Easy Zucchini Cake

A slice of cake with a fork bite taken out of it and topped with frosting.

This moist and easy Zucchini Cake starts with a 'doctored up' spiced cake mix and it's topped with a tangy and sweet cream cheese frosting. A delicious way to use summer's bounty of zucchini!

Course Cake, Dessert

Cuisine American

Keyword easy zucchini cake with cake mix, zucchini cake

Prep Time 15

Cook Time 25

Cooling Time 1

Total Time 1 40

Servings

Calories 347kcal

Author Jessica - Together as Family

Equipment

Ingredients

Zucchini Cake

1 box (13.25 oz) spice cake mix
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 large eggs
1/2 cup sour cream
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup finely grated zucchini (drained & patted dry of liquid)
1/3 cup chopped walnuts (optional)

Cream Cheese Frosting

1 bar (8 oz) cream cheese room temperature
1/2 cup (1 stick) butter room temperature
3 cups powdered sugar
1-2 tablespoons milk (see notes)
1 teaspoon vanilla extract
1/4 cup chopped walnuts (optional garnish)

Instructions

Make The Zucchini Cake

Preheat the oven to 350℉. Spray a 9x13-inch pan (cake pan) with cooking spray or line with parchment paper. Set aside.
In a small mixing bowl, whisk together the spice cake mix, ground cinnamon, and ground nutmeg until thoroughly mixed.
1 box (13.25 oz) spice cake mix, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
In a separate large bowl using an electric mixer, or use a stand mixer with the paddle attachment, beat the eggs, sour cream, vegetable oil, and vanilla extract until well combined.
3 large eggs, 1/2 cup sour cream, 1/3 cup vegetable oil, 1 teaspoon vanilla extract
Add in the drained & grated zucchini and the chopped walnuts, beat on low speed until combined.
1 cup finely grated zucchini, 1/3 cup chopped walnuts
Add the dry ingredients into the wet ingredients and mix on low speed just until combined and no dry streaks or pockets remain in the cake batter.
^{* Use a rubber spatula to scrape down the sides of the bowl to ensure that everything is incorporated into the batter.}
Pour the cake batter into the prepared pan making sure to spread it out evenly.
Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely, inside the cake pan, on a wire rack at room temperature.

Make The Cream Cheese Frosting

To make the frosting, add the cream cheese and butter in a mixing bowl and beat with a hand or stand mixer until it's smooth and creamy.
1 bar (8 oz) cream cheese, 1/2 cup (1 stick) butter
Add the powdered sugar, milk, and vanilla extract. Continue beating until the frosting is smooth and thick but still spreadable.
3 cups powdered sugar, 1-2 tablespoons milk, 1 teaspoon vanilla extract
Spread the frosting evenly over the cooled zucchini cake and garnish with chopped walnuts if wanted. Serve right away or let it refrigerate for 1-2 hours before serving for a chilled and more set frosting.
1/4 cup chopped walnuts

Notes

Cake Mix Size : Not sure why, but they have changed the ounce size of the cake mixes - but only some brands! If you are using a standard 15.25 ounce cake mix then you need to add 1/4 cup of all-purpose flour in with the cake mix ingredients. The recipe has been tested using the new size of cake mix (13.25 oz).

Milk : Higher fat milks like heavy cream or half and half will need more milk to attain the correct frosting texture (thick but still spreadable). While the lower fat milks, you will need less milk to bring the frosting to the right consistency. Any milk will do but use more or less depending on the fat content.

Zucchini : You can peel the skin off the zucchini before grating it or leave it on, whichever you prefer. Make sure to use a paper towel or clean dish cloth to press and blot the zucchini dry before adding it into the mixing bowl. Measure the 1 cup needed after you have blotted the zucchini dry.

Nutrition