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.
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.
5. Top with Cream Cheese Frosting. Allow to cool completely before frosting.
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:
Zucchini Cake with Cream Cheese Frosting
- 1/2 cup oil (vegetable or canola oil)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar , packed
- 1/2 cup crushed pineapple (about half of an 8oz can)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup sour cream , or Greek yogurt
- 2 cups grated zucchini about 2 small zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup walnuts, golden raisins, or chocolate chips , optional
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 6 Tablespoons butter , softened
- 2 1/2 - 3 cups powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sugar for sprinkling on top, (optional)
- 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.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe May 2016. Updated May 2020 with new process photos and more detailed instructions and tips.