Name: Zucchini Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon salt; 2 large eggs; ¾ cup granulated sugar; ¾ cup light brown sugar, packed; 1 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups grated zucchini (moisture slightly squeezed out); ½ cup chopped walnuts or pecans (optional); ½ cup raisins (optional); Cream Cheese Frosting: 8 ounces cream cheese, 4 tablespoons butter, 2 cups powdered sugar, 1 teaspoon vanilla extract

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This Zucchini Cake manages the impossible: it feels like an indulgent bakery treat, yet smuggles in a healthy dose of veggies for incredible moistness and subtle flavor. With aromatic spices, bursts of sweetness from raisins, crunchy walnuts, and a swoon-worthy cream cheese frosting, this is the kind of recipe you’ll want to bake for gatherings and make again just for yourself. Whether you’re a zucchini skeptic or lifelong fan, this cake is irresistible from the very first forkful.

Ingredients You’ll Need

The magic of this Zucchini Cake is in how simple yet carefully chosen each ingredient is—every one brings something unique to the party, whether it’s tenderness, spice, structure, or a pop of color.

All-purpose flour: The solid base that gives the cake its fluffy crumb and just the right balance between sturdy and soft.
Baking powder: Lifts the cake, making each bite light and airy.
Baking soda: Works with the zucchini’s moisture to help the cake rise and brown beautifully.
Ground cinnamon: Adds warmth and an inviting aroma with every slice.
Ground nutmeg: Offers a subtle spicy note that complements the zucchini and nuts.
Salt: Balances the sweetness and enhances every spicy and sweet flavor.
Large eggs: Bind all ingredients together, giving the cake its structure.
Granulated sugar: Brings classic sweetness and helps with that perfect tender crumb.
Light brown sugar: Adds depth and a slight molasses flavor, helping keep the cake moist.
Vegetable oil: Infuses the cake with richness and unbeatable moistness.
Vanilla extract: Adds aromatic undertones that tie the whole cake together.
Grated zucchini (moisture slightly squeezed out): The secret to the cake’s unforgettable texture and subtle green flecks throughout.
Chopped walnuts or pecans (optional): Lend a delightful crunch—toast them for extra flavor if you like.
Raisins (optional): Tiny jewels of sweetness that contrast perfectly with the spice and nuts.
Cream cheese frosting (cream cheese, butter, powdered sugar, vanilla): The creamy, tangy crowning glory that finishes the cake with cloud-like richness.

How to Make Zucchini Cake

Step 1: Prep the Pan and Heat the Oven

Kick things off by preheating your oven to 350°F (175°C). A little time here ensures the cake bakes evenly. While the oven warms, grease your 9×13-inch pan all over—don’t forget the corners! This prevents sticking and guarantees easy cake removal later.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Blending dry ingredients first means the cake bakes up evenly, and every spicy note finds its way into each bite.

Step 3: Mix Wet Ingredients

In a large separate bowl, beat the eggs, granulated sugar, and brown sugar until the mixture looks creamy and light. This step creates the base for the cake’s lovely texture. Drizzle in the oil and vanilla, then mix until smooth and glossy—your batter should look luscious at this stage.

Step 4: Combine and Fold

With a gentle hand, stir the dry ingredients into the wet mixture just until no streaks of flour remain. Next, fold in the grated zucchini, being careful not to over-mix. If you’re including nuts and raisins, now’s the time to add them. The zucchini adds unbeatable moisture, while nuts and raisins make for delightful tasty surprises.

Step 5: Bake

Pour the batter into your greased baking dish, spreading it out evenly. Slide it into the oven and bake for 35 to 40 minutes, or until the top is golden and a toothpick poked in the center comes out clean. Try not to peek too often—the steam is helping your cake become perfectly fluffy!

Step 6: Cool Completely

Patience pays off! Set the hot cake on a rack and let it cool thoroughly in the pan. This ensures the cream cheese frosting will glide on smoothly—and not melt into a puddle.

Step 7: Make and Spread the Frosting

For the frosting, beat the cream cheese and butter together until creamy and free of lumps. Gradually add powdered sugar and vanilla, beating until the mixture is soft, fluffy, and irresistible. Once the cake is fully cool, generously slather the frosting on top, swirling to your heart’s content.

How to Serve Zucchini Cake

Garnishes

The final flourish matters! Sprinkle a little extra ground cinnamon, a dusting of finely chopped walnuts, or even a scatter of grated zucchini across the frosting for an eye-catching, celebratory finish. Each of these elevates the Zucchini Cake’s homey charm while adding a hint about what’s inside.

Side Dishes

Let your Zucchini Cake take center stage, but if you’d like a little something alongside, serve with fresh berries for a burst of tartness or a steaming cup of coffee or chai. These pairings cut the richness and highlight the cake’s spicy notes—just the balance you want on a dessert table.

Creative Ways to Present

This Zucchini Cake loves to play dress-up. Try cutting it into neat cubes, dusting with powdered sugar, and serving on a vintage platter for tea parties. Or bake the batter as cupcakes for easy grab-and-go treats at potlucks. You can even layer and frost it for an impressive (yet low-fuss!) birthday cake.

Make Ahead and Storage

Storing Leftovers

Store leftover Zucchini Cake covered in the refrigerator (thanks to that dreamy cream cheese frosting). It will stay perfectly moist and delicious for up to 5 days—a quick slice makes a brilliant afternoon pick-me-up!

Freezing

Yes, you can freeze Zucchini Cake! For best results, wrap unfrosted slices tightly in plastic, then foil, and freeze for up to 2 months. Thaw before frosting and serving. If the cake is frosted, freeze individual pieces on a tray, then wrap and return to the freezer for no-mess, ready-to-eat treats.

Reheating

Zucchini Cake is delectable cold, but if you want to recapture fresh-from-the-oven magic, zap a slice in the microwave for about 10 seconds. The cake will be soft, the spices will bloom, and the frosting just slightly melt—pure heaven!

FAQs

Can I make Zucchini Cake without nuts or raisins?

Absolutely! Both are optional add-ins. The cake is just as flavorful and moist without them, and the texture stays wonderfully soft. Just leave them out if you prefer your cake nut-free or without the chewy pop of raisins.

Does the cake taste like zucchini?

Nope! Zucchini Cake is deliciously spiced and sweet—the zucchini makes the cake moist and tender while staying in the background. Your secret’s safe if you don’t tell picky eaters there’s a veggie hidden inside.

Can I make this cake gluten-free?

Yes, you can substitute your favorite gluten-free baking blend for the all-purpose flour. Just make sure it’s a one-to-one substitute and contains xanthan gum or similar to keep the cake light and sliceable.

Can I use this recipe for cupcakes or a layer cake?

Definitely! This Zucchini Cake batter is super versatile. Divide it into cupcake tins or two round cake pans for layers—just start checking for doneness around 20-25 minutes for cupcakes, or 25-30 minutes for layers.

What’s the best way to squeeze zucchini for this recipe?

Once grated, gather the zucchini in a clean kitchen towel or sturdy paper towels, then gently squeeze out some moisture—not all! A little dampness is perfect, as it helps keep the cake super moist without making the batter soupy.

Final Thoughts

There’s just something about baking a Zucchini Cake that feels both old-fashioned and like a sweet reward to yourself. Whether you frost it with a flourish or keep it simple, I can’t wait for you to experience the incredible flavor and comfort this cake brings. Happy baking!

Zucchini Cake Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the moist and flavorful goodness of this Zucchini Cake with a creamy cream cheese frosting. This easy-to-make dessert is a delightful way to enjoy the abundance of zucchinis during the summer months.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

Wet Ingredients:

2 large eggs
¾ cup granulated sugar
¾ cup light brown sugar, packed
1 cup vegetable oil
2 teaspoons vanilla extract

Additional:

2 cups grated zucchini (moisture slightly squeezed out)
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
Cream Cheese Frosting: 8 ounces cream cheese, 4 tablespoons butter, 2 cups powdered sugar, 1 teaspoon vanilla extract

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Instructions

Preheat and Prepare: Preheat the 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 powder, baking soda, cinnamon, nutmeg, and salt.
Combine Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and combined. Add the oil and vanilla extract, then mix until smooth.
Blend Batter: Gradually stir in the dry ingredients just until incorporated. Fold in the grated zucchini and, if using, the nuts and raisins.
Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Frost: Let the cake cool completely before frosting. For the frosting, beat the cream cheese and butter together until smooth, then add powdered sugar and vanilla and beat until creamy. Spread evenly over the cooled cake.