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Zucchini Cake
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Cinnamon-Streusel Zucchini Cake with Cream Cheese Icing

This Cinnamon-Streusel Zucchini Cake is rich and buttery like a poundcake, dense and moist, but with super soft crumb. Gads of zucchini provides crazy moisture, a thick ribbon of cinnamon-sugar swirls through the middle, and a drizzling of cream cheese glaze caps it off! This Cinnamon-Streusel Zucchini Cake is perfect for breakfast, brunch, or dessert too!
Course Cake
Keyword zucchini bundt cake, zucchini bundt cake recipe, zucchini cake, zucchini cake recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12
Author Sarah

Ingredients

For zucchini cake:

  • 8 oz. cream cheese softened
  • 2 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 tsp. vanilla extract
  • 1 cup butter melted, slightly cooled
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 2 1/2 cups shredded zucchini about 2 medium zucchini

For cinnamon streusel:

  • 1/2 cup granulated sugar
  • 1 tbsp. cinnamon

For cream cheese icing:

  • 4 oz. cream cheese softened
  • 1/4 cup butter softened
  • 1 tsp. vanilla extract
  • 1 cup powdered sugar
  • 2 - 3 tbsp. heavy cream

Instructions

For zucchini cake:

  • In a large mixing bowl, beat cream cheese until smooth.
  • Add sugar to the mixing bowl, beating until smooth.
  • Add eggs, one at a time, beating after each addition, until just incorporated.
  • Beat in vanilla and melted butter until incorporated.
  • With the mixer on medium speed, beat for 3 minutes.
  • In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • In 2-3 additions, add flour mixture to the mixing bowl, beating until just combined. Do not overmix. Beat until just incorporated.
  • Fold in shredded zucchini.
  • Prepare cinnamon streusel.

For cinnamon streusel:

  • In a small bowl, whisk together sugar and cinnamon.
  • Coat a bundt cake pan with non-stick spray.
  • Spread half of the cake batter into prepared bundt pan.
  • Sprinkle cinnamon-sugar mixture evenly over cake batter. Lightly swirl with a knife -- only 4-5 swirls.
  • Top evenly with remaining cake batter.
  • Lightly tap the pan a few times on a countertop to release any air pockets.
  • Bake at 350 degrees for 50-60 minutes, or until edges and top are golden brown, and a toothpick inserted near the center comes out clean.
  • Remove pan to a wire rack. Cool for 20 minutes, run a knife around any edges to loosen the cake, and then invert onto a serving platter. Do not cool longer than 20 minutes or cake is apt to stick to the pan.
  • Cool completely.

For cream cheese icing:

  • In a small mixing bowl, beat cream cheese and butter until smooth and creamy.
  • Add vanilla extract and powdered sugar, beating until smooth.
  • Add 2 tbsp. heavy cream, beating until smooth. Add additional tablespoon of heavy cream, if needed, to achieve a pourable/drizzable consistency.

Notes

The cream cheese icing will lightly set and won't run off the cake, but it will not harden or firm, it will stay a bit soft. This is not an icing with a 'crust,' so to speak. I suggest storing the cake in the refrigerator for this reason, among others.
Best stored in the refrigerator, in a cake carrier or similar, sealed container. Good for up to a week in the fridge.
This cake, unglazed, freezes excellently. Wrap well, and freeze for up to 3 months. Defrost to room temperature, prepare glaze, adorn cake, and store in refrigerator thereafter.