Easy Zucchini Cake Cream Cheese

This zucchini cake is soft, moist, and incredibly easy to make with a bright hint of orange zest and warm cardamom that complement the zucchini, cinnamon, and nutmeg. Topped with a lightly spiced cream cheese frosting, this cake feels special without being complicated. It has become a favorite way to sneak vegetables into dessert while delighting family and friends with its balanced flavors and tender texture.

I remember the first time I baked this during the end of summer, and it was an instant hit with my family. Now everyone asks for it as soon as zucchini hits the markets.

Ingredients

• Zucchini: two small to medium zucchinis about fourteen to sixteen ounces total for moisture and mild flavor choose firm, fresh zucchinis with unblemished skin
• Vegetable oil: use neutral tasting oil like avocado or canola oil to keep the cake moist without overpowering flavors
• Granulated sugar: balances the spices and adds sweetness
• Brown sugar: adds moisture and a subtle caramel note
• All purpose flour: keeps the cake light and soft choose fresh flour without clumps for best texture
• Baking powder and baking soda: for leavening to ensure the cake rises perfectly
• Ground cinnamon: adds warmth and comfort choose good quality for the best aroma
• Ground nutmeg: complements the cinnamon with a subtle spice note
• Ground cardamom: for a unique floral and citrus flavor, fresh ground if possible
• Orange zest: brightens the cake with a fresh citrus aroma
• Salt: to enhance all the flavors in the cake
• Eggs: bind the ingredients together and add richness
• Vanilla extract: adds depth and enhances sweetness naturally
• Cream cheese: use a block cream cheese never the spread for perfect texture and creaminess
• Unsalted butter: soft but not melted to allow easy beating
• Powdered sugar: to sweeten and smooth the frosting
• Ground cinnamon and nutmeg: add warmth to echo the cake’s flavors

Instructions

Sauté the Aromatics:

Cook the zucchinis if you prefer a slightly softer texture, or grate them raw finely so they blend easily into the batter. Grating raw zucchini helps keep the cake moist while remaining tender

Mix the Wet Ingredients:

Whisk the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and orange zest in a large bowl until the mixture is smooth and well combined. This blending step is important to make sure the sugar dissolves evenly and the batter is consistent

Combine the Dry Ingredients:

In a separate bowl, sift together the all purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cardamom, and salt. Sifting helps prevent clumps and ensures the spices distribute evenly

Fold Together the Batter:

Add the dry ingredients mixture gradually to the wet ingredient bowl, folding gently to keep the batter light but fully combined. Then fold in the grated zucchini carefully so the zucchini remains distributed throughout the batter

Prepare the Pan:

Grease or line a sheet cake pan with parchment paper to prevent sticking. Using an aluminum pan works well for even heat distribution

Bake the Cake:

Pour the batter evenly into the prepared pan and bake at 350 degrees Fahrenheit for 35 to 40 minutes. Check by inserting a toothpick into the center until it comes out clean to avoid over or under baking

Make the Frosting:

Beat softened cream cheese and unsalted butter until light and fluffy. Gradually add powdered sugar along with the cinnamon and nutmeg while continuing to beat until smooth and creamy

Frost and Serve:

Once the cake is completely cooled spread the frosting evenly over the top. The mild spices in the frosting perfectly balance the cake’s warmth and sweetness without overpowering

I love how the cardamom brings a surprising floral note that brightens the earthiness of the zucchini. One summer, I served this cake to my neighborhood book club and it disappeared within minutes.

Storage Tips

Store leftover cake in an airtight container in the refrigerator for up to four days. It stays moist and even tastes better the next day as the flavors meld. For longer storage wrap tightly in plastic wrap and freeze unfrosted for up to three months. Thaw overnight in the refrigerator before frosting.

Ingredient Substitutions

You can swap out all purpose flour with a gluten free flour blend using a one to one ratio for a similar texture. If you prefer a nutty flavor, substitute avocado oil with melted coconut oil but note this may slightly flavor the cake. For the frosting, plant based cream cheese and vegan butter work well but skip piping decorations since it is softer.

Serving Suggestions

Serve this zucchini cake with a cup of hot tea or coffee for a perfect afternoon treat. The spiced cream cheese frosting pairs wonderfully with fresh berries if you want a little extra fresh fruit alongside. This cake also holds up as a lovely dessert at a casual dinner party.

This cake is an easy way to enjoy zucchini in dessert form and perfect for sharing at casual gatherings. It keeps well and is simple to adapt for dietary needs.

FAQs About This Recipe

→ What kind of zucchini should I use?

Use small to medium zucchini weighing about 14-16 oz together. Fresh or previously frozen grated zucchini (thawed) work well, but avoid squeezing out too much liquid.

→ Can I make the frosting dairy free?

Yes, substitute block cream cheese and butter with plant-based alternatives. The frosting will be softer but still spreads nicely.

→ What oils are best for this cake?

Neutral oils like vegetable, canola, or avocado oil work great. Avocado oil adds a subtle flavor and moisture.

→ How do the spices enhance the cake?

Orange zest, cardamom, cinnamon, and nutmeg add warmth and brighten the mild zucchini flavor, creating a balanced sweet and spiced profile.

→ Can I add nuts or fruit to the cake?

Yes, chopped walnuts or pecans, diced apples, golden raisins, or chocolate chips can be folded into the batter to customize texture and flavor.