Go Back
–+ servings
Easy Zucchini CakeNew

Easy Zucchini Cake

Moist, gently spiced zucchini cake crowned with a light maple–cream cheese frosting. Simple ingredients, tender crumb, and just-sweet-enough flavor in every slice.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 34 minutes
Total Time: 54 minutes
Servings: 12

Ingredients
 

Zucchini Cake

  • 1 1/2 cups grated zucchini, lightly pressed dry (not wrung out)
  • 1 large egg
  • 1/4 cup avocado oil or other neutral oil
  • 1/2 cup unsweetened applesauce
  • 2/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 2/3 cups white whole wheat flour or spelt flour

Maple Cream Cheese Frosting

  • 6 ounces block cream cheese, room temperature
  • 1/3 cup plain Greek yogurt (2% or whole milk)
  • 5 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice

Instructions

Preparation Steps

  • Heat oven to 350°F. Line an 8-inch square metal baking pan with parchment so it overhangs two sides; lightly brush the parchment and exposed sides of the pan with a few drops of oil.
  • In a medium bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt until evenly combined. Set aside.
  • In a large bowl, whisk the egg, oil, applesauce, maple syrup, vanilla, and lemon zest until smooth and slightly emulsified, about 30–45 seconds.
  • Sprinkle the dry mixture over the wet and fold with a spatula just until no dry streaks remain. Fold in the grated zucchini last, distributing it evenly without overmixing.
  • Let the batter rest for 10 minutes to hydrate the flour. Scrape into the prepared pan, smooth the top, and tap the pan firmly on the counter 2–3 times to release large air bubbles.
  • Bake for 34 minutes, or until the center springs back when lightly pressed and a toothpick comes out with a few moist crumbs attached.
  • Cool the cake in the pan on a rack for 15 minutes. Lift it out using the parchment and cool until just barely warm, then place in the fridge for 20 minutes to finish cooling before frosting.
  • Make the frosting: In a mixing bowl, beat the cream cheese with Greek yogurt, maple syrup, vanilla, and lemon juice on medium speed for 1 minute, then on high speed for another minute until fluffy and smooth. If it seems loose, chill for 10 minutes to set.
  • Spread frosting over the cooled cake. Slice into 12 squares and serve.

Notes

Tip: If your zucchini seems especially wet, spread it on a clean kitchen towel and gently blot; the batter should be thicker than pancake batter. If it’s very loose, stir in 1–2 tablespoons extra flour before baking.
Store frosted cake covered in the refrigerator for up to 4 days, or freeze individual slices (well wrapped) for up to 2 months.
This recipe is an original creation inspired by classic Easy Zucchini Cake flavors. All ingredient ratios and instructions are independently developed.