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A moist slice of Zucchini Cake Recipe topped with white frosting and sprinkled with chopped pistachios, served on a ceramic plate.

Zucchini Cake Recipe

The ultimate moist zucchini cake recipe that transforms garden surplus into rich, tender cake. Packed with subtle sweetness and spice, this foolproof recipe disappears at gatherings zucchini skeptics included.
5 from 1 vote
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Course: Brunch, Dessert, Snack, Tea Cake
Cuisine: American
Keyword: Best zucchini cake recipe, Best zucchini cake recipe Pioneer Woman, Healthy zucchini cake recipe, Healthy zucchini chocolate cake, Moist zucchini cake recipe, Old fashioned zucchini cake, Simple zucchini cake recipe, Zucchini cake all recipes
Prep Time: 20 minutes
Cook Time: 35 minutes
Resting (optional for Grandma’s method): 15 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 280kcal
Cost: $8

Equipment

  • 1 Box grater or food processor (With grating disc)
  • 2 Large mixing bowls (For wet and dry ingredients)
  • 1 Electric hand mixer or stand mixer (For beating eggs & mixing batter)
  • 1 9x13-inch baking pan (Greased and floured)
  • 1 Wire cooling rack (For cooling baked cake)

Ingredients

  • 1 large Zucchini - Grated with liquid (don’t peel)
  • 3 large Eggs
  • 1 cup Vegetable oil - Or swap applesauce, coconut oil…
  • 2 teaspoon Vanilla extract Pure
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • ½ cup Brown sugar - Packed
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 2 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ½ teaspoon Fine sea salt
  • 1 tablespoon Orange zest - Optional booster
  • ½ cup Chopped walnuts - Optional booster
  • ½ cup Mini chocolate chips - Optional booster
  • 8 oz Cream cheese - For frosting optional
  • 1 tablespoon Instant pudding mix - Grandma’s trick optional
  • 1 pinch Almond extract - Optional enhances flavor

Instructions

  • Preheat oven to 350°F. Grease and flour a 9x13 pan. Wash (don’t peel) and grate zucchini medium-fine, keeping liquid.
    Zucchini cake batter spread evenly in a metal baking pan, ready to go into the oven
  • In a bowl, whisk together flour, sugars, spices, baking powder, baking soda, and salt.
    A glass bowl containing flour and brown spices with a wooden spoon for mixing.
  • Beat eggs until light. Add oil and vanilla. Stir in grated zucchini with juices.
    A metal bowl filled with a mixture of beaten eggs, oil, and grated zucchini, with a metal whisk inside.
  • dry mixture into wet mixture until just combined, no streaks. Spread into prepared pan.
    A person mixing flour mixture in a large bowl using a wooden-handled whisk.
  • Bake 35–40 minutes, until toothpick shows moist crumbs. Cool completely before frosting.
    A white ceramic baking dish filled with light-colored cake batter topped with a sprinkle of cinnamon, with a wooden spatula beside it.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 280kcal (14%) | Carbohydrates: 38g (13%) | Protein: 4g (8%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 40mg (13%) | Sodium: 210mg (9%) | Potassium: 220mg (6%) | Fiber: 2g (8%) | Sugar: 22g (24%) | Vitamin A: 120IU (2%) | Vitamin C: 6mg (7%) | Calcium: 60mg (6%) | Iron: 1.4mg (8%)
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