Go Back
–+ servings
Zucchini Pumpkin Bread bundt cake with cream cheese frosting.
Print Recipe
Be the first to rate it!

The Best Zucchini Pumpkin Cake with Cream Cheese Frosting

The best zucchini pumpkin cake—moist, spiced, and topped with rich cream cheese frosting. Perfect for fall baking and holiday gatherings.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: The Best Zucchini Pumpkin Cake with Cream Cheese Frosting
Servings: 12 servings
Calories: 519kcal
Author: Lois

Equipment

Ingredients

  • 2 ½ cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup vegetable oil
  • 3 eggs room temperature
  • ¾ cup white granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • 1 cup finely grated zucchini

For the Frosting:

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 3-4 tablespoons milk

Instructions

  • Preheat the oven to 350°F.
  • Butter a Bundt pan generously and set aside.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, white sugar, brown sugar, and milk until smooth.
  • In another large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  • Add the dry mixture to the wet mixture and stir until no lumps remain.
  • Fold the grated zucchini in until just combined.
  • Pour the batter into your prepared Bundt cake pan and bake for 40-45 minutes, or until a cake tester comes out clean.
  • Allow it to cool completely, then invert it onto a cake stand and release.

For the Frosting:

  • In a mixing bowl, beat together the cream cheese, butter, and vanilla extract.
  • Beat in the powdered sugar in ½ cup increments until smooth, scraping down the sides as needed.
  • Add the milk a tablespoon at a time until you have a thickened, but pourable consistency.
  • Pour the frosting around the top rim of the cake and use an offset spatula or spreader to evenly frost the surface to your desired look.

Video

Notes

    • If your zucchini has a lot of moisture, place it in a strainer to drain or wrap it in cheesecloth and gently squeeze out the liquid.
    • To prevent grated zucchini from browning, toss it with a small amount of lemon juice.
    • Apple pie spice can be used in place of pumpkin pie spice.
    • Whole milk works best for this recipe, but 2% milk or half & half can be substituted. For a plant-based option, choose a creamy variety such as oat milk.
    • To make this recipe ahead, wrap the unfrosted cake tightly and keep it at room temperature. Store the frosting separately in the refrigerator, covered. Before frosting, bring the frosting to room temperature or loosen it with ½ teaspoon of milk at a time.
  • Store leftover frosted cake in the fridge for 3-4 days or wrap tightly and freeze for up to 2 months for best-tasting results.

Nutrition

Serving: 1serving | Calories: 519kcal | Carbohydrates: 70g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 379mg | Potassium: 187mg | Fiber: 2g | Sugar: 48g | Vitamin A: 3478IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 2mg