Zucchini Cake

Moist, tender, and subtly sweet, zucchini cake is one of those desserts that surprises people—in the best way possible. At first glance, you might not expect a vegetable to shine in a cake, but once you take that first bite, you’ll understand why it’s such a well-loved treat. The zucchini blends right into the batter, adding incredible moisture and a delicate texture without overpowering the flavor. Paired with warm spices or a creamy frosting, it’s the kind of dessert that feels both comforting and special.

One of the things I love most about zucchini cake is its versatility. You can keep it simple with just a dusting of powdered sugar, or go all out with a rich cream cheese frosting. You can make it in a sheet pan for easy slicing or in a round cake pan for a more elegant presentation. It’s equally perfect for casual family dinners, coffee with friends, or even a potluck where you want to bring something a little unexpected but guaranteed to disappear quickly.

And let’s not forget the bonus: it’s a sneaky way to use up that extra zucchini from the garden or farmers’ market haul. Even people who swear they “don’t like zucchini” often change their minds once they’ve had a slice of this cake. The vegetable melts into the crumb, adding that perfect balance of lightness and richness. Whether you’re baking for a special occasion or just because you feel like having something sweet in the house, zucchini cake might just become your go-to.

Why You’ll Love It

• Incredibly Moist Texture – Thanks to the zucchini, every bite is tender and soft without being heavy. No dry crumbs here.
• Perfectly Balanced Flavor – The mild zucchini pairs beautifully with warm spices like cinnamon or nutmeg, creating a cake that’s flavorful without being overly sweet.
• Easy to Make – No fancy techniques or special equipment needed—just mix, bake, and enjoy.
• Versatile for Any Occasion – Dress it up with cream cheese frosting for a celebration or keep it simple for an everyday treat.
• A Clever Way to Use Zucchini – Ideal for making the most of summer’s bounty or sneaking extra veggies into dessert.

Ingredient List

For the Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini)

For the Frosting (Optional)

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Ingredient Notes

• Zucchini – No need to peel; the skin adds color and nutrients. Just grate finely so it blends into the cake.
• Oil – Vegetable or canola oil works best for keeping the crumb soft and moist.
• Brown Sugar – Adds a hint of caramel-like richness to balance the spice.
• Spices – Cinnamon is classic, but a touch of nutmeg gives it extra warmth.
• Cream Cheese – For frosting, use full-fat cream cheese for the best texture and flavor.

Kitchen Equipment Needed

• Mixing Bowls – For combining dry and wet ingredients separately before mixing. I like using my deep stainless steel set to avoid spills.
• Whisk & Spatula – Whisk for blending dry ingredients and a spatula for folding in zucchini without overmixing.
• Box Grater or Food Processor – To grate zucchini quickly; I use my box grater for more control.
• Measuring Cups & Spoons – For accurate ingredient portions.
• 9×13-inch Baking Pan – Perfect size for a moist, even-baked cake. My non-stick one makes cleanup easier.
• Hand Mixer or Stand Mixer (Optional) – Speeds up mixing the batter and frosting until smooth.
• Cooling Rack – Lets the cake cool evenly and prevents soggy bottoms.

Instructions

Step 1 — Prep the oven and pan

• Preheat the oven to 350°F (175°C) and place a rack in the center.
• Grease a 9×13-inch baking pan and line the bottom with parchment paper (leave an overhang for easy removal).
• If you’d rather skip the parchment, thoroughly grease and flour the pan or use a nonstick spray.

Pro tip: Lining the pan with parchment makes it much easier to lift the cake out cleanly for cooling and slicing.

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Step 2 — Grate the zucchini

• Wash the zucchini, trim the ends, and do not peel.
• Grate on the small side with a box grater or use the shredding disk in a food processor.
• Pack the grated zucchini into a measuring cup until you have 2 cups.

Pro tip: If the zucchini looks extra watery (older or very large), let it sit in a mesh strainer 5–10 minutes and gently blot with paper towels — just enough to remove excess surface water. Don’t squeeze it dry or you’ll lose moisture that keeps the cake tender.

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Step 3 — Mix the dry ingredients

• In a large bowl, whisk together: 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ½ tsp salt.
• Whisk until the mixture is uniform and there are no large clumps.

Pro tip: Whisk continuously to prevent lumps and to aerate the flour slightly — this helps a lighter crumb.

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Step 4 — Combine the wet ingredients

• In a separate bowl, beat 3 large eggs briefly, then add 1 cup granulated sugar and 1 cup packed light brown sugar. Mix until sugars are mostly dissolved and the mixture looks glossy.
• Stir in 1 cup vegetable oil and 2 tsp vanilla extract until combined.

Pro tip: You don’t need to whip this into a mousse — just blend until cohesive. Overbeating here will not help and can change the texture.

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Step 5 — Bring the batter together and fold in zucchini

• Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, stir until the flour is just incorporated — stop when you no longer see white streaks of flour.
• Fold the 2 cups grated zucchini into the batter until evenly distributed. If you want to add nuts or raisins, fold them in now (about 1 cup chopped nuts or ¾ cup raisins).

Pro tip: Folding gently keeps the cake tender. Overmixing develops gluten and makes the cake dense.

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Step 6 — Transfer batter to the pan and smooth

• Scrape the batter into the prepared 9×13 pan and use an offset spatula or the back of a spoon to smooth the top evenly.
• Tap the pan gently on the counter once or twice to release any large air bubbles.

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Step 7 — Bake and check doneness

• Bake at 350°F (175°C) for 30–40 minutes. Start checking at about 28–30 minutes.
• The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), the top is lightly golden, and the edges have pulled slightly from the pan.

Pro tip: If you use a glass pan, check a little earlier—glass retains heat and can speed up baking. If the top is browning too quickly, loosely tent with foil for the last 10 minutes.

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Step 8 — Cool the cake

• Let the cake cool in the pan on a wire rack for 10–15 minutes.
• Use the parchment overhang to lift the cake out onto the wire rack and cool completely before frosting.
• If you prefer to leave it in the pan, cool fully on the rack — just know it will retain more moisture that way.

Pro tip: For cream cheese frosting, the cake must be completely cool; otherwise the frosting will melt and slide.

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Step 9 — Make the cream cheese frosting (optional)

• Beat 8 oz softened cream cheese with ½ cup softened butter until smooth.
• Gradually add 3 cups powdered sugar and 1 tsp vanilla extract, beating until light and spreadable. If the frosting is too thick, add 1–2 tablespoons milk. If too soft, chill 10–15 minutes.

Pro tip: Always use room-temperature cream cheese and butter to achieve a lump-free, silky frosting.

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Step 10 — Frost, slice, and store

• Spread the frosting evenly over the cooled cake. For cleaner slices, chill the frosted cake for 15–30 minutes before cutting.
• Store slices in an airtight container: at room temperature for 1–2 days, or refrigerated for up to 5 days (frosted cake should be refrigerated). To freeze, wrap slices tightly and freeze up to 3 months.

Pro tip: Wipe your knife between cuts with a damp cloth for neat, clean slices.

Tips and Tricks for Success

• Don’t overmix – Stir just until the flour disappears to keep the cake light and tender.
• Check your zucchini moisture – Too much water can make the cake gummy, so blot lightly if it’s extra wet.
• Measure flour correctly – Spoon it into the measuring cup and level off for accuracy.
• Bake in the center of the oven – This ensures even heat distribution and prevents an overcooked bottom or top.
• Cool completely before frosting – Warm cake will melt cream cheese frosting.

Ingredient Substitutions and Variations

• Oil – Swap vegetable oil for melted coconut oil or light olive oil for a different flavor profile.
• Flour – Use half whole wheat flour for added fiber and a slightly nuttier taste.
• Sweeteners – Replace half the granulated sugar with honey or maple syrup for a softer sweetness.
• Nuts & Mix-ins – Add chopped walnuts, pecans, raisins, or chocolate chips for extra texture and flavor.
• Spices – Try adding ginger or cardamom for a unique twist.
• Frosting – Skip cream cheese frosting and use a light glaze, dusting of powdered sugar, or even whipped cream.

Serving Suggestions

• With a cup of coffee or tea – I love having a slice in the afternoon with a hot latte; it’s the perfect cozy break.
• Topped with fresh berries – Strawberries or blueberries add a bright pop of flavor and color.
• With a scoop of vanilla ice cream – Makes it feel like a decadent restaurant dessert.
• At brunch – Serve alongside fruit salad and quiche for a sweet addition to a weekend spread.
• Lightly warmed – I sometimes pop a slice in the microwave for 10 seconds so the frosting softens—pure comfort.

Storage and Reheating Instructions

• Room Temperature – Store unfrosted cake in an airtight container for 1–2 days.
• Refrigerator – Keep frosted cake covered in the fridge for up to 5 days.
• Freezer – Wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
• Reheating – For a just-baked feel, warm a slice in the microwave for 10–15 seconds (unfrosted or lightly frosted).
• Prevent Drying – Always store slices in an airtight container to lock in moisture.

Frequently Asked Questions

Can I make zucchini cake ahead of time?

Absolutely! In fact, it tastes even better the next day as the flavors meld. Just store it covered at room temperature (unfrosted) or in the fridge (frosted) until serving.

Do I need to peel the zucchini?

Nope! The skin is tender, adds a hint of color, and disappears into the cake. Just wash well before grating.

How do I prevent a soggy cake?

Lightly blot grated zucchini if it’s very watery, and make sure you measure ingredients accurately—too much liquid or too little flour can cause sogginess.

Can I use frozen zucchini?

Yes, but thaw completely and drain excess water before using to avoid adding too much moisture to the batter.

What’s the best frosting for zucchini cake?

Cream cheese frosting is classic, but a simple vanilla glaze or even a dusting of powdered sugar works beautifully.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for a good 1:1 gluten-free baking blend and follow the recipe as written.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!