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Zucchini Cake with Cinnamon Cream Cheese Frosting

by Ünal Güler

Zucchini Cake with Cinnamon Cream Cheese Frosting is a deliciously sweet and moist cake that you must have this summer!

A zucchini sheet cake in a glass pan with cinnamon cream cheese frosting.

A must-bake summer cake

I’ll get straight to the point folks! This Zucchini Cake with Cinnamon Cream Cheese Frosting is awesome! A must-have this summer when zucchini is in abundance!

This cake is so juicy made from 2 packaged cups of shredded zucchini. And the rich cream cheese frosting makes it perfectly sweet. A hint of cinnamon in both the cake and the frosting gives it a whole new level of deliciousness that you simply have to taste to believe!

A slice of zucchini pie with cinnamon cream cheese frosting served on a white plate.

We eat zucchini with almost every meal these days because it’s so cheap, fresh, and nutritious! I cut it into pancakes for breakfast, cut it into sticks to dip in hummus for lunch, grill it alongside chicken breasts for dinner, and of course, bake it into a delicious cake that we can have for dessert all week long!

A slice of zucchini pie with cinnamon cream cheese frosting served on a spatula.

Perfect cinnamon cream cheese frosting

If you’ve never made cream cheese frosting with a hint of cinnamon, this is your sign to try it. Every single person I’ve served this cake to immediately let out a long “mmmm” after the first bite and didn’t put their fork down until the last bite was gone! It’s so cool!

A slice of zucchini pie with cinnamon cream cheese frosting served on a white plate.

Frosting, Frosting, and Frosting: What’s the Difference?

What is the difference between icing, frosting and frosting? It’s so easy to get confused! Because depending on where you’re from, these terms can be used interchangeably. The icing is soft and spreadable.

The difference between frosting and frosting is mostly the texture and what you do with it. But here’s a crash course on the differences between frosting, frosting, and glaze and when to use them.

  • The icing is thin and made with powdered sugar, milk, and sometimes a flavoring such as vanilla. It becomes firmer as it dries but remains supple. They drizzle the cinnamon rolls with icing and scones.
  • The glaze is also thin, but hardens almost completely as it dries. It’s usually made with powdered sugar, sometimes butter, and a liquid (like milk, water, or juice). You glaze a donut.
  • The frosting is soft, creamy and spreadable. It’s usually made with butter or cream cheese, powdered sugar, and flavorings. They frost cakes and cupcakes.

What do I need to prepare zucchini pie?

  • all purpose flour
  • baking powder
  • Cinammon
  • Unsalted Butter
  • rapeseed oil
  • granulated sugar
  • Big Eggs
  • vanilla extract
  • buttermilk
  • Grated zucchini
  • cream cheese
  • powdered sugar
  • milk
  • cinnamon sugar
  • 9×13 inch casserole dish
Shredded zucchini, flour, vanilla extract, cream cheese, butter, baking powder, and cinnamon in small bowls and 2 large brown eggs.

More must-have zucchini recipes

  • Baked Zucchini Chips: Bake sliced ​​zucchini into crispy chips for a healthier summer baked zucchini chip snack that everyone will love! Coated with panko and parmesan, these chips are crunchy and have a slight bite in the center.
  • Dark Chocolate Zucchini Brownies: Zucchini, dark chocolate, and whole wheat flour combine to make these Dark Chocolate Zucchini Brownies rich, delicious, and nutritious.
  • Zucchini Sweetcorn Muffins: Two favorite summer veggies baked in these wonderful Zucchini Sweetcorn Muffins. They are perfect for an afternoon snack or together with grilled meat and a salad for a delicious dinner.
  • Wholemeal Pumpkin Zucchini Bread: Summer and fall favorites come together in this moist and delicious sweet bread enriched with nutritious pumpkin, zucchini and whole wheat flour.

How to make Zucchini Pie with Cinnamon Cream Cheese Frosting

  • Preheat oven to 350°F. Lightly grease and flour a 9×13 inch casserole dish. Put aside.
  • In a medium bowl, whisk together the flour, baking powder, and cinnamon. Put aside.
  • In the bowl of an electric mixer, beat the melted butter, oil, and sugar until smooth. Add eggs and vanilla and mix well. Slowly stir in the buttermilk
Steps to make zucchini pie batter.
  • Add the flour mixture to the batter and stir.
  • Fold in the chopped zucchini.
  • Divide the batter evenly in the prepared casserole dish.
Steps to make zucchini pie batter.
  • Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
  • For the icing, beat the cream cheese and butter in the bowl of an electric mixer until smooth. Add vanilla and cinnamon and mix well.
  • Add powdered sugar, 1 cup at a time, until well combined and frosting is thick yet spreadable. Add a tablespoon or two of milk if you want the icing to be thinner to spread on the cake.
  • Spread the icing evenly over the cooled cake.
How to make a cinnamon cream cheese frosting for a zucchini pie.
  • Sprinkle with cinnamon sugar. Serve and enjoy!
A glazed zucchini cake with cinnamon sugar sprinkled on top.

More sheet cakes you will love

  • Pumpkin Sheet Cake: Pumpkin and spices and everything nice, baked into a moist pumpkin sheet cake that serves many people and pleases the audience!
  • Chocolate Sheet Cake with Chocolate Pecan Frosting: A super moist chocolate sheet cake covered in a rich chocolate pecan frosting that’s incredibly delicious!
  • Coconut Cream Sheet Cake: A moist coconut cream sheet cake with coconut oil, coconut milk and sweetened coconut flakes that makes it extra coconut and incredibly delicious!
  • Lime sheet cake: A refreshing cake with lots of tangy lime flavor in both the cake and the frosting. Lime lovers will crave this!
  • Chocolate Chocolate Chip Sheet Cake: For all my chocolate lovers out there: this incredibly moist cake will blow your mind!

How to store zucchini pies

Cover and store at room temperature for up to 2 days, then refrigerate for up to 5 days.

This cake can be frozen for up to 2 months, but I recommend slicing it into individual slices and wrapping each slice in it plastic wrap to protect it from freezer burn.

A glazed zucchini cake with cinnamon sugar sprinkled on top.

If you make this Zucchini Cake with Cinnamon Cream Cheese Frosting be sure to snap a picture and share it with me or tag me on Instagram @thebakermama That’s how I see it. I love seeing how inspired and creative you all get from the recipes I share. Enjoy!

xoxo,

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Description

Deliciously moist zucchini pie covered in the most irresistible cinnamon cream cheese frosting!


Cake:

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Cinammon
  • 1/2 cup (1 Stick) unsalted butter, melted and slightly cooled
  • 1/2 cup rapeseed oil
  • 2 cups granulated sugar
  • 2 Big Eggs
  • 1 teaspoon Vanilla
  • 1/2 cup buttermilk
  • 2 cups shredded zucchini

Glaze:

  • 8 ounces Cream cheese, soft
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 teaspoon Vanilla
  • 1/2 teaspoon Cinammon
  • 5 cups powdered sugar
  • 12 tablespoons of milk if needed
  • 1 tablespoon cinnamon sugar


  1. Preheat oven to 350°F. Lightly grease and flour a 9×13 inch casserole dish. Put aside.
  2. In a medium bowl, whisk together the flour, baking powder, and cinnamon. Put aside.
  3. In the bowl of an electric mixer, beat the melted butter, oil, and sugar until smooth. Add eggs and vanilla and mix well. Slowly stir in the buttermilk and then the flour mixture. Fold in the chopped zucchini.
  4. Divide the batter evenly in the prepared casserole dish. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
  5. For the icing, beat the cream cheese and butter in the bowl of an electric mixer until smooth. Add vanilla and cinnamon and mix well. Add powdered sugar, 1 cup at a time, until well combined and frosting is thick yet spreadable. Add a tablespoon or two of milk if you want the icing to be thinner to spread on the cake.
  6. Spread the icing evenly over the cooled cake. Sprinkle with cinnamon sugar.


This recipe was originally published on July 5th, 2014 and then republished with new photos.

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