Zucchini Cake

This Zucchini Cake is moist, tender, and brimming with warm spices like cinnamon and nutmeg. It’s the perfect dessert to transform extra zucchini into a sweet, crowd-pleasing treat. Whether served plain or topped with cream cheese frosting, this cake is a delightful addition to any occasion.

Why You’ll Love This Recipe

It’s an easy and creative way to use up zucchini.

The cake is incredibly moist, thanks to the grated zucchini.

The cinnamon and nutmeg give it a cozy, spiced flavor.

You can customize it with mix-ins like nuts, raisins, or even chocolate chips.

It stays fresh and delicious for days and freezes beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

2 ½ cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

3 large eggs

1 ¾ cups granulated sugar

1 cup vegetable oil (or melted butter)

2 tsp vanilla extract

2 cups grated zucchini (about 2 medium zucchinis)

Optional: ½ cup chopped walnuts or pecans, ½ cup raisins

Cream Cheese Frosting (Optional):

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

1–2 tbsp milk

Directions

Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Prepare the Wet Ingredients: In a large bowl, beat the eggs and sugar until smooth and creamy (about 2 minutes). Add the vegetable oil (or melted butter) and vanilla extract, mixing until fully combined.

Incorporate the Zucchini: Stir in the grated zucchini, ensuring it’s well distributed. There’s no need to squeeze out the moisture.

Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.

Add Optional Ingredients: Fold in the walnuts and raisins, if desired.

Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Optional Cream Cheese Frosting

Beat the softened cream cheese and butter until smooth.

Gradually add the powdered sugar, beating until fluffy.

Stir in the vanilla extract and adjust the consistency with milk as needed. Spread over the cooled cake.

Servings and Timing

Servings: 12-16 slices

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Total Time: ~50 minutes

Variations

Add Chocolate Chips: Stir in ½ cup of chocolate chips for a sweeter treat.

Spice it Up: Add a pinch of ground ginger or cloves for extra warmth.

Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Toppings: Swap the cream cheese frosting for a dusting of powdered sugar or a drizzle of lemon glaze.

Coconut Lovers: Add ½ cup of shredded coconut to the batter.

Storage/Reheating

Room Temperature: Store the cake covered in an airtight container for up to 2 days.

Refrigerator: Keep it refrigerated for up to 5 days. If frosted, ensure it’s well-covered to prevent the frosting from drying out.

Freezer: Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

Related Recipes:

• Cinnamon Roll Zucchini Bread
• Zucchini Bread
• Carrot Zucchini Cake

FAQs

What type of zucchini should I use?

I recommend medium-sized zucchini. They’re easier to grate and have fewer seeds compared to larger zucchini.

Do I need to peel the zucchini?

No, there’s no need to peel the zucchini. The skin softens during baking and adds to the cake’s texture.

Can I make this cake ahead of time?

Yes! This cake stays moist for several days, making it a great option to prepare a day or two in advance.

What can I use instead of vegetable oil?

You can use melted butter or even applesauce for a slightly healthier alternative.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

Conclusion

This Zucchini Cake is the ultimate way to enjoy a sweet and spiced dessert that’s versatile and easy to make. Whether you serve it plain, add your favorite mix-ins, or top it with cream cheese frosting, this cake is bound to become a favorite in your recipe collection. Enjoy its moist texture and rich flavors for any occasion.

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