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This Zucchini Cake is the ultimate way to use up that garden harvest! It is a soft, moist, and incredibly easy sheet cake that features warm cinnamon spices and a thick layer of tangy cream cheese frosting. If you love carrot cake but want something a little lighter and faster to make, this no-fussy-layers recipe is the perfect solution. It’s a crowd-pleasing dessert that stays moist for days!
I have made so many zucchini recipes over the years, and this Zucchini Cake recipe 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, moisture, and flavor.
Zucchini Cake is much like spice cake or carrot cake, but it has a lighter flavor. With less spices it has a milder flavor, making it the perfect end-of-summer cake.
The secret to the best zucchini cake is the combination of vegetable oil and brown sugar. While some cakes can be dry, the moisture from the shredded zucchini works with the oil to create a tender, velvet-like crumb that melts in your mouth. Topped with my favorite cream cheese frosting, this cake strikes the perfect balance between sweet, spicy, and tangy. It’s a classic recipe that has been a fan favorite for years because it’s reliable and delicious every single time.
This easy zucchini sheet cake recipe yields 12–15 servings and is made with shredded zucchini, vegetable oil, and cinnamon. The recipe features a moist, tender crumb and is topped with a homemade cream cheese frosting. It is baked in a 9×13-inch pan to make it super easy. The cake can be prepared in advance and stored in the refrigerator for up to 3 days.
Ingredients Needed
- Shred Zucchini using a box grater. Do squeeze the liquid out of your shredded zucchini for this recipe (unless it seems extra watery, like thawed from frozen). The specific ratios of flour and oil are calculated to account for the natural water content of the vegetable. Squeezing the zucchini will result in a dry, dense cake. For the best texture, use a medium-sized zucchini.
- Baking powder and Baking soda are the combination for a fluffy cake that rises and stays moist.
- Vegetable oil keeps this cake super moist. Vegetable or canola oil is a neutral oil that allows the zucchini and cinnamon flavors to shine through.
- In zucchini cake, the shredded vegetable acts as a natural humectant. Unlike vegetable or fruit cakes that can become soupy, zucchini releases its moisture slowly during the baking process. Because this recipe uses oil instead of butter, the fats coat the flour particles more effectively, trapping that moisture within the crumb and ensuring the cake remains soft even after several days in the refrigerator.
- I love the combination of Brown sugar and Granulated sugar because brown sugar keeps baked goods moist for days.
- Cream cheese that’s been softened to make the frosting (along with powdered sugar, vanilla, and salt).
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Dorothy’s Expert Zucchini Cake Tips
- Because this cake uses brown sugar and warm spices, it tends to brown more quickly than a standard white cake. If you notice the edges are getting too dark before the center is set, you can lower your oven temperature to 325°F halfway through the bake. This allows the center to finish cooking through without the exterior becoming dry or over-caramelized.
- 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.
- You can stir zucchini cake in a large mixing bowl by hand but if you want you can use a hand or stand mixer.
Zucchini Cake Recipe
Video
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.
- Frost the top of the cake with the frosting.
- Store loosely covered in the refrigerator for up to 3 days.
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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make zucchini cake
- Whisk salt, baking powder, baking soda, cinnamon, and flour in a medium bowl. Set flour mixture aside.
- Whisk eggs until beaten in a large bowl, then whisk in oil, vanilla, and both sugars. Add dry ingredients and stir with a spatula or wooden spoon until just combined, then stir in shredded zucchini.
- Grease and flour a 9×13-inch rectangular cake pan. Pour batter in prepared pan. Bake until a toothpick comes out clean in the center.
- 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. Frost the top of the cooled cake with the frosting.
Storage
Store zucchini cake loosely covered in the refrigerator but serve at room temperature. Freeze in an airtight container. You can freeze the cake and frosting separately to make ahead – thaw before frosting.
FAQs
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.
I only drain my zucchini if it seems extra wet for some reason or if it’s been thawed from frozen.
No! The skin of the zucchini is very thin and will soften completely as the cake bakes. Plus, the little flecks of green add a beautiful “garden-fresh” look to the cake.
This is usually the result of over-mixing the batter after adding the flour, which develops too much gluten. Stir until the flour is just incorporated for a light, fluffy crumb.
Absolutely! You can add up to 1 cup of chopped pecans, walnuts, or even chocolate chips to the batter before baking.
Because of the cream cheese frosting, this cake should be stored loosely covered in the refrigerator. It actually tastes even better the second day!
yummu
I would love to make this but you neglected to list quantities of the ingredients
Hi Joan the measurements of each ingredient are listed in the recipe card (scroll down). I’ve listed them here for you as well.
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
I love Zucchini cake. I am happy to find this simple recipe and I can’t wait to try it. I will update after I do. Thank you so much for your recipe. 🙏🏽
Hope you love it!
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