Name: Zucchini Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups grated zucchini; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 cup granulated sugar; 3/4 cup brown sugar; 1 cup vegetable oil; 3 large eggs; 2 teaspoons vanilla extract

This Zucchini Cake is the ultimate way to sneak vegetables into dessert and still get rave reviews from everyone at the table. It bakes up incredibly moist, slightly spiced, and irresistibly tender. With hints of cinnamon, vanilla, and a soft crumb that melts in your mouth, it’s the kind of cake you’ll find yourself going back to for seconds—or even breakfast the next morning.

What makes this cake so special is how it balances earthy zucchini with warm, sweet flavors. The zucchini practically disappears into the batter, leaving behind moisture and a delicate texture that rivals any chocolate or carrot cake. Whether you frost it with cream cheese icing or keep it simple with a dusting of powdered sugar, this cake is a hit in every season.

Why You’ll Love This Zucchini Cake

It’s easy to love a cake that gives you the best of all worlds: simple to make, rich in flavor, and surprisingly versatile. You don’t need any fancy equipment or even an electric mixer—just a bowl, a whisk, and some pantry staples. It’s a great way to use up extra zucchini from the garden or farmer’s market, and kids won’t even realize they’re eating vegetables.

Plus, this cake keeps beautifully for days and gets even better after a night in the fridge. That means it’s perfect for make-ahead gatherings, potlucks, or just satisfying that late-night sweet tooth.

Can I Use Any Kind of Zucchini for Zucchini Cake?

Yes, and that’s one of the best parts of this recipe! Whether you have large garden zucchinis or small store-bought ones, they all work. Just be sure to grate them finely and squeeze out any excess water to avoid making the batter too wet.

Green zucchini is the most common, but yellow summer squash also works and gives a slightly different flavor. No need to peel them—the skin adds lovely flecks of color to the cake and disappears as it bakes.

Ingredients for the Zucchini Cake

This cake brings out the best in humble ingredients and turns them into something unforgettable. Each component has its role, from texture to flavor, making every slice perfectly balanced.

Zucchini
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Nutmeg
Granulated sugar
Brown sugar
Vegetable oil
Eggs
Vanilla extract

Zucchini adds moisture and softness without overpowering the flavor. All-purpose flour gives the structure while keeping it light. Baking soda and baking powder work together for just the right lift. A pinch of salt enhances all the other ingredients. Ground cinnamon and nutmeg give this cake its warm, comforting spice. A mix of granulated sugar and brown sugar offers depth and balanced sweetness. Vegetable oil makes the crumb tender and moist. Eggs bind everything together, and vanilla extract rounds it all out with a subtle richness.

How To Make the Zucchini Cake

Step 1: Prep Your Pan and Preheat

Grease a 9×13-inch baking dish and preheat your oven to 350°F (175°C). This ensures an even bake and easy removal.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk the eggs with both sugars until smooth. Add in the oil and vanilla extract, stirring until fully combined.

Step 4: Add the Zucchini

Gently fold in the grated zucchini. Make sure to squeeze out any extra moisture before adding it to the batter.

Step 5: Combine and Mix

Slowly add the dry ingredients to the wet mixture. Stir until just combined; avoid overmixing.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan before slicing or frosting.

How to Serve and Store Zucchini Cake

This zucchini cake feeds about 12 generous servings, making it a perfect option for potlucks, birthdays, or casual get-togethers. You can serve it plain, dusted with powdered sugar, or slathered in tangy cream cheese frosting. It’s delicious either way.

If you’re storing leftovers, keep the cake in an airtight container at room temperature for up to 3 days. If frosted, it’s best stored in the fridge, where it will last up to 5 days. And here’s a secret: it actually tastes even better the next day after all the flavors settle in. For freezing, wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Just thaw overnight in the fridge before serving.

What to Serve With Zucchini Cake?

Fresh Whipped Cream

Light, airy, and just sweet enough, fresh whipped cream makes a lovely topping if you’re skipping the frosting.

Vanilla Ice Cream

The cool creaminess of vanilla ice cream pairs beautifully with the warm spices and tender crumb.

Hot Coffee or Espresso

Zucchini cake and coffee are a match made for cozy afternoons or brunch-style desserts.

Spiced Chai Latte

The cinnamon and nutmeg in the cake echo the flavors in a warm chai, making it an ideal sipping companion.

Lemon Curd

For a tangy twist, spoon some lemon curd alongside your cake for a flavor contrast that really pops.

Fresh Berries

Add brightness with strawberries, raspberries, or blueberries on the side. They add color and balance.

Maple Syrup Drizzle

For an autumn spin, a light drizzle of warm maple syrup can take the flavor to the next level.

Candied Nuts

Sprinkle chopped candied pecans or walnuts on top of frosted slices for a delightful crunch.

Want More Cake Ideas with a Twist?

If you love this moist and spiced Zucchini Cake, here are a few more creative cake recipes to explore next:

Try the comforting layers in this Butter Pecan Pound Cake for buttery crunch in every bite.
Go fruity with a Carrot Pound Cake with Vanilla Glaze that brings classic flavor with a sweet finish.
Add some whimsy with the Strawberry Shortcake Cheesecake Rolls if you’re after creamy layers and berry goodness.
Need a summer treat? The Refreshing Homemade Peach Sorbet is a cool and fruity option.
Chocolate lovers will adore the Decadent Chocolate S’mores Cupcakes with a marshmallow surprise inside.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add chocolate chips or keep it classic? Did you go for frosting or powdered sugar?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Explore beautifully curated health-boosting drinks on Janet Dishes on Pinterest and discover your new go-to for feeling great!

Janet Dishes on Pinterest

Conclusion

Zucchini Cake may sound simple, but it surprises you with rich flavor, a perfect crumb, and just the right amount of spice. It’s the kind of cake that becomes a regular in your baking rotation—easy, cozy, and never boring. So grab those extra zucchinis and turn them into something truly sweet and special.