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This zucchini cake is a delightful way to enjoy a moist and tender dessert that cleverly includes vegetables. The combination of warm spices with a hint of orange zest creates a unique and fresh flavor profile, while the spiced cream cheese frosting ties everything together in a smooth, not-too-sweet finish. It’s simple to prepare and perfect for sharing with family and friends, especially when summer zucchini is at its peak.
I started making this during the late summer when zucchini is abundant, and it quickly became a requested treat in our home. Everyone enjoys how the cake feels indulgent but still light and fresh.
Ingredients
- Zucchini: two small to medium zucchinis weighing about fourteen to sixteen ounces add moisture and subtle vegetable flavor fresh or thawed frozen grated zucchini works well
- Vegetable oil or avocado oil: preferred for its mild taste and health benefits helps keep the cake moist
- Cream cheese: use a block of cream cheese not the spread for the right texture in frosting
- All purpose flour: foundation of the cake giving structure easily replaced with a gluten free 1 to 1 flour for those with dietary needs
- Orange zest: adds a bright, citrus note that enhances the zucchini and spices look for fresh organic oranges if possible
- Ground cinnamon and nutmeg: classic warm spices that complement the mild zucchini and sweet orange properly balanced for depth
- Cardamom: a subtle floral and citrus spice that elevates the cake flavor beyond ordinary
- Powdered sugar: sweetens the frosting while keeping it smooth
- Butter: unsalted butter creates richness in the frosting use plant based butter to make the frosting dairy free if desired
Instructions
- Sauté the Aromatics:
- Not applicable here as the cake does not require cooking aromatics but take the time to zest the orange finely and grate zucchini finely for even texture
- Mix Sugar and Oil:
- In a large bowl, whisk together the sugar and oil until fully combined creating an emulsion that will evenly coat the zucchini and flour later
- Add Zucchini and Eggs:
- Fold in the grated zucchini and eggs, whisking gently to maintain airiness and moisture throughout the batter
- Combine Dry Ingredients:
- In a separate bowl, sift together the all purpose flour, cinnamon, nutmeg, cardamom, and a pinch of salt ensuring the spices are evenly distributed
- Incorporate Dry Ingredients:
- Slowly fold the dry ingredients into the wet mixture until just combined to avoid overmixing which can toughen the cake
- Prepare Pan and Bake:
- Grease a sheet cake pan evenly to prevent sticking, then pour the batter and smooth it out in an even layer bake at 350 degrees Fahrenheit for thirty five to forty minutes until a toothpick inserted in the center comes out clean
- Cool Completely:
- Allow the cake to cool completely in the pan before attempting to frost to prevent the cream cheese frosting from melting
- Make the Frosting:
- Beat cream cheese and butter until light and fluffy incorporating air stir in powdered sugar and a pinch of cinnamon and nutmeg then beat again until soft peaks form
- Frost the Cake:
- Spread the frosting evenly across the cooled cake with a spatula holding back from overworking to maintain a smooth finish
The zucchini is my favorite ingredient here not only for its ability to keep the cake moist but because it is such a clever way to sneak vegetables into dessert. One memorable moment was when my kids eagerly asked for seconds without knowing the secret ingredient, proving that this cake is a winner for both taste and nutrition.
Ingredient Substitutions
If you want to swap the oil, light olive oil or melted coconut oil can work well however these may add slight flavor differences For dairy free frosting, using plant based cream cheese and plant based butter creates a delicious alternative though the frosting will be a bit softer You can replace all purpose flour with a gluten free flour blend on a one to one basis just ensure the blend contains xanthan gum for the best texture Instead of powdered sugar use a superfine sugar blended briefly in a food processor to avoid graininess in frosting
Storage Tips
Store the cake in an airtight container in the refrigerator to keep the cream cheese frosting fresh The cake will keep well for about four days refrigerated or can be frozen for up to two months wrapped tightly in plastic wrap and foil Allow frozen cake to thaw slowly in the refrigerator before frosting or serving to maintain texture
Serving Suggestions
Serve with a light cup of tea or coffee to balance the spiced flavors Add a sprinkle of chopped toasted walnuts or pecans on the frosting for extra crunch and nutty flavor Pair with fresh fruit like crisp apples or pears in season for a complementary fresh note
This zucchini cake is an easy, crowd pleasing dessert that makes clever use of summer squash and warm spices. Make it ahead and freeze slices for quick, delicious treats whenever you need them.
Common Questions About Recipes
- → What zucchini size works best for this cake?
Use small to medium zucchini weighing about 14-16 oz, freshly grated or previously frozen and thawed with minimal squeezing.
- → Can I substitute the oil used in the batter?
Yes, neutral oils like vegetable, canola, or avocado oil work well, with avocado oil adding a subtle flavor boost.
- → How do the spices enhance the flavor?
Orange zest, cardamom, cinnamon, and nutmeg add warmth and brightness, perfectly balancing zucchini’s mildness.
- → Is it possible to make the frosting dairy free?
Yes, by using plant-based butter and cream cheese spread, though the frosting may be softer and less stable for piping.
- → What variations can I try in the batter?
Add chopped nuts like walnuts or pecans, diced fresh apples, golden raisins, or chocolate chips for extra texture and flavor.
- → How long should the cake be baked?
Bake at 350°F for 35-40 minutes, until a toothpick comes out clean and the cake feels springy to touch.