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Zucchini Cake with Cream Cheese Frosting

This Zucchini Cake with Cream Cheese Frosting is incredibly moist, perfectly spiced, and topped with a rich, tangy frosting. Fresh shredded zucchini keeps the cake soft without adding a noticeable vegetable flavor, making it an easy homemade dessert that's perfect for birthdays, potlucks, holidays, or anytime you're craving a comforting slice of cake.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 494 kcal

Equipment

  • Large mixing bowl
  • * Medium mixing bowl
  • * Measuring cups and spoons
  • Box grater or food processor
  • * Whisk
  • * Rubber spatula
  • 9×13-inch baking pan
  • Nonstick cooking spray or butter
  • * Cooling rack
  • * Electric hand mixer or stand mixer
  • Offset spatula or butter knife

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • ½ cup crushed pineapple drained (optional)
  • ½ cup chopped walnuts optional

For the Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Optional Add-Ins

  • Orange zest
  • Chopped pecans
  • Mini chocolate chips
  • Raisins
  • Toasted coconut

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, whisk together the eggs, vegetable oil, and vanilla extract.
  • Stir the shredded zucchini and optional crushed pineapple into the wet ingredients.
  • Pour the wet mixture into the dry ingredients and stir until just combined.
  • Fold in the chopped walnuts if using.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cake completely on a wire rack.
  • Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, then mix until creamy.
  • Spread the frosting evenly over the cooled cake before slicing and serving.

Notes

Do not squeeze the moisture from the shredded zucchini.
Use room-temperature cream cheese for the smoothest frosting.
Avoid overmixing the batter to keep the cake light and tender.
Store the frosted cake in the refrigerator for up to 4 days.
The unfrosted cake freezes well for up to 2 months.