If you’re on the hunt for a dessert that’s equal parts delicious and wholesome, zucchini cake is the answer. Specifically, this zucchini cake with cream cheese icing brings the perfect blend of moist texture and warm flavors, without any of the guilt. Made with grated zucchini, yogurt, and a hint of cinnamon, this cake stays soft and flavorful without needing extra fuss. The best part? You don’t even need to drain the zucchini—just grate it, mix it in, and bake.

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Video: Let’s Make Zucchini Cake with Cream Cheese Frosting

Why Zucchini Cake?

Zucchini might not be the first ingredient that comes to mind for a cake, but it’s a game-changer. Its natural moisture keeps the cake from drying out, while the mild flavor pairs beautifully with the spice blend of cinnamon. Plus, it’s a sneaky way to get a bit of veggie goodness into your dessert.

Ingredients that Work for You

The recipe is versatile, allowing for healthy swaps without sacrificing flavor. For those keeping an eye on their sugar intake, you can easily swap out the sugar for monk fruit sweetener, which offers a low-calorie, low-glycemic option. The result? A sweet, rich cake without the sugar crash. Additionally, you can swap the standard all-purpose flour for a one-to-one gluten-free variety, making this cake accessible for everyone, regardless of dietary restrictions.

The Cake: Simple and Delicious

The zucchini cake starts with basic ingredients: flour, sugar (or monk fruit), yogurt, eggs, and cinnamon. The yogurt adds a creamy richness, ensuring that every bite is soft and flavorful. Cinnamon adds warmth and spice, giving it that cozy, fall-inspired feel. There’s no need to complicate the process—just mix, bake, and enjoy.

Because zucchini naturally contains a lot of water, you might be tempted to drain it before adding it to the batter. But don’t! The extra moisture is what keeps the cake incredibly soft and light. Just grate the zucchini and stir it right in. You’ll be amazed at how this simple step makes a difference in texture.

Topped with Cream Cheese Icing

Of course, no zucchini cake is complete without cream cheese icing. The tangy richness of the cream cheese pairs perfectly with the lightly spiced cake. It’s creamy, smooth, and easy to whip up in just a few minutes. Spread it generously over the cooled cake, and you’ll have a dessert that feels indulgent but has plenty of wholesome ingredients.

Why You’ll Love This Zucchini Cake

• Moist and Flavorful: Thanks to the zucchini, yogurt, and spices, every bite is packed with flavor and stays moist for days.
• Healthier Options: With easy swaps like monk fruit for sugar and gluten-free flour, this cake can fit into many dietary needs.
• Cream Cheese Icing: Who can resist a creamy, tangy icing on top of a spiced cake? It adds a rich contrast to the moist, spiced layers.
• No Fuss: No need to drain zucchini or fuss with complicated steps. Just mix, bake, and ice.

So if you’re looking for a dessert that hits the sweet spot without the extra calories or effort, this zucchini spice cake with cream cheese icing is the perfect solution. Whether you’re serving it for a casual weekend treat or a special occasion, it’s bound to be a hit.

Some Other Dessert Recipes You Might Like:

• No Bake Oreo Cookie Butter Cups
• Chocolate Dipped Peanut Butter Cookies
• Dark Chocolate Zucchini Bread
• Blender Chocolate Chip PB Banana Bread
• Z-Ma’s Oatmeal Cookies
• Four-Ingredient Key Lime Pie
• Sweet and Salty Peanut Butter Oreo Bars
• One Pot French Yogurt Cake
• Creamy Frozen Yogurt Bark
• The Best Dark Chocolate Cupcakes
• No Bake Peanut Butter Chocolate Oat Cups
• Buttermilk Apple Cake

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Zucchini Cake With Cream Cheese Frosting

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• Author: jzmcbride
• Total Time: 1 hour 5 minutes
• Yield: serves 10 1x

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Description

Zucchini cake with cream cheese icing brings the perfect blend of moist texture and warm flavors, without any of the guilt. Easy recipe!

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Ingredients

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FOR THE CAKE

• 2 large eggs
• 1/2 cup plain or vanilla yogurt, 2%

• 1/3 cup neutral oil
• 1/2 cup granulated sugar or monkfruit substitute
• 1 teaspoon vanilla
• 1 cup finely grated zucchini, from about 1 medium zucchini
• 1 2/3 cups all-purpose flour (or substitute 1:1 gluten-free flour)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon, plus more for decorating, if desired

FOR THE ICING

• 1/4 cup unsalted butter, room temperature
• 1/2 cup cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/4 tsp Kosher salt

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Instructions

1. Preheat the oven to 350 F.
2. Line a 8×8 inch square baking pan with parchment paper and spray with nonstick spray.
3. In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla. Using a rubber spatula, mix in the shredded zucchini.
4. Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.
5. Transfer the batter to the prepared baking pan and smooth the top.
6. Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.
7. Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.
8. Using a hand or stand mixer, beat together the butter and cream cheese for 1 minute until lighter in texture. Add the powdered sugar and salt on low and increase to medium until light and creamy.
9. Spread the cream cheese mixture over the cooled cake and garnish with a sprinkle of cinnamon.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: recipe
• Method: oven
• Cuisine: American