Description

This Simple Strawberry Zucchini Cake combines moist shredded zucchini with sweet strawberry topping, cream cheese, and a unique fresh basil glaze for a tender, flavorful dessert or breakfast treat. The zucchini keeps the cake moist without any vegetable taste, while the strawberry and basil add a sophisticated fruity twist. Perfect for using up garden zucchini and impressing guests with its vibrant flavor and lovely glaze.

Ingredients

Scale

For the Cake

9 oz cream cheese (Philadelphia recommended for consistent texture)
0.6 cup unsalted butter (softened to room temperature, about 65°F)
2 cups sugar
3 eggs
1 tsp vanilla
1/2 cup applesauce (unsweetened for better moisture control)
3 cups all-purpose flour (King Arthur preferred)
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
2 cups shredded zucchini (squeeze out excess moisture with a paper towel)
1 cup strawberry topping
3 tbsp fresh basil (finely chiffonaded into 1/8-inch ribbons)

For the Glaze

1.25 cups confectioners sugar (sifted to remove lumps)
3 tbsp milk
3 tbsp strawberry topping
1.5 tbsp fresh basil (finely chopped)
1/4 tsp lemon zest

Instructions

Prepare the Pan and Preheat Oven: Preheat your oven to 350°F and position a rack in the center. Grease a 9×13 inch baking pan evenly with butter or cooking spray to prevent sticking. This ensures even baking and easy removal.
Prepare Zucchini and Make the Wet Base: Shred 2 cups of zucchini and place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove excess moisture to avoid a soggy cake. Set aside. Meanwhile, beat the softened cream cheese and butter in a large bowl until light and fluffy, about 2-3 minutes. Gradually add 2 cups sugar and mix well until combined.
Build the Batter with Eggs, Vanilla, and Applesauce: Add 3 eggs one at a time to the creamed mixture, beating well after each addition. Stir in 1 tsp vanilla and continue beating for 3 minutes to incorporate air for a tender crumb. Blend in 1/2 cup applesauce to maintain moisture and lightness. The batter should appear smooth and creamy.
Combine Dry Ingredients and Fold Into Batter: In a separate bowl, whisk together 3 cups flour, 1 tsp baking soda, 3/4 tsp baking powder, and 1 tsp salt to evenly distribute leavening agents. Add this dry mix to the wet batter and fold gently with a spatula until just combined, avoiding overmixing to prevent toughness. Stop folding once no visible flour streaks remain.
Add Zucchini, Strawberry, and Basil to Complete the Batter: Fold in the prepared shredded zucchini, 1 cup strawberry topping, and 3 tbsp finely chiffonaded fresh basil. Mix gently to distribute evenly. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 30 minutes to stabilize the structure. Then, turn the cake out onto a wire cooling rack and cool completely to room temperature, about 30-45 minutes, before applying glaze.
Make the Glaze and Finish the Cake: While the cake cools, whisk together 1.25 cups sifted confectioners sugar, 3 tbsp milk, 3 tbsp strawberry topping, 1.5 tbsp fresh basil, and 1/4 tsp lemon zest until smooth and pourable. Pour or drizzle this glaze evenly over the fully cooled cake, allowing it to cascade naturally down the sides. Let the glaze set for about 15 minutes before serving.

Notes

Squeeze zucchini thoroughly to remove excess moisture; too much water results in a dense, gummy cake.
Do not overmix batter after adding flour to maintain a tender crumb.
Use softened cream cheese and butter for proper creaming and smooth texture.
Allow cake to cool completely before glazing to prevent the glaze from sliding off.
For substitutions: use Greek yogurt or sour cream instead of cream cheese; mashed banana, yogurt, or vegetable oil in place of applesauce; yellow squash instead of zucchini; strawberry preserves if strawberry vanilla bean ice cream topping is unavailable; fresh mint in place of basil.
Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days; glaze may soften but flavor improves.
Freeze the cake (with or without glaze) for up to 3 months; glaze whole cake after thawing.
Serve with vanilla ice cream, whipped cream, or fresh fruit for added indulgence.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry zucchini cake, zucchini dessert, moist cake, cream cheese cake, basil glaze, vegetable cake, garden zucchini recipe, strawberry dessert