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.
Ramili H
I love finding delicious ways to use up zucchini from the garden. This recipe is divine. Easily a new family favorite.
Cathy B
Delicious cake. It baked up perfectly and it was so moist. We loved the cinnamon cream cheese frosting! Hats off to a great cake recipe.
Beth Pierce
I am so happy that you liked it, Cathy!
Merideth Myers
Can I count this as my vegetable for the day?? 😅 It’s so moist and delicious, and a brilliant move to add cinnamon to cream cheese frosting!
Beth Pierce
Thanks, Meredith and yes you can count this as your vegetable for the day! LOL!
Kathy L
Beth, your zucchini cake recipe was absolutely scrumptious! I loved the warm spices in the cake and the ground cinnamon in the frosting. It was perfect for a family gathering. Thanks for sharing!
Beth Pierce
You are most welcome, Kathy!
Nayna Kanabar
I think I am in love! This zucchini cake is my new favorite. I wonder how it would taste with a chocolate frosting even though I really love the cinnamon cream cheese frosting.
Beth Pierce
I think it would be delicious!
Allison C
I had no idea that you could freeze grated zucchinii!!! Game changer. Thank you for the yummy recipe. It looks so delicious!
Beth Pierce
You are most welcome, Allison! Enjoy!
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.
Anne
I have made this so many times and it always comes out perfectl. I reduce the sugar by 1/4 cup and add in 1 cup chopped dates and 1/2 cup chopped raisins, 1 T molasses and 1/4 tsp. cloves. I also use olive oil instead of vegetable oil. There’s never even a crumb ledtover.
Beth Pierce
Thanks for the tips, Ann! Glad that you like the cake!
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!