This incredibly moist and flavorful zucchini cake with cream cheese frosting is one of my favorite ways to use up summer garden zucchini! With its tender crumb, warm spices, and luscious cream cheese topping, this simple sheet cake proves that sneaking vegetables into dessert is pure genius. Best of all? It comes together in one bowl with basic pantry ingredients.
Why You’ll Love This Zucchini Cake
- Super moist from freshly grated zucchini and crushed pineapple
- Perfectly spiced with cinnamon, nutmeg, and ginger
- No fancy layers or decorating needed – just a simple 9×13 pan
- Crowned with silky cream cheese frosting
- Uses 2 whole cups of zucchini (but you’d never know it!)
- Make-ahead and freezer friendly
- Perfect alongside your morning coffee, just like my tres leches cupcakes
I’ve been making this recipe for years, tweaking it along the way to absolute perfection. The secret is gently squeezing some moisture from the grated zucchini – this prevents a soggy cake while still keeping it wonderfully moist. And that cream cheese frosting? It’s a dream! Silky smooth, not too sweet, and the perfect complement to the spiced cake beneath.
While fancy layer cakes certainly have their place, there’s something magical about a simple sheet cake that brings everyone back for seconds. This zucchini cake is the kind of recipe that becomes a family tradition – the one your kids will request for birthdays and the one you’ll pass down through generations.
Essential Ingredients for Success
Let me walk you through the key players that make this zucchini cake absolutely irresistible! Each ingredient has an important role in creating that perfectly moist, tender crumb we’re after.
- Zucchini: The star of our show! You’ll need 2 cups, loosely packed. Leave the peel on – that’s where many nutrients hide. The zucchini provides incredible moisture without making the cake heavy. Here’s a game-changing tip: after grating, give it a gentle squeeze over the sink to remove excess water.
- Crushed Pineapple: My secret weapon! Just ½ cup adds natural sweetness and creates an incredibly tender crumb. The enzymes in pineapple help break down proteins, resulting in the softest cake you’ve ever tasted.
- Oil & Sour Cream: This dynamic duo ensures your cake stays moist for days. The sour cream’s tanginess balances the sweetness perfectly while adding richness. No sour cream? Greek yogurt works beautifully too!
- Warm Spices: Like my beloved chocolate bundt cake, this recipe brings warmth through cinnamon, nutmeg, and ginger. They complement the zucchini while adding that cozy, homemade flavor we all love.
Baker’s Tips for Perfect Results
- Room Temperature Ingredients Matter: Take your eggs, sour cream, and butter (for frosting) out of the fridge an hour before baking. This ensures everything blends smoothly and creates a uniform texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, leading to a tough cake. A few small lumps are perfectly fine!
- Check Early: Every oven runs differently. Start checking your cake at 25 minutes by inserting a toothpick in the center. When it comes out with just a few moist crumbs, it’s done. Overbaking will rob you of that incredible moistness we’re after.
- Cool Completely: I know it’s tempting, but please let your cake cool entirely before frosting. Otherwise, you’ll end up with a melty mess instead of those beautiful swirls of cream cheese frosting.
Step-by-Step Baking Instructions
Let me walk you through making this incredibly moist zucchini cake! I’ve tested this recipe countless times to perfect every detail, and I’m excited to share my foolproof method with you.
Preparing Your Ingredients
- Prep the Zucchini: Start by grating your zucchini using the large holes of a box grater. Leave the peel on – it virtually disappears in the cake and adds lovely green flecks. After measuring, wrap in a clean kitchen towel and give it a gentle squeeze – we want it moist, not watery!
- Mix Wet Ingredients: In your mixing bowl, beat the oil and sugars until well combined – about 2 minutes. Add those room temperature eggs one at a time, then mix in the vanilla, crushed pineapple, and sour cream until just combined.
- Combine Dry Ingredients: Whisk your flour, spices, baking powder, baking soda, and salt in a separate bowl. This ensures even distribution of those warm spices throughout every bite!
Bringing It All Together
Here’s where the magic happens! Fold your dry ingredients into the wet mixture using gentle strokes – just like my beloved Grandma’s Oatmeal Cake. Stop mixing as soon as the flour disappears – overmixing is our enemy here!
Delicious Variations & Serving Ideas
While this cake is absolutely perfect in its classic form, here are some of my favorite ways to make it your own:
- Mix-In Magic: Fold in ⅔ cup of chopped walnuts, golden raisins, or chocolate chips just before baking
- Frosting Fun: Transform the cream cheese frosting by adding:
- 2 tablespoons fresh orange zest
- ½ teaspoon ground cinnamon
- ¼ cup crushed pineapple (well-drained)
- Serving Suggestions: Try warming individual slices for 10 seconds – it makes the frosting slightly gooey and absolutely divine! For summer gatherings, I love adding fresh berries on top.
Storage tip: Keep this beauty covered in the refrigerator for up to 5 days. Let slices come to room temperature for about 20 minutes before serving for the best texture and flavor.
FAQs & Final Thoughts
Frequently Asked Questions
While you technically can, I don’t recommend it. A gentle squeeze removes excess moisture that could make your cake soggy. You don’t need to wring it completely dry – just give it a light squeeze in a clean kitchen towel.
Yes! If you prefer to skip the pineapple, replace it with an equal amount of applesauce or mashed banana. The texture will be slightly different, but still delicious – just like in my white chocolate raspberry cake.
This usually happens when the cream cheese or butter is too warm. Make sure they’re softened but still cool to the touch – about 65°F is perfect. If your frosting gets too soft, pop it in the fridge for 15-20 minutes before spreading.
While a 9×13 inch pan is ideal, you can bake this in two 9-inch round pans for a layer cake. Reduce baking time to 25-30 minutes and check with a toothpick for doneness.
Final Thoughts
This zucchini cake has become my go-to recipe when garden zucchini starts taking over! The way the cream cheese frosting melts ever so slightly into the warm spices… pure heaven! Don’t let the vegetable content fool you – this cake disappears faster than any chocolate dessert at family gatherings.
If you’re swimming in summer zucchini or just craving something special, please give this recipe a try! I’d absolutely love to hear how it turns out for you. Remember, baking is all about having fun in the kitchen and sharing the love – and trust me, this cake spreads plenty of both! Happy baking, friends! 💚
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Equipment (affiliate links)
- 1 9×13” baking pan greased
- 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 9×13” 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
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.
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