This incredibly moist and perfectly spiced zucchini cake with cream cheese frosting is your answer to summer’s abundant zucchini harvest! With two whole cups of shredded zucchini and a hint of crushed pineapple, this unfussy sheet cake stays remarkably tender and delivers that perfect old-fashioned flavor we all love. Best of all? It’s topped with a lusciously smooth cream cheese frosting that’ll have everyone begging for seconds.
Why You’ll Love This Zucchini Cake
- Remarkably moist thanks to fresh zucchini and crushed pineapple
- Perfect balance of warm spices like cinnamon, nutmeg, and ginger
- No fussy layers or complicated decorating needed
- Makes the most of your garden zucchini bounty
- Topped with silky-smooth cream cheese frosting
- Freezes beautifully for up to 2 months
- Similar delicious flavor to my beloved oatmeal cake
While I absolutely adore creating showstopper layer cakes like my chocolate raspberry cake, there’s something wonderfully comforting about a simple 9×13 sheet cake. This zucchini cake recipe is the kind of dessert that feels right at home at summer potlucks, family gatherings, or just because you’re craving something sweet and satisfying.
The magic happens when you combine freshly grated zucchini (don’t worry, you can’t taste it!) with crushed pineapple and a perfect blend of spices. The result? An incredibly tender crumb that stays moist for days. And let’s talk about that cream cheese frosting – it’s silky, smooth, and the perfect tangy complement to the sweet, spiced cake underneath.
Key Ingredients That Make This Cake Special
Let me walk you through the starring ingredients that make this zucchini cake absolutely irresistible!
- Zucchini: The star of our show! You’ll need 2 cups, roughly grated with the peel on. The secret? Give it a gentle squeeze to remove excess moisture – but don’t go overboard! That natural moisture helps create the cake’s incredible texture.
- Crushed Pineapple: My secret weapon! Half a cup adds natural sweetness and keeps the cake wonderfully moist. The subtle tropical note pairs beautifully with the warm spices.
- Sour Cream: Creates the most tender crumb you can imagine. Don’t have any? Greek yogurt works beautifully too – I’ve used both with fantastic results!
- Spice Blend: The perfect trinity of cinnamon, nutmeg, and ginger gives this cake that classic spiced flavor that reminds me of my grandmother’s oatmeal cake. The cinnamon takes the lead while nutmeg and ginger provide warm, subtle backup notes.
- Oil: While butter adds great flavor, oil creates an incredibly moist cake that stays fresh longer. Use vegetable or canola oil – both work perfectly!
Success Tips for the Perfect Zucchini Cake
After countless times making this recipe, I’ve discovered these game-changing tips that guarantee success every time:
- Room Temperature Ingredients Matter: Take your eggs and sour cream out of the fridge 1 hour before baking. Room temp ingredients create a smoother batter that bakes up more evenly. Short on time? Place cold eggs in warm water for 10 minutes.
- Don’t Skip the Zucchini Squeeze: While you want the moisture from the zucchini, too much will make your cake heavy. After grating, gently squeeze it in paper towels – you’re not trying to wring it bone-dry, just remove the excess liquid.
- Mix with Care: Once you add the dry ingredients, mix just until they disappear into the batter. Overmixing develops gluten, which can make your cake tough instead of tender.
- The Toothpick Test: Start checking at 30 minutes by inserting a toothpick in the center. A few moist crumbs are perfect – you don’t want it completely clean or your cake might be overbaked!
Step-by-Step Baking Instructions
Let me walk you through making this incredibly moist zucchini cake! I’ve perfected this method over countless batches, and these steps will help you achieve that perfect tender crumb every time.
- Prep Your Pan: Start by preheating your oven to 350°F and greasing your 9×13-inch pan. I like to line mine with parchment paper, leaving some overhang for easy removal.
- Mix Wet Ingredients: In your mixing bowl, beat the oil and sugars until well combined – about 2 minutes. This creates a beautiful foundation for our cake. Add the crushed pineapple (don’t drain it!), eggs, vanilla, and sour cream. The mixture might look a bit curdled, but don’t worry – that’s perfectly normal!
- Prepare the Zucchini: Grate your zucchini using the large holes of a box grater. After measuring, wrap it in a clean kitchen towel or paper towels and give it a gentle squeeze. You want to remove some moisture, but not all – this is what keeps our cake super moist!
- Combine Dry Ingredients: In a separate bowl, whisk together your flour, baking powder, baking soda, salt, and that lovely blend of spices. This ensures even distribution of all those warming spices throughout your cake.
- Finish the Batter: Add the dry ingredients to your wet mixture in three portions, mixing just until combined. Fold in your zucchini last. The batter will be thick but pourable – just like my beloved oatmeal cake.
Creative Variations & Make-Ahead Tips
This zucchini cake is wonderfully adaptable! Here are some of my favorite ways to customize it:
Mix-In Options:
- Fold in 1 cup toasted chopped walnuts or pecans for delightful crunch
- Add ½ cup golden raisins for natural sweetness
- Sprinkle ⅔ cup chocolate chips into the batter
- Try a combination of the above – just keep total add-ins to 1 cup
Frosting Variations:
- Sprinkle extra cinnamon-sugar on top for sparkle
- Add 1 teaspoon of maple extract to the frosting
- Try a chocolate cream cheese frosting for something different
Storage Tips: If you’re making this ahead, you have options! The unfrosted cake can be wrapped tightly and kept at room temperature for up to 2 days. Once frosted, store in the refrigerator for up to 5 days. Just bring to room temperature before serving for the best texture.
Freezing Success: Both frosted and unfrosted cakes freeze beautifully for up to 2 months. I like to slice individual portions and wrap them separately – perfect for whenever a craving strikes!
FAQs & Final Thoughts
Frequently Asked Questions
While you don’t want to skip this step entirely, remember you’re just looking to remove excess moisture – not squeeze it completely dry. A gentle squeeze with paper towels or a clean kitchen towel is perfect. This helps prevent a soggy cake while keeping enough moisture for that perfect texture.
Yes! If you prefer to skip the pineapple, simply replace it with an extra 1/2 cup of grated zucchini or 1/2 cup of applesauce. The texture will be slightly different but still wonderfully moist. Just like my beloved oatmeal cake, this recipe is quite forgiving.
This usually happens when the cream cheese or butter is too warm. Make sure they’re softened but still cool to the touch – about 65°F is perfect. If your frosting does turn out too soft, pop it in the refrigerator for 15-20 minutes before beating again.
Final Thoughts
You know what I love most about this zucchini cake? It’s those moments when someone takes their first bite, completely unaware there’s zucchini hidden inside, and their eyes light up with pure joy! The way the cream cheese frosting melts ever so slightly into the warm spices, creating this perfect harmony of flavors… it’s simply magical.
Whether you’re swimming in garden zucchini or just craving something wonderfully different from your usual desserts, this cake never disappoints. Give it a try – I’d love to hear how it turned out for you! And if you’re feeling adventurous, try pairing it with a scoop of vanilla ice cream or a drizzle of homemade peach jam for an extra special treat.
Remember, baking is all about bringing joy to others, and this cake? Well, it’s guaranteed to make people smile! Happy baking, friends! 🧁💚
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Equipment
- 1 9×13” baking pan Greased
- 1 mixing bowl
- 1 wire rack
Ingredients
- 1/2 cup oil (vegetable or canola oil)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1/2 cup crushed pineapple (about half of an 8oz can)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup sour cream or Greek yogurt
- 2 cups grated zucchini about 2 small zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup walnuts, golden raisins, or chocolate chips optional
- 8 ounces cream cheese softened
- 6 Tablespoons butter softened
- 2 1/2 – 3 cups powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sugar for sprinkling on top, (optional)
Instructions
- Preheat oven to 350 degrees. Grease a 9×13” baking pan.
- Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.
- In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.
- Pour batter into prepared pan and bake for 30 – 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.
- Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes.
- Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.
Notes
Make Ahead Instructions: The cake can be baked and frosted, stored in the refrigerator, 1-2 days in advance.
Freezing Instructions: Freeze frosted or unfrosted zucchini cake for up to 2 months. Cover well with plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight.
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