Zucchini Cake Recipe

This Zucchini Cake recipe with cream cheese frosting is the perfect way to eat your veggies! It’s a delicious spice cake stuffed with zucchini and topped with a thick cream cheese frosting. Love zucchini recipes? You have to try my Zucchini Brownies, Chocolate Zucchini Cake, and Lemon Blueberry Zucchini Cake!

Zucchini Cake Recipe

Zucchini Cake Recipe

I adore this cake! It’s like a tender spice cake. You would never know there’s zucchini in this cake if it wasn’t for the green bits. I know some people aren’t anxious to eat a cake with zucchini in it, but this is a must-try. (Don’t worry if that’s you, my husband is the same way!)

Why add zucchini in a cake? Well, it’s like carrot cake or banana bread. The zucchini adds moisture to the cake. It keeps the cake soft and tender. Plus, have you ever grown zucchini in your garden? It’s so hard to keep up with. You can eat it for 2 weeks straight and still have a basket of zucchini to pick and eat. Baking it into some cake or bars is another way to use it up!

Baking with Zucchini

When using zucchini in recipes there are a couple tips & tricks help to make sure your baked goods are perfect!

-Use the fine side of your grater. Coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. (Farm kids tend to want that!)

-Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important. For instance, in this recipe, the zucchini is the main source of moisture and should not be drained.

Zucchini Cake Recipe

Cream Cheese Frosting

Cream cheese frosting can be a little tricky. Apparently, it can get runny or soupy. Has that happened to anyone? It’s true, it can get quite soft. I think there are a couple of tricks to this, but first I should say that I haven’t actually dealt with it being too soupy.

  1. Your butter could be too soft. That’s a thing. If the butter has started out a soupy mess it’s very possible the frosting will be too.
  2. You didn’t add enough powdered sugar to thicken it up.
  3. You added too much milk or cream.

But it can be fixed. I think we can troubleshoot this pretty quickly. If your butter was too soft, place the frosting in the fridge to let the butter firm up some. If you added too much milk or cream, add a little more powdered sugar. This will make your frosting sweeter so don’t go overboard with it.

Zucchini Cake Recipe

I should mention that I feel pretty confident that my cream cheese frosting isn’t going to give you any problems. It’s very well tested since it’s one of my go-t0 recipes. I’ve even piped it on cupcakes with a straight tip and it held up.

Zucchini Cake Recipe

Check out some of my other perfect Zucchini Recipes!

Zucchini Brownies {VIDEO}

Chocolate Zucchini Cake {VIDEO}

White Zucchini Cake {VIDEO}

Chocolate Chip Zucchini Cookies

Lemon Blueberry Zucchini Cake  {VIDEO}

Thank you to Miranda from Cookie Dough & Oven Mitt for this fantastic recipe!

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