Homemade Zucchini Cake

Have you ever wondered what to do with all those extra zucchini from your garden? I used to give them away to neighbors until I discovered this zucchini cake recipe. Now my family asks for it year-round, not just during the summer harvest season. There’s something special about turning simple garden vegetables into a treat that makes everyone smile.

I love how this recipe reminds me of those classic carrot cakes my mom used to make, but with its own unique twist. The zucchini keeps the cake so moist, and unless you tell people what’s in it, they might never guess they’re eating vegetables! I’ve served this at countless birthday parties and potlucks, and it’s always one of the first desserts to disappear from the table.

Don’t worry if you don’t have a garden – grocery store zucchini works just as well. And if you’re like me and tend to buy more than you need, this cake is the perfect solution. Trust me, once you try this recipe, you’ll never look at zucchini the same way again.

What Kind of Zucchini Should I Use?

For zucchini cake, medium-sized zucchini are your best bet since they’re usually less watery and have tender skin that’s perfect for grating. While you can use any size, try to avoid the super large ones from your garden that can be a bit too seedy and watery for baking. When you’re shopping, look for firm zucchini with smooth, dark green skin – if it feels soft or has wrinkled skin, it’s past its prime. You don’t need to peel the zucchini before grating it, as the skin adds nice flecks of green to your cake and contains helpful nutrients. Just give it a quick wash, trim the ends, and you’re ready to grate!

Options for Substitutions

This zucchini cake recipe has several ingredients that you can swap if needed:

• All-purpose flour: You can use whole wheat flour for up to half of the all-purpose flour, though the cake will be slightly denser. For gluten-free needs, try a 1:1 gluten-free baking flour blend.
• Vegetable oil: Any neutral-flavored oil works here – canola, sunflower, or melted coconut oil are good options. If using coconut oil, make sure all ingredients are at room temperature to prevent clumping.
• Applesauce: Mashed banana or pumpkin puree can work instead of applesauce. Each will add its own subtle flavor to the cake.
• Brown sugar: You can use all white sugar if needed, but the cake won’t be as moist. For each cup of brown sugar, use 1 cup white sugar plus 1 tablespoon molasses.
• Cream cheese: For the frosting, mascarpone cheese is a good substitute. If you’re dairy-free, try dairy-free cream cheese alternatives, though the texture might be slightly different.
• Zucchini: This is the star ingredient and can’t really be substituted, but you can use yellow summer squash if that’s what you have – it works exactly the same way.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini cake is over-mixing the batter – once you combine the wet and dry ingredients, mix just until they’re incorporated to keep your cake tender and prevent it from becoming dense and tough. Speaking of zucchini, don’t squeeze out the moisture from your shredded zucchini as many bakers mistakenly do – those natural juices help keep your cake perfectly moist and add to the overall texture. Another common error is opening the oven door too frequently while baking, which causes uneven rising and can lead to a sunken center – resist the urge to peek and rely on your timer instead. For the cream cheese frosting, make sure your butter and cream cheese are truly at room temperature (let them sit out for at least 1-2 hours) to avoid lumpy frosting that’s difficult to spread.

What to Serve With Zucchini Cake?

This moist zucchini cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat or dessert. I like to serve it with a scoop of vanilla ice cream when I’m feeling extra indulgent – the cold, creamy ice cream is so good with the warm spices in the cake. For brunch gatherings, I’ll often plate it alongside some fresh berries or a dollop of whipped cream, which adds a nice pop of color and freshness. If you’re serving this at a party, consider offering both regular and decaf coffee since this cake makes such a cozy after-dinner dessert.

Storage Instructions

Keep Fresh: Once your zucchini cake is frosted, cover it and pop it in the fridge. It’ll stay moist and yummy for up to 5 days! The cream cheese frosting needs to be refrigerated, but the cake actually gets even better after a day as the flavors settle in together.

Freeze: Want to save some for later? You can freeze the unfrosted cake for up to 3 months. Just wrap it well in plastic wrap and aluminum foil. I don’t recommend freezing the frosted cake since cream cheese frosting can get a bit funny when thawed.

Make Ahead: This cake is great for planning ahead! You can bake the cake layers up to 2 days in advance – just wrap them well and keep them at room temperature. The cream cheese frosting can be made 1 day ahead and stored in the fridge. When you’re ready to frost, let the frosting come to room temperature and give it a good stir.

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 40-50 g
• Fat: 220-250 g
• Carbohydrates: 370-400 g

Ingredients

For the zucchini cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup vegetable oil
• 1 1/4 cups packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 cup unsweetened applesauce, room temperature
• 4 large eggs, at room temperature
• 1 tbsp vanilla extract
• 1 3/4 cups shredded zucchini

For the brown butter cream cheese icing:

• 1/4 cup unsalted butter, sliced
• 8 oz full-fat brick cream cheese, at room temperature
• 2 1/2 cups confectioners’ sugar
• 1 tsp vanilla extract
• Pinch of salt

Step 1: Prepare the Baking Pan and Dry Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Preheat your oven to 350°F (177°C).

Grease a 9×13-inch baking pan to prevent sticking later.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg, ensuring they are evenly combined.

Set this bowl aside for use in the next steps.

Step 2: Mix the Wet Ingredients

• 1 cup vegetable oil
• 1 1/4 cups packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 cup unsweetened applesauce, room temperature
• 4 large eggs, at room temperature
• 1 tbsp vanilla extract

In a medium bowl, whisk together the vegetable oil, packed light or dark brown sugar, granulated sugar, applesauce (at room temperature), eggs (also at room temperature), and vanilla extract.

Whisk until the mixture is smooth and the sugars have dissolved.

I find letting the eggs and applesauce come to room temperature helps create a smoother, more cohesive batter.

Step 3: Combine Batter and Add Zucchini

• wet mixture from Step 2
• dry ingredients from Step 1
• 1 3/4 cups shredded zucchini

Pour the wet mixture from Step 2 into the bowl with the dry ingredients from Step 1.

Whisk together until just combined—be careful not to over-mix.

Gently fold in the shredded zucchini until evenly distributed throughout the batter.

Step 4: Bake the Cake

• batter from Step 3

Pour and spread the batter evenly into your greased 9×13-inch pan.

Place the pan in the preheated oven and bake for 45–50 minutes.

At around the 30-minute mark, tent the cake loosely with aluminum foil to prevent over-browning.

The cake is ready when a toothpick inserted in the center comes out clean.

Remove from the oven and set the pan on a wire rack to cool completely before frosting.

I always check a few spots with the toothpick to ensure the cake is evenly baked.

Step 5: Cool and Serve

Once the cake has fully cooled in the pan, slice it into desired portions and serve.

Cover any leftovers tightly and store them in the refrigerator for up to 5 days.

I find this cake tastes even better the next day as the flavors meld.