If you have a garden overflowing with zucchini and a sweet tooth calling your name, you’ve stumbled upon the perfect recipe. Forget watery, bland veggie dishes—this Zucchini Cake is here to completely change your perspective! It’s unbelievably moist, packed with warm spices like cinnamon and nutmeg, and slathered in a tangy, luscious cream cheese frosting. This isn’t just a cake with vegetables; it’s a tender, flavorful masterpiece where zucchini is the secret superstar, providing incredible texture without a hint of “green” flavor. Get ready to bake a cake that’s as delicious as it is clever—your family will be asking for seconds before they even guess the secret ingredient!
Why You’ll Love This Zucchini Cake
- Unbelievably Moist: The shredded zucchini releases moisture as it bakes, resulting in a tender, never-dry crumb that stays fresh for days.
- Perfectly Spiced: A cozy blend of cinnamon and nutmeg gives this cake a classic spice cake flavor that pairs beautifully with the rich cream cheese frosting.
- The Best Way to Use Zucchini: It’s the ultimate solution for that summer zucchini surplus from your garden or farmer’s market haul.
- A True Crowd-Pleaser: From picky kids to skeptical adults, this cake wins everyone over. It’s a guaranteed hit for potlucks, birthdays, and afternoon coffee breaks.
- Simple & Straightforward: No complicated techniques here! This recipe uses pantry staples and an easy-to-follow method for a perfect cake every time.
Ingredients & Equipment
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchini), lightly squeezed
- 1 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment
- 9×13 inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Box grater or food processor with a shredding attachment
- Electric mixer (handheld or stand mixer) for the frosting
- Wire cooling rack
Step-by-Step Instructions
- Prep Your Pan and Zucchini: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper. Grate your zucchini using a box grater and gently squeeze out some of the excess water with your hands or a clean kitchen towel. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix—a few small lumps are perfectly fine.
- Fold in the Goodies: Gently fold in the shredded zucchini and optional chopped nuts until they are evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into your prepared 9×13 inch pan and spread it into an even layer. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Completely: Let the cake cool completely in the pan on a wire rack. This is crucial! Frosting a warm cake will result in a melted mess.
- Make the Frosting: While the cake cools, prepare the frosting. In a large bowl using an electric mixer, beat the softened cream cheese and butter on medium speed until smooth and creamy. Reduce the speed to low and gradually add the powdered sugar, mixing until incorporated. Add the vanilla and salt, then increase the speed to medium-high and beat for 2-3 minutes until light and fluffy.
- Frost and Serve: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice, serve, and enjoy!
Pro Tips for the Perfect Cake
- Don’t Overmix the Batter: For a tender, light crumb, mix the wet and dry ingredients only until they are just combined. Overmixing develops the gluten in the flour, which can lead to a tough or dense cake.
- Squeeze That Zucchini (But Not Too Much): Removing some, but not all, of the water from the zucchini is key. It prevents the cake from becoming soggy while still providing plenty of moisture. A gentle squeeze is all you need.
- Room Temperature is Best: For the smoothest, lump-free cream cheese frosting, ensure your cream cheese and butter are fully softened to room temperature before you start mixing.
- Patience is a Virtue: I can’t stress this enough—let the cake cool 100% before frosting it. If you’re in a hurry, you can place the pan in the refrigerator for 30-45 minutes to speed up the process.
- Get Creative with Add-ins: This cake is a fantastic base for customization. Try adding a cup of shredded carrots along with the zucchini, a handful of chocolate chips, or a dash of cardamom to the spice blend.
Storing Leftovers
Because of the cream cheese frosting, this zucchini cake must be stored in the refrigerator. Cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will stay wonderfully moist and delicious for up to 5 days. You can enjoy it straight from the fridge or let individual slices sit at room temperature for about 20-30 minutes before serving to take the chill off.
Print
Zucchini Cake
- Total Time: 1 hour
- Yield: 1 cake (12 servings)
- Diet: Vegetarian
Description
A moist and tender zucchini cake spiced with cinnamon and topped with a light glaze or frosting — a delicious way to use up fresh garden zucchini.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup granulated sugar
1/2 cup brown sugar
2 tsp vanilla extract
2 cups finely grated zucchini (about 2 medium zucchinis)
Optional: 1/2 cup chopped walnuts or pecans
Optional: cream cheese frosting or powdered sugar glaze for topping
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, oil, applesauce, granulated sugar, brown sugar, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated zucchini and nuts (if using).
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack.
9. Frost with cream cheese frosting or drizzle with glaze if desired before serving.
Notes
You don’t need to peel the zucchini — just wash and grate it finely.
This cake stays moist for days and tastes even better the next day.
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American