Description
This moist Zucchini Cake recipe is a sweet, spiced, and tender dessert that hides a garden-fresh veggie inside. Packed with cinnamon, nutmeg, and a soft crumb, it’s the perfect treat for breakfast, dessert, or a midday snack. Easy to bake and freezer-friendly!
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
Instructions
1. Wash and trim the ends of the zucchini. Grate using a coarse box grater and lightly blot with paper towel.
2. In a large bowl, whisk together flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
3. In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
4. Add the dry ingredients to the wet mixture gradually. Stir until just combined.
5. Fold in the shredded zucchini with a spatula until evenly incorporated.
6. Pour the batter into a greased 9×13-inch baking pan. Smooth the top.
7. Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted comes out clean.
8. Cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely.
9. Top with your favorite glaze or frosting before serving.
Notes
For best results, do not peel the zucchini—its skin blends seamlessly into the batter.
Do not overmix once the dry ingredients are added; it helps keep the texture light.
If using a glaze, wait until the cake is fully cooled to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg