Slices of zucchini cake with cream cheese frosting on parchment on a wire rack. Old Fashioned Zucchini Strawberry cake with cream cheese frosting with Cream Cheese Frosting is a one of my all-time favorites!
The perfect summer dessert for using up leftover zucchini. Sneaking veggies into desserts is the oldest trick in the book, especially when you want extra moist and delicious cakes! If this is a trend you appreciate, don’t miss my Carrot Muffins, Zucchini Bread, or Carrot Cake. The cream cheese frosting is the the perfect accompaniment in taste and creamy texture. Sneak in the veggies: I wouldn’t go and call this cake healthy, but it is nice knowing I can sneak in 2 entire cups of grated zucchini and my kids would never know it!
How to Make Zucchini Cake: 1. Combine wet ingredients: Add oil and sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Use room temperature eggs as they emulsify better in the batter.
Place eggs in warm water for about 10 minutes before cracking them. Leave the peel on the zucchini when you grate it. Measure it, then gather it in paper towel and gently squeeze some of the liquid out over the sink. Mix flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.
35 minutes or until a toothpick inserted into center comes out clean. Four process photos for making zucchini cake batter in a bowl and pouring into a baking dish. Allow to cool completely before frosting. A baked zucchini cake, then cream cheese frosting added on top.