Zucchini Cake with Cream Cheese Frosting

Homemade Zucchini Cake with Cream Cheese Frosting is perfectly moist, flavorful 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 incredible cream cheese frosting. A great way to use up those garden zucchinis!! Yields 9 to 16 pieces - depending on how you cut it.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, cake, fall baking, summer baking, wholesome recipe, zucchini

Prep Time 25

Cook Time 22

Resting Time: 1

Total Time 1 47

Servings servings

Calories 273

Author Laurie McNamara

Ingredients

FOR THE CAKE:

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt sea salt or pink himalayan
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup granulated (white) sugar
1/2 cup unsweetened applesauce or substitute with a light flavorless oil
2 large eggs room temperature
1 teaspoon pure vanilla extract
1 cup grated zucchini (I scrape out the seeds)
1/2 cup all-bran cereal
toasted walnuts see notes

FOR THE FROSTING:

3 ounces cream cheese softened
1 tablespoon butter I used salted butter
1 splash pure vanilla extract
1½ cups powdered sugar sifted
1 splash milk as needed

US Customary - Metric

Instructions

MAKE THE CAKE:

Line a 9×9 pan with parchment paper and grease with a nonstick baking spray and preheat your oven to 350°.
In a medium mixing bowl, measure and add flour, baking powder, baking soda, fine salt, cinnamon and nutmeg. Whisk to combine and set off to the side for a moment.
In a larger mixing bowl, add granulated sugar, unsweetened applesauce (or light/neutral flavorless oil), eggs and vanilla. Whisk well until thoroughly combined.
Next add in the all-bran cereal and 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 and gently fold and mix 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.

MAKE THE CREAM CHEESE FROSTING:

In a medium mixing bowl, measure and add in the (softened) cream cheese, butter and a splash of vanilla extract. Use a hand mixer to beat and blend until incorporated.
Next add in the 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 and spread evenly.
If desired, sprinkle with 1/4 cup chopped toasted walnuts or omit if nut free.

Notes

FOR THE WALNUTS:

Toast walnuts halves in a dry skillet over medium to medium-low heat, stirring and tossing occasionally. Once fragrant and slightly golden in spots, transfer to a cutting board and chop.

For mixing into the cake batter: You will need 1/2 cup chopped toasted walnuts.

For sprinkling the top of the cake: You will need about 1/4 cup chopped toasted walnuts

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition