Zucchini Cake: A Delicious & Moist Dessert for Every Occasion

Zucchini cake may seem like the last thing that you think of when you’re thinking about an event however, it’s actually a hidden treasure! It’s moist and delicious and is the go-to dessert for festive gatherings in summer, holiday dinners or anytime you’re craving something sweet. To me, making zucchini cakes has been a family tradition, one which brings back fond images of cooking with my mother. The scent of fresh zucchini and cinnamon floating around your kitchen is a sign that something amazing was about to take place. In the present, I’m continuing the tradition by making this delicious cake with my daughter. And we all enjoy watching it disappear when it’s done.

Zucchini cake with cream cheese frosting
A moist and delicious zucchini cake with creamy frosting.

If you’re not familiar with zucchini cake, you may be pleasantly surprised to learn that it’s more than a healthy option, but tasty in its own right. The zucchini provides moisture without compromising the flavor. When coupled with warm spices such as cinnamon, the end result is absolutely delicious. If you decorate the cake with a creamy cream cheese frosting, or just enjoy the simple flavor it will delight your taste senses. Let’s start making this incredible cake!

Table of Contents

The Ingredients for Zucchini Cake

The best zucchini cake begins with the appropriate ingredients. It’s the zucchini that’s the main ingredient obviously, but it’s the mix of flavors that make the cake a delight.

Choosing the Right Zucchini

Fresh zucchini is essential for making a great zucchini cake. Pick large-sized ones that’s firm, and clear of any blemishes. The smaller zucchinis contain less water which is perfect for baking. If you are able to use larger zucchinis, make sure to get rid of the seeds as they could make the cake watery. Make sure you clean and dry the zucchini well prior to cutting it into pieces.

Essential Ingredients for Flavor and Texture

Along with your zucchinis, you’ll require some of the most common baking ingredients like sugar, flour eggs, oil, and flour. The secret to making your perfect cake from zucchini is in the perfect mixture of spices. Cinnamon is a popular spice preference, however adding a dash of vanilla extract or nutmeg could enhance the flavor and make the zucchini cake extra special. The combination of baking soda and powder ensures it that your cake is able to rise beautifully while maintaining its fluffy, light texture.

If you like a bit of crunch, try adding chopped nuts such as pecans or walnuts. These are a perfect match for the cake’s softness. They add a hint of crunch and texture that offsets the zucchini’s moisture.

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Zucchini cake with cream cheese frosting

Zucchini Cake: A Delicious & Moist Dessert for Every Occasion


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  • Author: Lina Vexley
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This zucchini cake is a moist, flavorful dessert that’s perfect for any occasion. It’s easy to make, full of fresh flavors, and topped with a rich cream cheese frosting.


Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon salt

1 1/2 cups sugar

1/2 cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

2 cups grated zucchini

1/2 cup chopped walnuts or pecans (optional)

1 package cream cheese (for frosting)

1/4 cup butter (for frosting)

3 cups powdered sugar (for frosting)

1 teaspoon vanilla extract (for frosting)


Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the grated zucchini and chopped walnuts (if using).

Pour the batter into the prepared baking pan and smooth the top.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.

Spread the cream cheese frosting evenly over the cooled zucchini cake.

Cut into slices and serve. Enjoy!

Notes

If you prefer a lighter option, a simple glaze made from powdered sugar and lemon juice can be drizzled over the cake instead of frosting.

For a healthier version, you can substitute the oil with unsweetened applesauce or Greek yogurt.

  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Preparing Your Zucchini Cake Batter

When you have all the ingredients prepared then the next thing to do is to make the cake batter made of zucchini. It’s a simple process however there are some tips to ensure that the cake is made flawlessly.

Grating the Zucchini

The grating of your zucchini can be the very first step, and is an essential part of the process. Make use of a fine box grater to make small shards of zucchini. It is not necessary peeling the zucchini, since the skin provides nutrition and color to the cake. After the zucchini is grated, put the zucchini on a clean dish towel, or cheesecloth, and squeeze out any excess moisture. This is essential to prevent a sloppy zucchini cake. The natural moisture of the zucchini will give it texture, however too much liquid can prevent the cake from forming properly.

Mixing the Dry and Wet Ingredients

It’s now time to mix liquid and dry components. In a separate bowl, mix the dry ingredients, including flour, baking soda, cinnamon, baking powder, salt and baking. Put them aside. In a large bowl, mix together the eggs, sugar and oil until it is smooth. Add vanilla extract. Gradually mix dry ingredients into wet batter, making sure not to mix too much. Once the batter has become smooth and smooth, gently incorporate the zucchini grated. The zucchini adds some moisture and flavor to this cake which is why it’s essential not to overmix, and you’ll reduce the airiness which makes this cake light.

Baking the Zucchini Cake to Perfection

Baking is the stage that allows your zucchini cake to form, changing from a cake batter to a mouthwatering dessert.

Preparing the Baking Pan

Before pouring the batter in make sure that your baking pan is set up. Grease a 9×13-inch baking dish or line it with parchment to allow cake removal. If you’d prefer to make an layered zucchini cake you can make two round cake pans of 8 inches. For added ease I suggest using parchment paper. It helps keep the cake from getting stuck and makes it easier to remove it once you’re finished.

Baking Time and Checking for Doneness

When the pan is done to be used, add the batter for the zucchini cake into the pan and spread it equally. Bake at 350 degrees F (175degC) at 35 to 40 mins. The time of baking will differ according to the oven you use It’s recommended to begin by checking the oven after 30 minutes. To determine if the cake is done by inserting a toothpick, or cake tester into the middle of your cake. If it emerges without a trace or just some crumbs, then the cake is cooked. The cake should sit in the cake pan around 10 minutes before moving it to a rack on wire to completely cool.

Serving and Enjoying Your Zucchini Cake

Once the cake is cool down, it’s now time to serve it and enjoy it! Zucchini cake can be served as a simple dessert or with frosting that you like.

Frosting or Glaze Options

Zucchini cake tastes delicious as is however a thick cream cheese frosting elevates it to the next level. In order to make this frosting you need to mix together cream cheese, butter powdered sugar, vanilla extract until it is smooth. After the cake has been completely cool and the frosting is spread evenly on top. If you’d prefer something less sweet it is possible to apply a simple glaze made of powdered sugar and lemon juice to add a tart accent.

Storing Leftovers

A leftover zucchini cakes can be kept in an airtight container temperatures of room temperature for three to four days. To keep it for longer, put it in the refrigerator which will keep it in good condition for about one week. If you’d prefer to freeze the cake, cut it into pieces, and wrap each securely in plastic wrap prior packing them into a sealed container, or freezer bag. Zucchini cake is able to be frozen for as long as three months, which makes it a great dessert to have in your freezer.

Conclusion

Zucchini cake is a multi-faceted moist and delicious cake that’s ideal for any event. If you prefer it as a simple cake, drizzled with glaze, or covered by cream cheese frosting, this cake is certain to be a staple within your baking repertoire. The zucchini provides water, which makes it soft and delicious and the spices lend the dish that familiar, comforting taste. This is a great option to make use of surplus zucchini from your garden, or to experiment with something novel at home. So, gather your ingredients, heat the oven and treat your friends and family members to this tasty zucchini cake now!

FAQs About Zucchini Cake

Can I substitute oil in zucchini cake?

You can replace oil with applesauce that has not been sweetened, and Greek yogurt. They’ll give you the same amount of moisture, but with less fat. Applesauce is an excellent alternative if you’re in search of healthier alternatives.

Can I make use of whole wheat flour in the zucchini cake?

Whole wheat flour is a great choice to replace all-purpose flour. This will give the cake a more dense texture and a slight sweeter flavor, but it still tastes delicious!

How can I make zucchini cake gluten-free?

To make a zucchini cake gluten-free, substitute the regular flour with the gluten-free blend of flour. Also, ensure that other ingredients, including baking powder are gluten-free.

What can I put in my zucchini cakes to add flavor?

For a more savory flavor, try adding chopped nuts, such as pecans or walnuts. It is also possible to add some raisins, chocolate chips, or even shredded coconut for extra texture and flavor.

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