Zucchini Cake Recipe

a partially eaten slice of zucchini cake on a plate with a fork

4.44 from 23 reviews

Zucchini Cake with Cream Cheese Frosting is a real treat. The lightly spiced cake is made super moist and flavorful thanks to a whole bunch of shredded zucchini. Luscious Cream Cheese Frosting is the perfect finish for this easy to make cake.

Prep Time20

Bake Time45

Total Time1 5

Servings:12 servings

Ingredients

16 oz zucchini (about 2-3 medium)
7 ½ oz all purpose flour (1 ½ cups, see note)
½ teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons cinnamon
1 ½ teaspoons ginger
½ teaspoon nutmeg
½ teaspoon salt
5 ½ oz vegetable oil (¾ cup)
6 oz granulated sugar (¾ cup)
6 oz brown sugar (¾ cup)
3 large eggs
1 teaspoon vanilla extract
½ teaspoon lemon extract
4 oz walnuts ((optional) finely chopped)
½ recipe Cream Cheese Frosting

Instructions

Preheat the oven to 350 °F. Line a 9" square cake pan with parchment paper, or butter and flour the pan.
Use the large holes of a box grater or the large grating disc of a food processor to shred 16 oz zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the zucchini sit while you mix the batter.
Sift together 7 ½ oz all purpose flour, ½ teaspoon baking soda, 1 ½ teaspoons baking powder, 1 ½ teaspoons cinnamon, 1 ½ teaspoons ginger, ½ teaspoon nutmeg, and ½ teaspoon salt. Set aside.
Mix 5 ½ oz vegetable oil, 6 oz granulated sugar, and 6 oz brown sugar until it resembles applesauce. Add 3 large eggs, 1 teaspoon vanilla extract and ½ teaspoon lemon extract. Mix until the batter is smooth and emulsified.
Add the dry ingredients in three batches, scraping the bowl in between. Fold in the zucchini and the optional ground walnuts. Mix until completely combined.
Spread the batter into the pan. Bake until the cake springs back when lightly pressed or a toothpick inserted in the center comes out clean, about 45 minutes.
Cool the cake in the pan for 10 minutes, then turn it out onto a rack to cool completely.
Ice the cooled cake with the cream cheese frosting.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

This recipe can be doubled and baked in a 9"x13" cake pan. Use a full batch of cream cheese frosting to ice the cake.

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