Name: Zucchini Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups shredded zucchini; 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 3/4 cup vegetable oil; 2 teaspoons vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt

Moist, sweet, and subtly spiced, this Zucchini Cake is the kind of dessert that makes people go, “Wait, there’s zucchini in that?” With its tender crumb and rich glaze, it transforms a humble vegetable into something crave-worthy. Each bite is a delightful mix of warm cinnamon, a hint of nutmeg, and the fresh juiciness of grated zucchini that melts into the batter, leaving behind moisture and depth.

This cake is the ultimate example of how simple pantry ingredients and garden-fresh produce can come together in perfect harmony. Whether you serve it as a breakfast treat, afternoon snack, or dessert, this Zucchini Cake fits the moment. It’s the type of recipe that wins over skeptics and becomes a staple in your baking rotation.

Why You’ll Love This Zucchini Cake

Incredibly Moist: Thanks to the natural water content of zucchini, the cake stays beautifully soft for days.
Not Too Sweet: It balances sweetness with subtle spice, making it perfect even for breakfast.
No One Will Guess the Veggie: Picky eaters won’t detect the zucchini—just rich, delicious flavor.
Customizable Glaze: Top it with cream cheese frosting, vanilla glaze, or even a dusting of powdered sugar.
Freezer-Friendly: Bake ahead and store slices for easy treats throughout the week.

Preparation Phase & Tools to Use

Before you get started, prepping your tools will make this cake come together effortlessly:

Box Grater: Essential for shredding the zucchini. Use the coarse side for texture.
Mixing Bowls (2): One for wet and one for dry ingredients to avoid overmixing.
Whisk and Spatula: A whisk for mixing dry and wet ingredients evenly; spatula for folding in the zucchini.
9×13 Baking Pan: The ideal size to bake this cake evenly and keep it moist inside.
Wire Rack: After baking, use this to cool the cake completely without sogginess.
Optional: Food Processor: Can be used for quick grating if you’re short on time.

With everything ready to go, you’ll find the process is smooth, even if it’s your first time baking with vegetables.

Ingredients for the Zucchini Cake

Fresh Zucchini: Adds moisture and a lovely speckled texture. You won’t taste it, but you’ll notice the tenderness.
All-Purpose Flour: The base that holds everything together.
Sugar (Granulated and Brown): A mix brings depth, sweetness, and subtle molasses notes.
Eggs: For structure and richness.
Vegetable Oil: Ensures the cake stays moist even after a couple of days.
Vanilla Extract: Adds aroma and rounds out the flavors.
Baking Soda and Baking Powder: Both leaveners ensure a soft and fluffy texture.
Cinnamon and Nutmeg: Classic warm spices that enhance the zucchini.
Salt: A touch to balance sweetness and enhance the overall flavor.

How To Make the Zucchini Cake

Step 1: Prep the Zucchini

Wash and trim the ends of the zucchini. Using a box grater, shred the zucchini (no need to peel). Gently press with a paper towel to remove excess moisture, but don’t squeeze it dry.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Set aside.

Step 3: Combine Wet Ingredients

In a separate bowl, beat eggs with both sugars, vanilla, and oil until smooth and well blended.

Step 4: Combine & Fold

Add the dry mixture into the wet ingredients in batches, mixing gently. Fold in the shredded zucchini with a spatula until evenly distributed.

Step 5: Bake the Cake

Pour the batter into a greased 9×13 pan. Smooth the top with your spatula and bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted comes out clean.

Step 6: Cool & Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, top with your favorite glaze or frosting.

Serving and Storing Zucchini Cake

Zucchini Cake is just as good warm out of the oven as it is chilled the next day. Pair it with coffee in the morning or serve with a scoop of vanilla ice cream for dessert. It keeps wonderfully moist for up to 4 days when stored in an airtight container at room temperature. For longer storage, freeze slices individually and thaw as needed.

Frequently Asked Questions

Can I use whole wheat flour?

Yes, but replace only half of the all-purpose flour with whole wheat to maintain a tender texture.

Do I need to peel the zucchini?

Not at all! The peel adds color and blends right into the cake once baked.

Can I make this into cupcakes?

Definitely. Just reduce baking time to 18-22 minutes and use liners in a muffin tin.

What kind of frosting is best?

A simple vanilla glaze or cream cheese frosting complements the spices perfectly.

Can I add nuts or chocolate chips?

Yes! Chopped walnuts or dark chocolate chips add great texture and flavor. Fold in 1/2 cup with the zucchini.

Is it freezer-friendly?

Absolutely. Wrap individual pieces in plastic wrap and freeze for up to 3 months.

Want More Cake Ideas?

If you love this moist zucchini cake, you’ll probably enjoy these other delicious creations from the Kitchen by Kate collection:

Moist and Tangy Key Lime Pound Cake for citrus lovers.
Amish Applesauce Cake for cozy spice flavors.
Brownie Refrigerator Cake when you need something rich and chilled.
Reese’s Peanut Butter Banana Bread if you adore a decadent loaf.
Bonnie’s Blue Ribbon Chocolate Dream Cake when you’re after the ultimate chocolate indulgence.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add walnuts or go chocolate chip crazy? Maybe you tried a lemon glaze? I’d love to hear your twist on it.

You can find more of my daily recipes and baking inspiration over on my Pinterest: Kitchen By Kate!