Favorite Zucchini Cake

Seriously tender, easy to stir together, and loaded with the classic flavors you expect from zucchini bread, this Zucchini Cake is the most delicious. It’s great for using up excess zucchini or to celebrate any occasion.

Zucchini Cake

After I perfected my Carrot Cake Bars, I knew I wanted to share a zucchini version to have as an option for using up zucchini—or to make when the craving strikes. And this recipe is just so darn delicious. It’s seriously tender, just sweet enough, and pairs so well with a thick topping of Cream Cheese Frosting.

This is a delicious breakfast or snack cake, and of course can be served for dessert. There are a few options so you can customize it for the preferences of your family and tips for how to store it so you can make it ahead and enjoy it all week long.

This is a favorite summer dessert to bring to a potluck, a delicious holiday breakfast option, and just a favorite zucchini recipe to share with the kids.

Ingredients You Need

Below is a look at the ingredients you need to make this easy cake recipe, which is a fun way to serve vegetables, so you know what to have on hand and ready to go.

• Zucchini: Traditional green zucchini works well in this recipe. Trim the ends, then grate it on a box or hand held grater and squeeze it very dry. You can also use yellow summer squash if that’s what you have on hand.
• Applesauce: I use unsweetened applesauce in this recipe to add flavor and sweetness. (If you don’t have access to applesauce, you can use very smooth mashed banana.)
• Butter: I use unsalted butter in baking so I can control the salt added to the recipe. If you only have salted butter, just omit the added salt.
• Eggs: Large eggs help the batter hold together and bake up perfectly moist and tender.
• Vanilla extract: A little vanilla extract adds flavor to the cake in additional to the applesauce and cinnamon.
• All-purpose flour: I use all-purpose flour in this recipe to ensure that it’s very tender. You can also use whole wheat flour if you reduce the baking time slightly or a gluten-free flour blend.
• Sugar: To keep the recipe affordable, I use regular granulated sugar. You can swap it for honey or maple syrup if you prefer.
• Cinnamon: Cinnamon adds flavor and helps this cake taste like a classic zucchini cake recipe. If you like additional spices, you can add a dash of nutmeg and ground ginger.
• Baking powder and baking soda: A combination of the two of these helps ensure that the cake rises and bakes through properly. Be sure to check that your baking soda is fresh before starting the recipe.
• Golden raisins, chopped walnuts, or chocolate chips: We love this with golden raisins, but any of these additions will work similarly.
• Cream Cheese Frosting: The cake is topped with my simple Cream Cheese Frosting, which is a perfect pair for the zucchini cake flavor.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

1. Preheat the oven and coat a baking pan with nonstick spray and parchment paper.
2. In a large bowl, stir together the zucchini, applesauce, eggs, butter, and vanilla.
3. Add the dry ingredients to the bowl with the wet ingredients. Gently stir the zucchini mixture into the flour mixture. Stir in the walnuts, raisins, or chocolate chips.
4. Pour batter into the prepared pan. Bake until the edges are lightly golden brown and a cake tester or toothpick inserted into the center comes out cleanly.
5. Let cool. Make the Cream Cheese Frosting with an electric mixer, if desired, and spread onto the cake.

How to Store

Once cooled, store in an airtight container for up to 3 days at room temperature or covered with plastic wrap. Store in the fridge in an airtight container for up to 5 days. Serve cold.

You can also freeze the cut cake, frosted or unfrosted (though unfrosted is cleaner) in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.

Best Tips for Success

• This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes.

• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
• Dairy-free: Use vegetable oil, vegan butter, or melted coconut oil in place of the butter. Use vegan cream cheese and butter for the frosting.

• Top with Cream Cheese Frosting. Soften 8 ounces cream cheese and ¼ cup unsalted butter at room temperature. Add to a bowl with ¼ cup honey (for kids over age 1) and 1 teaspoon vanilla. Start mixing on low with a handheld mixer until fluffy. Place on top of the cooled bars and spread evenly.

• If you prefer your baked goods sweeter, increase the sugar to ½ cup.
• Use golden raisins, chopped walnuts or pecans, or chocolate chips as you like. (Use chocolate chips to make this a chocolate zucchini cake.)
• Be sure to squeeze the zucchini very dry to have this bake through properly.
• Use whole-wheat flour and reduce the baking time to 18 minutes or so.
• If you like additional spices, you can add a dash of nutmeg and ground ginger.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 375 degrees F. Coat an 8×8-inch baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it’s easy to lift out and slice without scratching the pan. That is optional.)

• In a large bowl, stir together the zucchini, applesauce, eggs, butter, and vanilla.

• Add the flour, sugar, cinnamon, baking powder, baking soda, and salt.

• Gently stir the zucchini mixture into the flour mixture. Stir in the walnuts, raisins, or chocolate chips.

• Pour batter into the prepared pan, smoothing out the top.

• Bake for 22-26 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Let cool on a rack for a few minutes, then lift out of the pan with the parchment paper so it can cool fully on the rack.

• Top with Cream Cheese Frosting, slice and serve at room temperature or cold.

• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Serve cold.
• You can also freeze the cut cake, frosted or unfrosted (though unfrosted is cleaner) in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
• This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Top with Cream Cheese Frosting. Soften 8 ounces cream cheese and ¼ cup unsalted butter at room temperature. Add to a bowl with ¼ cup honey (for kids over age 1) and 1 teaspoon vanilla. Start mixing on low with a handheld mixer until fluffy. Place on top of the cooled bars and spread evenly.
• If you prefer your baked goods sweeter, increase the sugar to ½ cup.

Serving: 1square, Calories: 135kcal, Carbohydrates: 20g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 119mg, Potassium: 71mg, Fiber: 1g, Sugar: 8g, Vitamin A: 185IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 1mg