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Zucchini Cake with Cinnamon Cream Cheese Frosting

A moist spiced zucchini cake topped with rich cinnamon cream cheese frosting — cozy, flavorful, and perfect for any season.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Cake
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups grated zucchini do not drain
  • 1/2 cup chopped walnuts or pecans optional
Cinnamon Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp milk as needed

Equipment

  • Mixing bowls
  • Whisk
  • 9x13-inch baking pan
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
  3. In another bowl, whisk sugars, eggs, oil, and vanilla until smooth.
  4. Stir in grated zucchini.
  5. Add dry ingredients to wet and mix gently until combined. Fold in nuts if using.
  6. Pour into pan and bake 35–40 minutes or until a toothpick comes out clean.
  7. Cool completely before frosting.
  8. Beat cream cheese and butter until smooth; add powdered sugar, cinnamon, vanilla, and milk. Mix until creamy.
  9. Spread frosting over cooled cake and dust lightly with cinnamon.

Notes

This cake tastes even better after chilling overnight — the frosting sets beautifully.