Zucchini Cake with Cream Cheese Frosting

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Zucchini Cake with Cream Cheese Frosting and Blueberries

Zucchini Cake with Cream Cheese Frosting and Blueberries


  • 2 cups flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 3 eggs
  • 1 ½ cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed of excess liquid
  • 16 ounces cream cheese, room temperature
  • 1 stick butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees. Butter two 9-inch baking pans and line bottoms with parchment paper. In a medium bowl, whisk flour, cinnamon, baking soda, salt, and baking powder.
  2. In a medium bowl, beat eggs, sugar, vegetable oil, and vanilla. Gradually stir in the flour mixture and zucchini. Pour mixture into baking pans. Bake for 30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely before frosting.
  3. In a medium bowl, mix cream cheese and butter together. Add powdered sugar and vanilla; mix until smooth, divide in half.
  4. Set one cake on a flat surface and spread half of the frosting in an even layer; place the second cake on top and spread the remaining frosting. Smooth down and top with fresh blueberries.

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