Zucchini Cake Recipe

This easy Zucchini Cake is made with simple ingredients like all-purpose flour, brown sugar, warming spices like cinnamon and nutmeg, and finely grated fresh zucchini. This recipe creates an incredibly moist, tender, and flavorful cake, similar to a classic carrot cake. The result is a perfect afternoon treat, finished with a rich and tangy cream cheese frosting.

Zucchini Cake Ingredients

For the Zucchini Cake:

• 250g (2 cups) all-purpose flour
• 1½ tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 large eggs
• 150g (¾ cup) light brown sugar, packed
• 120ml (½ cup) vegetable oil
• 1 tsp vanilla extract
• 250g (about 2 cups) finely grated zucchini, not squeezed

For the Cream Cheese Frosting:

• 225g (8 oz) cream cheese, softened
• 60g (4 tbsp) unsalted butter, softened
• 1 tsp vanilla extract
• 250g (2 cups) icing sugar, sifted

How To Make Zucchini Cake

1. Preheat and prepare the pan: Preheat your oven to 175°C (350°F). Grease and flour a 23cm (9-inch) square or round baking pan.
2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Combine wet ingredients: In a large bowl, beat the eggs and brown sugar together until well combined. Whisk in the vegetable oil and vanilla extract.
4. Add zucchini: Stir the finely grated zucchini into the wet ingredient mixture.
5. Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix. The batter will be thick.
6. Bake the cake: Pour the batter into the prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
7. Cool the cake: Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
8. Make the frosting: While the cake cools, make the frosting. In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Beat in the vanilla extract. Gradually add the sifted icing sugar and continue to beat until the frosting is light and fluffy.
9. Frost and serve: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Recipe Tips

• Don’t Squeeze the Zucchini: For this cake recipe, do not squeeze the water out of the grated zucchini. The moisture from the zucchini is what makes the cake incredibly moist and tender.
• Grate it Finely: Use the smaller holes on a box grater to get finely grated zucchini. This helps it melt into the cake batter, providing moisture without large, noticeable chunks.
• Don’t Overmix: When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing can develop the gluten and result in a tough, dense cake.
• Cool Completely Before Frosting: This is a crucial step for any frosted cake. If you try to frost a warm cake, the cream cheese frosting will melt and slide right off. Be patient and wait until it’s at room temperature.

What To Serve With Zucchini Cake

This Zucchini Cake with its tangy cream cheese frosting is wonderfully rich and satisfying all on its own. It’s the perfect companion for a mid-afternoon cup of black coffee, mint tea, or a simple glass of milk. It doesn’t need any extra accompaniments, as it shines as a standalone dessert or sweet snack. For an extra touch of texture, you can sprinkle some chopped walnuts or pecans on top of the frosting.

How To Store Zucchini Cake Leftovers

• Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Place it in an airtight container or cover it well. It will stay fresh and moist for up to 5 days. For the best flavor, let a slice sit at room temperature for about 15-20 minutes before enjoying.
• Freeze: You can freeze the Zucchini Cake either frosted or unfrosted. Wrap it tightly in plastic wrap, then a layer of aluminum foil, and it will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator.

Zucchini Cake Nutrition Facts

Serving Size: 1 slice (assuming 12 slices per cake)

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 350mg
• Total Carbohydrate: 52g
• Dietary Fiber: 1.5g
• Sugars: 35g
• Protein: 5g

Frequently Asked Questions

• Can you taste the zucchini in the cake? No, you cannot taste the zucchini. It melts into the cake as it bakes, and its primary role is to provide incredible moisture. The dominant flavors are the warm spices like cinnamon and the tangy cream cheese frosting.
• Can I add nuts or chocolate chips? Yes, absolutely! This cake is a great base for additions. You can fold in about 1 cup of chopped walnuts, pecans, or chocolate chips into the batter along with the dry ingredients.
• Can I make this into cupcakes? Yes, this recipe works well for cupcakes. Divide the batter among a lined 12-cup muffin tin and bake for about 18-22 minutes, or until a skewer inserted into the center comes out clean.

Try More Recipes:

• Zucchini Caprese Sliders Recipe
• Zucchini Carbonara Recipe
• Zucchini Quinoa Cakes Recipe