Easy Zucchini Cake Cream Cheese

This zucchini cake is a delicious way to enjoy a moist and tender dessert that surprisingly includes vegetables. The delicate balance of orange zest and cardamom alongside cinnamon and nutmeg enhances the natural mildness of zucchini, making this cake bright and flavorful. Topped with a lightly spiced cream cheese frosting, it offers a comforting treat that’s easy to prepare and ideal for gatherings or a simple family dessert.

I first made this recipe at the end of summer when zucchini was overflowing in the garden and it quickly became my go to for lunches and potlucks. The combination of spices with a hint of citrus always gets compliments and my kids ask for it more often than other cakes.

Ingredients

• Zucchinis: Two small to medium zucchinis weighing about fourteen to sixteen ounces fresh zucchini adds moisture and subtle flavor frozen grated zucchini can be used but thaw and drain excess liquid lightly
• Neutral oil: One cup of neutral oil such as avocado, vegetable, or canola oil oil keeps the cake moist without imparting strong flavor I prefer avocado oil for its mild taste and health benefits
• Cream cheese: One block of cream cheese necessary for the frosting’s creamy and tangy texture avoid spread versions for best consistency
• All purpose flour: Two and a half cups of all purpose flour provides structure gluten free all purpose flour can be substituted cup for cup without losing texture
• Spices: Spices including cinnamon nutmeg and cardamom these warm spices enhance the flavor profile and give an inviting aroma
• Powdered sugar: Powdered sugar for the frosting adds sweetness without graininess
• Orange zest: Orange zest adds a bright and fresh flavor dimension that complements the zucchini perfectly
• Optional add ins: Optional add ins such as chopped walnuts pecans raisins apples or chocolate chips these add texture and extra flavor layers depending on your taste

Instructions

Sauté the Aromatics:

Although this cake does not require cooking aromatics whisking together wet and dry ingredients ensures the spices are evenly distributed building the flavor base in the batter.

Grate the Zucchini:

Use a fine grater to shred the zucchini thoroughly. If using frozen zucchini thaw and lightly press out excess moisture to avoid sogginess.

Mix Wet Ingredients:

In a large bowl whisk the oil with sugars and eggs until the mixture is smooth and slightly fluffy to help aerate the batter.

Add Zucchini and Flavorings:

Fold the grated zucchini along with the orange zest and spices into the wet ingredients. This step infuses the batter with the fresh and warm flavors.

Combine Dry Ingredients:

Sift or whisk the flour baking soda cinnamon nutmeg and cardamom before adding it in small portions to the wet mixture to avoid lumps and encourage even mixing.

Blend Into Batter:

Gently fold the dry ingredients into the wet mix just until combined. Overmixing can make the cake tough so stop when no dry streaks remain.

Transfer to Baking Pan:

Grease a sheet cake pan and pour in the batter spreading it evenly for uniform baking.

Bake the Cake:

Place in the oven at three hundred fifty degrees Fahrenheit for thirty five to forty minutes or until a toothpick inserted into the center comes out clean.

Prepare the Frosting:

Beat softened cream cheese and butter together until light and fluffy. Incorporate a blend of powdered sugar and a pinch of cinnamon and nutmeg for a spiced complement.

Frost and Serve:

After the cake has cooled completely spread the frosting evenly with a spatula. Allow the frosting to set briefly before slicing and serving.

I always look forward to the orange zest which brings a lively brightness that cuts through the richness of the cake. This recipe holds a special place from my family gatherings when everyone begs for seconds despite knowing there is zucchini inside.

Storage Tips

Store the cake in an airtight container in the refrigerator for up to five days to keep the frosting fresh. For longer storage slice and freeze the unfrosted cake then thaw and frost just before serving to preserve taste and texture.

Ingredient Substitutions

You can substitute the all purpose flour with a gluten free one cup for cup if needed without altering the fluffy texture. For a dairy free option use plant based cream cheese and butter in the frosting but expect a slightly softer spread.

Serving Suggestions

Serve slices with a cup of hot tea or coffee as a midday pick me up or alongside fresh fruit for a lighter dessert option. Adding chopped nuts on top before frosting adds a pleasing crunch.

This moist zucchini cake is a bright and comforting treat for family gatherings. It keeps well refrigerated and freezes nicely for longer storage.

Common Recipe Questions

→ What gives this zucchini cake its moist texture?

Grated zucchini adds natural moisture, keeping the cake soft and tender throughout baking.

→ How do the spices enhance the flavor of the cake?

Cinnamon, nutmeg, and cardamom work together to add warmth and complexity, complementing the mild zucchini and bright orange zest.

→ Can I make the frosting dairy-free?

Yes, substitute plant-based butter and cream cheese to achieve a dairy-free frosting, though it may be slightly softer.

→ What variations can I add to the batter?

Nuts like walnuts or pecans, diced apples, raisins, or chocolate chips can be folded into the batter for added texture and flavor.

→ How should I prepare zucchinis for the cake?

Use small to medium zucchinis, grated fresh or thawed from frozen; lightly squeeze out excess liquid without over-draining.