A delicious spiced zucchini cake topped with thick, fluffy cream cheese frosting- the perfect dessert! This recipe will quickly become a family favorite.
This Cinnamon Zucchini Cake with Cream Cheese Frosting is probably one of the best zucchini cakes I have ever had. It is so moist and wonderfully paired with our perfect cream cheese frosting.
The cinnamon even gives that nice kick of flavor that pulls it all together. If you haven’t tried zucchini in a dessert recipe, this is the one to try!
You can also try some of our other awesome zucchini recipes to use up all of those beautiful zucchini from your garden. Be sure to check out our Zucchini Whoopie Pie Cookies recipe, Double Chocolate Zucchini Cookies recipe, and our Zucchini Chocolate Chip Cookies recipe.
These recipes might even be your best chance at getting your kids to have some vegetables for the day if you have a picky eater. 😉
Ingredients for this Cinnamon Zucchini Cake with Cream Cheese Frosting:
- Eggs
- Vegetable oil
- Apple sauce
- Sugar
- Brown sugar
- Vanilla extract
- Flour
- Baking powder
- Baking soda
- Cinnamon
- Salt
- Nutmeg
- Zucchini (shredded)
- Cream cheese
- Butter
- Powdered sugar
Before you make your frosting you might want to take a look at this list of 10 common cake frosting mistakes to avoid from My Recipes.
Everything else you need for this delicious zucchini dessert:
- Nonstick cooking spray
- 9×13 inch baking pan
- Large mixing bowl
- Hand mixer (THIS one works great!)
- Rubber spatula
- Toothpick
- Medium mixing bowl
- Metal icing spatula (Like THESE ones)
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How to make Cinnamon Zucchini Cake with Cream Cheese Frosting:
When starting to make this recipe, preheat your oven to 350 degrees and spray your 9×13 inch baking pan with nonstick cooking spray.
Then, in a large mixing bowl, beat together the eggs, vegetable oil, apple sauce, sugar, brown sugar, and vanilla extract until everything is completely combined.
Next, add in the flour, baking powder, baking soda, cinnamon, salt, and nutmeg and continue beating the batter together.
Once all of those ingredients are combined, fold in the shredded zucchini and stir it until it is completely mixed into the batter.
PRO TIP: Be sure to pour out any excess liquid from your zucchini after you shred it to make sure to get the right consistency, but there is no need to pat it dry.
Now, pour the batter into the prepared 9×13 pan and bake it in the oven for 35-40 minutes or until you can stick a toothpick in it and it comes out clean.
After the cake is done cooling prepare your frosting.
Mix together the softened cream cheese, softened butter, powdered sugar, and vanilla extract.
Once the frosting is smooth and well combined spread it over top of the cooled zucchini cake evenly.
If you want, you can also top the cake with a nice cinnamon sugar mix.
Cut, serve, and enjoy your delicious cake.
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TRY THESE AMAZING THINGS TO MAKE WITH ZUCCHINI!
- CHOCOLATE ZUCCHINI BREAD RECIPE
- CHOCOLATE ZUCCHINI CAKE RECIPE
- DARK CHOCOLATE ZUCCHINI BROWNIES RECIPE
- CHOCOLATE ZUCCHINI SHEET CAKE
- RICH AND MOIST ZUCCHINI CAKE
Serves: 15
Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe
We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
PrintPin
Ingredients
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 cups shredded zucchini
Cream Cheese Frosting
- 8 ounces cream cheese (1 package)
- 1/4 cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
If desired, sprinkle the top of the cake with cinnamon and sugar.
Notes
We do not peel the zucchini when we shred it but if you prefer it peeled it will still work in the recipe.
Nutrition
Calories: 392 kcal · Carbohydrates: 64 g · Protein: 5 g · Fat: 14 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 424 mg · Potassium: 139 mg · Fiber: 1 g · Sugar: 46 g · Vitamin A: 262 IU · Vitamin C: 3 mg · Calcium: 50 mg · Iron: 1 mg
Equipment
9×13-inch Baking Pan
Large Bowl
Mixing Bowl
Hand mixer
Recipe Details
Course: Dessert
Cuisine: American
Recipe inspired by Gold Medal Flour
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Join The Discussion
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Anne says:
This cake looks and sounds YUMMY! I think I'll try making it in a bundt pan.
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Lauren says:
That frosting looks so delicious!
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Connie Abney says:
Just wanted to say I received your new book 12 days of Christmas six sister stuff yesterday and I LOVE it!!!!
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Donna Lesondak says:
Just made this....Delicious!!!
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Sandra :) says:
My neighbour pinned this recipe yesterday, and sent me a link to it. I informed her that I don't like zucchini, so she brought me over a nice piece of the cake she made earlier today. I ended up having to - unreservedly - apologize to any and all zucchini I may have insulted with my comment ;) WOW this cake was good! She's going to give me a zucchini from her garden so I can make one myself - what a great recipe this is!Sandra :)P.S. It's great having a neighbour who likes to bake - she passes us goodies over our shared fence, and we do NOT mind :D
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Cyd says:
Those are the best neighbors! I'm glad you left the dark side and into the light with the rest of us zucchini lovers! (At least we will eat it disguised in recipes!!)
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Miriam says:
This recipe is awesome! I made this cake for my family, and they all raved about it! When baking this cake, I was unable to find my bundt pan (which not surprisingly, I found when putting my other pans way), so I used a 9 x 13. Once baked and cooled, I split the sheet in half and stacked the two halves with icing in between. It made for some weird dimensions but that did not take away from the taste. It was so moist and light! Loved it! Will definitely be baking this again!
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Laurie says:
This looks and sounds delicious! I can't wait to make it this week end!
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Cheslie says:
I am at work and I am drooling over this picture! I love zucchini and I so want to make this cake. But i am cutting back on all purpose flour. Can I substitute it with whole wheat flour instead?
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Cyd says:
We have never made this cake with whole wheat flour, but I googled it for you and this is what came up:Whole-wheat flour will make your baked products denser and heavier than all- purpose flour does. Substituting whole wheat flour for white flour takes a little experimentation, but you will almost always be successful if you use ¾ cup of whole wheat flour to replace 1 cup of all-purpose flour.Good luck and let us know how it all turns out.
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Tresa Hays says:
Do you drain the shredded zucchini?
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Candice says:
Has anyone ever tried this as a sheet cake? Just wondering if there would be enough frosting?
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Cyd says:
Just drain slightly. We didn't try to squeeze all of the liquid out, just any excess liquid.
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Joni says:
This was really good...a super moist cake...Icing was not too sweet...just the way we like it. Big hit at my house.
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Sarah says:
I am so excited to make this for my daughters third fall theme birthday!!
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Samantha says:
Did you use unsweetened applesauce?
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Cyd says:
Either will work fine.
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Jenny says:
Just made this cake.It was great I didn't have applesauce so I used canned pumpkin. Added golden raisins and pecans. Delicious.
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Camilla says:
Hoping to make this for my daughters 2nd birthday! Do you think the recipe would work for making a layered cake? Like two 8" or 9" pans?
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Jude says:
Made this tonight and omg it's amazing. I think next time I'll try making cupcakes for easier handling. Thanks for sharing this recipe!
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Theresa says:
I just wanted to know if I can make this zucchini Cake recipe in a bundt pan?
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SARA says:
Any changes needed for cupcakes? How long to bake?
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Cyd says:
You will need to watch it closely. Not sure what the cook time would be for cupcakes. The cake is 40 minutes. Cupcakes would be less than that.
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Cyd says:
Hi Theresa,We haven't made it in a bundt pan, but it should work just fine. You would need to watch it closely as far as the length of cooking time goes.
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Cyd says:
That should work fine. Just watch the cake closely because the cooking time could be different.
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Fran says:
I made this cinnamon zucchini cake over the weekend. Well it was absolutely delicious. I made mine in 2 separate 8×8 pans and shared one with a friend.She called and asked for the recipe. This is definitely a keeper.Thanks for sharing.
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Cyd says:
Thanks Fran for the sweet comment! You made our day. Thanks so much for stopping by our blog! Have a great week!
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Belinda says:
Is there a substitute ingredient I can use instead of white sugar? I'll be using whole wheat flour as well. I'm going to make a cake without frosting & one the regular recipe.
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Monica says:
Made it this morning and gosh was it moist and delicious. This was my first zucchini bread recipe and I am looking forward to making it again soon.
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Cyd says:
So glad it you liked it! Here are some of our favorite zucchini recipes -https://www.sixsistersstuff.com/recipe/chocolate-zucchini-bread-recipe/https://www.sixsistersstuff.com/recipe/chocolate-zucchini-cake-2/https://www.sixsistersstuff.com/recipe/dark-chocolate-zucchini-brownies-recipe/https://www.sixsistersstuff.com/recipe/chocolate-zucchini-sheet-cake/
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Dale Hochevar says:
Can you use more oil if you don't have applesauce?
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Cyd says:
Hi Dale. We have only made this with applesauce. But from everything I have read, the oil should work in place of the applesauce.
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Denver says:
What can you sub for applesauce
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Denver says:
How much oil
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Lindsey says:
Love this cake! I making it for the second time but cupcakes this time! I am curious if I can substitute regular flour for coconut flour? Any thoughts there?
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Kathy says:
Do you peel the zucchini?
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Cyd says:
We do not peel the zucchini when we shred it.
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J Darlene says:
Going to try this fabulous lookingRecipe today, always do Zucchini Bread.But was seeking something a tad different. Excited to try...will let you know if it was a hit.Sure it will be:)
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Cheryl says:
Absolutely loved this cake! Kudos to you. I was wondering, could I make this as muffins?
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Cheryl says:
This cake was great! It was moist and tasty. Husband liked it. Very easy to make. I did add about 3/4 cup chopped walnuts. Used my first zucchini harvest of the year! Frosting is yum. Thanks!
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Lindsey Abendroth says:
Seriously the best cake mix! I made this recipe into cupcakes before and I craved these until I made them again tonight! So dang moist and the frosting is perfect. I did add some cinnamon to the frosting as well. I cooked the cupcakes for about 16-18 mins and it made roughly 24 cupcakes. I will forever crave this awesome recipe! Thank you! 😘
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Cyd says:
Yah! This is what we love to hear. Thanks Lindsey for leaving a comment. We are so glad you like the recipe. We love the adjustments you have made!! Have a great weekend.
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Cyd says:
It should work as muffins, but we have not yet tried it so we can't offer you any helpful tips.
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Marla says:
Pumpkin
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Sherry says:
This cake recipe is awesome! I used cinnamon applesauce and it was delicious! This is a keeper for me! Thank you for sharing this recipe.
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Tina says:
What can I use instead of oil
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Cyd says:
Here is a link with options for subbing out the vegetable oil in a recipe. https://www.bhg.com/recipes/how-to/cooking-basics/oil-substitute/
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nicole says:
Is this kosher. I want to make it for a friend.
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Kerri Siex says:
Just made this gluten free, using Bloomfield Farms all purpose, gf flour. The only changes I made were to let the batter sit in the pan for 30 minutes prior to baking and baked for 55 minutes in a 9X13. Absolutely perfect!
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Kathy Johnson says:
I'm excited to try this! I don’t see the box to save to my recipes?
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Trina L. says:
Hi. Just noticed in the ingredients it didn’t list baking powder, but in the instructions it does list it (step 3). Does it make a difference with or without? I didn’t add it and it seemed to turn out fine. Love the cream cheese frosting with it!
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Kristin says:
The ingredients list doesn’t give a measurement for baking powder, but the directions say to use baking powder. Can you revise with the baking powder amount?
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Tasha says:
This looks amazing! Just wondering how much baking powder to use? Hoping to make this later today!
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Lindsey says:
Do you have to refrigerate leftovers?
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Carissa Doolhoff says:
Wondering the same thing
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Cyd Adamson says:
Thanks so much for catching that. It's 1/4 teaspoon baking powder.
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Cyd Adamson says:
We fixed the recipe. It's 1/4 teaspoon of baking powder.
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Connie says:
This cake is delicious and easy especially for using zucchini thank you for posting
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Avie says:
I substituted crushed pineapple for the applesauce which I didn't have any of at the time. It came out great! Thank you for this amazing recipe!
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Arnetta Frishman says:
I am thankful that I found this web site, exactly the right info that I was searching for! .
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Lisa says:
Thank you so much for all your wonderful recipes. This one is a keeper
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Sheri Gabrelcik says:
I made this delightful cake tonight, it is the best cake I have ever made!
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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