Zucchini Cake with Cream Cheese Frosting

It’s no secret that zucchini is a superfood, so it makes total sense to use in this cake. The cream cheese frosting takes the cake!

Zucchini cake with cream cheese frosting is a popular dessert that has been around for decades. The original recipe was created by the American food blogger, Ree Drummond, better known as Pioneer Woman.

This deliciously spiced zucchini cake with cream cheese icing is the ideal summer recipe for using all of your fresh produce!

Cake with Zucchini and Cream Cheese Frosting

Zucchini bread is pretty much my go-to summer treat. But do you know what else is fantastic? Cake. So why not combine two delicious sweets to create the ultimate summer dessert hybrid ever: zucchini cake with cream cheese frosting? What’s not to appreciate about it, right?

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So, what exactly is zucchini cake?

You’ve probably tasted carrot cake, which is a delicious, wonderfully spiced traditional cake that is obviosly covered with cream cheese frosting. Replace the shredded carrots with freshly shredded zucchini in the same cake. It’s a joyful and festive summer cake that’s packed with vegetables and topped with the same luscious cream cheese frosting.

It’s literally my new favorite cake, and you can bet I’ll be making it for all of our summer get-togethers with all of this zucchini!

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Instructions for making excellent cream cheese frosting

  1. Use Philadelphia Cream Cheese: I’m all for saving money wherever possible, but nothing beats Philadelphia Cream Cheese.
  2. Make sure your cream cheese and butter are at room temperature: If you want a light and fluffy frosting without any odd clumps of cream cheese, make sure your cream cheese and butter are at room temperature.
  3. Use the whisk attachment on the kitchen aid: We’ve found that the whisk attachment beats air into your frosting better than the paddle attachment, keeping it lovely and fluffy!
  4. Don’t be scared of the sugar: I know that seems like a lot of powdered sugar, but remember, this is a CAKE. It’ll be loaded with sugar, oil, and all the other delectable ingredients. Adding more powdered sugar to your frosting will help it retain its form and hold your cake together. Plus, this zucchini cake is full with vegetables, so there’s that.

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How do you keep a zucchini layer cake fresh?

Because of the cream cheese icing, this zucchini cake should be kept refrigerated after baking. We suggest putting the cake in a sealed cake dome or cake carrier to keep it fresh and attractive! Otherwise, just cover it firmly in tinfoil or plastic wrap and place it in the refrigerator. This cake may be stored in the refrigerator for up to 7 days (although I guarantee it would NEVER last that long).

If you want to make your zucchini cake ahead of time, here’s how.

You may create the cake layers ahead of time, then remove them from the pan and cool the zucchini cake fully. Wrap the cake firmly in plastic wrap and freeze for up to 3 months after it has cooled. Simply make the cream cheese icing and utilize the frozen cakes as you would a fresh cake the next time you want cake!

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Okay, that’s all from me, my sweethearts. I’m heading to celebrate MY BIRTHDAY, and you can bet this zucchini layer cake with cream cheese icing will be on my table for breakfast, lunch, and supper.

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This deliciously spiced zucchini cake with cream cheese icing is the ideal summer treat for using all of your fresh produce.

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 25 minutes
  • 35-minute total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 25 minutes
  • 35-minute total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 25 minutes
  • 35-minute total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

to make a zucchini cake

  • 2 cups zucchini, shredded
  • 8 ounces pineapple, smashed and drained
  • 1 1/2 pound of sugar
  • 1 cup extra virgin olive oil
  • 4 big room-temperature eggs
  • vanilla extract (two tablespoons)
  • 2 cups flour (all-purpose)
  • 1 1/2 tablespoons powdered baking soda
  • 2 teaspoons soda bicarbonate
  • 2 tsp cinnamon powder
  • 1 teaspoon kosher salt

for the cream cheese icing

  • 1 cup room temperature unsalted butter
  • 8 ounces softened cream cheese
  • 1 teaspoon extract de vanille
  • a half teaspoon of salt
  • 5–6 cups granulated sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside two 8-inch cake pans OR three 6-inch cake pans* that have been greased and floured.
  2. Combine the shredded zucchini, pineapple, sugar, vegetable oil, eggs, and vanilla essence in a large mixing bowl. Combine the flour, baking powder, baking soda, cinnamon, and salt in a separate basin. Stir the dry ingredients into the wet until everything is completely blended.
  3. Pour the batter onto the prepared pans in an even layer. Allow to cool entirely before frosting after baking for 25 minutes.
  4. To create the frosting, beat the butter and cream cheese together for approximately 4 minutes, or until light and fluffy. Whip in the vanilla extract, salt, and powdered sugar for another 2 minutes to mix.
  5. Place the first cake on a platter and spread 1/3 of the frosting on top. Place the second and third layers on top of the first, icing in between. Use a flat knife to smooth out the tops of each layer, then go freeform with it. Decorate the top with piped frosting and finely chopped walnuts if desired!

Keywords: zucchini cake, cream cheese icing on zucchini cake, zucchini layer cake, summer cake

Notes

  1. This zucchini cake may be made either a three-layer six-inch cake or a two-layer eight-inch cake.
  2. We prefer to use a paper towel to gently press out any extra moisture from the freshly shredded zucchini.1
  3. To create the frosting, make sure the cream cheese is at room temperature so it can easily integrate with the butter.

Watch This Video-

Zucchini Cake with Cream Cheese Frosting is a low-carb, ketogenic dessert that can be made in just one bowl. The cake is perfect for any diet and it’s super easy to make. Reference: keto zucchini cake with cream cheese frosting.

Frequently Asked Questions

Does zucchini cake need to be refrigerated?

A: No, it is not necessary to refrigerate zucchini cake because it doesnt contain cream.

Which cream cheese is best for cakes?

A: Cream cheese is a type of spreadable cheese made from cream, milk and vinegar. It comes in many forms including as a block which can be grated or used to make other recipes like dip.

How do you store zucchini cake?

A: You might want to make a smaller cake and slice it into thin slices. Then store them in an airtight container or food storage bag at room temperature until you are ready to eat your zucchini cake.

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