Description
This moist and flavorful Zucchini Cake is the perfect way to transform fresh garden zucchini into a spiced dessert favorite. With warm cinnamon, brown sugar, and a tender crumb, it’s an easy, versatile cake that’s ideal for gatherings, snacks, or even breakfast. Whether topped with frosting or served plain, this homemade zucchini dessert is sure to become a year-round go-to.
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
Instructions
1. Grease a 9×13-inch baking pan and preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat eggs with both sugars until smooth.
4. Stir in vegetable oil and vanilla extract until fully combined.
5. Fold in the grated zucchini (be sure to squeeze out excess moisture).
6. Gradually stir in the dry ingredients until just combined—do not overmix.
7. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely before slicing or frosting.
Notes
Make sure to squeeze the zucchini well to avoid a soggy cake.
This cake gets even better the next day—flavors deepen beautifully overnight.
For extra indulgence, top it with cream cheese frosting or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg