Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe

Every summer, without fail, I end up with more zucchini than I know what to do with. Back home in the Midwest, that was never a problem. My grandma had a way of turning garden extras into something special, and zucchini cake was her go-to. I still remember helping her at the kitchen table, hands sticky with batter and the air filled with the smell of cinnamon. That cake didn’t need much, just a few pantry staples, some grated zucchini, and a little love.

Now that I live in Asheville, I still make it, but I like to dress it up with a thick layer of cream cheese frosting. It’s soft, spiced, and just the right kind of sweet. No one ever guesses there’s a vegetable tucked inside. It’s the kind of cake that shows up on my table all season long, simple enough for a Tuesday afternoon but good enough to take to a potluck.

In this post, I’ll show you how to make my version of cinnamon zucchini cake with cream cheese frosting. It’s a forgiving recipe, great for new bakers, and I’ll walk you through each step so it turns out just right. We’ll talk about grating zucchini, getting the spices balanced, and mixing up that tangy frosting that makes the whole thing shine.

And if you’re in a baking mood after this one, check out my Hawaiian banana bread.

Let’s bake.

Table of Contents

Getting the Batter Just Right for Cinnamon Zucchini Cake

Grating Zucchini for Moisture and Texture

When you’ve got too many zucchinis on the counter, this is exactly the kind of recipe that makes them worth growing. I never peel mine, no need. The skin softens in the oven and adds a nice pop of color in the crumb. I just give them a rinse and grate them using the large holes on a box grater. You could use a food processor, but I honestly think it’s faster and easier by hand.

Once grated, I scoop the zucchini into a clean dish towel and give it a gentle squeeze over the sink. Not a full-on wring, just enough to get rid of the extra water. You still want the zucchini to keep some of its moisture so the cake stays soft. I shoot for about two packed cups once it’s prepped.

If you’re working with one of those giant zucchinis from the back of the garden, slice it open and scoop out the seeds first, they’re a little tough. Smaller ones are fine as-is. The nice thing is, zucchini doesn’t really taste like anything in a cake. It just melts into the batter and makes every bite super tender.

Cinnamon and Spices That Warm It Up

Cinnamon is the star here. I use a full tablespoon to give the cake that warm, inviting smell that hits you as soon as it starts baking. A tiny bit of nutmeg adds just enough something without taking over. You could also add a pinch of cloves if you’re in the mood.

I keep it simple: brown sugar, neutral oil, eggs, and a splash of vanilla. No mixer needed, just a whisk and two bowls. Some days I toss in a handful of chopped walnuts or golden raisins, depending on who I’m baking for. If you want to make it feel extra special, stir in a little orange zest. It plays really well with the cinnamon.

When the batter’s ready, it should be thick but still pourable. It smells like fall even before it hits the oven.

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Baking and Frosting the Cinnamon Zucchini Cake

Bake Times, Pan Sizes & Doneness Cues

Once the batter for your cinnamon zucchini cake with cream cheese frosting is ready, go ahead and pour it into a greased 9×13-inch pan. I’ve also made it as a layer cake in two 8-inch round pans when I want something a little fancier, but the sheet pan version is the easiest and most dependable.

Bake at 350°F for 35 to 40 minutes, or until a toothpick comes out clean. You’ll notice the top gets slightly golden and may even crack a little in the center, that’s your sign it’s done. The edges should pull away just slightly from the pan.

Let the cake cool completely in the pan on a wire rack before you even think about the frosting. Trust me, spreading cream cheese frosting on a warm cake leads to a melty mess. If you’re short on time, pop the cooled cake into the fridge for 20 minutes before frosting, it firms everything up nicely.

Making a Tangy Cream Cheese Frosting That Pairs Perfectly

For the frosting, keep it classic. Use full-fat cream cheese (cold, not room temp) and beat it with softened butter until smooth. Add powdered sugar gradually and finish with a splash of vanilla. The balance of tangy and sweet is what makes this cinnamon zucchini cake with cream cheese frosting really shine.

Slather that frosting generously over the cooled cake—don’t worry about perfection. This isn’t a fussy dessert, and honestly, a little swirl or swoop just adds charm.

How to Serve, Store, and Tweak This Cinnamon Zucchini Cake

Serving Ideas from Brunch to Bake Sales

This cinnamon zucchini cake with cream cheese frosting is one of those recipes that just fits in anywhere. It’s casual enough to serve from the pan at a potluck, but if you want to dress it up a bit, go ahead and bake it in layers and add a little swirl to the top. I’ve taken it to baby showers, tailgates, and even sliced it up for a friend’s brunch. There’s rarely a crumb left.

You don’t need anything fancy with it, just a hot cup of coffee or cold glass of milk. The cake is moist, the cinnamon gives it a cozy flavor, and the frosting adds that creamy little kick. And the best part? No one ever suspects it’s packed with zucchini.

If you’re baking for a crowd, make it in a sheet pan and cut it into smaller squares. Want it to feel a little extra? Sprinkle chopped pecans or walnuts over the frosting, or dust the top with a bit of cinnamon.

Storing and Swapping: What Works and What Doesn’t

Once frosted, I like to keep the cake chilled. Just cover the pan with foil or plastic wrap and pop it in the fridge, it’ll stay fresh for about five days. If you’re making it ahead, you can bake the cake and freeze it (unfrosted) for later. Let it thaw, then spread on the cream cheese frosting when you’re ready to serve.

Need a gluten-free option? A good 1:1 baking flour works just fine here. And for a dairy-free version, try a vegan cream cheese and plant-based butter, you’ll still get that smooth, tangy finish.

If you like laid-back recipes like this, you might also love my zucchini banana muffins or this old-fashioned Texas sheet cake. Both are simple, dependable, and crowd-approved.

Why I Keep Coming Back to This Cake

I don’t know about you, but I’ve got a handful of recipes I reach for without even thinking. This is one of them.

It started because I had too much zucchini and didn’t want to waste it. Now? I make this cake even when I have to go out and buy zucchini. That cinnamon smell filling the kitchen, the way the frosting sets up just right in the fridge, it’s become part of my routine.

It’s not perfect. Sometimes the edges brown a little more than I’d like, or the frosting ends up a bit lopsided. But nobody’s ever complained. In fact, they usually ask if they can take a slice home.

This cinnamon zucchini cake with cream cheese frosting isn’t meant to be fancy. It’s the kind of cake you bake in your favorite old pan, serve straight from the counter, and maybe eat standing up with a fork before dinner. And honestly? That’s my favorite kind.

Anyway, that’s all I’ve got. I hope you make the cake. I hope you enjoy it. And I hope it feels a little like home.

Frequently Asked Questions About Cinnamon Zucchini Cake with Cream Cheese Frosting