This delightful spice cake includes tender zucchini with warm spices, crowned with rich cream cheese frosting. This is an incredible way to incorporate vegetables into sweet desserts and enjoy the moistness and flavors in it. Suitable for occasions as great as at home, this cake is one of the best options to make with fresh zucchini from your garden or even from the local market.
Ingredients & Substitutions in Zucchini Cake Recipe
Zucchini: A large zucchini will be drier compared to a small one that contains a lot of moisture. Recipes vary on their use with sizes. For example, I use medium to small with this recipe because I want the moisture the zucchini brings, but I use a large zucchini for my Double Chocolate Zucchini Cupcakes.
Frosting: The cream cheese frosting is the perfect complement to the spiced cake. It’s one of my go-to recipes, so it has been very well-tested!
Why Add Zucchini to a Cake?
Just like chocolate zucchini cake, even banana bread, zucchini imparts an incredible level of moisture to your cake, making it soft and tender. And if you have ever grown zucchini, you know that in the garden it is so easy for it to overflow. Even after weeks of cooking it, you will still be having a full basket. Adding it into cake is but one delicious way to use up your bounty, while indulging in something both wholesome and indulgent.
Tips for Baking with Zucchini
To perfect your zucchini Cake recipes, here are some handy tips:
- Grating: When preparing the cake with zucchini, take the fine side of your grater. Larger pieces may affect the texture and give a more pronounced flavor.
- Moisture Control: Some recipes call for blotting the zucchini with a towel to wring out excess liquid, aiding in the prevention of sogginess in your zucchini cake. For this particular recipe, however, the zucchini supplies the essential moisture, and therefore should not be drained. Always follow the recipe for the best outcome.
How To Store Zucchini Cake Recipe
Because of the cream cheese frosting, it is recommended to store the zucchini cake in an airtight container in the refrigerator. It will last up to 3-4 days. If unfrosted, store the cake, covered, at room temperature for up to 2-3 days.
Can I Freeze Zucchini Cake?
Absolutely! If freezing the cake, do so without the frosting.
- Allow the cake to cool completely. After baking, let the zucchini cake cool completely on a wire rack. It’s essential to freeze the cake when it’s at room temperature to avoid any condensation forming during freezing.
- Wrap the cake. Once the cake has cooled, tightly wrap it in several layers of plastic wrap. This will prevent freezer burn and keep the cake fresh.
- Place in a freezer-safe container or bag. After wrapping the cake, place it in a freezer-safe container or a large resealable freezer bag. Squeeze out any excess air from the bag before sealing it to minimize the risk of freezer burn.
- Label the container. Don’t forget to label the container or bag with the freezing date so you can keep track of how long it has been in the freezer.
The zucchini cake can be kept in the freezer for up to 2-3 months. When ready to enjoy, let the cake thaw in the refrigerator overnight.
Zucchini Cake Recipe FAQ
1. What does zucchini do in a cake?
Zucchini adds moisture to the cake, making it tender and soft without altering the flavor. It’s similar to how carrots are used in carrot cake, adding a delicious texture while sneaking in some vegetables.
2. Should I peel zucchini for this cake?
No, there’s no need to peel the zucchini for a zucchini cake. The skin becomes tender during baking and blends seamlessly into the cake, adding nutrients and color.
3. Can you taste the zucchini in zucchini cake?
Zucchini itself has a mild flavor and is almost undetectable in baked goods like this cake. The spices and cream cheese frosting take center stage, leaving the zucchini to simply enhance the moisture and texture.
4. How do you prepare zucchini for cake?
To prepare zucchini for cake, grate it using the fine side of a grater. Some recipes may call for draining the zucchini, but for this particular recipe, the extra moisture is essential for a soft, tender cake.
5. Can I make chocolate zucchini cake instead?
Absolutely! Chocolate zucchini cake is a popular variation where cocoa powder is added to create a rich, chocolaty flavor. You can substitute part of the flour in this zucchini cake recipe with cocoa powder to make a delicious chocolate zucchini cake.
6. Can I freeze zucchini cake?
Yes, zucchini cake freezes well. Just wrap the unfrosted cake in plastic wrap, place it in a freezer-safe container or bag, and it will keep for 2-3 months. Thaw in the refrigerator before frosting and serving.
7. Why is my zucchini cake soggy?
Your zucchini cake might be soggy if the zucchini wasn’t properly prepared. For this recipe, you don’t need to drain the zucchini, but in other recipes, you may need to squeeze out excess moisture to avoid sogginess.
Zucchini Cake Recipe
Course: Cakes15
servings35
minutes1
hour300
kcal1
minuteEnjoy this moist Zucchini Cake recipe, a delicious cake with zucchini, cinnamon, and topped with cream cheese frosting. Try this easy zucchini recipe or a rich chocolate zucchini cake for a tasty way to use garden zucchini!”
Ingredients
3 cups zucchini, grated, undrained (about 2 medium zucchini)
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar packed
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 ¼ cups vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
3 ¼ cups (406 g) all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
- Frosting
4 ounces cream cheese, room temperature
½ cup (1 stick / 113 g) unsalted butter, room temperature
2 cups (250 g) confectioners’ sugar
1 ½ tablespoons whole milk
½ teaspoon vanilla extract
Directions
Cake
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- To a medium bowl, add granulated sugar, brown sugar, cinnamon, and nutmeg. Stir to combine.
- Add the vegetable oil and mix until incorporated. Add vanilla.
- Add eggs, one at a time, whisking until combined before adding another egg. Continue until all of the eggs have been incorporated.
- To a separate bowl, add the flour, baking soda, baking powder, and salt. Stir until incorporated.
- Combine the dry ingredients with the wet. Mix until combined.
- Using a rubber spatula, fold in the zucchini.
- Pour the batter into the prepared baking pan.
- Place in the oven and let it bake for about 60-65 minutes, or until a toothpick comes out clean with a few crumbs, but no wet batter.
- Remove from the oven and let cool completely.
- Frosting
- To a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium speed until creamy.
- Add the butter and beat on medium until combined.
- Add the confectioners’ sugar, milk, and vanilla. Beat on low until the sugar is mostly worked in. Increase to medium speed and finish beating the confectioners’ sugar into the frosting.
- Using an offset spatula, spread the frosting on top of the cooled cake. Cut and serve!
