Old Fashioned Zucchini Cake with Cream Cheese Frosting is a one of my all-time favorites! The perfect summer dessert for using up leftover zucchini.

Sneaking veggies into desserts is the oldest trick in the book, especially when you want extra moist and delicious cakes! If this is a trend you appreciate, don’t miss my Carrot Muffins, Zucchini Bread, or Carrot Cake.

Slices of zucchini cake with cream cheese frosting on parchment on a wire rack.

What I LOVE About this Zucchini Cake:

  • No fuss: Don’t get me wrong, there is definitely a time and a place for fancy, layered cakes (like German Chocolate or Chocolate Raspberry Cake), but there’s nothing quite like the ease of a cake made in a 9×13” pan.
  • The cream cheese frosting is the the perfect accompaniment in taste and creamy texture.
  • Sneak in the veggies: I wouldn’t go and call this cake healthy, but it is nice knowing I can sneak in 2 entire cups of grated zucchini and my kids would never know it!

How to Make Zucchini Cake:

1. Combine wet ingredients: Add oil and sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. *Use room temperature eggs as they emulsify better in the batter. Place eggs in warm water for about 10 minutes before cracking them.

2. Stir in zucchini. Leave the peel on the zucchini when you grate it. Measure it, then gather it in paper towel and gently squeeze some of the liquid out over the sink.

3. Combine dry ingredients. Mix flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.

4. Add to pan and bake.  Pour batter into prepared pan and bake at 350ºF for 30 – 35 minutes or until a toothpick inserted into center comes out clean.

Four process photos for making zucchini cake batter in a bowl and pouring into a baking dish.

5. Top with Cream Cheese Frosting.  Allow to cool completely before frosting.

A baked zucchini cake, then cream cheese frosting added on top.

Make Ahead and Freezing Instructions:

To Make Ahead: The cake can be baked and frosted, stored in the refrigerator, 1-2 days in advance.

To Freeze: Freeze frosted or unfrosted zucchini cake for up to 2 months.  Cover well with plastic wrap and aluminum foil before freezing.  Thaw in the refrigerator overnight.

Check out these old-fashioned dessert recipes:

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Recipe

Slices of zucchini cake with cream cheese frosting on parchment on a wire rack.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
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Ingredients
  

Cream Cheese Frosting

Instructions
 

  • Preheat oven to 350 degrees. Grease a 9x13'' baking pan.
  • Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini. 
  • In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.
  • Pour batter into prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting:

  • Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes. 
  • Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired. 

Notes

Dairy-free/vegan zucchini cake: substitute two flax eggs (mix 1 Tbsp ground flaxseed with 3 Tbsp hot water.  Let sit for 1 minute until it gets gloopy), substitute ⅓ cup vegan mayo for the sour cream.
Make Ahead Instructions: The cake can be baked and frosted, stored in the refrigerator, 1-2 days in advance. 
Freezing Instructions: Freeze frosted or unfrosted zucchini cake for up to 2 months.  Cover well with plastic wrap and aluminum foil before freezing.  Thaw in the refrigerator overnight.

Nutrition

Calories: 238kcalCarbohydrates: 27gProtein: 3gFat: 13gSaturated Fat: 9gCholesterol: 40mgSodium: 198mgPotassium: 138mgSugar: 16gVitamin A: 310IUVitamin C: 2.3mgCalcium: 54mgIron: 0.9mg

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I originally shared this recipe May 2016. Updated May 2020 with new process photos and more detailed instructions and tips.

The BEST Zucchini Cake with Cream Cheese Frosting | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. What a fabulous recipe! I made a few changes based on what I had on hand – no pineapple so subbed in grated apple. I also added 1/3 cup of finely shredded coconut cause our fam loves coconut. I was out of cinnamon so decided to simply sub the different spices with pumpkin pie spice. Thank you so much for this delicious recipe Lauren! Will definately make this on repeat..

  2. 5 stars
    Made this with my 5 year old. We both loved it! YUMMY!!!! I added just a bit of milk to the frosting and skipped the cinnamon/sugar topping cuz it was plenty sweet. Thank you!

  3. 5 stars
    This cake is a new family favorite! Made it for a going away party and it was hobbled up. We didn’t have pineapple so I substituted a large peeled honey crisp apple. Excellent recipe.

  4. 5 stars
    Seriously incredible cake. So moist and delicious. I added maple extract to my frosting for a seasonal kick. Rave reviews:)

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