Zucchini Cake

This delicious yet simple Zucchini Cake is made moist with fresh garden zucchini and walnuts. The warm spices of cinnamon and nutmeg, along with a cinnamon cream cheese frosting, take the flavor over the top. I love taking this cake to potlucks and family functions, as it is always a huge hit.

This time of the year, so many garden growers have oodles of zucchini. We are zucchini-eating fools here. This delicious cake is one of our favorite zucchini recipes. Try zucchini muffins, zucchini bread, and chocolate zucchini cake if you like this recipe.

Why You’ll Love This Cake

• It is so delicious! Your family and friends will love it. Be ready to share the recipe.
• You can use up all your summer garden zucchini, making your friends and family fat and sassy.
• This tasty cake stays moist for days. There is no dry day-old cake here.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Zucchini: fresh zucchini is the star of the show here. Look for zucchini with bright skin that is firm to the touch and free of mold.
• Warm spices: like cinnamon and nutmeg. If desired, add 1/8 teaspoon ground ginger or allspice.
• Walnuts: you can substitute pecans
• Vanilla extract: the pure stuff, please
• Cream cheese: use full fat for the best flavor and consistency

How to make Zucchini Cake

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

This cake is made in three easy steps. First, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the dry ingredients to the wet ingredients in several increments, mixing just until combined. Then, fold in the chopped walnuts.

Pour the mixture into a 9×13 baking pan that has been greased and floured or sprayed with nonstick baking spray. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Using a stand mixer with a paddle attachment or a hand-held electric mixer, beat the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake. Refrigerate the cake because of the cream cheese frosting.

Preparation Tips

• This cake is better on the second day, so ideally, bake it a day in advance and ice it the day you serve it.
• Grate the unpeeled zucchini with the small grate end of a box grater. It takes just minutes. It will take much longer to wash and dry your food processor.
• Check for doneness after 35 minutes and every 3 minutes after that. Insert a toothpick in the center to ensure no wet batter clings to it. This cake is best not over-baked.

Frequently Asked Questions

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Zucchini Cake

This scrumptious and moist zucchini cake is flavored with fresh zucchini, walnuts, cinnamon, and nutmeg. It is all topped with an easy five-ingredient cinnamon cream cheese frosting.

5 from 74 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 16 servings

Calories: 601kcal

Author: Beth Pierce

Ingredients

Zucchini Cake

• 2½ cups all purpose flour
• 2 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 cups grated zucchini
• 2 large eggs
• 1¼ cups vegetable oil
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1½ teaspoons vanilla extract
• ¾ cup chopped walnuts

Cinnamon Cream Cheese Frosting

• 1 cup unsalted butter softened
• 8 ounces cream cheese softened
• ½ teaspoon ground cinnamon
• 1½ teaspoons vanilla extract
• 3½ cups powdered sugar

Instructions

• Preheat oven to 350 degrees.  Grease and flour a 9 x 13-inch baking dish.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground nutmeg. In a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.  Add the flour mixture to the zucchini mixture in several intervals mixing just until combined.  Fold in the chopped walnuts.
• Pour batter into the prepared baking dish.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.  Do not over-bake; start checking at 35 minutes and every 3 minutes thereafter.  Cool completely.
• Using a stand mixer with a paddle attachment, beat together the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth.  Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake.
• This cake should be refrigerated because of the cream cheese frosting. 

Notes

• Check for doneness after 35 minutes and every 3 minutes or so after that.  Insert a toothpick in the center to make sure no wet batter clings to it.  This cake is best not over-baked.
• The cake must be fully cooled before icing.  This can take up to several hours, so plan accordingly.
• Store the cake in the refrigerator until ready to serve. Store leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition

Calories: 601kcal | Carbohydrates: 63g | Protein: 5g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 282mg | Potassium: 133mg | Fiber: 1g | Sugar: 46g | Vitamin A: 608IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg

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