🎂 Best Zucchini Cake Recipe for Summer – Moist, Light & Irresistible

Growing up, summers in our family always meant two things: overgrown zucchini and endless ways to use it. My grandmother, who had a magic touch in the kitchen, used to say, “If the garden gives you zucchini, make cake!” This zucchini cake recipe became one of her signature creations—soft, not overly sweet, and crowned with a smooth cream cheese frosting that makes every bite a celebration.

Whether you’ve got a garden full of zucchini or just love the idea of a veggie-loaded dessert that doesn’t taste like vegetables, this recipe is for you.

🌟 Why This Zucchini Cake Recipe Works

• ✅ Moist and fluffy texture without being greasy
• ✅ Mildly spiced for warmth and flavor
• ✅ Frosted or unfrosted—your call!
• ✅ Perfect for summer gatherings or potlucks
• ✅ Simple ingredients and easy steps

🛒 Ingredients You’ll Need

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp nutmeg

Wet Ingredients:

• ¾ cup vegetable oil (or melted coconut oil)
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups grated zucchini (unpeeled)

Optional Add-ins:

• ½ cup chopped walnuts or pecans
• ½ cup raisins or mini chocolate chips

🍰 Cream Cheese Frosting (Optional But Highly Recommended)

• 8 oz cream cheese (softened)
• ¼ cup unsalted butter (softened)
• 1 tsp vanilla extract
• 2–2½ cups powdered sugar

🥣 How to Make Zucchini Cake

🕒 Prep Time: 15 minutes

🍳 Cook Time: 35–40 minutes

🧁 Total Time: About 1 hour

🍽️ Yield: 9–12 servings

1. Prepare Your Pan and Preheat

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder & baking soda
• Salt
• Cinnamon
• Nutmeg

Set aside.

3. Combine Wet Ingredients

In a large bowl, whisk together:

• Oil
• Granulated and brown sugar
• Eggs
• Vanilla

Mix until smooth and creamy.

4. Add the Star Ingredient: Zucchini

Gently fold the grated zucchini into the wet mixture. There’s no need to squeeze it dry—its moisture is essential for that perfect cake texture.

5. Combine Wet & Dry

Gradually stir the dry ingredients into the wet mix. Fold in any add-ins like nuts or chocolate chips if using.

6. Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

7. Make the Frosting

Beat cream cheese and butter until creamy. Add vanilla and gradually beat in powdered sugar until smooth and spreadable. Adjust sweetness to taste.

🧊 Storage and Freezing Tips

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap unfrosted cake tightly in plastic and foil. Freeze for up to 3 months.
• Thaw: Let thaw at room temperature before serving or frosting.

🍽️ Serving Suggestions

• Serve cold for a cheesecake-like experience.
• Add lemon zest to the frosting for a citrus twist.
• Garnish with crushed pistachios or toasted coconut.

🌿 Variations to Try

• Zucchini Carrot Cake: Replace 1 cup of zucchini with shredded carrot.
• Chocolate Zucchini Cake: Add ½ cup cocoa powder and reduce flour to 1½ cups.
• Zucchini Sheet Cake: Bake in a sheet pan and top with whipped cream instead of frosting.

🔍 Nutritional Info (Per Slice, Approximate)

• Calories: 320
• Carbs: 40g
• Sugar: 25g
• Protein: 4g
• Fat: 15g

💡 Pro Baking Tips

• Grate finely: for a smoother texture in the cake.
• Use room temperature ingredients: especially for the eggs and dairy.
• Don’t overmix: Mix until ingredients are just combined for a light crumb.
• Chill the frosted cake: for cleaner slices and better flavor.

🔄 Zucchini FAQs

Do I have to peel the zucchini?

No, the peel is soft and disappears in baking—plus, it adds color!

Can I use frozen grated zucchini?

Yes, just thaw and lightly blot excess moisture.

Can I make this recipe into cupcakes?

Absolutely! Fill cupcake liners ¾ full and bake for 18–22 minutes.

Print