An irresistibly light and moist zucchini cake — this recipe uses a full cup of grated zucchini for great texture and flavor.
Hello, zucchini season!
Fresh zucchini is abundant in summer, and it’s easy to find yourself with more than you can eat raw. When that happens, baking is a perfect solution. This zucchini cake is light, moist, and simple to prepare. It’s flexible too: you can add mix-ins like raisins, walnuts, or shredded coconut, or leave it plain for a straightforward, delicious cake.
I frost this cake with a classic homemade cream cheese frosting, which pairs beautifully with the subtle flavor of zucchini. The cake travels well and can sit out a few hours without refrigeration, making it a great choice for summer gatherings. For easier transport, quickly frost and slice after arriving at your destination.
If you prefer, top slices with coconut butter or your favorite frosting. For a vegan option, use plant-based cream cheese and butter brands that many stores now carry.
Below is the basic cream cheese frosting I use; it’s easy to adjust for texture and sweetness.
Zucchini Cake Frosting
8 oz cream cheese
4 oz salted butter
2 cups powdered sugar (or sugar-free powdered sugar)
1 tsp pure vanilla extract
optional pinch of cinnamon or a few drops maple extract
Let the cream cheese and butter come to room temperature. Beat all ingredients together with an electric or stand mixer until smooth and creamy. If the frosting is too thick, add milk a teaspoon at a time until it reaches the desired consistency; if too thin, add more powdered sugar. Use a knife or piping bag to frost. Store leftover frosting in the refrigerator for up to one week. This amount yields roughly 2 cups of frosting.
Zucchini Cake
Adapted from a zucchini muffin recipe, this version bakes into an 8-inch square pan for easy slicing and serving.
Zucchini Cake
30m
8-12 squares
Ingredients
- 1 cup finely grated zucchini, loosely packed (about 200 g)
- 1/2 cup applesauce
- 1/3 cup oil (or replace with additional applesauce for a lower-fat texture)
- 1 1/2 tsp white or cider vinegar
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups spelt, white, oat, or gluten-free all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup sugar of choice or xylitol
- optional: 1/3 cup mini chocolate chips or raisins
- optional: handful crushed walnuts and/or shredded coconut
Instructions
Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper. In a bowl, whisk together the grated zucchini, applesauce, oil, vinegar, and vanilla. Let this mixture sit for at least 10 minutes (you can refrigerate it overnight if desired). In a separate bowl, combine the flour, baking soda, salt, cinnamon, and sugar. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing. Fold in any optional mix-ins if using.
Pour the batter into the prepared pan and spread evenly. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. The cake often develops better texture and flavor after resting overnight. Store leftovers in the refrigerator for 3–4 days or slice and freeze for longer storage. I used about 1/2 cup of the cream cheese frosting to top my cake.
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