Name: Zucchini Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon salt; ¾ cup vegetable oil; 1 cup granulated sugar; ½ cup brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 cups grated zucchini (with excess moisture squeezed out); ½ cup chopped walnuts or pecans (optional); ½ cup crushed pineapple (drained, optional)

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If you’re looking to transform your garden harvest into a delicious treat, this Zucchini Cake is a must-bake delight that strikes the perfect balance between moist crumb and just the right amount of sweetness. With grated zucchini tucked inside, each bite feels like a hug: spiced, tender, and so satisfying. Whether you’re serving it for brunch, dessert, or just a snack with coffee, this Zucchini Cake is guaranteed to impress—no one will ever guess it’s packed with veggies!

Ingredients You’ll Need

What makes this cake extraordinary is how everyday pantry staples come together to deliver big flavor and a gorgeous, moist texture. Each ingredient plays an important role, ensuring your Zucchini Cake is anything but ordinary.

All-purpose flour: The essential base, giving the cake its structure and soft crumb.
Baking powder & baking soda: Both work together to help the cake rise and become fluffy.
Ground cinnamon & nutmeg: These spices are magic for warmth and depth in every bite.
Salt: Just a touch to balance the flavors and enhance the sweetness.
Vegetable oil: Ensures your cake stays irresistibly moist for days.
Granulated sugar & brown sugar: A mix brings the perfect touch of sweetness and caramel notes.
Eggs: Help bind everything together and add richness.
Vanilla extract: For mellow, fragrant flavor that rounds out the spices.
Grated zucchini (with excess moisture squeezed out): The secret hero for tender, moist crumb—don’t skip squeezing to avoid sogginess!
Chopped walnuts or pecans (optional): For a bit of crunch, if you love nuts in your cake.
Crushed pineapple (drained, optional): Brings a subtle tang and even more moistness for those who want a little twist.

How to Make Zucchini Cake

Step 1: Prep Your Pan and Gather Ingredients

Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. This ensures your Zucchini Cake won’t stick and gives you time to pull out and measure all your ingredients—an easy way to bake with confidence!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Blending these dry ingredients first guarantees even distribution of the leavening agents and spices for the most flavorful cake.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, stir together the vegetable oil, granulated sugar, and brown sugar until smooth and well blended. Then, add the eggs one at a time, mixing well after each addition. Finish by stirring in the vanilla extract. This step creates the deliciously sweet base for your Zucchini Cake.

Step 4: Bring Together Wet and Dry Mixtures

Gradually add the dry ingredients to your wet mixture, stirring just until combined. This gentle approach keeps your cake tender, preventing it from becoming tough due to overmixing.

Step 5: Fold in Zucchini and Extras

Gently fold in the grated zucchini—make sure you’ve squeezed out the excess moisture so your batter isn’t watery. If you’re feeling adventurous, now’s the time to toss in chopped nuts or drained crushed pineapple for extra flavor and texture.

Step 6: Bake to Perfection

Pour the batter into your prepared dish and smooth the top. Slide it into the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The aroma of spices and sweet zucchini will fill your kitchen—pure happiness!

Step 7: Cool and (Optional) Frost

Let the Zucchini Cake cool completely in the pan before slicing. If you want to take it over the top, spread on some cream cheese frosting or keep it simple with a dusting of powdered sugar.

How to Serve Zucchini Cake

Garnishes

The classic pairing here is luscious cream cheese frosting—its tang elevates the cake’s sweetness beautifully. You might also enjoy a simple sprinkle of powdered sugar, or scatter a handful of toasted walnuts or pecans over the top for that irresistible crunch.

Side Dishes

For a crowd-pleasing dessert spread, serve Zucchini Cake alongside fresh berries or a scoop of vanilla ice cream. If you’re having it for brunch, complement it with strong coffee, hot tea, or a citrusy fruit salad.

Creative Ways to Present

Get playful! Cut the cake into elegant squares for a potluck, or use a round cutter to make mini Zucchini Cake “sandwiches” with cream cheese frosting in the middle. You can also bake the batter in muffin tins for adorable, grab-and-go portions for picnics or lunchboxes.

Make Ahead and Storage

Storing Leftovers

This Zucchini Cake stays perfectly moist and tender for several days. Just cover the cooled cake tightly with plastic wrap or place slices in an airtight container, then store at room temperature for up to 3 days, or in the fridge if your kitchen runs warm.

Freezing

Want to bake ahead? This cake freezes beautifully! Simply wrap individual slices or the whole cake (well-wrapped in plastic and foil) and freeze for up to 3 months. Thaw overnight in the refrigerator for best results—nobody will know it was made ahead.

Reheating

If you want to bring back that fresh-baked warmth, pop a slice of Zucchini Cake in the microwave for about 10–15 seconds. If you’ve frosted the cake, let it come to room temperature naturally instead of microwaving to keep the topping looking gorgeous.

FAQs

Can I use whole wheat flour for Zucchini Cake?

Yes, you can swap in whole wheat flour for up to half of the all-purpose flour for a heartier, nutty flavor. The cake will be slightly denser, but still delicious and moist!

Do I have to peel the zucchini?

No need! Leaving the peel on adds a pop of color and boosts the nutritional value. Just wash the zucchini well before grating.

What frosting pairs best with Zucchini Cake?

Cream cheese frosting is the classic favorite here, offering that perfect tangy-sweet contrast. For something lighter, a dusting of powdered sugar or even a lemon glaze works nicely too.

Why squeeze out the moisture from zucchini?

Fresh zucchini can be quite watery, which could make your cake soggy. Squeezing out the excess moisture ensures your cake has just the right, springy crumb.

Can I make Zucchini Cake without nuts or pineapple?

Absolutely! Both are optional mix-ins. The cake is deliciously moist and flavorful all on its own, so feel free to suit your family’s preferences.

Final Thoughts

This Zucchini Cake is the ultimate way to savor summer zucchini or make a cozy treat any time of year. I hope you bake it soon—it’s a recipe I come back to again and again, and I have a feeling it’ll win over your friends and family, too!

Zucchini Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in a moist and flavorful Zucchini Cake that’s perfect for any occasion. This easy-to-make dessert is loaded with grated zucchini, warm spices, and optional add-ins like nuts and pineapple. Top it off with cream cheese frosting for a truly decadent treat.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

Wet Ingredients:

¾ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
3 large eggs
2 teaspoons vanilla extract
2 cups grated zucchini (with excess moisture squeezed out)
½ cup chopped walnuts or pecans (optional)
½ cup crushed pineapple (drained, optional)

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Instructions

Preheat and Prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine Wet Ingredients: In a large bowl, mix oil, granulated sugar, and brown sugar. Add eggs one at a time, then stir in vanilla extract.
Blend and Bake: Gradually add dry ingredients to wet mixture, fold in grated zucchini, nuts, and pineapple. Pour batter into dish and bake for 35–40 minutes.
Cool and Serve: Let the cake cool completely before serving or frosting.