Cinnamon Zucchini Cake with Cream Cheese Frosting

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Cinnamon Zucchini Cake Recipe SixSistersStuff

Happy Zucchini season!
You may have noticed that we have a lot of zucchini recipes . . . it seems to be that the only thing I am able to successfully grow in my garden are zucchini!

This has been one of my favorite recipes to date- it’s pretty much delicious zucchini bread with thick frosting on top. And it’s amazing. 🙂

Serves: 16

Cinnamon Zucchini Cake with Cream Cheese Frosting

A delicious spiced zucchini cake topped with thick cream cheese frosting.

12 minPrep Time

40 minCook Time

52 minTotal Time

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  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 cups shredded zucchini
  • Frosting:
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter (softened)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  2. Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
  3. Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
  4. Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
  5. Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
  6. While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
  7. If desired, sprinkle the top of the cake with cinnamon and sugar.



5384 cal


158 g


982 g


57 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe inspired by Gold Medal Flour

Looking for more zucchini recipes?
Double Chocolate Zucchini Cookies
Chicken Zucchini Casserole
Zucchini Parmesan Bake
Classic Zucchini Bread
Dark Chocolate Zucchini Brownies

Camille Sig

Screen Shot 2014-09-20 at 11.17.22 PM

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47 Responses to “Cinnamon Zucchini Cake with Cream Cheese Frosting”

  1. My neighbour pinned this recipe yesterday, and sent me a link to it. I informed her that I don't like zucchini, so she brought me over a nice piece of the cake she made earlier today. I ended up having to - unreservedly - apologize to any and all zucchini I may have insulted with my comment ;) WOW this cake was good! She's going to give me a zucchini from her garden so I can make one myself - what a great recipe this is! Sandra :) P.S. It's great having a neighbour who likes to bake - she passes us goodies over our shared fence, and we do NOT mind :D
  2. Miriam
    This recipe is awesome! I made this cake for my family, and they all raved about it! When baking this cake, I was unable to find my bundt pan (which not surprisingly, I found when putting my other pans way), so I used a 9 x 13. Once baked and cooled, I split the sheet in half and stacked the two halves with icing in between. It made for some weird dimensions but that did not take away from the taste. It was so moist and light! Loved it! Will definitely be baking this again!
    • We have never made this cake with whole wheat flour, but I googled it for you and this is what came up: Whole-wheat flour will make your baked products denser and heavier than all- purpose flour does. Substituting whole wheat flour for white flour takes a little experimentation, but you will almost always be successful if you use ¾ cup of whole wheat flour to replace 1 cup of all-purpose flour. Good luck and let us know how it all turns out.
  3. Lindsey Abendroth
    Seriously the best cake mix! I made this recipe into cupcakes before and I craved these until I made them again tonight! So dang moist and the frosting is perfect. I did add some cinnamon to the frosting as well. I cooked the cupcakes for about 16-18 mins and it made roughly 24 cupcakes. I will forever crave this awesome recipe! Thank you! 😘

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