Name: Zucchini Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups grated zucchini; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 3/4 cup vegetable oil; 1/2 cup chopped pistachios (optional); 1/2 cup caramel or vanilla glaze (for topping)

Looking for a way to use up that late-summer zucchini overload? Or maybe you’re just craving a cake that’s ultra-moist, lightly spiced, and topped with a rich glaze that soaks right into the crumb? This Zucchini Cake hits that sweet spot between rustic and indulgent—perfect with coffee in the morning or as an after-dinner treat.

Despite being packed with shredded green vegetables, it doesn’t taste like health food. The zucchini melts into the batter, leaving behind a super soft texture and a delicate sweetness. Paired with a buttery caramel glaze and chopped pistachios, this is one of those bakes that disappears faster than you’d expect.

Preparation Phase & Tools to Use

Before diving into the mixing and baking, having the right tools on hand makes the process smoother and more enjoyable:

Box Grater or Food Processor: Essential for shredding zucchini. Use the medium side of a box grater to avoid watery mush or stringy chunks. A food processor with a grating disc can speed up the process for big batches.
Fine Mesh Sieve or Cheesecloth: Helps to squeeze out excess moisture from the zucchini. This keeps the cake from becoming soggy.
Mixing Bowls (2-3 sizes): One for dry ingredients, one for wet, and optionally a third for combining.
9×13 Baking Pan: Gives the perfect thickness for even baking and easy frosting.
Whisk and Spatula: Whisking ensures even blending of dry ingredients, while a spatula helps fold the batter gently without overmixing.
Cooling Rack: Prevents the cake from overbaking in the pan due to residual heat.

With these tools prepped and ready, you’re just a few steps away from a surprisingly rich and tender Zucchini Cake.

Ingredients for the Zucchini Cake

Zucchini: The star of the show. It adds incredible moisture and structure without overwhelming the flavor.
All-Purpose Flour: Provides the base structure. Stick with regular flour for the perfect crumb.
Baking Powder & Baking Soda: These leavening agents help the cake rise evenly and stay fluffy.
Salt: Just a pinch sharpens all the other flavors.
Cinnamon & Nutmeg: These warming spices highlight the sweetness of the zucchini and deepen the cake’s flavor.
Granulated Sugar & Brown Sugar: A mix of both adds balanced sweetness and a hint of molasses depth.
Eggs: Act as binders and help the cake hold its shape.
Vanilla Extract: Rounds out the flavor with a soft, aromatic touch.
Vegetable Oil: Makes the cake tender and moist without overpowering the taste.
Chopped Pistachios (Optional but recommended): For a bit of texture and a nutty contrast.
Caramel or Vanilla Glaze: Takes the cake from great to unforgettable. The glaze seeps into the cake for added richness.

How To Make the Zucchini Cake

Step 1: Prep the Zucchini

Grate the zucchini using a box grater or food processor. Use a fine mesh sieve or cheesecloth to press out excess moisture. Set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together the eggs, both sugars, vanilla extract, and oil until smooth and emulsified.

Step 4: Fold in Zucchini

Gently stir the grated zucchini into the wet ingredients.

Step 5: Combine Everything

Add the dry ingredients to the wet mixture and fold using a spatula just until no flour streaks remain. Do not overmix.

Step 6: Bake

Pour the batter into a greased 9×13 pan. Smooth the top and bake at 350°F (175°C) for 35–40 minutes or until a toothpick inserted comes out clean.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Once completely cool, drizzle with caramel or vanilla glaze and sprinkle with chopped pistachios.

How to Serve and Store Your Zucchini Cake

Zucchini Cake is at its best when served slightly warm or at room temperature. The glaze becomes extra gooey, and the interior stays tender and moist. Cut it into generous squares and serve it as-is or with a dollop of whipped cream or a scoop of vanilla bean ice cream.

For storing, wrap the cake tightly in plastic wrap or store in an airtight container. It will keep well at room temperature for up to 2 days or in the refrigerator for 5 days. To freeze, slice and wrap individual portions before freezing for up to 3 months.

Frequently Asked Questions

How do I prevent my zucchini cake from getting soggy?

Make sure to squeeze out as much liquid as possible from the grated zucchini. Using cheesecloth or a fine mesh sieve works best.

Can I make this cake gluten-free?

Yes, you can use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or add a bit yourself for proper structure.

What kind of glaze works best?

A simple vanilla or cream cheese glaze is great, but caramel glaze takes it to the next level. You could even dust with powdered sugar for a lighter touch.

Can I add chocolate chips or nuts?

Absolutely! Chocolate chips pair beautifully with the spiced cake, and nuts like walnuts or pecans can add crunch if pistachios aren’t your thing.

Is this cake sweet enough to be dessert?

Definitely. While it’s simple enough for breakfast or brunch, the glaze and texture make it an ideal dessert option as well.

Can I make it in a bundt pan?

You can, but adjust the baking time and be sure to grease the pan thoroughly. Check doneness at around 45 minutes.

Want More Spiced Cake Ideas?

You might also like the Moist Apple Crumble Coffee Cake, which brings autumn flavors in a cozy slice. Or try the Cinnamon Donut Bread Recipe for a sweet morning bake that pairs beautifully with your favorite latte.

For those who love rustic dessert vibes, the 2-Ingredient Pineapple Cake is a must. And if you’re craving something fruity and nostalgic, check out the Apple Enchiladas.

Looking for more sweet inspiration? Head to my Pinterest LadyPlate board where I share my daily bakes, seasonal treats, and recipe updates!

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go with caramel glaze or vanilla? Did you add nuts or keep it simple? Leave a comment below. I’m always curious how others make it their own!

Zucchini Cake Recipe

Author: Julia Koch
Total Time: 55 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

A moist, tender, lightly spiced cake packed with shredded zucchini and crowned with a drizzle of caramel or vanilla glaze. Ideal for dessert, brunch, or a cozy afternoon treat. The zucchini adds moisture without an overpowering taste, resulting in a perfectly soft crumb.