Moist Zucchini Cake Recipe

A slice of zucchini cake topped with frosting, on a black plate against a dark green background.

Moist Zucchini Cake Recipe

This moist zucchini cake topped with a brown butter cream cheese frosting is a tender, flavorful dessert that surprises many with how deliciously rich and soft it is — despite being packed with a vegetable!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 516kcal

Author Whitney Wright

Equipment

nonstick 9x13 pan

Ingredients

2 cups grated zucchini (skin on)
1 3/4 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
2 cups all purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder

Brown butter cream cheese frosting

1/2 cup unsalted butter
8 oz cream cheese full fat brick, softened to room temperature
3 1/2-4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Make the Cake

Preheat oven to 350°F. Generously spray a 9x13” pan with nonstick cooking spray.
In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, mix the zucchini, sugar, vegetable oil, eggs, and vanilla. Once combined add the flour, cinnamon, baking soda, salt, and baking powder. Mix until just combined and no flour streaks remain.
Pour the batter into the prepared pan. Bake until a toothpick comes out clean, about 40-45 minutes. Remove from the oven and let cool before frosting.

Make the Frosting

While the cake is baking start browning the butter. Brown the butter (use this guide for reference if you’ve never browned butter before). Once browned, transfer the browned butter to a heat-safe bowl and let cool until room temperature and the consistency of softened butter. You can place the browned butter in the fridge for 60 minutes or so to speed up the process.
Once the butter has slightly solidified again, add it to a medium sized bowl and beat until smooth (I like to use my stand mixer with a paddle attachment), about 1 minute. Add the softened cream cheese and mix on medium speed for 2-3 minutes or until fluffy. Add the powdered sugar, vanilla extract, and salt and beat for another 2 minutes until light and fluffy. If the frosting is too stiff you can add a splash of milk to get it to a looser consistency.
Frost the cooled cake, enjoy!

Notes

Make Ahead: If you want to make this moist zucchini cake recipe in advance, don’t frost it. The cream cheese frosting requires refrigeration. You can make the frosting several days in advance and keep it in the fridge, and store the unfrosted cake for 1-2 days at room temperature. Let the frosting come to room temperature and frost the cake right before you plan to serve it.

Storing: Store leftover zucchini cake with cream cheese frosting in the fridge for 3-4 days. You can either transfer the cake to an airtight container or just cover your pan with plastic wrap.

Freezing: I have not tested freezing this cake but I think it would freeze well. You can also freeze the unfrosted cake and the frosting separately for up to 1 month.

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