Kitchen Sink Zucchini Cake with Cream Cheese Frosting
This ultra-moist zucchini cake is a true “kitchen sink” masterpiece—packed with ripe banana, shredded zucchini, and applesauce for natural sweetness and richness. It’s warm, spiced, and tender with just enough structure to hold up a thick slathering of cream cheese frosting. Perfect for summer bakes, sneaky vegetable desserts, or any time you want a one-pan cake that impresses with minimal fuss.
The tangy cream cheese frosting melts perfectly into every bite of this cozy, comforting cake. With its rustic texture and cinnamon-kissed crumb, this treat feels both homey and indulgent—ideal for gatherings, potlucks, or a sweet afternoon pick-me-up.
Equipment
- Mixing bowls
- Whisk or electric mixer
- 9x13-inch baking pan
- Spatula
- Measuring cups and spoons
Ingredients
- 2 cups total of fruit and vegetables e.g. shredded zucchini, mashed banana, applesauce
- 4 eggs
- 1/2 cup melted butter
- 1 1/4 cups white sugar
- 1 cup packed brown sugar
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons olive oil for greasing the pan
- 2 tablespoons brown sugar for topping
Cream Cheese Frosting
- 1/2 cup softened butter
- 8 ounces softened cream cheese
- 4 cups powdered sugar
- 1/3 cup heavy cream
- Pinch of salt
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine melted butter, white sugar, and brown sugar. Add your mix of fruit and vegetables (zucchini, banana, applesauce) and stir until well blended.
- Mix in the eggs and sour cream until fully incorporated.
- Add the flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined.
- Grease a 9x13-inch baking dish with 2 tablespoons of olive oil. Pour the batter into the center of the dish and gently spread it out. Sprinkle 2 tablespoons of brown sugar over the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
To Make the Frosting
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy. Scrape down the sides of the bowl as needed.
- Gradually add 4 cups of powdered sugar and beat until well combined. Add heavy cream and a pinch of salt, then continue mixing until light and creamy. Add more powdered sugar if needed for thicker consistency.
- Spread generously over the cooled cake and serve.