New and improved! 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 to take 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 and oodles of zucchini. We are zucchini-eating fools here. This scrumptious cake is one of our favorite zucchini recipes.
How to make this Zucchini Cake
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. Then 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 just 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 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.
Helpful Tips for this Zucchini Cake
- This cake is better on the second day, so ideally, bake the cake a day in advance and ice the cake the day you are going to serve it.
- Grate the unpeeled zucchini with the small grate end of a box grater. It really takes just minutes. It will take you a lot longer to wash and dry your food processor.
- Bring your eggs to room temperature and soften your butter and cream cheese before making the frosting.
- Always load the cake on the middle rack in the center of your preheated oven.
- Check for doneness after 35 minutes and every 3 minutes or so after that. Insert a toothpick in the center to ensure 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.
How to freeze grated zucchini
This time of year, many of you are gardening, and you may have quite an abundance of zucchini. Did you know that grated zucchini freezes quite well and can be used for future cakes, muffins, bread, and even fritters?
Simply grate the zucchini with a food processor or old-fashioned box grater (this is where that food processor may come in handy), then allocate a certain amount to each quart freezer bag depending on how much is needed for your favorite recipes (hint, hint, hint). I like to do some of the bags with 3 cups and some with 2 cups, as this seems to cover most of my favorite recipes. Label and date the freezer bags.
Double wrap by adding several quart bags to gallon bags. Store in the freezer for up to six months for all your favorite zucchini baking recipes. To thaw, simply place in the refrigerator overnight.
Other cakes you will love!
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Zucchini Cake
This scrumptious and moist zucchini cake is flavored with fresh zucchini, walnuts, cinnamon, and nutmeg. It is all topped with an easy five-ingredient cinnamon cream cheese frosting.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
Zucchini Cake
- 2 ½ 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
- 1 ¼ cups vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ 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
- 1 ½ teaspoons vanilla extract
- 3 ½ 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
- This cake is better on the second day, so ideally, bake the cake a day in advance and ice the cake the day you are going to serve it.
- Grate the unpeeled zucchini with the small grate end of a box grater. It really takes just minutes. It will take you a lot longer to wash and dry your food processor.
- Bring your eggs to room temperature and soften your butter and cream cheese before making the frosting.
- Always load the cake on the middle rack in the center of your preheated oven.
- 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.
Keywords: zucchini cake with cream cheese frosting, zucchini spice cake, best moist zucchini cake recipe
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Katie
I made this as directed with the exceptions of just 1 cup of oil and 12/cup chopped pecans and its heavenly. Baked on Sunday and refrigerated it overnight. Made icing and iced on Monday and refrigerated overnight. Took it to work for our new “back to the office anchor day” and everyone who tried it loved it. I cant wait to have an excuse to make another one. Like seriously…its amazing
Beth Pierce
Thank you so much, Katie! I am so glad that everyone liked the zucchini cake. It is one of our favorites, too!
Meri Schroeder
The icing is the thing here – absolutely delicious! I made a gluten free version with 2 Cups AP GF flour (Namaste) and 1/2 cup of almond flour; turned out great and you can’t tell it’s GF. I baked for 38-40 minutes.
★★★★★
Beth Pierce
That’s awesome! Thanks for the tips. My readers will appreciated it.
Holly Dandurand
Would this recipe work without the walnuts?
Beth Pierce
Yes it sure would. Enjoy!
Julie
Very good! I loved it as much as carrot cake.
★★★★★
Beth Pierce
Thanks, Julie! We love it too!
Riley
I am giving this recipe 5 stars because it is delicious but my cake didn’t raise. I had frozen 2 cups of zucchini but when they defrosted, there was a lot of liquid that I drained. The 2 cups barely made 1 cup after the liquid was poured off so I used 2 bags instead. Even though it ended up the equivalent of 2 cups of zucchini, I’m thinking it didn’t raise because it really was too much. Any thoughts?
★★★★★
Beth Pierce
Possibly that might be the answer. Is it possible that your baking soda or baking powder are no longer active?
Donna Sharp
I am making this today since my neighbor gave me some zucchini that I need to use up. I usually like to make a new recipe as written the first time, BUT I am going to make one small addition and add some all spice because we LOVE spice cake and I will be switching 3/4 cup of the oil with unsweetened applesauce. I don’t recall ever having zucchini cake before, but I have made bread with it and I am really looking forward to trying this cake. My husband isn’t a fan of zucchini as a side vegetable with meals, but he loves it in sweets. I am going to toast the walnuts first and grind them finely for even distribution and because my husband doesn’t have any teeth and he can chew them if they are finely chopped. Thanks for sharing this recipe, Beth!
★★★★★
Beth Pierce
You are most welcome, Donna! Enjoy the cake! We love spice cake too!
Anya
I made this cake for my birthday is I had a ton of zucchini on hand. It came out great; kids enjoyed it too.
★★★★★
Beth Pierce
Thanks, Anya! Happy belated birthday!
Felicia Nevadisa Nelson
Everyone old and young absolutely loved this cake! I will be making it again and possibly adding chocolate chips
★★★★★
Beth Pierce
Oh my goodness chocolate chips sound amazing in that cake. I must try that sometime.
Julia
I usually add mix-ins to all my cakes just to give them a little extra bite. This one is great with cocoa powder added (1/2 cup) along with the chocolate chips, I also add raisins or dried cranberries (sometimes both), or even chopped dried cherries, pecans, dates, apples or bananas (add a little extra flour if you add bananas). You can also substitute applesauce for oil in the cake. Just some ideas I use.
★★★★★
Beth Pierce
Thanks for the tips, Julia! My readers love great suggestions like these.
Charlotte Adams
This recipe is so amazing! The buttercream is irresistible and so delicious! I’ll totally use this again!
★★★★★
Beth Pierce
Thanks so much, Charlotte! I am happy that you liked it!
Janet Persen
Love this recipe! Can the frosting be made without the butter?
Janet
★★★★★
Beth Pierce
No, it really needs the butter, so it is smooth and creamy like a frosting.
Diane
Delish. Made this for a party and everyone raved about it. Got a couple requests for the recipe, too. Will make again. Thanks!
★★★★★
Beth Pierce
Thanks, Diane! I am so happy that everyone enjoyed it!
Willa
Very tasty! Made it without frosting and super moist and flavourful
★★★★★
Beth Pierce
Thanks, Willa! So glad that you liked it!
Jana
Easy and delicious!
★★★★★
Ann3
I’ve made this 1/2 dozen times and it is perfect every time. I add 1/2 top of ground cloves, 1 cup of chopped dates, 1/2 cup of chopped raisins and 2 T of molasses. Cut sugar down by 1/4 cup. We are at high altitude and I use Hungarian high altitude flour.
★★★★★
Christian Foremost
Haven’t baked in a while, but this just looks so good not to try!! I bet it’s tastes absolutely delicious!
Jennifer Prince
Oooh. So almost like carrot cake? What a great way to use leftover zucchini. I need to try this recipe!
Autumn Murray
This looks absolutely delicious! I haven’t had zucchini cake since I was a child. Just pinned this to make with my daughter. #yum
Clarice
Wow! This looks delicious and healthy. I haven’t really tried a zucchini cake so this is very interesting. Thank you for sharing the recipe and I can’t wait to try it.
Beth Pierce
Thanks Clarice! I hope you enjoy it!
Melanie E
I made this ages ago and it was lovely. I do love your version, it sounds better than the one I found to try last time.
★★★★★
Beth Pierce
Thanks Melanie! So happy that you liked the cake. We love it too!
Rose Ann Sales
Wow! This was absolutely delicious! My kids and husband loved it so much that they want me to make it again!
Beth Pierce
Thanks Rose Ann! So glad that they liked it!
Elise Ho
I totally appreciate the freezer tips. I do not like to keep too much on hand in the baked gods department.
★★★★★
Beth Pierce
I feel the same way or I might over indulge.
Stephanie
This looks like a very similar recipe to the carrot cake I make, but with zucchini instead. We love carrot cake, but I’m going to try with zucchini next time to try something different.
★★★★★
Beth Pierce
Thanks Stephanie! I hope you enjoy it as much as we do!
Caty
This cake was absolutely delicious, so moist and flavorful! Everyone loved it and some asked for the recipe. I did use another cream cheese recipe, very similar to yours, though using less butter, but I added cinnamon to it, following your example. Thank you!
★★★★★
Beth Pierce
So glad that everyone liked it! It is so yummy!
Caty
For the frosting, 1.5 tablespoons of vanilla is more than I usually see. Is this correct, or is it supposed to be teaspoons? Thank you!
Beth Pierce
It is supposed to be teaspoons. Thanks for the heads up. I will correct that.
Julia Spencer
This cake is Awesome!
Kim R
Made this cake for a Labor Day picnic. It was delicious! Will make again soon!
Beth Pierce
Thanks Kim! So glad that you liked it!
Mary
I doubled the brown sugar in the frosting! Amazing. Thank you so much for a fabulous recipe!
★★★★★
Beth Pierce
My pleasure! So glad that you liked it!
Tamara
Can you add crushed pineapple to this recipe? I’m not sure if that would make it too liquidity.
Beth Pierce
I have not tried but it sounds delicious. I think I would use one of those little 8 ounce cans of crushed pineapple and cut back to 1 cup oil. Happy baking! Let us know how it turns out.
Chloe
Do you pay the zucchini with a paper towel to dry it or do you include that water already in the zucchini?
Beth Pierce
No I do not dry it.
Dannii
This cake looks so moist and delicious. I can’t wait to try it.
★★★★★
Maria
Zucchini is such a great ingredient and this is a fantastic use of it! The frosting looks great, too.
★★★★★
Alex
Thank you for this easy peasy recipe. This looks great, I am excited to try out the recipe!
★★★★★
Mama Maggie's Kitchen
I super love Zucchini and walnuts and having them on one dish is absolutely scrumptious! I am s excited to make this Zucchini Cake!
★★★★★
Beth Pierce
Thanks Maggie! Enjoy!!
Charla
Oh yum! I wish I could eat this cake through my laptop screen because it looks so divine and super moist. Thanks for sharing the recipe!
★★★★★
Cathy H Mayor
Delicious! Moist and flavorful. The only thing I changed was I added raisins instead of walnuts.
★★★★★
Beth Pierce
So glad that you liked it Cathy!
Wilhelmina
This was a delicious treat! The cream cheese frosting goes so well the zucchini. The tip about freezing grated zucchini is great too, thanks!
★★★★★
Jen
Everyone at my house really loved this! Such an amazing cake!
★★★★★
Lauren k
The best summer cake ever! I just made another one for my mother in law!
★★★★★
Irina
I always wanted to try to make some sweet dessert with the use of zucchini, and here is my chance! I love your recipe and cannot wait to give it a try!
★★★★★
John
So yummy! I really enjoyed this recipe. I love the cream cheese frosting!
★★★★★
Sara
This was such an easy and delicious cake; loved the cream cheese frosting! Delicious!
★★★★★
Beti
This cake is amazing! I LOVE the zucchini flavor!!
★★★★★
katerina
I would love a slice of this cake! It looks incredibly delicious!!
★★★★★
Erin
I need to try this Zucchini Cake immediately, it looks so good!
★★★★★
Toni
Such a delicious zucchini cake! It was so good!
★★★★★
Vikki
Moist delicious cake, love the zucchini flavor!