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Zucchini Cake with Cream Cheese Frosting

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Old Fashioned Zucchini Cake with Cream Cheese Frosting is a one of my all-time favorites! The perfect summer dessert for using up leftover zucchini.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 servings
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Equipment (affiliate links)

  • 1 9x13'' baking pan greased
  • 1 mixing bowl
  • 1 wire whisk

Ingredients

  • 1/2 cup oil (vegetable or canola oil)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 1/2 cup crushed pineapple about half of an 8oz can
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream or Greek yogurt
  • 2 cups grated zucchini about 2 small zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2/3 cup walnuts, golden raisins, or chocolate chips optional
  • 8 ounces cream cheese softened
  • 6 Tablespoons butter softened
  • 2.5-3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • cinnamon sugar for sprinkling on top, (optional)

Instructions

  • Preheat oven to 350 degrees. Grease a 9x13'' baking pan.
  • Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.
  • In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.
  • Pour batter into prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.
  • Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes.
  • Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired. 

Notes

Dairy-free/vegan zucchini cake: substitute two flax eggs (mix 1 Tbsp ground flaxseed with 3 Tbsp hot water. Let sit for 1 minute until it gets gloopy), substitute ⅓ cup vegan mayo for the sour cream.
Make Ahead Instructions: The cake can be baked and frosted, stored in the refrigerator, 1-2 days in advance.
Freezing Instructions: Freeze frosted or unfrosted zucchini cake for up to 2 months. Cover well with plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight.

Nutrition

Calories: 238kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 198mg | Potassium: 138mg | Sugar: 16g | Vitamin A: 310IU | Vitamin C: 2.3mg | Calcium: 54mg | Iron: 0.9mg