A soft, moist cake made with shredded zucchini hidden in cinnamon and spice and topped with cream cheese frosting!

Moist Zucchini Cake with Cinnamon

Many of our summer nights are spent on the deck. From grilling and eating dinner to gathering around the table to play board games, we love the outdoor living space and fresh air! I only like zucchini when I can’t taste it, so I only bake with it. It hides perfectly in Zucchini Brownies, Chocolate Zucchini Cookies, and Chocolate Zucchini Donut Muffins!

The past few nights have been spent competitively playing Skip-Bo. I am the reigning champion, recognized by a trophy my husband pulled out of our basement. One night, my husband and son had enough of losing so they conspired against me while I was in the house putting a batch of cookies in the oven.

As they dealt another round they stacked the deck against me! Of course I had no idea until we started playing. I knew they were guilty of something, because my son couldn’t stop laughing and my husband looked like a cat who swallowed a canary. I just couldn’t prove their guilt until I kept turning over twelves – the worst card in the deck! By the 3rd one I figured it out and they busted out in laughter so hard I am certain the entire neighborhood heard!

It was a fun night of cards, one I’ll never forget! Just like when you take your first bite of this Cinnamon Zucchini Cake, you’ll never forget it!

What You’ll Need for the Cake Batter:

3 Eggs
1/2 cup Oil
1/2 cup Applesauce
3/4 cup Sugar
3/4 cup Brown Sugar
2 tsp Vanilla
2 1/2 cups Flour
1/4 tsp Baking Powder
2 tsp Baking Soda
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
2 cups Shredded Zucchini

And the Cream Cheese Frosting:

8 oz Cream Cheese, Softened
1/2 cup Butter, Softened
3 1/2 cups Powdered Sugar
1 tsp Vanilla

How to Make Cinnamon Zucchini Cake with Cream Cheese Frosting

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
In a large bowl, beat together 3 eggs, 1/2 cup oil, 1/2 cup applesauce, 3/4 cup sugar, 3/4 cup brown sugar, and 2 tsp vanilla.
Add in 2 1/2 cups flour, 1/4 tsp baking powder, 2 tsp baking soda, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg and mix well.
Fold in 2 cups shredded zucchini.
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake cools, beat together 8 oz softened cream cheese, 1/2 cup softened butter, 3 1/2 cups powdered sugar, and 1 tsp vanilla. Spread over top of the cooled cake.
Lightly sprinkle cinnamon over the top of the cream cheese frosting.

You Might Also Like:

Recipe Notes:

Cream Cheese Frosting – It is important that the cream cheese and butter used for the frosting are at room temperature. It will be lumpy if either are cold.
Softening Cream Cheese – If you forgot to leave it out to soften, place in the microwave for 10 seconds at a time until it’s soften enough to beat. Check after 10 second intervals. This may take 30 seconds or so.
Softening Butter – If you forgot to leave it out to soften, place the stick of butter in the microwave for 5 seconds on each side, flipping each time after the 5 seconds is up.
Frosting Substitute – If you are short on time, you can substitute the homemade cream cheese frosting for store bought.

A soft, moist cake made with shredded zucchini hidden in cinnamon and spice and topped with cream cheese frosting!

More Zucchini Recipes:

Yield: 12

Cinnamon Zucchini Cake

Name: Cinnamon Zucchini Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 8 oz Cream Cheese, Softened; 1/2 cup Butter, Softened; 3 1/2 cups Powdered Sugar; 1 tsp Vanilla; 3 Eggs; 1/2 cup Oil; 1/2 cup Applesauce; 3/4 cup Sugar; 3/4 cup Brown Sugar; 2 tsp Vanilla; 2 1/2 cups Flour; 1/4 tsp Baking Powder; 2 tsp Baking Soda; 1 1/2 tsp Cinnamon; 1/2 tsp Nutmeg; 2 cups Zucchini, Shredded

Cinnamon Zucchini Cake, a soft, moist cake made with shredded zucchini hidden in cinnamon and spice and topped with cream cheese frosting!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

3 Eggs
1/2 cup Oil
1/2 cup Applesauce
3/4 cup Sugar
3/4 cup Brown Sugar
2 tsp Vanilla
2 1/2 cups Flour
1/4 tsp Baking Powder
2 tsp Baking Soda
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
2 cups Zucchini, Shredded

Cream Cheese Frosting

8 oz Cream Cheese, Softened
1/2 cup Butter, Softened
3 1/2 cups Powdered Sugar
1 tsp Vanilla

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
In a large bowl, beat together eggs, oil, applesauce, sugar, brown sugar, and vanilla.
Add in flour, baking powder, baking soda, cinnamon, and nutmeg and mix well.
Fold in shredded zucchini.
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake cools, beat together cream cheese, butter, powdered sugar, and vanilla. Spread over top of the cooled cake.
Lightly sprinkle cinnamon over the top of the cream cheese frosting.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 562Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 86mgSodium: 558mgCarbohydrates: 80gFiber: 1gSugar: 58gProtein: 6g

The nutrition facts were automated by the Nutritionix database. Because it's done by automation, it is best practice to double check for accuracy.