Zucchini Cake is so moist and delicious that it will surprise you. It’s a great way to get your kids to eat more veggies and the rich cream cheese frosting is amazing.
This easy zucchini cake is so delicious. Fresh zucchini is shredded and mixed in the batter for a moist and delicious cake recipe. The combination of the cinnamon and nutmeg seasoning makes this cake so flavorful.
Don’t be hesitant to make it because of the zucchini. It is so yummy and super moist because of the zucchini. This cake is perfect to take to holidays, pot lucks or for a weeknight dessert.
The cream cheese frosting takes this recipe to the next level and makes it really decadent. Your entire family will love this and it’s easier than layer cakes. I also love to make Carrot Cake Recipe and Chocolate Zucchini Bread.
for another dessert perfect for potlucks.
Table of contents
What is Zucchini Cake?
Zucchini cake is made with fresh zucchini that has been shredded and combined with warm seasoning. Adding in the fresh shredded zucchini allows for a moist and delicious cake.
Adding cream cheese frosting is a must when making this cake. Because of all of the delicious ingredients, you won’t believe that there is a vegetable mixed into your cake.
Ingredients
- Zucchini. Finely grated
- Vanilla Extract. Make sure to use pure vanilla for the best taste.
- All-Purpose Flour. Spoon the flour into a measuring cup so it’s measured accurately. Scooping flour often packs too much flour into the cup.
- Baking Soda. Try one of the Best Baking Soda Substitutes.
- Large Eggs. Room temperature.
- Ground Cinnamon and Ground Nutmeg. These spices enhance the flavor of zucchini.
- Vegetable or Canola Oil. Just use your preference.
- Walnuts. This is optional but I always add them. Make sure they are chopped. You can also use pecans.
Cream Cheese Frosting
- Cream Cheese. Softened at room temperature to make it easy to combine.
- Unsalted Butter. The butter also needs to be softened so the frosting is smooth.
- Powdered Sugar. Sift the powdered sugar so it does not have any lumps.
Get the complete list of ingredients at the bottom of the page.
How to Make Zucchini Cake
- Step 1 – Heat Oven and Prepare Baking Dish – Preheat oven to 350 degrees. Next, spray 13×9 baking dish with non-stick cooking spray and lightly dust with flour.
Step 2. Prepare Zucchini – Grate the zucchini and set aside. I used a box grater.
Step 3. In a large bowl, stir together sugar, vanilla, oil and eggs. Then in a medium bowl, whisk together flour and baking soda. Then add in salt, cinnamon, nutmeg and cloves. Mix dry and wet ingredients together with an electric mixer. Finally, stir in zucchini and nuts if using.
Step 4. Pour the mixture into prepared pan. Bake for 35-40 minutes or until toothpick inserted comes out clean.
Step 5. Remove from oven to cooling rack. Allow the cake to cool completely before frosting. Then slice and serve.
How to Make Cream Cheese Frosting
- Step 1 – Beat Cream Cheese – In a large mixing bowl, add cream cheese, and beat until smooth.
- Step 2 – Beat in Butter – Add in butter and beat until smooth and creamy.
- Step 3 – Mix in Powdered Sugar – Gradually add powdered sugar, mixing in between each addition. Frosting Beat ingredients together until smooth.
- Step 4 – Add in Vanilla – Beat in 1 to 2 teaspoons of vanilla extract frosting until smooth.
- Step 5 – Frost Cake – Spread frosting onto cake with an offset spatula (you may have some frosting leftover).
- Step 6 – Serve – Serve immediately or store in airtight container in refrigerator.
Pro Tips
- Make ahead – We think the cake taste even better the next day. We recommend baking the cake the day before serving. Then frost the cake and serve.
- Grating Zucchini – Grate the zucchini with a small grater. The smaller pieces mix in the cake better and your kids will not know they are eating a veggie.
- Room Temperature Ingredients – Make sure your eggs, cream cheese and butter is at room temperature before mixing in the ingredients.
- Check Cake for doneness – We like to use a toothpick to check the cake for doneness. If you insert toothpick and it comes out clean, then your cake is done. This cake is best when perfectly baked.
- Cool Completely – Before frosting the cake, make sure the cake is completely cooled.
- Chocolate Chips – Add in chocolate chips to your cake for a chocolate flavored cake. Make Chocolate Zucchini Cake today.
Frequently Asked Questions
Store your leftover Zucchini Cake in the refrigerator covered. If stored properly it will last about 3 days.
You can also freeze in freezer bags up to 2 months.
When combining the ingredients, make sure you add in the proper amounts of the oil and other wet ingredients. Also adding in the 2 cups of zucchini should help to increase the moisture. Just make sure to include the required amounts.
It is very easy to make and does not take much effort at all. Everything comes together for the best cake recipe.
It sounds like quite a few different spices, but it is all very simple. Keep reading to see how simple this recipe is.
No need to peel the zucchini first. Just wash and shred. It’s so simple!
More Cake Recipes
- Lemon Pound Cake Recipe
- Easy Chocolate Cherry Cake Recipe
- Cream Cheese Pound Cake Recipe
- Pumpkin Bundt Cake
Make this luscious Zucchini Cake recipe today. Please come back and leave a comment and star rating once you try this.
Zucchini Cake
Ingredients
- 2 cups zucchini finely grated
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable or canola oil
- 3 large eggs room temperature
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 cup walnuts chopped, optional
- Cream Cheese Frosting
- 2 8 oz packages cream cheese, softened
- ½ cup 1 stick unsalted butter, softened
- 6-8 cups powdered sugar sifted
- 1-2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F
- Spray 13×9 baking dish with non-stick cooking spray and lightly dust with flour
- Grate zucchini, set aside
- In a large bowl, stir together sugar, vanilla extract, oil and eggs
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and cloves
- Add dry ingredients to wet ingredients and mix until smooth
- Stir in zucchini and nuts if using
- Pour mixture into prepared baking dish
- Bake for 35-40 minutes or until toothpick inserted comes out clean
- Remove from oven to cooling rack
- Cool completely
- Frosting
- In a large mixing bowl add cream cheese, and beat until smooth
- Add in butter, and beat until smooth and creamy
- Gradually add powdered sugar, mixing in between each addition
- Beat until smooth
- Beat in vanilla extract until smooth
- Spread frosting onto cake with an offset spatula (you may have some frosting leftover)
- Serve immediately or store in airtight container in refrigerator
This was very easy to make and extremely moist. Unfortunately I had to leave the walnuts out due to SOME picky eaters.