Zucchini Cake
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This Zucchini Cake is moist, tender, and full of comforting flavor. All topped with a smooth cream cheese frosting that takes it straight over the top.
When summer hits and the garden starts producing, everyone and their sister has zucchini coming out of their ears. You might find some surprise zucchini on your front porch if your neighbors garden. It is just that time of year.
This easy homemade zucchini cake is a crowd-pleaser for any time of year, but especially perfect when zucchini is in season. You won’t believe how easy it is to make, and nobody will guess there’s vegetables inside!
Table of Contents
- Here’s Why You’ll Love This
- Ingredients You’ll Need
- In Photos: How to Make Zucchini Cake
- Helpful Tips & Tricks
- Zucchini Cake FAQ
- More Zucchini Recipes
Here’s Why You’ll Love This
- This cake is incredibly moist, thanks to the fresh zucchini and a blend of butter and oil.
- It’s simple to make in just one pan, with no fancy techniques required.
- The cream cheese frosting is rich, tangy, and spiced just enough to complement the cake beautifully.
- It keeps well, so you can enjoy slices for days or bring it to a potluck or picnic.
- It’s a great way to use up extra zucchini in an unexpected way.
Ingredients You’ll Need
Refer to the recipe card at the bottom of the post for the full ingredient list with the amounts and complete instructions.
For The Cake
- Zucchini: Grated and squeezed dry to remove excess moisture and maintain texture.
- All-purpose flour: The foundation of the cake for structure.
- Baking soda and baking powder: Work together to give the cake a light, fluffy rise.
- Kosher salt: Enhances all the flavors.
- Ground cinnamon: Adds warmth and spice.
- Eggs: Provide structure and help bind everything together.
- Vegetable oil: Keeps the crumb soft and tender.
- Unsalted butter: Adds rich flavor and a little extra moisture.
- Granulated sugar and dark brown sugar: A combination for balanced sweetness and depth.
- Vanilla extract: Please stay away from the imitation vanilla. Real vanilla extract makes a big difference!
- Toasted walnuts: This part is optional, but it adds so much flavor and texture to the cake!
For the frosting
- Unsalted butter – If you use salted butter, omit the other salt from the frosting.
- Cream cheese – Gives the frosting nice body without overpowering it with sweetness.
- Ground cinnamon and nutmeg – Warm spices really compliment the cake!
- Kosher salt – For balance and to enhance the other flavors. Only skip it if you are using salted butter instead of unsalted.
- Vanilla extract – Enhances the frosting’s flavor.
- Confectioners’ sugar – Sweetens and thickens the frosting.
In Photos: How to Make Zucchini Cake
Step 1: Whisk dry ingredients
Whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Step 2: Mix wet ingredients
In a separate bowl, whisk together the eggs, oil, butter, sugar, brown sugar, and vanilla, then stir in the zucchini.
Step 3: Combine
Fold the dry mixture into the wet mixture.
Step 4: Bake
Pour the batter into the prepared baking dish, then bake for 30-35 minutes, until a toothpick comes out clean. Cool before frosting.
Step 5: Make icing
Beat together the butter and cream cheese in a bowl, then add the cinnamon, nutmeg, salt, and vanilla until smooth. Gradually add the confectioners’ sugar until smooth.
Step 6: Assemble
Frost the cooled cake.
Step 7: Enjoy
Top with walnuts and serve!
Helpful Tips & Tricks
- If you prefer, the walnuts can go inside the cake instead of on top. Fold them in while combining the wet and dry ingredients.
- Make sure to press the grated zucchini before using it to release excess moisture. If you skip that step, the water can seep into the cake batter, throwing off the proportions of the recipe.
- Use room temperature ingredients for a smooth batter and even baking.
- Let the cake cool completely before frosting so the frosting doesn’t melt.
- Toast your walnuts beforehand for extra crunch and flavor.
- Chill the frosted cake for about 30 minutes before slicing if you want cleaner cuts.
Zucchini Cake FAQ
Yes! This cake stays moist for days. Store it in the refrigerator for up to 5 days, or freeze individual slices for longer storage.
Nope! Just wash it well and grate it. The peel is thin and softens during baking.
Absolutely. For cupcakes, reduce the baking time to around 18–22 minutes. For a layer cake, divide the batter between two 9-inch round pans and bake until a toothpick comes out clean.
More Zucchini Recipes
- Zucchini Muffins
- Zucchini Fritters
- Double Chocolate Zucchini Muffins
- Zucchini Bread
- Peach Zucchini Crumb Muffins
- Zucchini Cake with Cream Cheese Frosting
As an amazon associate I earn from qualifying purchases.
Zucchini Cake
Ingredients
For the cake:
- 2 cups (275 g) grated zucchini, pressed dry with paper towels
- 2 1/2 cups (350 g) all-purpose flour
- 2 teaspoon (11 g) baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons (3 g) ground cinnamon
- 2 large eggs
- 3/4 cup (155 g) vegetable oil
- 1/2 cup (61 g) unsalted butter, melted
- 1 cup (209 g) granulated sugar
- 1/2 cup (103 g) dark brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup (50 g) chopped toasted walnuts
For the frosting:
- 1 cup (113 g) unsalted butter, softened
- 8 ounces (226 g) cream cheese, softened
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups (456 g) confectioners' sugar
Instructions
- Place an oven rack on the center shelf and preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with baking spray.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, whisk together the eggs, oil, butter, sugar, brown sugar, and vanilla, then stir in the zucchini.
- Fold the dry mixture into the wet mixture (do not overmix).
- Pour the batter into the prepared baking dish, then bake for 30-35 minutes, until a toothpick comes out clean. Cool completely before frosting.
- To prepare the frosting, beat together the butter and cream cheese in a bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment. Add the cinnamon, nutmeg, salt, and vanilla, mixing until smooth. On low speed, gradually add the confectioners’ sugar until smooth, scraping down the sides of the bowl periodically with a spatula.
- Frost the cake, top evenly with the walnuts, and serve.
