Moist & Easy Zucchini Cake Recipe
Looking for an easy zucchini cake recipe? Look no further, this super moist zucchini cake with cream cheese frosting is absolutely incredible! Adapted from my uber popular carrot cake sheet cake and my cinnamon swirl zucchini bread, this recipe will be your new go-to summer dessert!
This post may contain affiliate links. Delightful E Made is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Zucchini Cake with Cream Cheese Frosting
If you are growing zucchini in your garden, you’ve likely got loads of it, right? Enjoying a moist, delicious zucchini cake recipe is the perfect way to use that garden fresh zucchini. Spiced with cinnamon and nutmeg, this delicious sheet cake recipe is kept extra moist with a good amount of zucchini. Topped with a thick, delicious layer of cream cheese frosting, this zucchini sheet cake will be your new favorite summer dessert.
Like this recipe? Be sure to pin it to your DESSERT board!
Follow DelightfulEMade on Pinterest!
How do you make zucchini cake from scratch?
Here are the steps to making zucchini cake from scratch.
- First step: shred fresh zucchini. You’ll need 2 1/2 cups, which is about three medium zucchini.
- In a mixing bowl, combine the dry ingredients; flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, mix together the wet ingredients; eggs, oil, and vanilla extract.
- Make the batter by combining the wet and dry ingredients. Then, fold in the shredded zucchini.
For exact ingredient amounts and full recipe instructions for this zucchini cake recipe, be sure to reference the recipe at the bottom of this post. Just scroll down to the bottom.
Do you peel zucchini for cake?
No, you do not need to peel zucchini for cake. The green peel of the zucchini is edible and adds a nice color to the cake.
What pan should I use for sheet cake?
A traditional sheet cake recipe, like this zucchini cake recipe, will need a 15″x10″x1″ sheet pan. This size of pan is often referred as a jelly roll pan.
Prior to making the batter for this cake, lightly spray the pan with non-stick baking spray. I like Spectrum Non-Stick Coconut Oil Spray.
Why is zucchini used in baking?
Much like bananas, carrots or apples, zucchini is a great way to add extra volume and moisture to baked goods. Zucchini has a very mild flavor, so the spices like cinnamon and nutmeg in this cake recipe really shine through.
What frosting is best for zucchini cake?
I highly recommend pairing this moist, delicious zucchini cake with my simple cream cheese frosting recipe. Check out my post for how to make cream cheese frosting for tips and tricks to getting an amazing texture and consistency.
When frosting this cake, make sure the cake has cooled completely after coming out of the oven.
What can I add to zucchini cake?
Here are a few ideas on additional stir-in’s to this cake batter:
- Chopped walnuts
- Chopped pecans
- Sour cream
- Mini chocolate chips
- Shredded coconut
- Orange or lemon zest
Slice and Serve this delicious Zucchini Cake with Cream Cheese Frosting
Once this zucchini cake has been frosted, it is ready to slice and serve. This sheet cake serves 20 square cake slices.
How long will zucchini cake last?
When covered and refrigerated, this zucchini cake will last for 5-7 days.
If you loved this delicious zucchini cake recipe, check out these other zucchini recipes:
Mini Healthy Carrot Zucchini Muffins by Cupcakes and Kale Chips
If sheet cake is your thing, check out my awesome sheet cake recipes:
Here’s the recipe for this Easy Zucchini Cake Recipe:
- 2 c. all-purpose flour
- 2 c. granulated sugar
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 4 eggs
- 3/4 c. unflavored coconut oil (can also use vegetable oil)
- 1 tsp. vanilla extract
- 2 1/2 c. shredded zucchini
Cream Cheese Frosting:
- 1/2 c. butter (1 stick), room temperature
- 8 oz. pkg., cream cheese, room temperature
- 2 tsp. vanilla extract
- 4 c. powdered sugar
- Preheat oven to 350 degrees. Lightly spray a 15x10x1" sheet pan with non-stick baking spray. Set aside.
- In a mixing bowl, whisk together the dry ingredients; flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- In a separate bowl, whisk together the eggs, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix together until well combined. Add in the shredded zucchini, and mix well. Batter will be slightly thick.
- Pour the batter into the prepared sheet pan and smooth out evenly with a spatula. Bake at 350 degrees for 28-32 minutes, or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.
- For the frosting: With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually add the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
- Spread the frosting evenly over the cooled cake. Slice and serve right away.
Refrigerate any leftover cake. Either wrap the cake pan tightly with press-and-seal wrap or store the cake slices in an air-tight container. Will last for up to 5-7 days.