Cream Cheese Frosted Zucchini Cake

I never thought I’d be the person sneaking vegetables into dessert, but here we are. My kids will eat zucchini exactly one way—baked into this cake where they can’t actually taste it.

The funny thing is, zucchini cake isn’t really about hiding vegetables. The shredded zucchini keeps everything moist without adding any weird flavor. You get all the good stuff—cinnamon, walnuts, a cream cheese frosting—and the zucchini just does its job in the background. It’s honestly more like carrot cake’s less fussy cousin. Plus, when your garden is exploding with zucchini in August, you can only make so much zucchini bread before you need to switch things up.

What Kind of Zucchini Should I Use?

For this cake, you’ll want to use medium-sized zucchini rather than those giant ones you sometimes find at the farmer’s market. The smaller to medium zucchini are more tender and have fewer seeds, which means better texture in your cake. If you end up with larger zucchini, just scoop out the seedy center before grating. The most important step is making sure you squeeze out as much moisture as possible after grating – just wrap the grated zucchini in a clean kitchen towel or cheesecloth and give it a good twist. You don’t need to peel the zucchini since the skin is thin and will blend right into the batter, plus it adds nice flecks of green throughout the cake.

Options for Substitutions

This zucchini cake is pretty forgiving when it comes to swapping ingredients:

• All-purpose flour: You can use whole wheat flour for half of the all-purpose flour to add some extra fiber, but I wouldn’t replace all of it or your cake might turn out dense. For a gluten-free version, try a 1-to-1 gluten-free baking blend.
• Vegetable oil: Canola oil, melted coconut oil, or even melted butter work great here. The cake might be slightly denser with butter, but it’ll taste just as good.
• Zucchini: Yellow squash is your best bet if you’re out of zucchini – just make sure to squeeze out the excess moisture the same way. Grated carrots also work, though you’ll end up with more of a carrot cake.
• Walnuts or pecans: Not a fan of nuts? Leave them out completely or swap with chocolate chips for a sweeter twist. You could also try sunflower seeds for a nut-free option.
• Cream cheese frosting: If you want to skip the frosting altogether, this cake is moist enough to enjoy plain or with just a dusting of powdered sugar on top.
• Sugar: You can reduce the sugar to 1 3/4 cups if you prefer a less sweet cake, but I wouldn’t go lower than that or it might affect the texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini cake is skipping the step of pressing out excess moisture from the grated zucchini, which can lead to a dense, wet cake that never fully sets – use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible.

Don’t overmix the batter once you add the flour mixture to the wet ingredients, as this develops too much gluten and results in a tough, chewy cake instead of a tender crumb.

Make sure your cake is completely cool before frosting it, otherwise the cream cheese frosting will melt and slide right off, and if you’re adding nuts, toast them lightly in a dry pan first to bring out their flavor and add a nice crunch.

Finally, check for doneness by inserting a toothpick into the center – it should come out with just a few moist crumbs, not wet batter, since overbaking will dry out your cake.

What to Serve With Zucchini Cake?

Zucchini cake is perfect for an afternoon coffee break or as a dessert after a light dinner. I love serving it with a hot cup of coffee or tea, since the cream cheese frosting pairs so well with something warm to drink. If you’re having people over for brunch, this cake fits right in alongside scrambled eggs, fresh fruit, and maybe some yogurt. For a simple dessert option, just add a scoop of vanilla ice cream on the side or a dollop of whipped cream to make it feel a bit more special.

Storage Instructions

Store: This zucchini cake stays moist for days thanks to all that shredded zucchini. Keep it covered at room temperature for up to 2 days, or in the fridge for up to a week. If it has cream cheese frosting on it, definitely store it in the fridge in an airtight container.

Freeze: Zucchini cake freezes really well, either frosted or unfrosted. Wrap individual slices in plastic wrap and then place them in a freezer bag for up to 3 months. You can also freeze the whole cake by wrapping it tightly in plastic wrap and then aluminum foil.

Serve: Let frozen slices thaw in the fridge overnight or at room temperature for about an hour. The cake tastes great cold straight from the fridge, or you can bring it to room temperature for the best flavor and texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4200
• Protein: 45-55 g
• Fat: 200-220 g
• Carbohydrates: 470-500 g

Ingredients

For the cake:

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp baking soda
• 1 tsp salt
• 1/4 tsp baking powder
• 3 large eggs
• 1 3/4 cups sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 tsp lemon zest
• 2 cups zucchini (finely shredded and squeezed dry)
• 1 cup walnuts (chopped into 1/4-inch pieces)
• 1/2 cup golden raisins

For the frosting:

• 4 oz cream cheese (softened)
• 1/4 cup butter (room temperature)
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Step 1: Prepare Pan and Mix Dry Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp baking soda
• 1 tsp salt
• 1/4 tsp baking powder

Preheat your oven to 350°F and grease a 9×13 inch baking pan (or similar size) with butter or cooking spray.

While the oven heats, whisk together the flour, cinnamon, nutmeg, baking soda, salt, and baking powder in a medium bowl.

Set this dry mixture aside—this ensures your leavening agents are evenly distributed throughout the cake for consistent rise.

Step 2: Create the Wet Batter Base

• 3 large eggs
• 1 3/4 cups sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 tsp lemon zest

In a large bowl, beat the eggs until they’re light and foamy—this incorporates air that helps the cake rise.

Add the sugar gradually while continuing to beat, then pour in the oil, vanilla extract, and lemon zest.

The lemon zest brightens the spice flavors beautifully and adds a subtle freshness that complements the zucchini.

Beat until everything is well combined and the mixture looks pale and slightly thickened.

Step 3: Combine Dry and Wet Ingredients

• dry ingredient mixture from Step 1
• wet batter from Step 2

Pour the dry ingredient mixture from Step 1 into the wet batter from Step 2, folding gently with a spatula until just combined—don’t overmix, as this can overdevelop the gluten and make the cake tough.

A few small streaks of flour are fine; you want a tender crumb, not a dense one.

Mix just until the flour disappears.

Step 4: Fold in Zucchini, Nuts, and Raisins

• 2 cups zucchini
• 1 cup walnuts
• 1/2 cup golden raisins

Gently fold the shredded zucchini (make sure it’s well-squeezed to remove excess moisture, otherwise the cake will be soggy), chopped walnuts, and golden raisins into the batter.

I prefer chopping the walnuts into smaller pieces so they distribute evenly throughout each slice rather than creating large pockets.

Fold just until everything is evenly distributed—the batter should look speckled with green and studded with nuts and fruit.

Step 5: Bake the Cake

• batter from Step 4

Pour the batter into your prepared 9×13 inch pan, spreading it evenly with a spatula.

Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The top should be golden brown and spring back when you lightly touch it.

Remove from the oven and let the cake cool completely in the pan—this usually takes about an hour, and it’s important to let it cool fully before frosting to prevent the frosting from melting.

Step 6: Make the Cream Cheese Frosting

• 4 oz cream cheese
• 1/4 cup butter
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

While the cake cools, beat the softened cream cheese and room-temperature butter together in a bowl until smooth and creamy, about 2 minutes.

Gradually add the powdered sugar and vanilla extract, beating until light and fluffy—this usually takes another 2 to 3 minutes of beating.

I like to make the frosting while the cake is still cooling because it gives you time to get the texture just right, and the frosting will be at the perfect consistency by the time the cake is ready.

Step 7: Frost and Serve

• cooled cake from Step 5
• frosting from Step 6

Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using a spatula or offset knife.

Cut into squares and serve at room temperature or slightly chilled.

The combination of warm spices, tender crumb, tart-sweet frosting, and hidden zucchini makes this cake a crowd-pleaser.

Cream Cheese Frosted Zucchini Cake

Delicious Cream Cheese Frosted Zucchini Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings: 12 slices

Calories: 4050

Ingredients Method

Ingredients

  

For the cake:

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp baking soda
• 1 tsp salt
• 1/4 tsp baking powder
• 3 large eggs
• 1 3/4 cups sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 tsp lemon zest
• 2 cups zucchini (finely shredded and squeezed dry)
• 1 cup walnuts (chopped into 1/4-inch pieces)
• 1/2 cup golden raisins

For the frosting:

• 4 oz cream cheese (softened)
• 1/4 cup butter (room temperature)
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Method

 

1. Preheat your oven to 350°F and grease a 9x13 inch baking pan (or similar size) with butter or cooking spray. While the oven heats, whisk together the flour, cinnamon, nutmeg, baking soda, salt, and baking powder in a medium bowl. Set this dry mixture aside—this ensures your leavening agents are evenly distributed throughout the cake for consistent rise.
2. In a large bowl, beat the eggs until they're light and foamy—this incorporates air that helps the cake rise. Add the sugar gradually while continuing to beat, then pour in the oil, vanilla extract, and lemon zest. The lemon zest brightens the spice flavors beautifully and adds a subtle freshness that complements the zucchini. Beat until everything is well combined and the mixture looks pale and slightly thickened.
3. Pour the dry ingredient mixture from Step 1 into the wet batter from Step 2, folding gently with a spatula until just combined—don't overmix, as this can overdevelop the gluten and make the cake tough. A few small streaks of flour are fine; you want a tender crumb, not a dense one. Mix just until the flour disappears.
4. Gently fold the shredded zucchini (make sure it's well-squeezed to remove excess moisture, otherwise the cake will be soggy), chopped walnuts, and golden raisins into the batter. I prefer chopping the walnuts into smaller pieces so they distribute evenly throughout each slice rather than creating large pockets. Fold just until everything is evenly distributed—the batter should look speckled with green and studded with nuts and fruit.
5. Pour the batter into your prepared 9x13 inch pan, spreading it evenly with a spatula. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when you lightly touch it. Remove from the oven and let the cake cool completely in the pan—this usually takes about an hour, and it's important to let it cool fully before frosting to prevent the frosting from melting.
6. While the cake cools, beat the softened cream cheese and room-temperature butter together in a bowl until smooth and creamy, about 2 minutes. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy—this usually takes another 2 to 3 minutes of beating. I like to make the frosting while the cake is still cooling because it gives you time to get the texture just right, and the frosting will be at the perfect consistency by the time the cake is ready.
7. Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using a spatula or offset knife. Cut into squares and serve at room temperature or slightly chilled. The combination of warm spices, tender crumb, tart-sweet frosting, and hidden zucchini makes this cake a crowd-pleaser.