When I’m making zucchini cake, it’s because I want cake: fluffy, high, moreish…. and frosting – especially if it’s cream cheese frosting! Too many zucchini cakes come out of the oven looking (and tasting) like zucchini bread dupes, with nuts and maple syrup and a dense texture that isn’t quite what I had in mind when I started. But that ends right here, right now with this recipe.

Friends, this is a cake – a one-bowl cake to be exact!

It’s soft and moist and the perfect way to use up a bountiful summer zucchini harvest, with less fat and sugar than a traditional zucchini cake to boot! I affectionately refer to it as a ‘snacking cake’ because it’s perfect for indulging anytime, anywhere – just slice yourself a generous square and enjoy.

It’s gluten-free and has super simple adaptations if you’re dairy-free or vegan, making it an absolute showstopper at barbecues and gatherings. And the best part is, you can make it all ahead of time: chill it, and serve it whenever you’re ready. One-bowl magic!

Watch Me Make My One-Bowl Zucchini Cake with Cream Cheese Frosting

If you’re in need of some more indulgent sweet treats, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My One-Bowl Zucchini Cake with Cream Cheese Frosting

Step 1. Preheat the oven to 350 Degrees F. Line a 8×8 inch square baking pan with parchment paper and spray with nonstick spray.

Step 2. In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla.  

Step 3. Using a rubber spatula, mix in the shredded zucchini.  

Step 4. Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.

Step 5. Transfer the batter to the prepared baking pan and smooth the top.

Step 6. Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.

Step 7. Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.

Step 8. While the cake is cooling, make the frosting: Beat together the butter and cream cheese for 1 minute until lighter in texture. 

Step 9. Add the powdered sugar and salt on low and increase to medium until light and creamy. 

Step 10. Spread over the cooled cake and garnish with a sprinkle or two of cinnamon around the border.  

Step 11. Enjoy!

The full recipe and ingredients are waiting for you at the bottom of this post, with a printable version for if you fall in love with this recipe as much as I have!

What Else Can I Use?

• Dairy-free?  Simply use a non-dairy yogurt and vegan cream cheese in this recipe.
• I call for a neutral oil, such as vegetable or safflower oil, but you can use olive oil in place.
• I like my zucchini finely grated in this cake, so it almost melts into the batter.  You an use a medium grate if that’s your preference.  
• Coconut sugar can be used in place of granulated sugar if you want this to be refined-sugar free.  Just expect it to be darker in color.

This One-Bowl Zucchini Cake with Cream Cheese Frosting is special because:

It’s made in one-bowl and can be made completely ahead of time

It’s a true cake, not a zucchini bread dupe. Fluffy, moist and moreish!

It contains less fat and sugar than a regular zucchini bread recipe, is gluten free, and has options available for dairy free/vegan friends and family!

Even More Cake Recipes:

Cold-Oven Pound Cake (Healthier + One-Bowl!)

The Famous Maialino Olive Oil Cake, But Healthier (Gluten Free, Dairy Free)

My Super Moist, Gluten Free, Glazed Lemon Yogurt Cake

Chocolate Olive Oil Cake (Gluten Free, Dairy Free)

If you make my One-Bowl Zucchini Cake with Cream Cheese Frosting, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!