessert.
To make this recipe healthier, consider the following modifications:
- Reduce the amount of sugar in the cake batter by 25-50%, as the natural sweetness of the zucchini and applesauce can help compensate
- Replace some or all of the all-purpose flour with whole wheat flour for added fiber and nutrients
- Use a healthier oil, such as coconut or olive oil, instead of vegetable oil
- Decrease the amount of butter in the frosting and experiment with lower-fat cream cheese options
- Incorporate more zucchini or other vegetables, such as carrots or beets, to increase the nutritional value and moisture content
- Serve smaller portion sizes and consider omitting the frosting or using a lighter glaze to reduce overall calorie and sugar intake
Editor's Opinion on This Zucchini Cake Recipe
The zucchini cake with cream cheese frosting recipe is a delightful twist on a classic dessert. The combination of moist zucchini cake with warm spices and a rich cream cheese frosting creates a harmonious balance of flavors. The use of applesauce and Greek yogurt adds a subtle tanginess and moistness to the cake, while the pecans provide a satisfying crunch. The cream cheese frosting is perfectly sweet and creamy, complementing the cake beautifully. Overall, this recipe offers a unique and delicious way to incorporate zucchini into a dessert, making it a delightful treat for any occasion.
Why trust this Zucchini Cake with Cream Cheese Frosting Recipe:
This recipe for zucchini cake with cream cheese frosting is a delightful treat that will surely impress your taste buds. The combination of fresh zucchini and warm spices creates a moist and flavorful cake, while the creamy cream cheese frosting adds a luscious finish. With the use of wholesome ingredients like applesauce and greek yogurt, this recipe promises a balance of indulgence and nutrition. The careful instructions and precise measurements ensure a successful outcome, making it a trustworthy choice for any home baker. Embrace the joy of baking and savor every bite of this delectable creation.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
