Zucchini Cream Cheese Cake Recipes

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Zucchini Cake with Cream Cheese Frosting image

Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 24 servings.

Number Of Ingredients 14

Ingredients

3 large eggs
3/4 cup canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
2 cups shredded zucchini
FROSTING:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.

ZUCCHINI CREAM CHEESE CAKE

Zucchini Cream Cheese Cake image

Make and share this Zucchini Cream Cheese Cake recipe from Food.com.

Provided by strumica

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups sugar
1/2 cup butter or 1/2 cup margarine
1 teaspoon vanilla
8 ounces cream cheese, softened
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 -2 1/2 teaspoons cinnamon
3 -4 cups zucchini, unpeeled and chopped
1/3 cup sugar (or less)
1 teaspoon cinnamon

Steps:

Preheat oven to 350 F (170 C).
Beat sugar, butter, vanilla and cream cheese on medium speed or about 4 minutes.
Add eggs one at a time and beat.
Add flour, baking powder, salt and 2 to 2 1/2 teaspoons cinnamon and beat on low until blended.
Shred the zucchini (or chop it into very small pieces). I used my manual food processor (salsa maker) which worked great.
Stir in the zucchini.
Pour into 13 x 9 pan.
Combine the 1/3 cup sugar and 1 teaspoons cinnamon and sprinkle over the batter.
Bake for about 30-40 minutes or until a toothpick comes out clean.
Enjoy!

Nutrition Facts : Calories 345, Fat 15.3, SaturatedFat 9.3, Cholesterol 76.4, Sodium 219.5, Carbohydrate 48.9, Fiber 1.1, Sugar 35.4, Protein 4.6

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Zucchini Cake With Cream Cheese Frosting image

Quick and easy to whip up. Great taste with the cream cheese frosting. Good way to use up all those zucchini from the garden.

Provided by Barb Witherspoon

Categories Dessert

Time 45m

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts
3 ounces cream cheese or 3 ounces neufchatel cheese
1/4 cup butter or 1/4 cup margarine
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

Cake:.
Combine dry ingredients (flour, sugar, cinnamon, baking powder, and baking soda) in a mixing bowl.
Add oil, eggs and mix well.
Add zucchini and walnuts; stir well.
Pour into a greased 9 x 13 inch baking pan.
Bake at 350 degrees for 35-40 minutes.
Cool.
Frosting:.
Beat cream cheese, butter, milk, and vanilla until smooth.
Add sugar and mix well.
Frost cake.
Sprinkle with additional walnuts.

Nutrition Facts : Calories 349.9, Fat 17.8, SaturatedFat 4.3, Cholesterol 53.2, Sodium 201.9, Carbohydrate 45.1, Fiber 0.8, Sugar 32.2, Protein 3.8

ZUCCHINI CAKE WITH CREAM CHEESE APPLESAUCE ICING

Zucchini Cake with Cream Cheese Applesauce Icing image

A moist zucchini cake with a different sort of icing. It's best if served chilled, but tastes great any way you want it.

Provided by Caroline

Categories Fruits and Vegetables Vegetables Squash

Time 1h55m

Yield 24

Number Of Ingredients 14

Ingredients

3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini, squeezed dry
1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
½ cup cinnamon-flavored applesauce
1 teaspoon ground nutmeg
2 cups confectioners' sugar, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.
Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.
Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 37.7 g, Cholesterol 37.3 mg, Fat 14.7 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 255 mg, Sugar 27.8 g

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