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Moist Cream Cheese Frosted Zucchini Cake Easy Recipe with Candied Lemon Zest

moist cream cheese frosted zucchini cake - featured image
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A moist zucchini cake topped with tangy cream cheese frosting and bright candied lemon zest, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (6 fl oz / 180ml) vegetable oil or melted coconut oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (about 300g) grated zucchini, squeezed dry
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • Zest of 2 large lemons
  • ½ cup (100g) granulated sugar (for candied lemon zest)
  • ½ cup (4 fl oz / 120ml) water (for candied lemon zest)

Instructions

  1. Wash and trim the ends of 2 medium zucchinis. Grate finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. Set aside.
  3. In another bowl, beat 1 cup granulated sugar, ½ cup packed brown sugar, and ¾ cup vegetable oil until well combined. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  4. Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Avoid overmixing.
  5. Carefully fold in the grated zucchini until evenly distributed.
  6. Pour batter into a greased 9×13 inch baking pan, smoothing the top. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Check after 40 minutes to avoid overbaking.
  7. Let the cake cool in the pan on a wire rack for at least 30 minutes before frosting.
  8. While the cake bakes, prepare the candied lemon zest by slicing lemon zest into thin strips. In a small saucepan, bring ½ cup water and ½ cup sugar to a boil. Add lemon zest and simmer for about 10 minutes until translucent. Drain zest on parchment paper and allow to dry.
  9. Beat 8 oz cream cheese and ½ cup unsalted butter until smooth and creamy. Gradually add 3 cups powdered sugar and 1 tablespoon lemon juice, mixing until fluffy. Adjust lemon juice to taste.
  10. Spread frosting evenly over cooled cake. Sprinkle candied lemon zest on top for garnish.

Notes

Squeeze out as much moisture as possible from the grated zucchini to prevent sogginess. Use room temperature eggs and cream cheese for smooth batter and frosting. Check cake starting at 40 minutes to avoid drying out. Chill frosting if too soft before spreading. Candied lemon zest can be stored up to 2 weeks in an airtight container.

Nutrition

Keywords: zucchini cake, cream cheese frosting, candied lemon zest, easy dessert, moist cake, summer cake, zucchini dessert

Find it online: https://lyrafeast.com/moist-cream-cheese-frosted-zucchini-cake-easy-recipe-with-candied-lemon-zest/