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Zucchini Cake is a great way to use up any extra zucchini you have laying around – it’s a soft and moist cake with cinnamon and a cream cheese frosting. It’s also easy to make because it’s a sheet cake – no fussy layers!

square slice of zucchini cake on a grey plate next to a fork.

Table of Contents

Best Zucchini Cake Recipe

I have made so many zucchini recipes over the years, and this is by far one of my favorites. The cake itself is so delicious, but not too sweet. There is, of course, zucchini, but I used vegetable oil and cinnamon to give this cake a good texture and flavor. 

This cake is also topped with a cream cheese frosting, which is a fan favorite and pairs so well with this recipe. The frosting is what adds the most sweetness to the cake and you do not want to miss out on it!

ingredients in zucchini cake laid out on a marble counter.

Ingredients Needed

  • Zucchini: Shred it using a box grater. No need to wring it out unless it seems extra wet (or has been thawed from frozen).
  • Baking powder and Baking soda: The combination makes for a fluffy cake
  • Ground cinnamon: Can’t have a zucchini recipe without it!
  • Vegetable oil: The oil keeps this cake super moist!
  • Brown sugar and Granulated sugar: I love the combination because brown sugar keeps baked goods moist.
  • Cream cheese, softened: The base for the cream cheese frosting.
process shot in zucchini cake.
process shot in zucchini cake.
process shot in zucchini cake.
process shot in zucchini cake.
process shot in zucchini cake.
process shot in zucchini cake.

How to make zucchini cake

  1. Preheat oven to 350°F. Grease and flour a 9×13-inch rectangular cake pan. You can also use nonstick baking spray (the kind with flour).
  2. Whisk salt, baking powder, baking soda, cinnamon, and flour in a medium bowl. Set aside.
  3. Whisk eggs until beaten, then whisk in oil, vanilla, and both sugars. Whisk until combined, then add dry ingredients and stir with a spatula or wooden spoon until just combined, then stir in shredded zucchini.
  4. Place batter in prepared pan. Bake for 40-45 minutes or until a toothpick comes out clean in the center.
  5. Let the cake completely cool before removing from the pan and frosting.
  6. To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth, then stir in pecans.
  7. Frost the top of the cake with the frosting.

Variations 

The great thing about cakes is you can add whatever add-ins you’d like! Some things you can do is add chocolate chips or chopped nuts for an extra flavor!

If you do not care to use cream cheese frosting, here are some others you can choose from: 

zucchini cake in a rectangle grey pan with a slice taken out.

Tip From Dorothy

Expert Tips

  • Because of the brown sugar and spice in this recipe, it does brown quickly. If you notice it browning too fast you can turn the oven temperature down to 325°F as early as 20 minutes in. 
  • If you are going to use a non-stick spray with your pan make sure it is the one with flour in it. 
  • If you would like to add in something such as nuts or chocolate chips, use one cup for any add-ins.

FAQs

How do you know when cake is done baking?

You will know the cake is done when you’ve baked the cake for 40-45 minutes or until a toothpick comes out clean in the center.

Can you freeze zucchini cake?

Yes you can–in an airtight container.

Do you have to drain zucchini for baking?

I only drain my zucchini if it seems extra wet for some reason or if it’s been thawed from frozen.

square slice of zucchini cake on a grey plate next to a fork.

Zucchini Cake

5 from 5 votes
This zucchini cake recipe is an easy sheet cake recipe that has a sweet cream cheese frosting that everyone will love!
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Yield 24 servings
Serving Size 1 serving
Save RecipeRate RecipePrint Recipe

Ingredients
 

For the cake:

  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 cups (248g) all-purpose flour
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (200g) brown sugar
  • ½ cup (100g) granulated sugar
  • 2 cups (220g) shredded zucchini

FOR THE FROSTING:

  • 4 ounces cream cheese softened
  • 6 tablespoons unsalted butter softened
  • 2 cups (226g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Grease and flour a 9×13-inch rectangular cake pan.
  • You can also use nonstick baking spray (the kind with flour).
  • Whisk salt, baking powder, baking soda, cinnamon, and flour in a medium bowl. Set aside.
  • Whisk eggs until beaten, then whisk in oil, vanilla and both sugars. Whisk until combined, then add dry ingredients and stir with a sugars. Whisk until combined, then add dry ingredients and stir until moistened. Stir in zucchini.
  • Place batter in prepared pan. Bake for 40-45 minutes or until a toothpick comes out clean in the center.
  • Let the cake completely cool before removing from the pan and frosting.
  • To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth, then stir in pecans.
  • Frost the top of the cake with the frosting.
  • Store loosely covered in the refrigerator for up to 3 days.

Recipe Video

Recipe Notes

  • If you notice your cake browning fast, you can lower the temperature to
    325°F as early as 20 minutes, and this may affect baking time a little. The cake
    does get quite brown because of the brown sugar and spices, but the pans you
    use and your oven can cause it too.
  • You can add up to 1 cup of chopped nuts (pecans or walnuts) to the cake
    batter before placing in the pan. Or add chocolate chips or raisins, if you
    prefer.

Recipe Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 167mg | Potassium: 111mg | Fiber: 1g | Sugar: 34g | Vitamin A: 202IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

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4 Comments

  3. My mom used this recipe for years. I cut the oil by 1/2. Also can add rasins, dried cranberry, chocolate chips and chopped walnuts. Can use any shredded squash as well as zucchini. It’s a wonderful base recipe. Thank you for publishing it.

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