If you’re looking for a dessert that’s secretly packed with veggies, has just the right whisper of spice, and stays moist for days, you need to discover Zucchini Cake. This cake is one of those delightful bakes that blurs the line between wholesome and indulgent: the zucchini quietly melts into the crumb for incredible texture, while brown sugar, applesauce, and cozy spices transform it into a treat with irresistible flavor. Whether you frost it with cream cheese or serve it plain, this is a cake that will make everyone ask for seconds (and the recipe!).
Ingredients You’ll Need
Zucchini Cake is all about simple, thoughtful ingredients working together for a show-stopping dessert. Each element plays its unique part, from the warm notes of cinnamon to the moisture-rich zucchini. Here’s what you’ll need and why every piece matters:
- All-purpose flour: The foundation of the cake, providing the perfect structure for a fluffy, tender crumb.
- Baking powder and baking soda: These leaveners create that lovely rise and keep the cake light.
- Salt: Just a touch sharpens every flavor and balances the sweetness.
- Ground cinnamon and ground nutmeg: Classic baking spices that add warmth and depth.
- Large eggs: For richness and binding the batter together.
- Granulated sugar and light brown sugar: Both sugars bring sweetness, but the brown sugar adds a hint of caramel flavor and moisture.
- Vegetable oil: Oil ensures the cake stays beautifully moist even after a day or two.
- Unsweetened applesauce: This sneaky ingredient helps make the cake tender while keeping it a little lighter.
- Vanilla extract: Rounds out all the flavors and gives aroma to your finished cake.
- Finely grated zucchini: The star of the show — melts right into the cake, giving incredible moisture without tasting “vegetable-y.”
- Chopped walnuts or pecans (optional): For crunch and nutty flavor if you like a little extra texture.
How to Make Zucchini Cake
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F. Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans, ensuring you reach every corner. This step makes releasing your Zucchini Cake effortless and guarantees neat slices every time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Mixing the dry ingredients first keeps everything even and helps distribute the spices through every bite.
Step 3: Combine Wet Ingredients and Sugars
In a large bowl, beat the eggs with both the granulated sugar and light brown sugar. Keep whisking until the mixture is light and a bit fluffy — this is where air gets incorporated for that perfect cake texture. Slowly add the vegetable oil, applesauce, and vanilla extract, stirring until smooth.
Step 4: Blend It All Together
Gradually fold the dry ingredients into your wet mixture. Be gentle here — mix just until everything is combined, so your Zucchini Cake stays soft and plush. Overmixing can make it tough instead of tender.
Step 5: Add Zucchini and Nuts
Stir in the finely grated zucchini and, if you’d like, the chopped walnuts or pecans. Make sure the zucchini is distributed throughout the batter for even moisture. If your zucchini seems especially wet, gently squeeze out extra liquid with a clean towel; this keeps your cake from getting dense.
Step 6: Bake to Perfection
Pour the batter into your prepared pan(s) and spread it evenly. Bake for 35–40 minutes if you’re using a 9×13-inch pan, or 30–35 minutes for round pans. The Zucchini Cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let it cool completely before you think about frosting or serving!
How to Serve Zucchini Cake
Garnishes
Dress up your Zucchini Cake with a layer of tangy cream cheese frosting, a simple vanilla glaze, or even just a dusting of powdered sugar if you want to keep things light. A few extra chopped nuts sprinkled on top add lovely crunch and make each slice look irresistible.
Side Dishes
This cake is absolutely delicious on its own, but you can pair it with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for a dreamy dessert plate. A mug of coffee or spiced chai tea is the perfect cozy companion.
Creative Ways to Present
Try slicing the Zucchini Cake into generous squares and stacking them for an eye-catching dessert tower. If you make it in round pans, create a beautiful layer cake with swirls of frosting between the layers. For special occasions, use seasonal fruit or edible flowers to give your cake a festive flourish.
Make Ahead and Storage
Storing Leftovers
Zucchini Cake keeps very well. Store slices in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The moisture from the zucchini actually helps the cake get even tastier as it sits!
Freezing
To freeze, wrap individual slices or the entire (unfrosted) cake tightly in plastic wrap and foil. Place in a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the fridge before serving or frosting.
Reheating
If you love your cake slightly warm, pop a slice in the microwave for just 10–15 seconds. This brings out the flavors and makes the crumb extra soft—just don’t overheat, or the frosting may melt!
FAQs
Can I use whole wheat flour for Zucchini Cake?
Absolutely! Substitute up to half of the all-purpose flour with whole wheat flour. The cake will be slightly denser and nuttier but still moist and delicious.
Should I peel the zucchini before grating?
No need to peel the zucchini! The skin is thin, tender, and it adds a hint of color. Just wash the zucchini well before grating.
Is Zucchini Cake supposed to taste like vegetables?
Not at all. The zucchini blends right in; it just gives the cake its lovely moist texture. The cinnamon, nutmeg, and vanilla shine through, making for a treat that tastes simply like the best spiced cake you’ve ever had.
Can I add other mix-ins like chocolate chips or dried fruit?
For sure! Chocolate chips, raisins, or even a handful of crushed pineapple all make fun variations. Fold them in with the zucchini and nuts.
What’s the best frosting for Zucchini Cake?
Cream cheese frosting is a classic, but a simple vanilla or lemon glaze is also delightful. If you want to keep it on the lighter side, the cake is truly delicious with no frosting at all.
Final Thoughts
If you’ve never baked with zucchini before, Zucchini Cake is the perfect way to start—it’s simple, reliable, and always impressive. I hope you give this cozy, crowd-pleasing cake a try and make it your own with fun toppings or twists. Happy baking!
Print
Zucchini Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This moist and flavorful Zucchini Cake is a delightful way to enjoy the abundance of summer zucchinis. Packed with warm spices and topped with optional nuts, this easy-to-make cake is perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 2 tsp vanilla extract
Additional:
- 2 cups finely grated zucchini
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F. Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat Eggs and Sugars: In a large bowl, beat eggs with granulated and brown sugars until light and fluffy.
- Combine Wet Ingredients: Slowly add oil, applesauce, and vanilla to the egg mixture, mixing until smooth.
- Fold in Dry Ingredients: Gradually fold in the dry ingredients until just combined.
- Add Zucchini and Nuts: Stir in grated zucchini and nuts if using.
- Bake: Pour batter into the prepared pan and bake for 35–40 minutes for a 9×13-inch pan or 30–35 minutes for round pans, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool completely before serving or frosting.
Notes
- For extra flavor, add ½ cup crushed pineapple (drained) to the batter.
- This cake pairs well with cream cheese frosting or a simple glaze.
- Squeeze excess moisture from zucchini if it’s very wet to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
