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Zucchini Cake with Cream Cheese Frosting

A seasonal zucchini layer cake, infused with cinnamon and orange, and iced with a tangy cream cheese frosting. If you're wondering what to do with all that zucchini from your garden, look no further than this impressive yet effortless dessert recipe.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: zucchini cake, zucchini cake with cream cheese frosting
Servings: 10
Calories: 492kcal

Ingredients

Instructions

To Make the Zucchini Cake:

  • Preheat the oven to 325 degrees F. Mist (2) 6-inch cake pans with non-stick spray and line the bottoms with a circle of parchment.
  • Trim the tops and bottoms off the zucchini and grate finely. Place in a mesh strainer or colander, over a bowl, and place a heavy pot on top to press some of the water out. Set aside.
  • Place the flours, almond meal, walnuts, cinnamon, baking powder, baking soda, and salt in a large bowl and stir to combine.
  • Place the sugar, Greek yogurt, oil, eggs, vanilla, and orange zest in another bowl and mix with a whisk until smooth. Add the zucchini, and then combine with the dry ingredients.
  • Divide the batter evenly between the prepared pans, and bake for 25-30 minutes, or until a wooden skewer inserted in the center of the cake comes out clean or with a few moist crumbs.
  • Cool completely and layer with Cream Cheese Frosting.

To Make the Cream Cheese Frosting:

  • Place the cream cheese and butter in a large mixing bowl and beat until smooth and creamy.
  • Add the sugar, honey, and orange juice and whip on high speed until fluffy.

Nutrition

Calories: 492kcal | Carbohydrates: 49g | Protein: 8g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 299mg | Potassium: 207mg | Fiber: 2g | Sugar: 34g | Vitamin A: 772IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 1mg