Hey friends! Let me tell you about this Zucchini Cake. It’s not just any cake, it’s like… a hug in cake form? You know, that cozy, everything-is-gonna-be-okay feeling? Plus, it’s a sneaky way to get your veggies in. Seriously, you won’t even taste the zucchini, I promise. It’s moist, it’s delicious, and it’s SO easy, even I can’t mess it up (usually!). Make it, eat it, love it!

So, my family? They are OBSESSED with this cake! My husband, bless his heart, claims he doesn’t like zucchini. But he’ll devour three slices of this and ask for more. I swear, one time I made it and left it on the counter to cool, and when I came back, my toddler had climbed onto a chair and was face-planting into the cake. So yeah, it’s safe to say it’s a winner! It’s become a total staple – I bring it to potlucks, bake sales, even had it for breakfast last week (don’t judge me!).

Why You’ll Love This Easy Zucchini Cake Recipe

It uses up all that zucchini you have no idea what to do with! seriously, that garden is bountiful!
It’s seriously easy to make. Like, dump-and-stir kind of easy. No fancy equipment required.
It’s surprisingly healthy-ish! It’s got veggies! Okay, so maybe it’s not health food, but it makes me feel better about eating cake, okay?
It tastes incredible! Seriously, the spices make it so warm and comforting.
Everyone loves it! Even those picky eaters who swear they hate vegetables.

How to Make It

Okay, so first things first, you gotta preheat your oven. Don’t forget! I can’t tell you how many times I’ve gotten all the ingredients mixed only to realize the oven is cold! Preheat to 350°F (175°C). Then, grease and flour a 9×13 inch pan. Or don’t flour it if you don’t want, and just use parchment paper, that’s what I do!

In a big bowl, whisk together your dry stuff. You know, the flour, sugar (brown and white!), baking soda, baking powder, salt, cinnamon, and nutmeg. Just whisk it all together until it’s, like, evenly distributed. If you’re feeling fancy, you can sift it, but honestly, who has time for that?

Then, in another bowl, mix together the wet stuff: eggs, oil, vanilla extract. Make sure everything is well combined.

Now, pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix it! That’s the secret!

Fold in the grated zucchini. Don’t peel it! Just wash it and grate it. Easy peasy.

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Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for a bit before frosting it. Frost it once it’s mostly cool.

For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Spread it over the cooled cake.

Sprinkle with chopped walnuts, if you’re into that kind of thing. I usually am, but sometimes I forget, and it’s still great. Slice, serve, and enjoy! You deserve it!

Ingredient Notes

All-Purpose Flour: This is your base, baby! Don’t get fancy unless you KNOW what you’re doing. Gluten-free? Cool, use a blend. But I haven’t tested it, so good luck!
Granulated Sugar & Brown Sugar: The dynamic duo. Brown sugar adds that molasses-y depth that’s just chef’s kiss. Don’t skip it!
Baking Soda & Baking Powder: They’re not the same! Baking soda needs an acid to work, baking powder is a one-stop shop. Both needed.
Ground Cinnamon & Nutmeg: These spices make the cake smell amazing and taste like fall! Don’t skimp!
Eggs: Gotta have ’em! They bind everything together. If you are vegan, I am so sorry, I haven’t tried this with a substitute.
Vegetable Oil: Keeps the cake super moist. I used canola oil once when I ran out and it was fine.
Vanilla Extract: Don’t skip this! Adds depth.
Zucchini: DUH! Grate it! Don’t squeeze the water out, we want that moisture!
Cream Cheese: Gotta have the full-fat kind for the frosting. Trust me on this one.
Butter: Use unsalted! You want to control the saltiness.
Powdered Sugar: This makes the frosting sweet and fluffy. Add more or less to taste.
Chopped Walnuts: Totally optional, but adds a nice crunch! Pecans are good too!

Recipe Steps:

Preheat oven to 350°F (175°C) and prepare the baking pan.
Whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine eggs, oil, and vanilla extract in a separate bowl.
Pour wet ingredients into dry ingredients; mix until just combined.
Fold in grated zucchini.
Pour batter into the prepared pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Cool cake before frosting.
Beat cream cheese, butter, powdered sugar, and vanilla extract for the frosting.
Spread frosting over cooled cake and sprinkle with chopped walnuts, if desired.

What to Serve It With

Okay, besides a giant spoon? This cake is great with a scoop of vanilla ice cream. Or a cup of coffee or tea. Honestly, it’s good all by itself. I’ve even been known to eat a slice straight from the fridge for breakfast. No regrets!

Tips & Mistakes

Don’t overmix the batter! Overmixing develops the gluten in the flour, which can make the cake tough. Mix until just combined.
Make sure your cream cheese and butter are softened before making the frosting. Otherwise, you’ll end up with lumps. Nobody wants lumpy frosting!
If you don’t have walnuts, you can use pecans, almonds, or even chocolate chips! Or just leave them out altogether.
If your frosting is too thick, add a tablespoon of milk or cream at a time until it reaches the desired consistency.
Don’t panic if your cake cracks on top. It happens! The frosting will cover it up anyway.
Grate the zucchini right before adding it to the batter, if you let it sit, it gets all watery.
Measure the flower right! Too much flower and your cake will be dry.

Storage Tips

Store leftover cake in an airtight container in the fridge. It’ll stay good for about 3-4 days. Honestly, though, it never lasts that long in my house. And yes, eating it cold from the fridge is perfectly acceptable. Especially at 2 AM. Just saying. I’m not judging anyone for having cake for breakfast, even if it’s been sitting in the fridge.

Variations and Substitutions

Applesauce: No oil? Applesauce can work! It changes the texture a little, but it’s a decent swap.
Spices: Get crazy with the spices! Add some cardamom, cloves, or even a pinch of cayenne pepper for a kick.
Chocolate Chips: Because chocolate makes everything better, right? Throw in a cup of chocolate chips for a chocolatey twist.
Nuts: Use different nuts! Pecans, almonds, macadamia nuts… go nuts!
Icing: If you’re not a cream cheese person, regular vanilla icing is great too! Or even just a dusting of powdered sugar.
Skip the Frosting: Sometimes I am too lazy to make the frosting, so just eat the cake.
Use honey instead of Sugar: If you are wanting the cake to be healthier. I have done this once or twice, the cake is less sweet.

Frequently Asked Questions

I can’t have gluten… will this still work?

Okay, so I haven’t tested it myself, but I’ve heard gluten-free all-purpose flour blends work pretty well. Just don’t expect it to be *exactly* the same.

Do I have to peel the zucchini?

Nope! Just wash it and grate it. The peel is totally edible and adds a bit of color. Plus, less work for you!

Can I freeze this cake?

Yep! Just wrap it tightly in plastic wrap and then foil. It’ll keep in the freezer for a couple of months. Let it thaw completely before frosting.

How sweet is this? Can I tone it down a bit?

It’s pretty sweet, but you can definitely reduce the sugar a bit if you want. Start with reducing it by 1/4 cup and see how you like it.

What if I skip the walnuts?

Totally fine! The cake is still delicious without them. Or use a different nut if you prefer.

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Easy Zucchini Cake Recipe