This moist zucchini cake is a delightful treat, packed with tasty zucchini and warm spices. Topped with smooth cinnamon cream cheese frosting, it’s a sweet hug in cake form!
Trust me, you won’t even notice the zucchini, and yes, it’s totally okay to have that second slice! I love serving it with a warm cup of coffee – pure happiness!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a subtle flavor. If you can’t find it, shredded carrots can also work well. Both options keep the cake moist!
Granulated & Brown Sugar: These sugars add sweetness and moisture. Feel free to swap in coconut sugar for a healthier option, but the texture may differ slightly.
Vegetable Oil: This keeps the cake moist. You can substitute melted coconut oil for a different flavor, or use applesauce for a lower-fat option.
Cream Cheese: For the frosting, make sure it’s softened for easy mixing. If you’re looking for a lighter option, you can use Greek yogurt for a tangy twist.
How Do You Ensure Your Cake Stays Moist?
Keeping your zucchini cake moist is all about balancing the ingredients and baking it correctly. Here are the steps to secure that fluffy texture:
- Use freshly grated zucchini – the moisture from it will make a big difference.
- Don’t overmix your batter. Mix just until combined to keep it light and fluffy.
- Check for doneness by inserting a toothpick. It should come out clean, but be careful not to overbake as that will dry it out!
- Allow the cake to cool completely before frosting to keep it from melting. Patience here pays off!
With these tips, you’ll have a deliciously moist zucchini cake that everyone will love! Enjoy every bite!
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
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce (optional for extra moisture)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
The total time for this recipe is about 1 hour and 30 minutes, including 20 minutes for preparation and 40–50 minutes for baking. After that, let the cake cool completely for perfect frosting, which will take around 30 minutes. It’s well worth the wait!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pans:
First, set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to ensure your cake comes out easily.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This mixture forms the base of your cake. Set it aside for later.
3. Mix Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, and applesauce if you’re using it. Beat everything together until well blended. Add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract!
4. Combine Wet and Dry:
Now, gradually add the dry ingredients to your wet mixture. Stir gently just until everything is combined. It’s important not to overmix to keep the cake light and fluffy.
5. Add Zucchini and Nuts:
Carefully fold in the grated zucchini along with any nuts you’re adding. This is where your cake gets its moisture and added texture!
6. Bake the Cake:
Pour the batter into your prepared pan(s) and smooth the top with a spatula. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of baking time!
7. Cool:
After baking, let the cake cool completely in the pan on a wire rack. This should take about 30 minutes. Patience is key for a delicious cake!
8. Make the Frosting:
While the cake cools, whip up the frosting! In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the sifted powdered sugar, mixing until fluffy. Finally, stir in the ground cinnamon, vanilla extract, and a pinch of salt.
9. Frost the Cake:
Once the cake is completely cool, spread the frosting evenly over the top of the cake. If you made a layered cake, frost between the layers as well!
10. Serve and Enjoy:
Slice up your moist zucchini cake and enjoy the delicious sweetness paired with the creamy cinnamon frosting. Store any leftovers in the refrigerator for another treat tomorrow!
This recipe results in a tender, moist cake with a warmly spiced flavor perfectly balanced by the creamy, cinnamon-infused frosting. Enjoy every slice!
FAQ for Moist Zucchini Cake with Cinnamon Cream Cheese Frosting
Can I Substitute Regular Flour with Gluten-Free Flour?
Yes, you can use a 1:1 gluten-free all-purpose flour blend as a substitute. Make sure it contains xanthan gum to help mimic the texture of regular flour, and your cake should still turn out delicious!
What If I Don’t Have Applesauce?
No problem! If you don’t have applesauce, you can replace it with an equal amount of yogurt or even mashed banana for added moisture and a slight flavor twist.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To keep the cake moist, place a piece of wax paper between the cake and the lid, if possible, or cover with plastic wrap.
Can I Freeze This Cake?
Absolutely! Bake your cake and allow it to cool completely. Wrap it tightly in plastic wrap, then place it in a freezer-safe container. The cake can be frozen for up to 3 months. Thaw in the fridge overnight before serving, and frost just before enjoying!
