Pioneer Woman Zucchini Cake

This Pioneer Woman Zucchini Cake is moist and warmly spiced, which includes fresh zucchini and a rich cream cheese frosting. It’s a classic, foolproof recipe, ready in 1 hour.

Pioneer Woman Zucchini Cake Ingredients

For the Cake:

• 2 cups grated zucchini (about 2 medium)
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup vegetable oil (or melted butter)
• 3 large eggs
• 2 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tsp vanilla extract
• 3 cups powdered sugar (add more for thicker frosting)
• Pinch of salt

How To Make Pioneer Woman Zucchini Cake

1. Prep the oven and pan: Preheat oven to 350°F. Grease a 9×13-inch baking dish or two 8-inch round cake pans.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix the wet ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, oil (or butter), eggs, and vanilla extract until smooth.
4. Combine and fold in zucchini: Add the wet mixture to the dry ingredients and stir until just combined. Fold in the grated zucchini.
5. Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
7. Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar, and beat until light and fluffy.
8. Frost and serve: Spread the frosting over the cooled cake. Slice and serve.

Recipe Tips

• Do I need to peel the zucchini? No, the peel is tender and adds texture.
• Can I add nuts or raisins? Yes, fold in up to 1/2 cup of chopped walnuts or raisins.
• How to keep it moist: Don’t squeeze out the zucchini; its moisture keeps the cake soft.
• Can I make it as cupcakes? Yes, bake for 18–22 minutes in a muffin tin.
• How to thicken frosting: Add more powdered sugar, 1 tablespoon at a time.

What To Serve With Zucchini Cake

This spiced cake pairs perfectly with:

• Hot coffee or chai tea
• Fresh fruit or berries
• A scoop of vanilla ice cream
• Warm spiced cider
• Toasted pecans on top

How To Store Zucchini Cake

Refrigerate: Store frosted cake in the refrigerator for up to 5 days in an airtight container.

Freeze: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw and frost before serving.

Zucchini Cake Nutrition Facts

• Calories: 360 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 270mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make it gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

Why did my cake sink?
It may have been underbaked or overmixed. Check for doneness with a toothpick.

Can I use applesauce instead of oil?
Yes, replace half the oil with applesauce to lighten it up.

Is the frosting necessary?
It adds flavor, but the cake is still delicious without it.

Can I bake it in a bundt pan?
Yes, adjust baking time to 50–60 minutes and test for doneness.

Try More Recipes:

• Pioneer Woman Fig and Date Energy Balls
• Pioneer Woman Fig Basque Cheesecake
• Pioneer Woman Fig Bread