Zucchini Cake

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Zucchini cake is a delicious way of using up all your garden fresh zucchini.

Zucchini Cake

Indulge in the perfect summer treat that combines garden-fresh vegetables with the sweetness of dessert with this zucchini cake.

Whether you are looking to use up your bumper crop of zucchini, trying to get more veggies into your diet or simply craving a sweet tweet, our zucchini cake recipe is sure to be a hit!

Ingredients for Zucchini Cake

Zucchini: Choose firm, fresh zucchini.

Granulated sugar: You can adjust the amount slightly based on your preference for sweetness.

Brown sugar: Light or dark brown sugar can be used; dark will give a more robust flavor.

Vegetable oil: Canola or any other neutral oil can be substituted.

Eggs: Make sure they are at room temperature.

Vanilla extract: Pure vanilla extract is preferred for the best taste but artificial vanilla can also work in a pinch. Used in both the cake and the frosting.

All-purpose flour: Make sure to spoon and level when measuring, or weigh it for the best accuracy.

Baking powder & baking soda: Make sure they're fresh to guarantee a good rise.

Salt: A little goes a long way.

Seasonings: We use ground cinnamon & nutmeg. Adjust according to taste; fresh ground spices will provide the best flavor.

Chopped walnuts: Can be omitted or substituted with pecans or almonds if preferred.

Cream Cheese: Make sure to pull it out and let it come to room temperature.

Unsalted butter: Make sure this is at room temperature.

Powdered sugar: Adjust the amount to achieve your desired sweetness and thickness.

How to Make Zucchini Cake

To begin, preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing and flouring it.

In a large mixing bowl, combine the granulated and brown sugars. Add in the vegetable oil, eggs, and vanilla extract, and mix everything together until it's well combined. Now add in the grated zucchini and mix into this wet mixture.

Next, take a separate bowl and sift together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.

Gradually add these dry ingredients to the wet mixture, stirring gently until everything is just combined. Be mindful not to overmix, as this can affect the texture of your cake.

Once the batter is smooth, fold in the chopped walnuts, making sure they are evenly distributed throughout.

Pour the prepared batter into your baking pan, spreading it out evenly.

Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. When done, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, you can prepare the cream cheese frosting.

In a mixing bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy.

Gradually add the powdered sugar, mixing well after each addition, until the frosting reaches a smooth and spreadable consistency. Finally, stir in the vanilla extract until fully incorporated.

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Enjoy your delicious zucchini cake, perfect for any occasion!

Tips & Tricks to Make the Best Zucchini Cake

Use smaller zucchini: Smaller zucchini are more tender and have less water.

Grate zucchini fine: Grating your zucchini into finer pieces mixes better into your batter.

Squeeze out water: If your zucchini feels wet, lightly squeeze out some water with your hands or a clean towel. This can help prevent the cake from being too soggy.

Mix dry and wet separately: Always mix your dry ingredients in one bowl and wet in another before combining them.

Don't overmix: Stir your batter until just combined. Overmixing can make the cake tough.

Try different add-ins: Swap walnuts for pecans, chocolate chips, or even raisins to change the taste.

Make cupcakes: For a quicker bake, pour the batter into cupcake tins. They cook faster and are great for sharing!

Use applesauce: You can replace some of the oil with applesauce for a lighter version of the cake that's still super moist.

Check your oven temp: Sometimes ovens run hot or cold. Use an oven thermometer to make sure yours is right at 350°F.

Double layer it: Want to make it extra special? Bake in two 9" round pans and layer them with cream cheese frosting in the middle for a fancy version.

How to Store Leftovers

If you have some zucchini cake left over and you want to keep it for later, here's what to do.

After the cake has cooled down, put it in an airtight container.

If you're going to eat it in the next couple days, you can just keep it on the kitchen counter or pantry where it’s cool and dry.

But, if you want to keep it for longer, it's best to put it in the fridge. You can store it in the fridge for about 5 days.

Just remember, when it’s cold out of the fridge, it might taste even better if you let it come back to room temperature before eating.

What to Serve with Zucchini Cake

Here are some great options on what to serve with the zucchini cake.

Vanilla Ice Cream
A scoop of vanilla ice cream on the side of a warm slice of zucchini cake creates a delightful contrast of warm and cold, enhancing the cake’s spiciness.

Whipped Cream
Light and airy whipped cream can be dolloped on top of the zucchini cake.

Caramel Sauce
Drizzling caramel sauce over the cake.

Fresh Berries
A mix of fresh berries, such as strawberries, blueberries, or raspberries on the top of the cake.

Nutty Toppings
A sprinkling of toasted walnuts, pecans, or almonds across the top.

Coffee or Tea
Serving the cake with a hot cup of coffee or tea can enhance the cake's flavors, providing a warm, soothing contrast to the sweet and spiced cake.

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