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Cozy Cinnamon Cream Cheese Frosted Zucchini Snack Cake

cinnamon cream cheese frosted zucchini snack cake - featured image
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A moist and flavorful zucchini snack cake with warm cinnamon spice and tangy cream cheese frosting, perfect for a cozy treat that’s not too heavy.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 1/2 tsp ground cinnamon (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×9 inch baking pan with parchment paper.
  2. Grate zucchinis using a fine box grater. Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
  4. In a separate bowl, whisk eggs, vegetable oil, and vanilla extract until smooth and glossy.
  5. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Avoid overmixing.
  6. Fold in the squeezed zucchini shreds until evenly distributed.
  7. Spread batter evenly in prepared baking pan and smooth the top.
  8. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. Beat softened cream cheese and butter together until smooth and creamy.
  11. Gradually add sifted powdered sugar, then vanilla extract and cinnamon, mixing until light and fluffy.
  12. Spread cream cheese frosting evenly over the cooled cake. Optionally, swirl with a fork or offset spatula for a rustic look.

Notes

Squeeze out excess moisture from zucchini to prevent soggy cake. Avoid overmixing batter to keep cake tender. Chill frosting if too soft before spreading. A splash of milk (1-2 tbsp) can loosen thick batter if needed. Cake can be stored in fridge up to 4 days or frozen up to 2 months.

Nutrition

Keywords: zucchini cake, cinnamon cake, cream cheese frosting, snack cake, easy dessert, moist cake, vegetarian dessert

Find it online: https://spoonmira.com/cozy-cinnamon-cream-cheese-frosted-zucchini-snack-cake-recipe-easy-and-best/