Old Fashioned Zucchini Cake with Cream Cheese Frosting is a delightful way to incorporate vegetables into dessert. This moist cake balances sweetness with a hint of spice, making it perfect for gatherings, potlucks, or a cozy family dessert night. The addition of rich cream cheese frosting adds an indulgent touch that elevates it to new heights. If you enjoy other recipes that highlight creamy textures, you might want to check out this no-bake cheesecake.
Why cook this at home
Making this zucchini cake at home allows you to enjoy a nostalgic dessert while keeping it fresh and homemade. It’s an excellent choice for using up excess zucchini from your garden or farmer’s market haul. The recipe is budget-friendly, and it can be prepared in about an hour, making it a great option for a weeknight treat. Additionally, its versatility allows for creative variations and substitutions, so you can cater it to your family’s preferences. You may also find Baked Cream Cheese Chicken 2 useful.
Preparing Old Fashioned Zucchini Cake with Cream Cheese Frosting
- Preheat the oven and prepare the baking pan.
- Combine grated zucchini with sugar, oil, eggs, and vanilla extract.
- Mix dry ingredients separately and combine with the wet ingredients.
- Pour the batter into the pan and bake until set.
- Cool completely before adding frosting.
Key ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Zucchini adds moisture to the cake while also providing a nutritional boost, and you can opt to leave out the walnuts for a nut-free version.
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- In a large bowl, combine the grated zucchini, sugar, oil, eggs, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Spread the cream cheese frosting on top of the cooled zucchini cake.
What to serve it with
This zucchini cake pairs beautifully with a variety of beverages. For a comforting treat, enjoy it alongside a cup of coffee or tea. For something refreshing, a glass of milk or a sparkling beverage complements the sweetness of the cake. If you’re looking to branch out, consider serving it with a scoop of vanilla ice cream for an extra creaminess.
How to store and freeze
Store any leftover zucchini cake in the refrigerator, where it will stay fresh for up to five days. Be sure to cover it to prevent it from drying out. If you want to save it for a longer period, you can freeze individual slices wrapped in plastic wrap and then placed in an airtight container. Frozen slices can last for up to three months. When you’re ready to enjoy, simply thaw the cake in the refrigerator overnight and reheat it briefly in the microwave if desired.
Tips for best results
- Use fresh zucchini, and if desired, squeeze out excess moisture before mixing it into the batter.
- Allow the cake to cool completely to ensure the frosting doesn’t melt off.
- For a richer flavor, consider adding a pinch of nutmeg or substituting a portion of the all-purpose flour with whole wheat flour.
- Be careful not to overmix the batter; mixing just until combined will help keep the cake tender.
Creative twists
There are numerous ways to put a spin on your zucchini cake. You can incorporate spices like nutmeg or cloves for additional warmth, or even add chocolate chips for a sweet surprise. For healthy alternatives, consider using Greek yogurt in the frosting for added protein. For a citrusy twist, try adding some orange or lemon zest to the batter or frosting.
Your questions answered
Can I use other types of squash?
Yes, yellow squash can be used in place of zucchini for a slightly different flavor.
What can I substitute for the cream cheese?
For a lighter option, Greek yogurt can be used as a substitute in the frosting.
How do I know when the cake is done baking?
Check the cake by inserting a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready.
Can I make this cake ahead of time?
Yes, the cake can be baked in advance and stored in the refrigerator until you’re ready to frost and serve it.
What is the best way to slice the cake?
For clean slices, use a sharp knife and wipe it clean between cuts.
This Old Fashioned Zucchini Cake with Cream Cheese Frosting is more than just a decadent dessert; it’s a perfect way to enjoy seasonal produce and a beautiful addition to any gathering. Try this recipe, personalize it to your taste, and don’t hesitate to share your results with others.
PrintOld Fashioned Zucchini Cake with Cream Cheese Frosting
A delightful way to incorporate vegetables into dessert, this moist cake balances sweetness with a hint of spice, topped with rich cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- Combine the grated zucchini, sugar, oil, eggs, and vanilla extract in a large bowl. Mix well.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Spread the cream cheese frosting on top of the cooled zucchini cake.
Notes
Use fresh zucchini, and if desired, squeeze out excess moisture before mixing. For a richer flavor, consider adding a pinch of nutmeg or substituting some flour with whole wheat flour.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
