If you’ve never tried Zucchini Cake before, you’re in for a delightful surprise. This moist, tender cake takes humble garden zucchini and transforms it into a crave-worthy, cinnamon-spiced dessert that’s perfect for any occasion. Whether you’re hoping to use up a summer squash surplus, make a sneaky veggie-packed treat for the family, or just want a classic comfort baked good, this Zucchini Cake is a fantastic choice. It’s simple to prepare, gorgeously spiced, and absolutely irresistible with or without a thick layer of cream cheese frosting.
Ingredients You’ll Need
The magic of Zucchini Cake comes from its straightforward, yet thoughtfully chosen components. Each ingredient brings something to the table, whether that’s flavor, moisture, texture, or a pop of color. Here’s what you’ll need for your new favorite bake:
- All-purpose flour: This classic base provides structure and a tender crumb in every slice.
- Baking powder & baking soda: These leavening agents help the cake rise to fluffy perfection and ensure a light texture.
- Salt: Just a touch brings out all the warm spices and balances sweetness beautifully.
- Ground cinnamon & nutmeg: These cozy spices deliver the signature flavor that makes Zucchini Cake so irresistible.
- Vegetable oil: Gives the cake lasting moisture and a soft, melt-in-your-mouth feel.
- Unsweetened applesauce: Lightens the cake and adds even more moisture, plus a hint of apple flavor.
- Granulated sugar: Sweetens the cake and helps create that lovely golden color.
- Brown sugar (packed): Adds depth and a touch of caramel richness that pairs perfectly with the spices.
- Large eggs: Essential for binding the batter and ensuring a cohesive, tender cake.
- Vanilla extract: Rounds out the flavor and adds warmth.
- Finely grated zucchini (excess moisture squeezed out): The star ingredient—brings unbeatable moisture and a touch of natural green flecks throughout.
- Chopped walnuts or pecans (optional): For crunch, flavor, and a nutty aroma that complements the spices beautifully.
- Raisins or mini chocolate chips (optional): These add-ins take your Zucchini Cake from delicious to extraordinary—choose your favorite or add both!
- Cream cheese frosting (optional): The creamy, tangy icing that pairs so well with moist, spiced cake.
How to Make Zucchini Cake
Step 1: Prepare Your Pan and Preheat
Begin by preheating your oven to 350°F (175°C). To make sure your Zucchini Cake comes out perfectly, generously grease and flour a 9×13-inch pan or line it with parchment paper for easy removal. Taking this step means you’ll never have to deal with stuck cake or messy edges—just clean squares, every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This not only combines all the leaveners and spices for an even flavor but also gives your finished Zucchini Cake that signature, well-balanced crumb.
Step 3: Blend the Wet Ingredients
In a large mixing bowl, beat together the vegetable oil, applesauce, granulated sugar, and brown sugar until it’s smooth and glossy. Next, add the eggs and vanilla extract, mixing until everything is completely combined. Stir in your grated zucchini—make sure you’ve squeezed out as much moisture as possible to keep your cake from getting soggy!
Step 4: Combine and Fold In Extras
Gradually stir the dry ingredients into the wet mixture, taking care not to overmix (you want a light and tender cake). If you’re feeling fancy, fold in a handful of chopped nuts and either some raisins or mini chocolate chips—both are classic in Zucchini Cake and add great bursts of flavor and texture.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth out the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell incredible as the spices and zucchini mingle. Let the cake cool completely in the pan before spreading on that luscious cream cheese frosting (if you choose), so it stays perfectly smooth.
How to Serve Zucchini Cake
Garnishes
For an elegant touch, finish your Zucchini Cake with a swoosh of cream cheese frosting sprinkled with extra spices, chopped nuts, or even a few zucchini ribbons. Dusting with powdered sugar is also a lovely, simple way to highlight the cake’s texture and add just a hint of sweetness.
Side Dishes
This cake is a treat all on its own, but it also pairs wonderfully with a cup of strong coffee or a glass of milk. For festive brunch tables, offer slices alongside fresh fruit salad or a scoop of tangy Greek yogurt to balance the sweetness. The flavors are comforting and familiar, making it a great fit with weekend breakfasts as well as dessert.
Creative Ways to Present
Turn your Zucchini Cake into cupcakes or bake in a bundt pan for a show-stopping centerpiece. You can also cut the cooled cake into bite-sized squares, skewer them with fruit, and serve as sweet party pops. The moist texture holds up beautifully whether you frost each piece or leave them plain.
Make Ahead and Storage
Storing Leftovers
Store your Zucchini Cake tightly wrapped or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cake stays incredibly moist thanks to the zucchini and applesauce, so it’s just as good the second (or third!) day.
Freezing
If you’d like to save some for later, freeze unfrosted slices or the whole cake by wrapping it well in plastic and foil. Defrost overnight in the refrigerator, then frost just before serving for the best texture and flavor. This trick makes Zucchini Cake an ideal make-ahead dessert for busy weeks.
Reheating
Enjoy slices of Zucchini Cake cold, at room temperature, or gently warmed in the microwave for 10-15 seconds. A quick warm-up brings out all those cozy spices and gives the cake a just-baked aroma, especially if you topped it with cream cheese frosting.
FAQs
Can I use whole wheat flour for this Zucchini Cake?
Absolutely! Whole wheat flour can be substituted for up to half of the all-purpose flour for an earthier, slightly denser cake. You may want to add a tablespoon or two of extra applesauce to compensate for the additional fiber.
How do I keep my Zucchini Cake from getting soggy?
The secret is to thoroughly squeeze out excess moisture from your grated zucchini using a clean kitchen towel or paper towels. This ensures the right texture and prevents the cake from becoming overly wet.
Can I make Zucchini Cake in advance?
Definitely! Zucchini Cake actually tastes even better after a day as the flavors meld together. Just keep it tightly covered and frost right before serving for the freshest result.
What’s the best way to grate zucchini for this recipe?
Finely grate your zucchini using a box grater or the fine shredding disc on a food processor. Smaller shreds blend seamlessly into the batter and keep the cake’s texture light and even.
Is cream cheese frosting a must, or can I skip it?
While cream cheese frosting adds a rich, tangy finish that pairs wonderfully with spiced cake, it’s completely optional. Zucchini Cake is delicious plain or simply dusted with powdered sugar if you’d prefer a lighter treat.
Final Thoughts
There’s something genuinely special about baking and sharing a homemade Zucchini Cake. It’s the kind of dessert that brings smiles, sparks curiosity, and guarantees there won’t be a crumb left behind. Give it a try, and don’t be surprised if this recipe becomes a go-to favorite at your table!
Print
Zucchini Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful zucchini cake is a perfect way to enjoy the abundance of summer zucchinis. Topped with a luscious cream cheese frosting, this cake is a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini (excess moisture squeezed out)
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or mini chocolate chips
For Frosting:
- Cream cheese frosting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Prepare Wet Ingredients: In a separate bowl, mix oil, applesauce, sugars, eggs, and vanilla until smooth. Stir in zucchini.
- Combine Mixtures: Gradually add dry ingredients to wet, then fold in nuts or chocolate.
- Bake: Pour batter into pan and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and Frost: Let the cake cool before frosting with cream cheese frosting, if desired.
Notes
- Remove excess moisture from zucchini to avoid a soggy cake.
- Variations: This recipe can be adapted for cupcakes or bundt cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
