Zucchini Cake Recipe

Overhead shot of a zucchini cake with a slice dished up.

We all know by now that zucchini is the best secret ingredient for creating moist and flavorful cakes. That's what makes zucchini so great; it's not just for savory dishes. Get ready for my mouth watering zucchini cake recipe that has the perfect combination of spices, sweetness and vanilla buttercream frosting.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 35

Cooling Time: 1

Total Time: 1 55

Servings: servings

Calories: 381kcal

Author: Carolyn Thomas

Equipment

9x13" Cake Pan or two 8" round cake pans
Stand Mixer
Mixing Bowl
Measuring Cups
Measuring Spoons
spatula

Ingredients

For the Cake

3 eggs
½ cup butter melted
½ cup unsweetened applesauce
¾ cup granulated white sugar
¾ cup brown sugar
2 teaspoons vanilla extract or vanilla bean paste
2 ½ cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
½ teaspoon nutmeg
2 cups zucchini shredded and drained

For the Frosting

8 ounces cream cheese softened
¼ cup butter softened
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions

For the Cake

Preheat oven to 350°F and grease a 9×13-inch baking pan (or two 8″ round pans) with butter or the cooking oil of your choice.
Beat eggs, melted butter, applesauce, sugars, and vanilla together in a large bowl. This can be done by hand, with a hand mixer, or in the bowl of a stand mixer. Mix until light and fluffy.
Add the dry ingredients (flour, baking powder, baking soda, cinnamon, salt, and nutmeg) to the mixing bowl. Mix well until completely incorporated.
Gently stir in shredded zucchini until evenly distributed.
Pour batter into the prepared pan(s). Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool before cutting.

For the Frosting

While the cake cools, beat together frosting ingredients until smooth and spread over the top of the cooled cake. Homesteading Hack: Do not ice the cake until it is at room temperature! If desired, sprinkle the top of the cake with cinnamon and sugar.

Notes

Tips for Perfect Zucchini Cake

Baking the perfect zucchini cake comes easily with a few essential tips. Whether you’re a beginner or an experienced baker, these guidelines will help you achieve the best results.

Freeze Shredded Zucchini – Frozen zucchini works just as well as fresh zucchini in baking recipes and retains its flavor and texture. Frozen zucchini can help save time and reduce food waste by allowing you to use up any excess zucchini before it goes bad. Homesteading Hack: Grate fresh zucchini and freeze it in individual portions. This makes it easy to defrost and use whenever you’re in the mood for a zucchini cake. Be sure to label the bag with the contents and quantity so you don’t forget!
Properly Thaw Frozen Zucchini – Start by thawing the frozen zucchini in the refrigerator. Place the thawed zucchini in a sieve or colander and press down gently to release the moisture. If needed, you can use a clean kitchen towel or cheesecloth to squeeze out any remaining moisture from the zucchini.
Drain Fresh Zucchini – Draining zucchini before baking allows the cake to maintain a light and moist texture. One common and effective method is to squeeze out the excess moisture using a clean kitchen towel or cheesecloth. By doing so, you eliminate the risk of ending up with a dense and less enjoyable cake.
Do Not Peel the Zucchini – The good news is that peeling zucchini is not required! In fact, the edible skin of the zucchini adds extra nutrients and color to the cake, making it even more appealing. By keeping the skin on, you’ll also retain the natural moisture of the zucchini. This moisture contributes to the cake’s overall moistness and helps create a beautifully tender texture.

Nutrition

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