Really moist, seriously, and a combination of the classic flavors you get inZucchini Cake Recipe is seriously delicious. It’s great to use up that excessive amount of zucchini or to celebrate some occasion.

Once I perfected my Carrot Cake Bars, a zucchini version was a no-brainer: great for when extra zucchini is on hand or when you crave it unexpectedly. It’s so moist, subtly sweet, and perfectly complemented by such a generous layer of cream cheese frosting.

This is one of those versatile cakes that’s great for breakfast, snack time, or even dessert. You can easily tweak the recipe to suit your family’s tastes, and I’ve included the tips on storage so you can make it ahead and enjoy throughout the week. It’s a summer potluck favorite, a delightful holiday breakfast, and a great way to get the kids to get more zucchini in. You might also like: Zucchini Tots Healthy Zucchini Muffins Baked Zucchini Fritters Applesauce Cake

Ingredients You Need

Here are the ingredients you will need to make this simple recipe for zucchini cake, a wonderful way to have your veggies: You’ll need the following and be ready to roll.

Zucchini: You’re looking for classic green zucchini for this recipe. Just trim the ends, grate it in a box grater or using a handheld grater, wring out using a clean kitchen towel to remove excess moisture. If you have yellow summer squash, that is okay too .

Applesauce: Unsweetened applesauce gives the cake its natural sweetness and flavor. If you don’t have applesauce, you can substitute it with smooth mashed

banana.Butter: I like using unsalted butter because I can control the salt intake I will be consuming. If you are going to use salted butter, omit the salt added above the recipe.

Eggs: These large eggs combine well with the batter and give a moist and tender cake.Vanilla

Extract: The small quantity of extract from vanilla will marvelously blend the taste with applesauce and cinnamon.All-purpose flour-All purpose flour keeps the cake extremely soft and light. If you are using whole wheat flour, then bake the cake a little lesser time, or if gluten-free flour, blend-this will help. Sugar- The recipe is relatively inexpensive as regular granulated sugar is used here. You can replace this with honey or maple syrup if that’s what you crave.

Cinnamon: This gives that classic flavor to the cake. Add in a pinch of nutmeg and ground ginger for added depth of warmth.

Baking Powder & Baking Soda: These two leavening agents create a well-risen cake. Make sure your baking soda is fresh for optimum results.Golden Raisins, Chopped Walnuts, or

Chocolate Chips: Any of these add-ins will add texture and sweetness but with golden raisins being a favorite.Cream Cheese Frosting: Finish off the cake with my super

Cheese Frosting; this makes a great foil to the flavors of the zucchini cake.

How To Make Zucchini Cake Recipe

Here’s how to prepare this zucchini cake so you know what to look for, scroll down to the bottom of the post for all details in full amounts and timing. Preheated oven and ready baking pan with a non-stick spray and parchment paper lining.

Mix together the following ingredients in a large mixing bowl: zucchini, applesauce, eggs, butter and vanilla.

Add dry ingredients to a bowl with wet ingredients. Fold gently the mixture of zucchini into the flour mixture.

Add the walnuts, raisins, or chocolate chips.
Pour the batter into prepared pan

Bake until edges are light golden brown and a cake tester or toothpick inserted into center comes out clean.

Let cool. Make Cream Cheese Frosting with electric mixer, if desired, and spread onto cake.

How to Store

Preheat oven and spray a baking pan with non-stick spray, then dust it with parchment paper. Combine large bowl ingredients of zucchini, applesauce, eggs, butter, and vanilla extract. Add dry ingredients to wet ingredients in the bowl. Fold in gently the zucchini mixture into the flour mixture. Stir in walnuts, raisins, or chocolate chips if using. Pour batter into pan prepared. Bake until lightly golden brown and edges are lightly golden brown, and a cake tester or toothpick inserted into center comes out clean. Let cool. Make Cream Cheese Frosting with an electric mixer, if desired, and spread onto cake.

Best Tips for Success

• This bakes up nicely in a metal pan, not glass. Baking it in glass means that the middle will take longer to set and you will have to follow the recipe, then cover it up with foil and bake it for another 10 minutes.
• Gluten-free: Use gluten free cup for cup flour in place of wheat flour.
• Dairy-free: Use vegetable oil, vegan butter or melted coconut oil in place of butter. For frosting: Use vegan cream cheese and vegan butter.
• Top with Cream Cheese Frosting. If you like your baked goods more sweet, add sugar to ½ cup. Use golden raisins, chopped walnuts or pecans or chocolate chips as desired.
• Use chocolate chips and this becomes a chocolate zucchini cake. Be sure to squeeze the zucchini very dry so that the recipe bakes through properly. Use whole wheat flour and bake time will be 18 minutes or so.
• If you like a little extra spice, a pinch of nutmeg and some ground ginger can be added into the mix. Adding chocolate chips makes for a chocolate zucchini cake recipe, or just a little unsweetened cocoa powder can be added for frosting.

FAQS

FAQs

1. Do I need to peel the zucchini before grating?

No, you don’t have to remove the peel. It’s tender and really good with the cake and texture and color, it’s nice. Just wash them thoroughly, cut the edges off, and grate.

2. How do I prevent my zucchini cake from being soggy?

Make sure you squeeze out as much moisture from grated zucchin

Make sure to squeeze out as much moisture from the grated zucchini as possible before adding it to the batter. You can do this by pressing it with a paper towel or squeezing it with your hands over a sink.

3. Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Just ensure it’s a 1:1 substitution for all-purpose flour for the best results.

4. Can I replace the applesauce with something else?

If you don’t have applesauce, smooth mashed bananas are a great substitute. Both add moisture and sweetness to the cake.

5. What if I don’t have unsalted butter?

If you only have salted butter, simply omit the extra salt in the recipe to balance the flavors.

6. Can I make this cake dairy-free?

Yes, you can substitute the butter with a dairy-free alternative like coconut oil or a plant-based butter. For the frosting, you can use a dairy-free cream cheese.

7. How do I store zucchini cake?

Store your zucchini cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days or freeze it for up to 3 months.

8. Can I freeze the zucchini cake?

Absolutely! Freeze the cake without frosting by wrapping it tightly in plastic wrap and placing it in an airtight container or freezer bag. Thaw in the refrigerator overnight before frosting and serving.

9. What mix-ins can I add to the zucchini cake?

Golden raisins, chopped walnuts, or chocolate chips are great mix-ins for this recipe. They add extra texture and flavor to the cake.

10. Can I make this recipe into cupcakes or a loaf cake?

Yes! You can easily turn this zucchini cake batter into cupcakes or a loaf. Just adjust the baking time—cupcakes will take about 20-25 minutes, while a loaf will need about 50-60 minutes. Keep an eye on them and use a toothpick to check for doneness.