Indulge in the delectable Zucchini Cake with Cinnamon Cream Cheese Frosting, a culinary symphony that elevates the humble zucchini to a new level of dessert grandeur. This moist and tender cake boasts a symphony of flavors, with the subtle sweetness of zucchini harmonizing perfectly with the warmth of cinnamon and the tangy cream cheese frosting. Paired with recipes for an easy homemade applesauce, decadent chocolate frosting, and a luscious lemon glaze, this article offers a versatile baking experience that caters to diverse taste preferences. Embark on a culinary journey that celebrates the versatility of zucchini and the endless possibilities of sweet treats.
Here are our top 7 tried and tested recipes!
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.
Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.
ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING
Deliciously moist zucchini cake that's covered in the most irresistible cinnamon-spiked cream cheese frosting!
Provided by Maegan - The BakerMama
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Lightly grease and flour a 9×13-inch baking dish. Set aside.
- In a medium bowl, whisk together the flour, baking soda and cinnamon. Set aside.
- In the bowl of an electric mixer, beat together the melted butter, oil and sugar until smooth. Add the eggs and vanilla and beat until well combined. Slowly beat in the buttermilk and then the flour mixture. Fold in the shredded zucchini.
- Spread the batter evenly into the prepared baking dish. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter in the bowl of an electric mixer until smooth. Add the vanilla and cinnamon and beat until well combined. Add the powdered sugar, 1 cup at a time, until well combined and frosting is thick yet spreadable. Add a tablespoon or two of milk if the frosting needs to be thinner for spreading over the cake.
- Spread the frosting evenly over the cooled cake. Sprinkle with cinnamon sugar.
ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING
A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
- In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
- In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 33 g, TransFat 1/2 g
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Do you have lots of zucchini in your garden, and you want to make something different? This really is a delicious cake. Recipe courtesy of Tastes Better from Scratch.
Provided by AmyZoe
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350. Grease a 9x13 inch baking pan.
- 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.
- 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.
- Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
- Cream Cheese Frosting: 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 to 4 minutes.
- Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.
Nutrition Facts : Calories 305.1, Fat 14.2, SaturatedFat 5.7, Cholesterol 42.2, Sodium 265.2, Carbohydrate 42.5, Fiber 0.7, Sugar 32, Protein 2.9
CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE
We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.
Provided by Camille Beckstrand
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
- Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
- Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
- Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
- While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
- If desired, sprinkle the top of the cake with cinnamon and sugar.
Nutrition Facts : Calories 392 kcal, Carbohydrate 64 g, Protein 5 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 424 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving
CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)
Provided by TrayH
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray. Beat eggs, vegetable oil, applesauce, white sugar, brown sugar, and vanilla together in a large bowl. Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well. Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9x13-inch pan. Bake for 35 to 40 minutes or until toothpick inserted into the center comes out clean. While the cake cools, mix together frosting ingredients and spread over the top of the cake. If desired, sprinkle the top of the cake with cinnamon and sugar.
ZUCCHINI CAKE WITH CREAM CHEESE APPLESAUCE ICING
A moist zucchini cake with a different sort of icing. It's best if served chilled, but tastes great any way you want it.
Provided by Caroline
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.
- Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 37.7 g, Cholesterol 37.3 mg, Fat 14.7 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 255 mg, Sugar 27.8 g
Tips:
- Choose zucchinis that are firm and have a deep green color. Avoid zucchinis that are too large or have blemishes. - Grate the zucchinis using the large holes of a box grater. This will help to release more moisture from the zucchinis, which will make the cake more moist. - Do not overmix the batter. Overmixing can make the cake tough. - Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly. - Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting. - If you don't have cinnamon cream cheese frosting on hand, you can use a simple glaze made from powdered sugar and milk.Conclusion:
Zucchini cake is a delicious and moist cake that is perfect for summer. It is easy to make and can be enjoyed by people of all ages. The cinnamon cream cheese frosting adds a delicious and decadent touch to the cake. Whether you are looking for a sweet treat to enjoy with your family or a dessert to take to a party, zucchini cake is sure to be a hit.
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