Classic Baked Zucchini Cake
This zucchini cake is soft, moist, and full of flavor thanks to freshly grated zucchini, warm spices, and a tender crumb. The zucchini melts into the batter, adding natural sweetness and moisture, so you don’t even taste the vegetable! It can be enjoyed plain with a dusting of powdered sugar or dressed up with a tangy cream cheese frosting.
⏱ Time
Prep: 20 minutes
Bake: 40–45 minutes
Cooling: 20 minutes
Total: ~1 hour 25 minutes
Ingredients
For the Cake:
2 cups (260 g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 ½ tsp ground cinnamon
1/4 tsp ground nutmeg (optional, for warmth)
2 large eggs, room temperature
1/2 cup (100 g) light brown sugar, packed
1/2 cup (120 ml) vegetable oil (or melted butter)
1/4 cup (60 g) plain Greek yogurt or sour cream
2 tsp vanilla extract
2 cups (about 2 medium) zucchini, finely grated and squeezed of excess water
1/2 cup (60 g) chopped walnuts or pecans (optional)
1/2 cup (80 g) raisins or chocolate chips (optional)
Optional Cream Cheese Frosting:
8 oz (225 g) cream cheese, softened
1/2 cup (115 g) olive oil
2 cups (240 g) powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 9-inch round pans).
2. Prepare zucchini: Grate zucchini with the large holes of a box grater. Place in a clean kitchen towel and squeeze out excess moisture. Set aside.
3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Mix wet ingredients: In a large mixing bowl, whisk eggs, sugar, brown sugar, oil, yogurt, and vanilla until smooth.
5. Combine: Gently fold the dry mixture into the wet mixture until just combined (do not overmix).
6. Add zucchini & mix-ins: Fold in grated zucchini, nuts, and raisins (or chocolate chips, if using).
7. Bake: Pour batter into prepared pan, spreading evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let cake cool completely in the pan before frosting or serving.
9. Make frosting (optional): Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla. Spread over cooled cake.
Notes & Tips
Zucchini prep: Don’t skip squeezing out excess water, or the cake may be soggy.
Flavor boost: Add a pinch of cloves or allspice for extra spice depth.
Serving: Dust with powdered sugar for a lighter version, or frost with cream cheese for a classic finish.
Storage:
Unfrosted: store covered at room temp for 3 days.
Frosted: refrigerate up to 5 days.
Freezer-friendly: wrap slices in plastic and freeze for up to 2 months.
❓ Frequently asked questions FAQ
Q: Can I make this cake without eggs?
A: Yes! Substitute each egg with 1/4 cup unsweetened applesauce or 1 tbsp flaxseed meal + 3 tbsp water (let sit 5 minutes).
Q: Do I need to peel the zucchini?
A: No, the skin is soft and blends into the cake. Just wash and grate.
Q: Can I make cupcakes instead?
A: Absolutely — bake at 350°F (175°C) for 20–22 minutes.
Nutritional Information
Calories: ~260
Carbs: 35 g
Protein: 4 g
Fat: 12 g
Fiber: 2 g
Sugar: 20 g