Description

This moist and flavorful zucchini cake is a perfect way to incorporate vegetables into dessert. Featuring warm spices like cinnamon and nutmeg, tender grated zucchini, and an optional creamy cream cheese frosting, this cake is a delicious treat for any occasion. With optional additions like walnuts, pecans, or raisins for added texture, it yields 12 generous servings and is baked to perfection in just under an hour.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

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 Mix-Ins

½ cup chopped walnuts or pecans
½ cup raisins

Frosting Ingredients (Optional)

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp milk

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir to blend evenly.
Prepare Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until smooth and creamy, which should take about 2 minutes. Then mix in the vegetable oil (or melted butter) and vanilla extract until fully incorporated.
Incorporate Zucchini: Gently stir the grated zucchini into the wet mixture. Make sure not to squeeze out the moisture from the zucchini as it helps keep the cake moist.
Combine: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined and no large flour streaks remain. Be careful not to overmix to keep the cake tender. At this stage, fold in optional nuts or raisins if using.
Bake: Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
Frost (Optional): For the cream cheese frosting, beat the softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, then vanilla extract. Adjust the frosting consistency by adding 1 to 2 tablespoons of milk as needed. Spread the frosting evenly over the cooled cake.

Notes

Do not squeeze the grated zucchini to keep the cake moist and tender.
Optional nuts and raisins add extra texture and flavor but can be omitted for a simpler cake.
Make sure to cool the cake completely before frosting to prevent the frosting from melting.
This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
For a dairy-free version, omit the cream cheese frosting or substitute with a suitable vegan frosting.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American