Zucchini Cake with Lemon Cream Cheese Frosting
Indulge in the perfect blend of moist, spiced decadence and citrusy brightness with this Zucchini Cake with Lemon Cream Cheese Frosting. This crowd-pleasing dessert features a tender crumb infused with grated zucchini, warm cinnamon, and a hint of vanilla, making it both flavorful and delightfully moist. Topped with a luxuriously creamy lemon-infused frosting, this cake strikes the perfect balance between sweet and tangy. Ideal for any occasion, from summer gatherings to holiday celebrations, this easy-to-make cake takes just 20 minutes of prep time and yields 12 servings of pure bliss. Whether you're a zucchini enthusiast or simply looking for a unique dessert, this recipe will be a standout hit.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 1.25 cups Granulated sugar
- 0.75 cups Vegetable oil
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Grated zucchini
- 0.5 cups Unsalted butter (softened)
- 8 ounces Cream cheese (softened)
- 3 cups Powdered sugar
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Stir to combine and set aside.
In another large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated zucchini using a spatula until evenly distributed in the batter.
Pour the batter into the prepared baking dish and spread it out into an even layer.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
While the cake cools, prepare the frosting. In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the fresh lemon juice and lemon zest until fully incorporated and the frosting is smooth.
Once the cake is completely cooled, spread the lemon cream cheese frosting evenly over the top of the cake.
Slice into squares or rectangles, and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 52.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
