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Best Zucchini Cake Recipe

Best Zucchini Cake Recipe

This best zucchini cake recipe delivers a moist, tender crumb with warm spices and a creamy cinnamon cream cheese frosting. It's the perfect balance of sweet, spiced, and satisfying—ideal for using up summer zucchini or baking a crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 15
Course: [Baking]
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 1¼ cups vegetable oil
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1½ teaspoons vanilla extract
  • 2 cups grated zucchini lightly squeezed
  • ¾ cup chopped walnuts optional
For the Cinnamon Cream Cheese Frosting
  • 1 cup unsalted butter softened
  • 8 ounces cream cheese softened
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons vanilla extract
  • 3½ cups powdered sugar

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat eggs, oil, both sugars, and vanilla until smooth.
  4. Stir in grated zucchini.
  5. Add dry ingredients to wet in batches. Fold until just combined. Do not overmix.
  6. Fold in chopped walnuts if using.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 35–40 minutes or until a toothpick inserted comes out with a few moist crumbs.
  9. Cool in pan for 30 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat butter, cream cheese, cinnamon, and vanilla until light and fluffy. Gradually beat in powdered sugar until smooth.

Notes

  • Do not peel the zucchini—grate it with skin on for extra color and nutrients.
  • Lightly squeeze grated zucchini, but don’t press it dry.
  • Always cool the cake fully before frosting to avoid melting the cream cheese layer.
  • Toasting walnuts before adding enhances flavor.
  • This cake can be made in two round pans or a bundt pan with adjusted baking times.

Nutritional Facts (per slice, 15 servings)

Nutrient Amount
Calories 320 kcal
Total Fat 20 g
Saturated Fat 7 g
Carbohydrates 34 g
Sugars 24 g
Fiber 1 g
Protein 3 g
Sodium 200 mg
Calcium 40 mg
Iron 1.2 mg