Zucchini Cake with Cream Cheese Frosting
User Reviews
5
Zucchini Cake with Cream Cheese Frosting
Description
This Zucchini Cake with Cream Cheese Frosting recipe brings together shredded zucchini and crushed pineapple, integrating warm spices such as cinnamon and nutmeg for a lightly spiced, moist cake. The batter includes flaked coconut for texture and vegetable oil, eggs, and vanilla for richness and flavor. It is baked in a 9x13-inch pan until a toothpick inserted comes out clean. After cooling, the cake is topped with a creamy frosting made by beating together cream cheese, butter, powdered sugar, and vanilla, optionally thinned with milk or pineapple juice for spreadability.
The cake offers a tender crumb with subtle tang from the frosting and a gentle sweetness balanced by the spices. It makes for a dessert suited to gatherings or an afternoon treat. It can be enjoyed fresh and stored covered in the refrigerator to keep the frosting firm and cake moist.
Useful to note, the recipe suggests removing seeds from larger zucchinis to avoid excess moisture or bitterness. If the batter feels dry, adding reserved pineapple juice helps reach the correct consistency before baking. Storing the finished cake refrigerated extends its freshness and texture.
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 1/4 cup granulated sugar
- 1/2 cup sweetened flaked coconut
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- nutmeg optional, freshly grated, to taste
- 1 pinch ginger optional
- 3 tablespoons vegetable oil
- 2 egg large
- 1 teaspoon vanilla
- 2 cups zucchini remove seeds if the zucchini is large, grated, unpeeled
- 1 pineapple 20-ounce can, crushed, in juice, drained; reserve juice for other use
Cream Cheese Frosting:
- 8 ounces cream cheese
- 2 tablespoons butter softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- milk if necessary, or pineapple juice, splash
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray.
- In a large bowl, combine the flour, sugar, coconut, baking soda, cinnamon, salt, nutmeg and ginger.
- In a small bowl, beat together the oil, eggs and vanilla. Add the mixture to the flour mixture, as well as the zucchini and pineapple. Stir until it all comes together. It might seem too dry to start, but continue to stir. If the batter is still dry, add a little bit of the pineapple juice to loosen it up.
- Pour the batter into the prepared pan. Bake until a tester inserted in the center comes out clean, 30-35 minutes. Cool completely.
- To make the frosting, beat the cream cheese and the butter together until light and fluffy. Add in the powdered sugar, beat to combine, then beat in the vanilla. Spread the frosting over the cooled cake. Store the cake covered in the refrigerator.
Notes
- Remove zucchini seeds if using large zucchinis to prevent excess moisture.
- If batter feels dry, add a small amount of reserved pineapple juice to loosen consistency.
- Cool cake completely before frosting to ensure frosting spreads smoothly.
- Store the frosted cake covered in the refrigerator to maintain freshness.
- Nutrition information is an estimate and may vary with ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 294kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 116mg | 39% |
| Sodium | 316mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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