Zucchini Snack Cake with Cream Cheese Frosting

This is the time of year for an abundance of garden crops here in Colorado, so use that zucchini up in the yummiest way possible: cake!

I love this cake. ← That statement right there means everything coming from me because I will take a chocolate dessert over every other dessert 99% of the time. This cake though…it will win some battles against those chocolate sweets. It’s light, moist, and full of flavor; paired with a luscious cream cheese frosting it’s a top contender in my book.

Like I’ve said before, this blog is about sharing recipes from my Midwest roots and current recipes that my family loves. I think I first made this cake for 4-H in 4th or 5th grade. It was my first time taking a baked good to the county fair, and all I remember is the judge telling me that it probably wasn’t a good idea to bring a dessert with cream cheese frosting in the middle of summer. Fair enough. You win some, you lose some.

I have made this many times over the years, and tweaked it to just my liking. My current cake uses applesauce and zucchini for an extra moist crumb – yum! Cream cheese frosting is the most important piece though, and I’m not just saying that because it gives me an excuse to lick a batter full of frosting every time I make it. You really need to make this cake! I get asked for this recipe all. the. time. You’ll be the talk of your next potluck (and if you’re not, then more for you to take home πŸ˜€). Enjoy!

Print Recipe
Zucchini Snack Cake (with Cream Cheese Frosting)
Use up the abundance of zucchini from your garden in the best way possible: cake! Super delicious, light, and moist, this cake is sure to be gone in no time!
Course Dessert
Cuisine Dessert
Cook Time 20 minutes
Servings
pieces
Ingredients
Cream Cheese Frosting
Course Dessert
Cuisine Dessert
Cook Time 20 minutes
Servings
pieces
Ingredients
Cream Cheese Frosting
Instructions
  1. Preheat oven to 350 degrees. Grease a sheet cake pan (I used a 17 x 12 inch pan).
  2. Grate your zucchini using a food processor, grater, or by hand if you are brave!
  3. Mix together the applesauce, eggs, vanilla, and sugar.
  4. Add in the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Mix well.
  5. Stir in the grated zucchini.
  6. Pour into the greased pan. Bake for 18-23 minutes or until a toothpick comes out clean. Keep a close eye on it as it gets close to done!
  7. Let cool completely and then frost (See frosting instructions below).
Cream Cheese Frosting
  1. In a mixer, cream two packages of cream cheese until smooth. (You can also do this by hand if you have the muscleπŸ’ͺ🏻)
  2. Pour in 1 tsp of vanilla and incorporate.
  3. Gradually add in 3-4 cups of powdered sugar until the frosting is the taste and consistency you desire. (If your frosting gets too thick you can add a splash of milk to thin it out) I prefer a thinner than normal frosting for this cake.
  4. Use a flat spatula to slowly spread onto cake careful not to pull up the top layer of the cake.
Recipe Notes

*Note: I live at high altitude (5300 sq ft) so baker beware that recipe may turn out slightly different at lower elevations*

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