Super MOIST Cinnamon Zucchini Cake with Cream Cheese Frosting
We have several reasons to be overjoyed with lots of zucchini ready to pick from a garden! But the BEST reason? It’s time to bake one of my family’s hands-down favorite summer cakes (which I realize that some folks call it a ‘bread’).
Incredibly moist, super-cinnamony, tender, light and airy, and when topped with a doubled amount of a butter-flavored cream cheese frosting, it’s zucchini perfection! Although very similar to my outrageous Carrot Cake with Praline Filling , this Zucchini Cake is a little bit lighter.
Just HEAVEN IN SUMMER!
Perfect for dessert, a mid-morning coffee or tea sweet or for a mid-afternoon snack treat!
We double, triple, and even quadruple this recipe and freeze the extra cakes to enjoy throughout the year. They freeze beautifully! My husband and I bake these together not just because of the large batches that we make, but because he has to be the one to lick up any of the remaining cinnamony-batter! His eyeballs roll back in their sockets whenever he spoons the last bit into his mouth.
It’s always so much fun when we are in the kitchen together and knowing that we’ve been baking these cakes since the 70’s when a friend gave me her cherished recipe. It’s a totally tried and true recipe — and we cherish it too!
HOW DO YOU USE UP ZUCCHINI?
Tiny little pieces of the shredded green skin of the zucchini peak out from the baked cake, adding a bit of summer color!
SUPER MOIST Cinnamon Zucchini Cake with Cream Cheese Frosting
- Prep Time: 0 hours
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For the Cake
- 2 cups sugar
- 2 cups all-purpose flour, not cake flour
- 3 jumbo eggs
- 1 cup oil (I use canola)
- 1 tsp. vanilla
- 2 cups grated zucchini, use a hand-grater, somewhat dried out
- 2 tsp. cinnamon
- 3/4 tsp. baking soda
- 2 tsp. baking powder
- 1 cup chopped walnuts or pecans (optional, which we leave out)
- For the frosting: (I double this to frost one cake)
- 2 cups powdered sugar
- 1/2 stick unsalted butter, room temperature
- 1 small 3 oz. package cream cheese
- 1 tsp. butter flavoring
- Preheat oven to 350 degrees.
- Spray loaf baking pan (8 x 4 x 2-½”) with cooking spray.
- In a medium-sized mixing bowl, beat together the eggs, sugar, oil, and vanilla.
- In large mixing bowl, combine the the flour, cinnamon, baking soda and baking powder.
- Mix the dry ingredients with zucchini and nuts (optional) and then mix into the eggs-sugar mixture.
- Blend well by hand.
- Pour batter into the loaf pan leaving about ½ inch from the top.
- Bake in preheated oven for 50 minutes; keeping in mind not to overcook, you want this cake MOIST.
- For the frosting, beat all the ingredients together until light and fluffy.
- Spread generously on top of cake/bread.
- This zucchini cake/bread can easily be frozen when wrapped in heavy freezer aluminum foil.
Enjoy this Super MOIST Cinnamon Zucchini Cake with Cream Cheese Frosting !
What a great way to use up your zucchini! And, the added cinnamon in there and topped with my favorite cream cheese frosting? It has to be even better! YUM! IT’s to die for- just looking at it…. I am drooling Roz! Bravo for this recipe- its now on my list to make this week! Have a great week. 🙂
Liz and Anna, This is a super tried and true winning recipe that everyone will ask you for the recipe. Super easy and super yummy! Please let me know what you think if you bake it.
yum this looks great! and it definitely does look super moist.. love the cream cheese frosting. im craving a slice now!
Thank you for stopping by today and for your sweet comment! I’d love to share through your screen if I could! Have a lovely day!
I love baked goods made with veggies! This looks indeed very moist and yum, Roz.
Thank you Angie! I hope that I got this ‘comments’ thing to work! I appreciate you letting me know! Still making that peach salad of yours!
I am glad that my comment finally went through!! Thanks, Roz.
That looks wonderful!! ; need I say more!
Blessings dear Catherine xo
Thank you so much Catherine!
Blessings to you too!
you won me over when you said super moist then the picture won me over when I saw just how incredibly moist it truly does look. WOW! Gonna have to try this out
Thanks Jessica! Hope you’re having a great weekend with your family! I’ll be right over!
This is my kind of cake. Have you ever doubled this for a Bundt cake pan? If I try it I’ll let you know what happens.
Linda @ Tumbleweed Contessa
Yes, I’ve doubled AND tripled this cake recipe because we like to bake several for winter and to give as gifts. I’ve never tried a bundt pan, but it would be interesting to see how it works. If you do make this cake, I’d love to know what you think!
Oh yes, how did you know I had an abundance of zucchini and was searching for some good recipes. This one will definitely make it into my freezer for those days and nights when the garden is just a memory.
Freezing these cakes for winter enjoyment is one reason why we bake so many Linda! But eating them warm out of the oven is another great reason!
Your zucchini cake looks sooo delicious. I love cream cheese frosting too. I can’t wait to try it.
Thank you Annamaria! Let me know what you think if you bake this cake! Hope you’re well!
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I’ve good news on the zucchini front, Roz. I fenced mine and the marauding rabbit has been foiled. I just may get some zucchini yet this year! I’m pinning this recipe — love zucchini cake/bread — so that I’ll be prepared if I do. Thanks. 🙂
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Grazie for your comment, maybe one day we’ll meet in Italy!