This delicious yet simple Zucchini Cake is made moist with fresh garden zucchini and walnuts. The warm spices of cinnamon and nutmeg, along with a cinnamon cream cheese frosting, take the flavor over the top. I love taking this cake to potlucks and family functions, as it is always a huge hit.
This time of the year, so many garden growers have oodles of zucchini. We are zucchini-eating fools here. This delicious cake is one of our favorite zucchini recipes. Try zucchini muffins, zucchini bread, and chocolate zucchini cake if you like this recipe.
Why You’ll Love This Cake
- It is so delicious! Your family and friends will love it. Be ready to share the recipe.
- You can use up all your summer garden zucchini, making your friends and family fat and sassy.
- This tasty cake stays moist for days. There is no dry day-old cake here.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Zucchini: fresh zucchini is the star of the show here. Look for zucchini with bright skin that is firm to the touch and free of mold.
- Warm spices: like cinnamon and nutmeg. If desired, add 1/8 teaspoon ground ginger or allspice.
- Walnuts: you can substitute pecans
- Vanilla extract: the pure stuff, please
- Cream cheese: use full fat for the best flavor and consistency
How to make Zucchini Cake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
This cake is made in three easy steps. First, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the dry ingredients to the wet ingredients in several increments, mixing just until combined. Then, fold in the chopped walnuts.
Pour the mixture into a 9×13 baking pan that has been greased and floured or sprayed with nonstick baking spray. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Using a stand mixer with a paddle attachment or a hand-held electric mixer, beat the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake. Refrigerate the cake because of the cream cheese frosting.
Preparation Tips
- This cake is better on the second day, so ideally, bake it a day in advance and ice it the day you serve it.
- Grate the unpeeled zucchini with the small grate end of a box grater. It takes just minutes. It will take much longer to wash and dry your food processor.
- Check for doneness after 35 minutes and every 3 minutes after that. Insert a toothpick in the center to ensure no wet batter clings to it. This cake is best not over-baked.
Frequently Asked Questions
Many of you are gardening this time of year, and you may have abundant zucchini. Did you know that grated zucchini freezes quite well and can be used for future cakes, muffins, bread, and even fritters?
Grate the zucchini with a food processor or old-fashioned box grater, and then allocate a certain amount to each quart freezer bag, depending on how much you need for your favorite recipes. I like to do some bags with 3 cups and some with 2 cups, as this covers most of my favorite recipes. Label and date the freezer bags.
Double wrap by adding several quart bags to gallon bags. Freeze for up to 3 months. Thaw in the fridge overnight. Squeeze the moisture out of the zucchini before baking with it.
Because of the cream cheese frosting, this cake should be covered and refrigerated for up to 4 days. Or cover the baking dish with two layers of plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and store it covered in the fridge.
More Cakes Recipes
Zucchini Cake
Ingredients
Zucchini Cake
- 2½ cups all purpose flour
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups grated zucchini
- 2 large eggs
- 1¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1½ teaspoons vanilla extract
- ¾ cup chopped walnuts
Cinnamon Cream Cheese Frosting
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- ½ teaspoon ground cinnamon
- 1½ teaspoons vanilla extract
- 3½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground nutmeg. In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the flour mixture to the zucchini mixture in several intervals mixing just until combined. Fold in the chopped walnuts.
- Pour batter into the prepared baking dish. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not over-bake; start checking at 35 minutes and every 3 minutes thereafter. Cool completely.
- Using a stand mixer with a paddle attachment, beat together the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake.
- This cake should be refrigerated because of the cream cheese frosting.
Notes
- Check for doneness after 35 minutes and every 3 minutes or so after that. Insert a toothpick in the center to make sure no wet batter clings to it. This cake is best not over-baked.
- The cake must be fully cooled before icing. This can take up to several hours, so plan accordingly.
- Store the cake in the refrigerator until ready to serve. Store leftovers in an airtight container in the fridge for up to 3 days.
Pamela
Do you squeeze the moisture out of the zucchini after grating?
Beth Pierce
Only if using preciously frozen grated zucchini.
Jenny
What a delicious spring cake. We just could not get enough of it. Thanks for sharing your recipe. It is going in my recipe folder, for sure!
Michelle
We love this zucchini cake. It stays moist for days and the cream cheese frosting is the best. My husband has requested this for his birthday cake.
Beth Pierce
Smart man!
Juliet
Zucchini is such a good way to keep desserts moist! Thank you for this easy to follow recipe and delicious cake. It was perfect for spring and everyone loved it.
Beth Pierce
You are most welcome, Juliet! So happy tht you liked it.
Karen
I never had Zucchini cake before I tried your recipe and it was out of this world! I had no idea it would be that good. I will be doing it again for sure.
Beth Pierce
Thank you, Karen! So glad that you liked it!
charlene kinne
Can I make this using thawed frozen zucchini?
Beth Pierce
Yes you can but squeeze the moisture out of the zucchini before baking with it.
Pete
I cut down on the cinnamon..it was a little too much for me. I added a handful of shredded coconut to the batter as well. This is .y absolute favourite!!
Beth Pierce
Thank you, Pete! So glad that you liked it!
Abbi
Can this zucchini cake be made and then frozen?
Beth Pierce
Cover the baking dish with two layers of plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and store it covered in the fridge
Krissy
We love this cake. I have made this cake several times and everyone loves it. It is always a huge hit with friends and family. Thanks for the recipe, Beth!
Beth Pierce
You are most welcome, Krissy!
Stephanie
Wow! That cake doesnt look like there’s Zucchini in it! Just looks really good! This is perfect for kids, I don’t have to force them to eat their vegetables now!
Lynn
I love zucchini cake but it’s been a long time since I had prepared one! I loved every bite! It was delicious!
Beth Pierce
Thank you, Lynn!
Melanie
Right I was after a cool bake to do at the weekend so I have challenged myself to give this a go – Looks lovely, yummy and I love your step by step instructions too – wish me luck lol x
Beth Pierce
Good luck, Melanie!
Karen
I can’t believe this amazing cake was made of Zucchini, this is amazing and delicious! Thanks a lot for the wonderful recipe.
Beth Pierce
My pleasure, Karen!
Lorilei
I’ve got a mountain of garden zucchini right now, and this recipe was the perfect treat for my family. Thank, Beth!
Beth Pierce
You are most welcome, Lorilei!
Harrison
This zucchini cake recipe is the best. It is so moist and the the frosting is delicious. Thank you!
Beth Pierce
My pleasure, Harrison!
Yeah Lifestyle
This is such a great way to use up those zucchinis! I have made carrot cake before, so I was interested to give this a try. I love the texture and the flavours with the warming spices. So, so good!
Beth Pierce
Thank you! I am so happy that you like it!