Cream Cheese Frosting Zucchini Cake

From-scratch Zucchini Cake with Cream Cheese Frosting is perfectly moist, savory and comes together easily! This simple cake consisting of shredded zucchini, all-bran cereal (for extra fiber, vitamins and minerals!) is perfectly spiced and topped with an notable cream cheese frosting. A great way to use up those garden zucchinis! Yields 9 to 16 pieces – depending on how you cut it.

A question I often get asked is how I come up with recipes.

Sometimes I’m inspired by something I had a restaurant or at a friends for dinner. Often it’s either a recipe is from my childhood or simply something I’ve come up with on my own. But one of my regular things is to go through old recipe boxes in search of some hand-written gems. My mother-in-law has given me a few of her recipe boxes in the past, but more recently my friend and neighbor (Hi Jen!) loaned me a few she has. I found SO many great recipes in there and is where I found this zucchini cake recipe.

Truth be told, I’ve never had zucchini cake. Zucchini bread, yes. However, this particular zucchini cake recipe also called for all-bran cereal, so I was instantly intrigued.

The end result? WE LOVED IT! The cereal was undetectable but the flavor and texture of the cake was notable! The cream cheese frosting? Pure flavor-packed perfection. This one will certainly be made again and again.

To cook this Zucchini Cake with Cream Cheese Frosting Gather:

for the cake:

• non-stick baking spray with flour – The go-to way to ensure your cake comes out of the bundt pan whole.
• unbleached all-purpose flour – The base for the cake batter.
• baking powder – Will create lightness in the batter, which makes it rise.
• baking soda – Creates a gas while baking which helps the cake rise.
• fine salt – Use sea salt or pink himalayan.
• cinnamon (ground) – Lends a distinct warm and woodsy flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• granulated sugar (white) – For sweetening and flavor.
• unsweetened applesauce – Lend moisture without the fat. May substitute with a light and flavorless oil.
• eggs (room temperature) – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
• all-bran cereal – Enriches the cake with fiber, vitamins and minerals. (not sponsored)
• vanilla extract – Adds warmth and enhances all of the other flavors in this dish.
• zucchini – Set out 1 cup (grated) which is about half a medium zucchini. I personally remove the seeds first.
• walnuts (toasted) – Can be added to the cake batter or sprinkle over top of the frosting. Or simply omit altogether.

for the cream cheese frosting:

• cream cheese – Set out to soften to room temperature.
• butter – I use salted butter that is at room temperature.
• vanilla – Adds warmth and enhances all of the other flavors in this method.
• powdered sugar (sifted) – Adds sweetness while thickens the frosting.
• milk – You will only need a small amount (actually a small splash) to thin the frosting to desired consistency.

Line a 9×9 pan with parchment paper and grease with a nonstick baking spray.

In a medium mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Whisk to combine and set off to the side for a moment.

In a larger mixing bowl, add 3/4 cup granulated sugar, 1/2 cup unsweetened applesauce (or neutral flavorless oil), 2 large eggs and 1 teaspoon pure vanilla extract.

Whisk well until thoroughly combined before add in 1/2 cup all-bran cereal and 1 cup grated zucchini. If adding walnuts to the cake, add 1/2 cup chopped toasted walnuts here.

Switch to a rubber spatula and stir to incorporate.

Lastly, add in the whisked dry ingredients.

Gently fold and mix in the dry ingredients until no traces of flour remain.

Pour zucchini cake batter into the prepared pan and bake for 20 to 22 minutes or until a tester is inserted into the middle and comes back with a few crumbs attached. All ovens are not considered equal, so baking times may vary.

Let rest for 15 minutes before using the parchment as handles to remove the cake and transfer to a wire wrack to cool completely. Once the cake is completely cooled, prepare the cream cheese frosting.

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

Use a hand mixer to beat and blend until incorporated.

Next add in 1-1/2 cups powdered sugar (that has been sifted) to the bowl.

Mix well until smooth.

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

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

Top with the cream cheese frosting.

Using an offset spatula, spread the frosting to the edges of the cake.

Sprinkle with 1/4 cup chopped toasted walnuts (or omit if nut free).

Slice and serve!

How To Store Zucchini Cake:

I insert a few toothpicks into the cake and drape plastic wrap over top and around the plate/pan. Or cut into pieces and store in an container with a tight fitting lid. Keep stored in the refrigerator.

How Long will Zucchini Cake Last?

If stored properly the cake will last up to 6 days.

Can You Freeze Zucchini Cake?

Yes! I would prepare the cake as directed (without the frosting). Wrap in plastic and foil and then slip into a freezer-safe, resealable bag. Freeze for up to 2 months. Thaw overnight in the fridge and when ready to serve, prepare and frost the cake.

Enjoy! And if you give this Zucchini Cake with Cream Cheese Frosting recipe a try, let me know! Snap a photo and tag me on twitter or instagram!