Zucchini cake with cream cheese frosting

Cream cheese frosting and homemade zucchini cake are completely moist and flavorful, and easily combined! This simple cake made up of shredded zucchini, All Blanc Cereal (for extra fiber, vitamins and minerals!) is completely spice-rich and topped with incredible cream cheese frosting. A great way to run out of zucchini in those gardens! It produces 9-16 pieces depending on how you cut it.

A frequently asked question is how I come up with recipes.

Sometimes I’m inspired by dinner by restaurants and friends. Often, it’s a recipe from my childhood or something I came up with myself. But one of my favorites is going through an old recipe box in search of handwritten gems. My stepmother has given me some of her recipe boxes in the past, but recently my friend and neighbor (hello Jen!) have lended me some of her own. I found a lot of great recipes there, but I found this zucchini cake recipe.

The truth is said, I have never had a zucchini cake. Zucchini bread, yes. However, this particular zucchini cake recipe also asked for all the bran cereals, so I was immediately intrigued.

The final result? We loved it! The cereal was not detectable, but the flavor and texture of the cake was incredible! Cream cheese frosting? Pure and delicious perfection. This is definitely made over and over again.

To make this zucchini cake with cream cheese frosting:

For the cake:

Non-stick baking spray with flour – the best way to ensure that cake comes out from the whole band bread. Unbleached versatile flour – a cake batter base. Baking Powder – Makes the batter lighter and it rises. Baking Soda – Creates gas during baking and helps the cake rise. Thin Salt – Use sea salt or pink Himalayan. Cinnamon (Ground) – lends you a unique warm, woody flavour. Nutmeg (ground) – Warm and aromatic with subtle hints of cloves. Granule Sugar (White) – for sweetness and flavor. Unsweetened Rinsaw Chess – Lends water without fat. You can substitute a light, flavorless oil. Eggs (room temperature) – Set 30 minutes before use or sit in a bowl of lukewarm water. All Blanc Cereal – Enrich your cake with fiber, vitamins and minerals. (No Sponsored) Vanilla Extract – Adds warmth and enhances all the other flavors of this recipe. Zucchini – You need 1 cup (grilled), which is about half the medium Zucchini. I personally remove the seeds first. Walnuts (Toast) – Can be added to cake dough or sprinkled over frosting. Or simply omit it completely.

For cream cheese frosting:

Cream Cheese – Set to soften to room temperature. Butter – Made with room temperature salted butter. Vanilla – adds warmth and enhances all the other flavors of this recipe. Powdered sugar (sieve) – Add sweetness while thickening the matte. Milk – To thin the frost, only a small amount (literally a small splash) is needed to thin the desired consistency.

Arrange a 9×9 pan with parchment paper and grease it with non-stick baking spray.

Preheat the oven to 350°.

Make a cake:

In a medium mixing bowl, add 1 cup of unbleached full visual flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon thin salt, 2 teaspoon ground cinnamon, and 1/2 teaspoon ground nuts. Whisk, whisk and place for a moment on the side.

In a large mixing bowl, add 3/4 cup granulated sugar, 1/2 cup unsweetened phosphorus sause (or oil with no neutral flavor), 2 large eggs and 1 teaspoon of pure vanilla extract.

Beat well until fully combined before adding 1/2 cup all-blanc cereal and 1 cup grated zucchini. If you want to add walnuts to the cake, add 1/2 cup chopped toasted walnuts here.

Switch to a rubber spatula and mix.

Finally, add the whipped dry ingredients.

Gently fold and mix the dried ingredients until there are no traces of flour.

Pour the zucchini cake batter into the prepared bread and bake for 20-22 minutes or until the tester is inserted in the center and some crumbs are attached and come back. Baking times may vary, as all ovens are not considered equal.

Remove the cake using parchment as a handle and let it rest for 15 minutes before transferring to a wire rack for complete cooling. Once the cake has cooled completely, prepare cream cheese frosting.

Make cream cheese frosting:

In a medium mixing bowl, measure and add 3 ounces of soft cream cheese, 1 tablespoon of butter and a splash of vanilla extract.

Use a hand mixer to beat and blend until incorporated.

Next, add 1-1/2 cups of powdered sugar (sieve) to the bowl.

Mix well until smooth.

Add a splash of milk and blend until needed. For me, it was a small splash of milk.

Once the zucchini cake has cooled, transfer it to a serving plate or board.

Top with cream cheese frosting.

Using an offset spatula, spread the matte over the edges of the cake.

Sprinkle with 1/4 cup chopped toasted walnuts (or omit it if it’s a nut).

Slice and serve!

How to store zucchini cakes:

Insert some toothpicks into the cake and drape plastic wrap over and around the plate/bread. Alternatively, cut it out finely and store in a container with a tight lid. Store in the fridge.

How long does the zucchini cake last?

If stored properly, the cake lasts up to 6 days.

Can I freeze zucchini cakes?

yes! Prepare the cake as directed (no frosting). It wraps around plastic and foil and slides into a freezer-safe reproducible bag. Freeze for up to 2 months. Thaw in the fridge overnight and when ready to serve, prepare the cake and suck out the frost.

enjoy! And try this zucchini cake with a recipe with a cream cheese frosting recipe. Please let us know! Take a photo and tag it on Twitter and Instagram!

This recipe was originally posted on August 16, 2023 and updated with clear and concise instructions, new photos and useful information.