Let me start by saying, I’m incredibly grateful for the bounty of zucchini that summer has to offer. Whether you’re growing it in your backyard or picking it up from the farmers’ market, zucchini is one of those unsung heroes of the kitchen. Not only does it make a great side dish, but it can also transform into an absolutely divine dessert! That’s where this incredible zucchini cake comes in—a moist, spiced, and irresistible treat that will have everyone coming back for seconds!
I promised you versatility, and here’s proof: zucchini is anything but boring!! This cake, with its tender crumb and slightly sweet, cinnamon-spiced flavors, will leave you wondering why you didn’t bake with zucchini sooner.
Ingredients
Here’s what you’ll need for this zucchini cake recipe:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
- Cream cheese frosting (recipe below)
How to Make Zucchini Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Cream the butter and sugars: In a large bowl, beat the vegetable oil, softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs and vanilla: Beat the eggs into the butter mixture one at a time, followed by the vanilla extract.
- Fold in the zucchini: Gently stir in the grated zucchini (don’t worry, you won’t taste it, but it keeps the cake super moist!).
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Optional: Add walnuts for a bit of crunch.
- Bake: Pour the batter into your prepared baking dish and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and frost: Once cooled, spread a generous layer of cream cheese frosting over the cake.
Details And Nutritional Information
Details
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour, 5 minutes
Yield: 12-16 servings
Nutrition
Serving Size: 1 slice (based on 12 servings)
Calories: 440
Sugar: 42g
Sodium: 330mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg
Helpful Tips
- Grate zucchini finely: This helps it blend seamlessly into the cake without altering the texture.
- Don’t overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can make your cake tough!
- Test for doneness: Ovens can vary, so always check the cake by inserting a toothpick into the center. If it comes out clean, your cake is ready.
Substitutions & Variations
- No walnuts? No problem! You can leave them out or swap for pecans, chocolate chips, or raisins.
- Gluten-free? Swap the all-purpose flour for your favorite gluten-free flour blend.
- Add a citrus twist: A touch of lemon zest in the batter or frosting would pair beautifully with the zucchini’s subtle flavor.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This zucchini cake stays moist for days. You can bake it a day or two ahead, and the flavors will develop even more as it sits.
Do I need to peel the zucchini?
Nope! Just wash the zucchini well and grate it. The skin is soft and practically melts into the batter.
Can I freeze this cake?
Absolutely! Wrap individual slices or the whole cake (without frosting) tightly in plastic wrap and store in the freezer for up to 3 months.
Storage Instructions
Keep any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If you’ve added the cream cheese frosting, I recommend storing it in the fridge and letting it come to room temperature before serving.
FAQs
Can I use frozen zucchini?
You can, but make sure to thaw and drain the zucchini well before adding it to the batter. Excess moisture can throw off the consistency of the cake.
Can I use this batter for cupcakes?
Yes! Just reduce the baking time to around 20-25 minutes and keep an eye on them.
This zucchini cake is one of those recipes that once you try, it will quickly become a staple. It’s easy, it’s delicious, and it’s a wonderful way to sneak some veggies into your dessert! So, the next time you’re swimming in zucchini, skip the savory recipes and bake this cake instead! You won’t regret it!
Print
Zucchini Cake with Cream Cheese Frosting
- Total Time: 1 hour, 5 minutes
- Yield: 12-16 servings 1x
- Diet: Vegetarian
Description
This moist and flavorful zucchini cake is the perfect dessert to celebrate the season! With a touch of cinnamon and nutmeg, it’s warmly spiced and topped with a creamy layer of cream cheese frosting. You’ll be surprised how zucchini melts into the cake, leaving it tender and delicious. A total crowd-pleaser, this easy cake recipe will quickly become a favorite in your kitchen!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
- Cream cheese frosting (see note for recipe)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the vegetable oil, softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Fold in the grated zucchini.
- Gradually add the flour mixture to the wet ingredients, stirring just until combined. (Don’t overmix!)
- Stir in the chopped walnuts if using.
- Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before spreading on a generous layer of cream cheese frosting.
Notes
- For the cream cheese frosting, combine 8 oz cream cheese, 1/2 cup unsalted butter (softened), 4 cups powdered sugar, and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- You can swap the walnuts for pecans, raisins, or even chocolate chips for a fun variation.
- Make sure to finely grate the zucchini to keep the cake’s texture soft and smooth.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: zucchini cake, moist zucchini cake, zucchini dessert, cream cheese frosting, easy cake recipe