🍽️ Get Fresh Recipes Delivered Weekly — Subscribe Free
This zucchini cake is everything you want in a simple, crowd-pleasing dessert – exceptionally moist, warmly spiced, and crowned with a tangy cream cheese frosting. It’s one of those back-pocket recipes that turn a garden surplus into a glorious treat. The batter comes together in minutes, and the fluted tube pan gives it that bakery-window look with no fancy decorating needed. Whether you serve it as an afternoon snack or the star of a summer potluck, this easy zucchini cake always disappears fast. The hidden vegetable keeps every bite ultra-tender while adding a delicate sweetness.
Desserts
Easy
Moist Zucchini Cake with Cream Cheese Frosting
This moist zucchini cake is an easy, tender dessert packed with fresh summer squash and crowned with luscious cream cheese frosting.
Ingredients
4
💡 Chef Tip
Squeeze excess moisture from the grated zucchini with a clean kitchen towel so the cake stays tender but never soggy.
Nutrition Facts
Per Serving
Calories
380 kcal
Protein
5 g
Carbs
48 g
Fat
18 g
Fiber
1 g
Sugar
32 g
* Percent Daily Values are based on a 2,000 calorie diet.
Instructions
1
Preheat oven to 350°F and grease a 10-inch fluted tube cake pan.
2
In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
3
In a separate bowl, beat sugar, oil, eggs, and vanilla until smooth.
4
Gradually stir the dry ingredients into the wet mixture until just combined.
5
Fold in the grated zucchini, making sure it is evenly distributed throughout the batter.
6
Pour the batter into the prepared pan and smooth the top.
7
Bake for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
8
Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
9
For the frosting, beat cream cheese and butter until creamy; gradually add powdered sugar and milk, mixing until smooth.
10
Spread the frosting over the cooled cake, slice, and serve.
Frequently Asked Questions
No, there's no need to peel the zucchini. The thin skin is tender and blends right in, plus it adds tiny flecks of green throughout the cake.
The key is to thoroughly squeeze out the excess liquid from the shredded zucchini. After grating, wrap it in a clean kitchen towel and wring it over the sink until no more moisture drips out.
Yes. Freeze the unfrosted cake tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge and add the frosting fresh.
Melted coconut oil or canola oil work well. Using applesauce for half the oil will make the cake slightly denser but still very moist.
Make sure both the cream cheese and butter are at cool room temperature, not warm. If the frosting is still thin, chill it for 15-20 minutes, then beat again until spreadable.
All the simple ingredients needed to bake a moist zucchini cake from scratch.
Why You’ll Love This Recipe
✓ Extremely moist crumb
✓ Tangy cream cheese frosting
✓ Perfect for summer gatherings
✓ Uses up garden zucchini
✓ No fancy decorating required
Equipment Needed
🧰 10-inch fluted tube cake pan
🧰 Stand mixer or hand mixer
🧰 Box grater
🧰 Measuring cups and spoons
🧰 Cooling rack
Recipe Notes
- If you don’t have a tube pan, a 9×13-inch baking dish will work; reduce the baking time to 25-30 minutes.
- A light dusting of cinnamon on top of the frosting adds extra warmth.
🧊 Storage Tips
Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
⏰ Make Ahead Tips
Bake the cake one day ahead and keep it tightly wrapped at room temperature. Frost on the day of serving for the freshest look.
🍴 Kitchen Picks
Helpful tools that make this recipe easier and more enjoyable.
KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer KSM150PS
Ideal for mixing cake batter, ensuring a smooth and well-combined zucchini cake batter.
Wilton Gold Non-Stick Fluted Tube Cake Pan
Perfect for baking zucchini cake in a classic fluted shape, with even heat distribution for a moist result.
Pyrex Essentials 3-Piece Glass Measuring Cup Set
Essential for accurately measuring wet and dry ingredients for a successful zucchini cake.
The finished zucchini cake ready to be served, with a generous layer of homemade cream cheese frosting.
📋 Recipe Summary
⏱️
55 Min
55 Min
👨🍳
Easy
Easy
🍽️
4 Servings
4 Servings
🔥
380 kcal
380 kcal
- ✓ Extremely moist crumb
- ✓ Tangy cream cheese frosting
- ✓ Perfect for summer gatherings
- ✓ Uses up garden zucchini
- ✓ No fancy decorating required
Now you have a reliable zucchini cake that performs every time. The crumb is velvety and the frosting sets up beautifully, making it ideal for slicing and sharing. Next time those green beauties pile up in the kitchen, skip the bread and whip up this standout dessert. Don’t forget to check out our Chocolate Chip Zucchini Bread for another way to bake through the harvest.
You May Also Like
