Best Zucchini Cake Recipe – Moist, Spiced, Easy

Zucchini Cake Recipe – When you think of desserts, vegetables may not be the first ingredient that comes to mind—but this Zucchini Cake Recipe proves that sometimes the most unexpected ingredients create the best results. Zucchini, with its naturally high moisture content, yields a cake that is incredibly tender, soft, and melt-in-your-mouth delicious. Paired with warm spices like cinnamon and nutmeg, this cake becomes a comforting treat suitable for any time of year..

• Save

Recipe Overview

• Prep Time: 15 minutes

• Active Time: 10 minutes

• Resting Time: 30 minutes (cooling)

• Total Time: 55–60 minutes

• Cuisines: American, Homemade Baking

• Course: Dessert, Snack

• Servings: 12 slices

• Calories: ~320 per serving (varies with frosting)

Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 cup brown sugar

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

Wet Ingredients

• 3 large eggs

• 1 cup vegetable oil (or melted coconut oil)

• 2 tsp vanilla extract

• 2 cups grated zucchini (unpeeled, moisture squeezed out)

Instructions

Step 1: Prepare the Zucchini

Wash and grate the zucchini using the medium side of a box grater. Lightly squeeze out excess moisture using a clean towel or your hands. You don’t want it completely dry—just not dripping.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, salt, and both sugars until well combined.

Step 3: Combine Wet Ingredients

In another bowl, whisk the eggs, oil, and vanilla. Stir the grated zucchini into the wet mixture.

Step 4: Make the Batter

Pour the wet mixture into the dry ingredients and gently fold until combined. If using nuts, raisins, or chocolate chips, fold them in now.

Step 5: Bake

Pour the batter into a greased 9×13-inch baking pan. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool & Frost (Optional)

Allow the cake to cool completely before adding cream cheese frosting or powdered sugar.

Equipment Needed

• Mixing bowls

• Whisk and spatula

• Box grater

• 9×13-inch baking pan

• Measuring cups & spoons

• Cooling rack

Nutrition Information (Per Serving – Approx.)

Nutritional values may vary depending on optional add-ins and frosting.

Why You’ll Love This Cake

There are countless cakes to choose from, but zucchini cake has a charm that sets it apart. It’s incredibly moist without being dense, and the zucchini practically disappears into the batter, leaving behind only its moisture and subtle sweetness. As a result, even those who claim not to like vegetables find themselves reaching for a second slice.

Additionally, this cake is versatile. You can make it:

• Nut-free

• Gluten-free (by using a 1:1 gluten-free flour blend)

• Vegan (swap eggs for flax eggs and use dairy-free frosting)

Final Thoughts

This Zucchini Cake Recipe is proof that simple ingredients can create extraordinary results. With its tender crumb, subtle spice, and perfectly balanced sweetness, this cake is one you’ll want to bake again and again. Whether you’re using freshly picked zucchini from your garden or grocery store produce, this recipe transforms humble vegetables into a dessert that feels indulgent, homey, and utterly irresistible.