This moist zucchini cake is a tasty treat that surprises everyone! It’s packed with grated zucchini, making it tender and delicious, while the cinnamon frosting adds a sweet touch.
I love enjoying a slice of this cake with my morning coffee. It feels like a sweet hug on a plate! Plus, it’s a fun way to sneak in some veggies! 🥒🍰
Key Ingredients & Substitutions
Zucchini: The star of this cake! Grated zucchini keeps the cake moist. You can use yellow squash if you can’t find zucchini. Make sure to squeeze out excess moisture for a better texture.
Flour: All-purpose flour works great, but you can use whole wheat flour for a nuttier flavor. Just note that it might make the cake a bit denser.
Eggs: These add moisture and structure. If you need a substitute, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) work well for a vegan version.
Oil: Vegetable oil is my go-to, but you can use melted coconut oil or applesauce for a healthier twist!
Cinnamon: A warm spice that pairs beautifully with zucchini. Feel free to add nutmeg or allspice for an extra kick!
How Do I Ensure My Cake Comes Out Moist?
To keep your zucchini cake moist, watch these important steps:
- Grate zucchini and squeeze out excess liquid—this helps prevent a soggy cake.
- Don’t overmix the batter! Just combine until dry ingredients are moistened.
- Check for doneness at the 40-minute mark; overbaking can dry it out.
- Let it cool completely before frosting to ensure the frosting doesn’t melt.
With these tips, you’ll have a moist and flavorful zucchini cake every time! Happy baking!
Moist Zucchini Cake With Cinnamon Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
For the Cinnamon Frosting:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
How Much Time Will You Need?
Overall, this recipe takes about 15-20 minutes to prepare, and then 40-50 minutes to bake. Plus, don’t forget the time to let it cool completely before frosting—this is crucial for a perfect finish. So, set aside about 1.5 hours total, including cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13-inch baking pan so the cake doesn’t stick!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. This helps distribute the leavening agents evenly throughout the cake.
3. Combine Wet Ingredients:
In a large bowl, beat the eggs with both sugars until fluffy. This might take a minute, and it’s important for that lovely, light texture. Then add in the oil and vanilla extract while continuing to mix.
4. Stir in Zucchini:
Add the grated zucchini and optional nuts into the wet mixture. Stir gently until everything is nicely combined. The zucchini really helps keep the cake moist!
5. Combine Wet and Dry Ingredients:
Now, gradually fold the dry ingredient mix into the wet ingredients. Be gentle—overmixing can make the cake dense. Mix just until you don’t see any more flour!
6. Bake the Cake:
Pour the batter into your prepared pan and spread it evenly. Place it in your preheated oven and bake for 40-50 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean!
7. Cool Down:
Once baked, let the cake cool completely in the pan on a wire rack. This helps prevent it from becoming soggy and allows the flavors to settle.
8. Make the Frosting:
While the cake is cooling, prepare the frosting! In a bowl, beat together the softened cream cheese and butter until it’s smooth and creamy. Then, add the powdered sugar, cinnamon, and vanilla extract. Mix until it’s fluffy and delicious!
9. Frost and Serve:
Once the cake is completely cool, spread the cinnamon frosting evenly over the top. Slice it up, serve, and enjoy each moist, flavorful bite! Store any leftovers in the refrigerator for up to 3 days (if it lasts that long!).
FAQ for Moist Zucchini Cake With Cinnamon Frosting
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini, yellow squash works well as a substitute. Just remember to squeeze out excess moisture from either before adding to the batter for the best texture.
How Can I Make This Recipe Gluten-Free?
You can use a 1-to-1 gluten-free baking blend instead of all-purpose flour. This helps maintain the cake’s texture while accommodating gluten sensitivities!
Can I Freeze Leftovers?
Absolutely! Wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
How Can I Adjust the Sweetness of the Cake?
If you prefer a less sweet cake, you can reduce the granulated and brown sugar by ¼ cup each. Just keep in mind that it might slightly alter the cake’s texture and moisture.
