Zucchini Cake with Lemon Cream Cheese Frosting

(6 votes)
3 minutes
September 16, 2022
Carole Jones
Zucchini Cake with Lemon Cream Cheese Frosting is the best recipe to use all the garden surplus you have!  A triple layer cake that is so dense and moist, then you slather a killer lemon cream cheese frosting all over it.  Zucchini Cake with Lemon Cream Cheese Frosting
I think once school is back in session, there is somehow a shift in the time-space continuum.  That first day of school, I feel all full of determination and dedication to finishing all the projects that have to get done.  Especially now that 5 of my 6 kids are in school for 7 hours a day.
I should have all the time in the world to get them done…..right???
Well, we are about to finish our second week of school and my to-do list only grew.  When I sit back to try to figure out where those 70 hours of almost child free hours have gone, I am at a complete loss.  The most pressing matter on my project list is my garden.  So much food that needs to be canned or frozen!!  Don’t even get me started on my apple tree that decided to start dropping fruit 3 weeks earlier than normal.  Usually when feeling this overwhelmed, I will get up a few hours earlier to give myself more time.  I am currently getting up at 5:00 am.  I don’t think getting up at 3:00 am would do me or my family much good.
The closest thing I have done to preserving my garden’s bounty was this amazing zucchini cake.  Though, it was gone in less than 24 hours, so I’m not sure I could count it as preserving.  I loved how easy it was to mix together in a bowl, with no need to haul out my mixer.  If you want a simpler version, just bake it in a 9×13 inch pan instead!
Need another zucchini recipe?  These Carrot and Zucchini Bars will be just what you need!


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Zucchini Cake with Lemon Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

My favorite zucchini recipe becomes this triple layered moist cake which is then slathered in a fabulous lemon cream cheese frosting!




  • 3 C flour
  • 3 C white sugar
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 tsp cinnamon
  • 4 eggs
  • 1 1/2 C oil
  • 1 tsp vanilla
  • 3 C grated zucchini


  • 8 ounces cream cheese, room temperature
  • 1/2 C butter, room temperature
  • zest of 1 lemon
  • 1/8 tsp salt
  • 2 tsp vanilla
  • juice of 1/2 lemon
  • 4 C powdered sugar


  1. Preheat oven to 325 degrees.  Lightly spray three 6″ round cake pans and line the bottoms with wax paper or parchment paper.
  2.  In a large bowl, mix together the dry ingredients for the cake.  In a medium bowl, beat together all the remaining ingredients for the cake.  Pour into the dry ingredients and mix well.  Divide evenly between the three pans.
  3. Bake for 30-35 minutes until the cake bounces back when gently touched in the center.  While the cake bakes, use a wooden spoon to beat together the cream cheese, butter and lemon zest until smooth.  Add the remaining frosting ingredients and mix until smooth and lump free.
  4. Cool the cakes for 10 minutes in the pan, then invert onto a cooling rack.  Remove the pan and slowly peel away the wax/parchment paper liners.  Allow to cool completely before frosting.
  • Author: Carole Jones


  • Serving Size: 1/16th
  • Calories: 664
  • Sugar: 69g
  • Sodium: 362mg
  • Fat: 33g
  • Saturated Fat: 8g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 88g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 76mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


4 years ago

Hi, this is always the first thing we make with the first 2 zucchini from the garden every year for the past few years. Thank you for sharing! My winter born family has even asked for it for birthdays. I just enjoy mixing up the frosting every once in a while. But this time I didn’t have oil and my 4 children were disappointed so we used applesauce in its place. We have to have this for dessert tonight with our first zucchini. Can’t mess with tradition 😉

4 years ago

I love hearing comments like this Kate! Thanks so much for coming back, sharing your great story, and your review.

4 years ago

Looking forward to making this for my family! Before I do, I would like to clarify the pan size. The recipe calls for three 6″ pans, but you mentioned in an earlier post that the cake pictured was not made with 6″ pans. Could you clarify? I plan to use 8″ pans myself and will watch the time in the oven. Also, could muffins be made?

4 years ago

Hi Mary! If you use 8″ pans, you will only have a double layer cake, which will work great! You will need to watch the time on the oven and check for doneness however. And yes, I believe this recipe would make excellent muffins or cupcakes. Would love to hear how it turns out for you!

Stephanie L.
4 years ago

Made this today, it was deeeeelicious! My sister gave me a massive zucchini from her garden and I wanted to make a layer cake instead of a loaf or a quick bread. The texture, the spice, everything about it was perfect! It is sure to become a summer staple in our family. Thanks for sharing!

4 years ago

I’m so glad you loved it Stephanie! Thanks so much for coming back and leaving a review. It helps so much 🙂

Jo Foster
4 years ago

Can I use zucchini that I shredder and froze?

4 years ago

Absolutely! I do it all the time. Just be sure not to drain away any of the water that will be in your container it was frozen in.

3 years ago

using two 9 inch pans will extend the baking time, correct? No other changes, other than the time?

3 years ago

Correct Ken!

10 months ago

Hi, there is no way this makes 3 x 6 inch pans. I just made it it makes 1 square pan and 3x 6 inch pans. The amount of batter will easily make a 8 inch 3 layer cake.

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