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Cozy Spiced Zucchini Cake with Cinnamon Cream Cheese Frosting

cozy spiced zucchini cake - featured image
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A moist and comforting zucchini cake speckled with warm spices and topped with a creamy cinnamon cream cheese frosting. Perfect for cozy gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • ¾ cup (180 ml) vegetable oil or melted coconut oil
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 300 g) shredded zucchini, squeezed of excess moisture
  • ½ cup (60 g) chopped walnuts or pecans (optional)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan or line it with parchment paper.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine evenly.
  4. In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  5. Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the shredded zucchini and chopped nuts if using until evenly distributed.
  7. Pour the batter into the prepared pan and smooth the surface with a spatula.
  8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the cake completely on a wire rack before frosting.
  10. To make the frosting, beat the softened cream cheese and butter until creamy.
  11. Gradually add the powdered sugar, cinnamon, and vanilla extract, beating until light and fluffy.
  12. Spread the cinnamon cream cheese frosting evenly over the cooled cake. For a rustic look, swirl with the back of a spoon.
  13. Slice and serve. Let the cake sit for 15 minutes if possible to allow flavors to meld.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Use room temperature eggs and dairy for better texture. Avoid overmixing to keep cake tender. Cool cake completely before frosting to prevent melting. If frosting is too thick, add a teaspoon of milk to loosen. For gluten-free version, use almond flour and adjust liquid accordingly. Nuts are optional and can be replaced with seeds for nut-free option.

Nutrition

Keywords: zucchini cake, spiced cake, cinnamon cream cheese frosting, easy dessert, moist cake, cozy cake, homemade cake

Find it online: https://cookluma.com/cozy-spiced-zucchini-cake-recipe-easy-homemade-cinnamon-cream-cheese-frosting/