Zucchini Cake with Cinnamon Cream Cheese Frosting – Moist, Spiced, and Irresistibly Cozy

There’s a quiet kind of magic in this Zucchini Cake with Cinnamon Cream Cheese Frosting. It’s humble, homey, and the kind of bake that sneaks up on you — simple ingredients turning into something extraordinary. You’d never guess that the same vegetable you toss into stir-fries can make a cake this soft, rich, and full of flavor.

The zucchini adds moisture (and a touch of mystery) while the brown sugar, cinnamon, and vanilla infuse every bite with warmth. And that frosting? It’s creamy, spiced, and so good you’ll want to eat it straight off the spoon.

This cake reminds me of late summer afternoons — when the garden’s overflowing with zucchini, and you’re trying to find just one more delicious way to use it. It’s a family favorite, the kind of dessert that tastes like it came straight from grandma’s farmhouse kitchen.

Let’s get baking — your kitchen’s about to smell heavenly.

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Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 3 large eggs
• 3/4 cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• 2 cups finely grated zucchini (do not drain)
• 1/2 cup chopped walnuts or pecans (optional)

For the Cinnamon Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed for spreading consistency)

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Instructions:

1. Preheat and prep:
   Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy lifting.
2. Mix the dry ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Combine the wet ingredients:
   In a large mixing bowl, whisk together sugar, brown sugar, eggs, oil, and vanilla until smooth and well combined.
4. Add the zucchini:
   Stir in the grated zucchini — no need to squeeze out the moisture; that’s what keeps the cake tender.
5. Combine wet and dry:
   Add the dry ingredients to the wet mixture and stir gently until just combined. Fold in nuts if using.
6. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely:
   Allow the cake to cool in the pan on a wire rack before frosting.
8. Make the frosting:
   In a large bowl, beat together the softened cream cheese and butter until light and fluffy. Add powdered sugar gradually, then cinnamon and vanilla. Beat until smooth, adding milk if needed for creamy consistency.
9. Frost the cake:
   Spread the frosting generously over the cooled cake. Sprinkle with a pinch of cinnamon or chopped nuts for a rustic finish.
10. Slice and serve:
    Cut into squares and enjoy this moist, spiced cake with a hot cup of coffee or tea.

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Tips & Tricks

• No need to peel the zucchini: The green flecks add character and color.
• Don’t overmix: Once you add the flour, stir gently — this keeps the crumb tender.
• Add flavor depth: A touch of nutmeg or allspice enhances the cinnamon beautifully.
• Make it ahead: This cake tastes even better the next day after the flavors meld together.

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Variations

• Chocolate Chip Zucchini Cake: Fold in 1/2 cup of chocolate chips before baking.
• Zucchini Carrot Cake: Replace 1/2 cup of zucchini with grated carrot for extra sweetness.
• Lemon Cream Cheese Frosting: Swap cinnamon for lemon zest and a squeeze of juice for a bright twist.
• Layer Cake: Bake the batter in two 8-inch round pans and layer with frosting for a bakery-style presentation.

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Serving Suggestions

Serve this cake chilled or at room temperature with a sprinkle of cinnamon sugar on top. It pairs perfectly with a cup of hot coffee or chai latte. For an extra special dessert, drizzle each slice with a little caramel sauce or honey.

It’s a wonderful potluck dessert — easy to transport, slice, and serve. And it makes a beautiful addition to a fall brunch spread or family gathering.

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Storage Information

Cover the cake tightly and refrigerate for up to 5 days. Bring to room temperature before serving for the creamiest frosting texture. You can also freeze individual slices (frosted or unfrosted) for up to 2 months.

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FAQ

Do I need to peel the zucchini?
No, the peel is tender and adds a lovely speckled look to the cake.

Can I use butter instead of oil?
Yes, melted butter gives a richer flavor, but oil keeps it moister.

Is this cake overly sweet?
Not at all — it’s lightly spiced, balanced by the tangy frosting.

Can I make cupcakes with this recipe?
Absolutely. Fill lined muffin tins 2/3 full and bake 18–20 minutes.

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History / Fun Facts

Zucchini cake gained popularity in the 1970s when home gardeners had an abundance of zucchini and started baking it into everything — from bread to desserts. It’s a cousin of the classic carrot cake, but softer, moister, and a little more subtle in flavor.

Today, it’s a beloved farmhouse dessert — one that feels old-fashioned but never goes out of style. The combination of tender zucchini, warm spices, and that dreamy cinnamon cream cheese frosting is the definition of comfort baking.

Every bite is a reminder that simple ingredients can still create something extraordinary.