Zucchini Cream Cheese Cake Recipe

Name: Zucchini Cream Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 F (170 C).
2
Beat sugar, butter, vanilla and cream cheese on medium speed or about 4 minutes.
3
Add eggs one at a time and beat.
4
Add flour, baking powder, salt and 2 to 2 1/2 teaspoons cinnamon and beat on low until blended.
5
Shred the zucchini (or chop it into very small pieces). I used my manual food processor (salsa maker) which worked great.
6
Stir in the zucchini.
7
Pour into 13 x 9 pan.
8
Combine the 1/3 cup sugar and 1 teaspoons cinnamon and sprinkle over the batter.
9
Bake for about 30-40 minutes or until a toothpick comes out clean.
10
Enjoy!

1180

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups sugar, 1/2 cup butter or 1/2 cup margarine, 1 teaspoon vanilla, 8 ounces cream cheese, softened, and more.

Yes, Zucchini Cream Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cream Cheese Cake

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