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Cream Cheese Frosted Zucchini Cake

Soft zucchini cake frosted with a rich, tangy cream cheese frosting - the best way to eat zucchini this summer!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Cuisine: American
Servings: 12 pieces
Calories: 312kcal
Author: Mallory


For the Cake

  • 1 cup zucchini shredded
  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 and 1/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

For the Frosting

  • 3 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 1-2 tablespoons milk or cream
  • 1/2 teaspoon vanilla
  • 2 cups powdered sugar


  • Preheat oven to 350 F. Grease an 8x8 inch baking pan. In a large bowl, whisk together the zucchini, sugar, oil and eggs. Combine the flour, cinnamon, salt, baking powder and baking soda in a separate bowl.
  • Gently stir the dry ingredients into the wet. Spread the batter into the greased baking pan. Bake at 350 F. for 28-32 minutes. Let cool completeley.
  • To make the frosting, beat together the cream cheese and butter until smooth. Beat in the milk, vanilla and powdered sugar. Spread onto cool cake.
  • This recipe can easily be doubled for a 9 x 13 inch pan.


Serving: 1piece | Calories: 312kcal | Carbohydrates: 38g | Protein: 2g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 51mg | Sodium: 202mg | Sugar: 35g