Transform garden-fresh zucchini into an incredibly moist and flavorful cake that'll have everyone asking for seconds. This zucchini cake recipe combines the wholesome goodness of fresh vegetables with warm spices and a tender crumb that makes it perfect for any occasion. Whether you're looking to use up summer's bounty or craving a deliciously different dessert, this recipe delivers consistently amazing results.
Why You'll Love This Zucchini Cake Recipe
Garden zucchini has long been a secret weapon in baking, adding incredible moisture without any vegetable taste. This cake carries on that tradition, creating a dessert that's both delicious and sneakily nutritious. Perfect for summer gatherings, potlucks, or simply as an afternoon treat with coffee, this zucchini cake has become a favorite among home bakers for its foolproof nature and outstanding flavor.
Jump to:
- Why You'll Love This Zucchini Cake Recipe
- Ingredients
- Instructions
- Pro Tips for Perfect Zucchini Cake
- Dietary Benefits & Serving Suggestions
- Recipe Variations & Substitutions
- Equipment For Zucchini Cake Recipe
- Storage Instructions
- Top Tip
- FAQ
- A Sweet Finale to the Perfect Zucchini Cake
- Related
- Pairing
- Zucchini Cake Recipe
Ingredients
the Cake:
- All-purpose flour
- Gated fresh zucchini (about 2-3 medium zucchini)
- Granulated sugar
- Vegetable oil
- Eggs, room temperature
- Vanilla extract
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
- Ground nutmeg
- Optional: 1 cup chopped walnuts or pecans
See recipe card for quantities.
the Cream Cheese Frosting:
- Cream cheese, softened
- Butter, softened
- Powdered sugar
- Vanilla extract
- Pinch of salt
Instructions
Prepare Your Ingredients
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Grate the zucchini using the large holes of a box grater. Place in a clean kitchen towel and gently squeeze to remove excess moisture, but don't squeeze too hard – some moisture is good for the cake.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
Mix the Wet Ingredients
- In a separate bowl, beat together oil and sugar until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
Combine and Bake
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini and nuts (if using) until evenly distributed.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
Make the Frosting
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, vanilla, and salt.
- Beat until smooth and spreadable.
- Once cake is completely cool, spread frosting evenly over the top.
Pro Tips for Perfect Zucchini Cake
- Don't peel the zucchini – the green flecks add beautiful color to your cake
- Use fresh, firm zucchini for best results
- Don't over-mix the batter once you add the flour to keep the cake tender
- Let eggs come to room temperature for better incorporation
- Cool cake completely before frosting to prevent melting
Dietary Benefits & Serving Suggestions
This zucchini cake is a clever way to incorporate vegetables into dessert. Zucchini adds moisture, fiber, and nutrients while being virtually undetectable in the final product. For a complete dessert experience, serve with:
- A scoop of vanilla ice cream
- Fresh berries
- A dusting of powdered sugar (if skipping the frosting)
- Hot coffee or tea
Recipe Variations & Substitutions
- Make it healthier by replacing half the oil with unsweetened applesauce
- Swap all-purpose flour with whole wheat pastry flour for added nutrition
- Add dark chocolate chips for a chocolate zucchini cake variation
- Make it dairy-free by using dairy-free cream cheese alternative for frosting
- Add different spices like cardamom or ginger for varied flavor profiles
Equipment For Zucchini Cake Recipe
- 9x13-inch baking pan
- Box grater
- Large mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Clean kitchen towel for draining zucchini
- Rubber spatula
Storage Instructions
- Room Temperature: Store frosted cake in an airtight container for up to 2 days
- Refrigerator: Keep for up to 1 week in an airtight container
- Freezer: Unfrosted cake can be frozen for up to 3 months. Wrap well in plastic wrap and foil
- To freeze individual slices, wrap each piece separately
Top Tip
The key to perfect zucchini cake is properly draining the zucchini. You want to remove excess moisture but not completely dry it out – this balance ensures a moist cake that isn't soggy.
FAQ
Do You Peel Zucchini for Zucchini Cake?
No, you don’t need to peel zucchini for zucchini cake. The skin of zucchini is thin and soft, so it blends seamlessly into the cake as it bakes. In fact, leaving the skin on adds subtle color and extra nutrients like fiber, vitamins, and antioxidants. Since zucchini has a high water content, it helps create an incredibly moist cake without altering the taste. Simply wash the zucchini thoroughly to remove any dirt or residue, then grate it directly with the skin on.
Do You Peel Zucchini Before Shredding for Cake?
No, it’s not necessary to peel zucchini before shredding it for cake. The skin of the zucchini is tender and adds a slight texture without being noticeable in the final baked product. Plus, the dark green flecks in the cake add a visually appealing touch. Peeling the zucchini is only recommended if the skin is very thick, which can happen with oversized or mature zucchinis. However, for most baking purposes, using fresh, unpeeled zucchini ensures the best results.
What is the Secret to Super Moist Cake?
The secret to a super moist cake lies in the right balance of moisture-rich ingredients, proper mixing techniques, and careful baking. Here are some key factors:
Use Moisture-Rich Ingredients – Ingredients like zucchini, applesauce, mashed bananas, yogurt, or buttermilk naturally add moisture to the cake without making it heavy. Zucchini, in particular, has a high water content that keeps the cake soft and tender.
Don’t Overmix the Batter – Overmixing can develop too much gluten, resulting in a dense or dry cake. Mix until the ingredients are just combined to maintain a light, soft texture.
Measure Flour Correctly – Too much flour can dry out the cake. Always use the spoon-and-level method: spoon flour into the measuring cup and level it off rather than scooping directly from the bag.
Use the Right Fat Ratio – Fat sources like vegetable oil, butter, or sour cream contribute to a moist crumb. Oil is particularly effective in cakes like zucchini cake because it retains moisture better than butter.
Avoid Overbaking – Overbaking can dry out the cake. Check for doneness with a toothpick inserted in the center—if it comes out with just a few moist crumbs, the cake is ready.
Allow Proper Cooling – Cooling the cake properly helps retain moisture. Let it cool in the pan for about 10-15 minutes before transferring it to a wire rack. Frosting a warm cake can also make it dry out faster, so ensure it’s completely cool before adding frosting.
By following these tips, you’ll achieve a perfectly moist and tender cake every time!
Can You Make a Cake with Zucchini?
Absolutely! Zucchini is a fantastic ingredient for baking cakes because it adds natural moisture without making the cake taste like vegetables. When grated and mixed into the batter, zucchini disappears into the cake, leaving behind a soft, fluffy, and perfectly spiced texture.
Zucchini cake is similar to carrot cake in that it uses shredded vegetables to enhance the texture and moisture of the cake. It pairs wonderfully with warm spices like cinnamon and nutmeg and is often finished with a rich cream cheese frosting. The best part? It’s an easy way to sneak extra nutrients into dessert while still enjoying a deliciously sweet and indulgent treat.
Whether you’re looking to use up garden-fresh zucchini or just want to try something new, zucchini cake is a simple and foolproof recipe that always delivers amazing results.
A Sweet Finale to the Perfect Zucchini Cake
This Zucchini Cake recipe is proof that simple ingredients can create something truly special. In every bite, you’ll taste the perfect balance of warm spices, a tender crumb, and just the right amount of sweetness—all thanks to the magic of fresh zucchini. Whether you're baking for a summer picnic, a cozy afternoon treat, or a celebration, this cake is sure to impress.
If you love rich, moist cakes, you might also enjoy our Blueberry Pound Cake Recipe, which offers a dense, buttery texture bursting with juicy blueberries. Or, for something silky and indulgent, try the Quesillo (Venezuelan Flan) Recipe—a caramel-kissed custard that melts in your mouth.
With its foolproof method and irresistible flavor, this Zucchini Cake is bound to become a go-to dessert in your home. So, grab those zucchinis and get baking—because the best recipes aren’t just delicious, they’re also unforgettable!
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Pairing
These are my favorite dishes to serve with Zucchini Cake Recipe
Zucchini Cake Recipe
Equipment
- 9x13 inch baking pan
- Box grater
- Box grater
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Clean kitchen towel for draining zucchini
- Rubber spatula
Ingredients
the Cake:
- 3 cups all-purpose flour
- ½ cups grated fresh zucchini 2-3 medium zucchini
- ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 1 cup chopped walnuts or pecans
the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
the Cake:
- Preheat oven to 350°F (175°C). Grease and flour 9x13-inch baking pan.
- Grate zucchini and drain excess moisture in clean kitchen towel.
- Whisk dry ingredients: flour, cinnamon, baking powder, baking soda, salt, nutmeg.
- Beat oil and sugar until combined.
- Add eggs one at a time, then vanilla.
- Gradually mix in dry ingredients.
- Fold in zucchini and nuts.
- Pour into prepared pan.
- Bake 40-45 minutes until toothpick comes out clean.
- Cool completely before frosting.
the Frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, vanilla, and salt.
- Beat until creamy.
- Spread over cooled cake.
Amelia says
what a cake 😍