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Zucchini Cake Recipe

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This incredibly moist zucchini cake is packed with warm spices and tender texture. The secret ingredient? Fresh shredded zucchini that adds moisture without any vegetable taste. Perfect for using up garden zucchini or as a delicious way to sneak veggies into dessert!

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup vegetable oil
  • 1¾ cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis, unpeeled)
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 1 cup chopped walnuts or pecans (optional)

For Cream Cheese Frosting (Optional):

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal. Set aside.
  2. Prepare the Zucchini: Wash and dry your zucchini. Using the large holes of a box grater, shred the zucchini (no need to peel). You should have about 2 cups of loosely packed shredded zucchini. Do not squeeze out the moisture – we want it in the cake! Set aside.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until well combined and slightly fluffy, about 2 minutes. The mixture should be smooth and pale yellow.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). Make sure there are no lumps and everything is evenly distributed.
  5. Fold Everything Together: Add the dry ingredients to the wet ingredients in three additions, gently folding with a rubber spatula or wooden spoon after each addition. Mix just until combined – don’t overmix or your cake will be tough.
  6. Add the Zucchini: Gently fold the shredded zucchini into the batter until evenly distributed throughout. The batter will be thick but pourable. If using nuts, fold them in now.
  7. Bake the Cake: Pour the batter into your prepared pan and spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when gently pressed.
  8. Cool Completely: Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, if you lined your pan with parchment, you can lift the cake out to cool completely on the rack. If not, let it cool completely in the pan before frosting or serving.
  9. Make the Frosting (Optional): While the cake cools, beat the softened cream cheese and butter together until fluffy, about 3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add vanilla and salt, then beat until light and fluffy. Spread over the completely cooled cake.
  10. Serve and Enjoy: Slice into squares and serve! This cake is delicious on its own, dusted with powdered sugar, or with cream cheese frosting.

Notes

  • Zucchini moisture: Do NOT squeeze the water out of the shredded zucchini. That moisture is what makes this cake incredibly tender.
  • Measuring flour: Spoon and level your flour rather than scooping directly from the bag to avoid dense cake.
  • Testing doneness: Start checking at 45 minutes. Every oven varies, and you want the cake baked through but not dry.
  • Frosting the cake: Always make sure the cake is completely cool before frosting, or the frosting will melt.
  • Make it chocolate: Add ½ cup cocoa powder to the dry ingredients and reduce flour by ½ cup for chocolate zucchini cake.
  • Storage: Store covered at room temperature for 2 days, or refrigerated for up to 5 days (especially if frosted).

Nutrition

Find it online: https://focialy.com/zucchini-cake-recipe/