Looking for a sweet treat that sneaks in some veggies? This Cinnamon Zucchini Cake is moist, flavorful, and topped with a luscious cream cheese frosting. Unlike traditional carrot cake, zucchini has a mild flavor that pairs perfectly with warm cinnamon and sweet frosting. It’s a dessert your whole family will love!
Ingredients
For the Cake:
- 3 large eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- ¼ tsp baking powder
- 2 tsp baking soda
- 1½ tsp cinnamon
- 1 tsp salt
- 2 cups shredded zucchini
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep Oven & Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick spray and line with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat the eggs, vegetable oil, applesauce, granulated sugar, brown sugar, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the wet mixture until just combined.
- Add Zucchini: Fold in the shredded zucchini with a spatula. Pour the batter into the prepared pan and smooth the top.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Prepare Frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla until creamy.
- Frost the Cake: Spread the frosting over the cooled cake and sprinkle with a dash of cinnamon if desired.
Tips & Storage
- Make Ahead: Both the cake and frosting can be prepared up to 2 days in advance. Store separately in the fridge until ready to assemble.
- Freezing: Cool completely, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw at room temperature before frosting.
- Extra Flavor: Add a teaspoon of freshly grated orange zest to the batter for a subtle citrus twist.
Perfect for breakfast, brunch, or dessert, this Cinnamon Zucchini Cake is a simple way to enjoy a sweet treat with a hidden veggie boost!