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4.9 from 144 votes

Zucchini Cake with Cream Cheese Frosting

Old Fashioned Zucchini Cake with Cream Cheese Frosting is a one of my all-time favorites! The perfect summer dessert for using up leftover zucchini.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 20
Calories: 238 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup oil (vegetable or canola oil)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar , packed
  • 1/2 cup crushed pineapple (about half of an 8oz can)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream , or Greek yogurt
  • 2 cups grated zucchini about 2 small zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2/3 cup walnuts, golden raisins, or chocolate chips , optional
Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • 6 Tablespoons butter , softened
  • 2 1/2 - 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • cinnamon sugar for sprinkling on top, (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Grease a 9x13'' baking pan.
  2. Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini. 
  3. In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.
  4. Pour batter into prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.
Cream Cheese Frosting:
  1. Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes. 
  2. Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired. 

Notes

  • Dairy-free/vegan zucchini cake: substitute two flax eggs (mix 1 Tbsp ground flaxseed with 3 Tbsp hot water.  Let sit for 1 minute until it gets gloopy), substitute 1/3 cup vegan mayo for the sour cream.
  • Make Ahead Instructions: The cake can be baked and frosted, stored in the refrigerator, 1-2 days in advance. 
  • Freezing Instructions: Freeze frosted or unfrosted zucchini cake for up to 2 months.  Cover well with plastic wrap and aluminum foil before freezing.  Thaw in the refrigerator overnight.

Nutrition Information

Calories 238kcal (12%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 9g (45%) Cholesterol 40mg (13%) Sodium 198mg (8%) Potassium 138mg (4%) Sugar 16g (32%) Vitamin A 310IU (6%) Vitamin C 2.3mg (3%) Calcium 54mg (5%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 238

% Daily Value*

Calories 238kcal 12%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 198mg 8%
Potassium 138mg 3%
Sugar 16g 32%
Vitamin A 310IU 6%
Vitamin C 2.3mg 3%
Calcium 54mg 5%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.