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Zucchini Cake
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Zucchini Cake Recipe

This moist and tender zucchini cake is packed with warm cinnamon, fresh shredded zucchini, and topped with luscious cream cheese frosting. It's an easy homemade dessert that's perfect for summer gatherings, holidays, or anytime you have extra zucchini.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting cake, easy zucchini cake, homemade zucchini cake, moist zucchini cake, Summer Dessert, zucchini cake, zucchini cake recipe, zucchini dessert
Servings: 16
Calories: 390kcal

Ingredients

  • For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini do not squeeze dry
  • ½ cup chopped walnuts or pecans optional
  • Cream Cheese Frosting
  • 8 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.
  • Fold the shredded zucchini into the wet ingredients.
  • Gradually add the dry ingredients and mix just until combined. Fold in the chopped walnuts if using.
  • Spread the batter evenly into the prepared pan.
  • Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cake completely on a wire rack.
  • Beat the cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla and salt until fluffy.
  • Spread the frosting evenly over the cooled cake. Slice and serve.

Notes

  • Do not peel the zucchini.
  • Do not squeeze moisture from the zucchini.
  • Avoid overmixing the batter for the softest cake.
  • Toast the walnuts before adding for extra flavor.
  • The cake tastes even better the next day after chilling.

Nutrition (Per Serving)

  • Calories: 390 kcal
  • Carbohydrates: 48g
  • Protein: 5g
  • Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 55mg
  • Sodium: 270mg
  • Fiber: 1g
  • Sugar: 34g