How do I keep zucchini cake from getting soggy?

Zucchini has a lot of water, and too much of it can make your cake heavy or soggy. After grating it, wrap the zucchini in a clean towel or paper towels and gently squeeze out the extra moisture. You don’t need to get it bone dry, just enough to avoid messing with the batter. Also, measure your flour correctly and don’t overmix.

Can I freeze cinnamon zucchini cake with cream cheese frosting?

You sure can, but it’s better to freeze the cake without the frosting. Wrap the unfrosted cake tightly in plastic wrap, then foil, and freeze for up to three months. When you're ready to serve, thaw it in the fridge overnight and then frost it fresh. Cream cheese frosting doesn’t always freeze well, it can get a bit grainy.

Do I need to peel the zucchini first?

Nope! Leave the peel on. It softens as the cake bakes and adds a bit of color and texture. Plus, it saves time. Just wash the zucchini well and trim off the ends before grating.

What’s the best way to grate zucchini for this cake?

Use the large holes on a box grater. That gives you pieces big enough to add texture without disappearing or turning mushy. If you’re using a food processor, just make sure not to over-process, it should look like short shreds, not puree.

Cinnamon Zucchini Cake - Amazing Frosting, Easy Pan Recipe, Cozy Favorite

Name: Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 40 min
Total time: PT-486928H40M17S
Cuisine: American
Ingredients: 2 cups grated zucchini; 1 1/2 cups brown sugar; 1/2 cup oil; 3 eggs; 2 tsp vanilla extract; 2 cups all-purpose flour; 1 tbsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; Cream Cheese Frosting:; 8 oz cream cheese, cold; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract

Description

A soft, spiced cinnamon zucchini cake topped with smooth cream cheese frosting. A cozy favorite for any time of year.

Ingredients

Scale

2 cups grated zucchini
1 1/2 cups brown sugar
1/2 cup oil
3 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Cream Cheese Frosting:
8 oz cream cheese, cold
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch pan.

2. Grate zucchini and gently squeeze out extra moisture.

3. In a large bowl, whisk together sugar, oil, eggs, and vanilla.

4. Stir in zucchini.

5. In a separate bowl, whisk dry ingredients: flour, spices, soda, powder, and salt.

6. Add dry ingredients to wet and mix until combined.

7. Pour batter into pan and smooth the top.

8. Bake for 35–40 minutes until a toothpick comes out clean.

9. Let cake cool completely before frosting.

10. For frosting: beat cream cheese and butter until smooth, then mix in sugar and vanilla.

11. Spread frosting over cooled cake. Chill slightly before serving.

Notes

No need to peel zucchini.

Store in fridge up to 5 days.

Can be frozen without frosting.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 26g
Sodium: 210mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: cinnamon zucchini cake with cream cheese frosting