Easy Zucchini Cake Frosting

This easy zucchini cake is wonderfully soft, moist, and bursting with warm spices complemented by a hint of orange zest. It’s a simple sheet cake that highlights zucchini’s mild flavor while the cardamom, cinnamon, and nutmeg create a bright and balanced taste. The lightly spiced cream cheese frosting adds just the right amount of sweetness and creaminess to finish it off perfectly.

I first baked this recipe as a way to sneak vegetables into dessert and now it’s a favorite in my home during late summer. Even my picky eaters ask for it again and again.

Ingredients

• Zucchini: two small to medium zucchinis weighing about fourteen to sixteen ounces give moisture and subtle flavor. Fresh is best but frozen shredded zucchini will work if well drained.
• Oil: choose a neutral oil such as vegetable, canola, or avocado oil for moistness without overwhelming flavor. I love avocado oil for a light, healthy touch.
• Cream cheese: use a block of full fat cream cheese for the frosting to ensure it is rich and creamy. Avoid using cream cheese spread as it is too soft.
• All purpose flour: the base for this cake. This cake can be made gluten free by swapping with a one to one gluten free flour mix.
• Sugar: both granulated and brown sugars add sweetness and moisture as well as a slight caramel note from the brown sugar.
• Orange zest: adds bright citrus notes that lift the flavor and balance the spices beautifully.
• Warm spices: ground cinnamon, nutmeg, and cardamom provide warmth and complexity. Cardamom is key here to add a unique aromatic twist.
• Powdered sugar: for the frosting adds sweetness and smooth texture.
• Butter: for the frosting use unsalted butter at room temperature for a creamy base that whips well.

Instructions

Sauté the Aromatics:

While this cake does not require cooking aromatics, getting your spices and orange zest ready before mixing helps build flavor. Grate the orange zest finely to avoid bitter pith.

Prepare the Zucchini:

Grate the zucchini finely and if using frozen make sure to thaw in fridge and gently press out excess water without squeezing too much to keep moisture balance.

Mix Wet Ingredients:

In a large bowl whisk together the oils and sugars until combined. Add the grated zucchini and orange zest and stir well to evenly distribute flavors and moisture.

Combine Dry Ingredients:

In a separate bowl sift or whisk together the flour, ground cinnamon, nutmeg, cardamom, baking powder, and salt. This ensures even spice distribution and helps avoid clumps.

Fold in Dry Ingredients:

Add the dry ingredients to the wet in batches, gently folding until just combined. Avoid overmixing to keep the cake tender.

Prepare Your Pan:

Lightly grease a sheet pan or line with parchment paper for easy cake removal and cleanup.

Bake the Cake:

Pour the batter evenly into the prepared pan spreading it smoothly. Bake at three hundred fifty degrees Fahrenheit for thirty five to forty minutes or until a toothpick inserted in the center comes out clean.

Cool Completely:

Allow the cake to cool completely in the pan on a wire rack before frosting so the frosting does not melt or slide off.

Make the Frosting:

Beat softened cream cheese and butter together until very light and fluffy. Add powdered sugar and a pinch of the same warm spices used in the cake. Beat again until smooth and creamy with no lumps.

Frost the Cake:

Spread the frosting evenly over the cooled cake with an offset spatula or knife. For a more polished look chill briefly before slicing into squares.

I love how the addition of cardamom elevates this cake in a subtle way. It makes the flavor feel special without needing any fancy ingredients. Baking this in the late summer when zucchinis abound always feels like a cozy way to celebrate the season with my family.

Storage Tips

Store leftover cake covered tightly in an airtight container at room temperature for two days or refrigerate for up to five days. The cake can dry out if left uncovered, so make sure it is well wrapped. To refresh the frosting after chilling, let the cake come to room temperature before serving.

Ingredient Substitutions

For a dairy free frosting swap butter and cream cheese with their plant based versions. Note these tend to be softer so the frosting will spread but might not pipe well. You can substitute coconut oil for butter in the cake if desired but this will change the flavor slightly. If you do not have cardamom use a bit extra cinnamon and nutmeg instead, but the unique aromatic quality will lessen. Brown sugar can be replaced 1:1 with coconut sugar for a deeper caramel note and slight chewiness.

Serving Suggestions

This cake is lovely on its own with a cup of tea or coffee. For a dessert party, you can dust with a little extra orange zest on top or sprinkle with toasted chopped nuts like walnuts or pecans to add crunch. Serving it alongside fresh berries adds a bright, fresh contrast.

This zucchini cake is an easy, adaptable dessert that showcases summer produce. It freezes well and can be tailored to dietary needs or swapped with seasonal ingredients.

Common Recipe Questions

→ How do I prepare zucchini for this cake?

Use small to medium zucchini, grated fresh or thawed if frozen. Lightly squeeze excess moisture for best texture without drying out the batter.

→ Can I make the frosting dairy-free?

Yes, substitute block cream cheese and butter with plant-based alternatives. The frosting may be softer but still spreads well.

→ What spices enhance the flavor of this cake?

Cardamom, cinnamon, nutmeg, and orange zest blend to create a warm and bright flavor profile that complements the zucchini.

→ Can I add nuts or fruit to the cake batter?

Absolutely! Chopped walnuts, pecans, diced apples, golden raisins, or chocolate chips can be folded into the batter for added texture and flavor.

→ What is the best way to bake the cake evenly?

Use a greased aluminum pan, spread the batter evenly, and bake at 350°F for 35-40 minutes until a toothpick comes out clean.

→ How should I store leftovers?

Cover the cake tightly and refrigerate. Let it come to room temperature before serving for best taste and texture.