Zucchini Cake

There’s something incredibly comforting about a slice of homemade Zucchini Cake. I remember the first time I ever tasted this delightful treat; it was at my grandmother’s kitchen table during a hot summer afternoon. The sweetness of the cake, paired with the creamy frosting, was simply irresistible. She always found a way to sneak in vegetables, and zucchini was her secret weapon. Not only does it add moisture, but it also brings a subtle flavor that perfectly complements the spices. Now, as I stand in my own kitchen with a bowl of fresh zucchini and the faint scent of cinnamon in the air, I can’t help but feel a connection to those cherished memories. This Zucchini Cake has become a staple for family gatherings and celebrations, and I know it will soon be a favorite in your home, too!

Everything You Need for Zucchini Cake

The ingredients for this Zucchini Cake are simple yet effective. Each component plays a crucial role in achieving that perfect balance of flavor and texture. From the fresh zucchini that provides moisture to the blend of spices that gives depth, these ingredients work in harmony to create a delightful dessert.

• 1/2 cup oil (113g), vegetable, canola, or melted coconut oil or melted butter: This is the base for moisture and richness.
• 3/4 cup granulated sugar (150g): Adds sweetness to the cake.
• 3/4 cup packed light brown sugar (165g): Enhances the flavor with its caramel notes.
• 1/2 cup crushed pineapple (120g): Adds natural sweetness and moisture.
• 2 large eggs: Binds the ingredients together.
• 2 teaspoons vanilla extract: Adds flavor to enhance overall taste.
• 1/3 cup sour cream (80g), or plain Greek yogurt: Contributes to the cake’s moist texture.
• 2 cups grated zucchini (260g): The star ingredient that keeps it moist and adds nutrition.
• 2 cups all-purpose flour (240g): Forms the structure of the cake.
• 2 teaspoons baking powder: Helps the cake rise.
• 1/2 teaspoon baking soda: Works with acidity in the recipe for leavening.
• 1 teaspoon kosher salt: Balances sweetness.
• 2 teaspoons ground cinnamon: Provides warmth and depth of flavor.
• 1/4 teaspoon ground nutmeg: Adds a hint of aromatic spice.
• 1/4 teaspoon ground ginger: Gives a warm note to the cake.
• 8 ounces cream cheese, softened: Essential for the delicious frosting.
• 6 tablespoons butter, softened: Adds richness to the frosting.
• 2 1/2 cups powdered sugar (300g): Sweetens and thickens the frosting.
• 1 teaspoon vanilla extract: Enhances the frosting flavor.
• cinnamon sugar for sprinkling on top (optional): Adds a sweet, crunchy touch.

Step by Step Guide for Zucchini Cake

Making this Zucchini Cake is a fun and rewarding process! Follow these steps carefully, and you’ll be rewarded with a delicious treat that will become a favorite in your home.

1. Preheat your oven to 350 degrees. While it’s heating up, grease a 9×13 inch baking pan. This will ensure that your cake comes out easily once it’s baked.
2. In a large mixing bowl, combine 1/2 cup of oil, 3/4 cup of granulated sugar, and 3/4 cup of packed light brown sugar. Beat well until everything is mixed and creamy. This step is crucial for incorporating air into the batter, making your cake fluffy.
3. Add in 1/2 cup of crushed pineapple, 2 large eggs, 2 teaspoons of vanilla extract, and 1/3 cup of sour cream. Mix until fully combined. The pineapple adds moisture and flavor, so don’t skip this!
4. Next, stir in 2 cups of grated zucchini. I like to squeeze out some of the excess liquid first to avoid making the batter too wet. Mix until the zucchini is evenly distributed.
5. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of kosher salt, 2 teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.
6. Combine the wet and dry ingredients, stirring gently until just mixed. Be careful not to over-mix, as this can lead to a dense cake.
7. Pour the batter into the prepared baking pan, spreading it evenly. You want to ensure that it bakes uniformly.
8. Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready. The aroma will fill your kitchen!
9. Allow the cake to cool completely in the pan. This is important to prevent the frosting from melting.
10. For the cream cheese frosting, beat together 8 ounces of softened cream cheese and 6 tablespoons of softened butter until the mixture is pale and fluffy. This should take about 3-4 minutes.
11. Gradually add 2 1/2 cups of powdered sugar and 1 teaspoon of vanilla extract, whipping until the frosting is light and fluffy.
12. Spread the frosting generously over the cooled cake. If desired, sprinkle some cinnamon sugar on top for an added crunch.

Change It Up

You can make this Zucchini Cake your own with a few simple changes! Here are some tips to vary the recipe and customize it to your liking:

• Storage: To store leftovers, keep the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate.
• Freezing: You can freeze this cake for up to two months. Just wrap it well in plastic wrap and aluminum foil before freezing.
• Pairing: This cake is perfect for pairing with a cup of coffee or tea, enhancing your afternoon break.
• Dairy-Free Option: For a dairy-free version, substitute the cream cheese with a dairy-free alternative and use vegan mayo instead of sour cream.
• Two-Layer Cake: Want more grandeur? Divide the batter into two 8-inch round cake pans and bake for a more traditional cake.

Great Combinations for Zucchini Cake

Serving your Zucchini Cake can be as fun as making it! Here are some ideas for how to enjoy this delicious dessert:

• Pair with Ice Cream: A scoop of vanilla or butter pecan ice cream on the side elevates the dish.
• Serve at Gatherings: Perfect for summer barbecues or family reunions; everyone will love it.
• Weekend Brunch: Serve a slice alongside fruit and coffee for a cozy brunch.
• Seasonal Decor: Decorate with fresh fruits or edible flowers to enhance presentation.
• Tea Time: This cake is a delightful treat to accompany afternoon tea.
• Storing Leftovers: Keep in an airtight container for optimal freshness.

FAQ

Conclusion

The Zucchini Cake is a wonderful combination of rich flavors and moist texture that makes it a standout dessert. Its versatility means it can be enjoyed at any occasion, whether a cozy family gathering or a fun summer barbecue. I encourage you to try making it; you won’t be disappointed! Share it with friends and family, and watch how quickly it disappears from the table.

Zucchini Cake

This Zucchini Cake is moist, flavorful, and topped with a rich cream cheese frosting. It's an easy, delicious dessert that's perfect for any occasion. Enjoy a slice and savor the delightful blend of spices and sweetness that makes this cake irresistible!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 20 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup oil (113g), vegetable, canola or melted coconut oil or melted butter
• 3/4 cup granulated sugar (150g)
• 3/4 cup packed light brown sugar (165g)
• 1/2 cup crushed pineapple (120g) about half of an 8oz can
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup sour cream (80g), or plain Greek yogurt
• 2 cups grated zucchini (260g), about 1 medium zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 8 ounces cream cheese softened
• 6 tablespoons butter softened
• 2 1/2 cups powdered sugar (300g)
• 1 teaspoon vanilla extract
• cinnamon sugar for sprinkling on top, (optional)

Equipment

• 9×13 glass baking dish
• Hand mixer

Method

 

1. Preheat your oven to 350 degrees. While it’s heating up, grease a 9×13 inch baking pan. This will ensure that your cake comes out easily once it’s baked.
2. In a large mixing bowl, combine 1/2 cup of oil, 3/4 cup of granulated sugar, and 3/4 cup of packed light brown sugar. Beat well until everything is mixed and creamy. This step is crucial for incorporating air into the batter, making your cake fluffy.
3. Add in 1/2 cup of crushed pineapple, 2 large eggs, 2 teaspoons of vanilla extract, and 1/3 cup of sour cream. Mix until fully combined. The pineapple adds moisture and flavor, so don’t skip this!
4. Next, stir in 2 cups of grated zucchini. I like to squeeze out some of the excess liquid first to avoid making the batter too wet. Mix until the zucchini is evenly distributed.
5. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of kosher salt, 2 teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.
6. Combine the wet and dry ingredients, stirring gently until just mixed. Be careful not to over-mix, as this can lead to a dense cake.
7. Pour the batter into the prepared baking pan, spreading it evenly. You want to ensure that it bakes uniformly.
8. Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready. The aroma will fill your kitchen!
9. Allow the cake to cool completely in the pan. This is important to prevent the frosting from melting.
10. For the cream cheese frosting, beat together 8 ounces of softened cream cheese and 6 tablespoons of softened butter until the mixture is pale and fluffy. This should take about 3-4 minutes.
11. Gradually add 2 1/2 cups of powdered sugar and 1 teaspoon of vanilla extract, whipping until the frosting is light and fluffy.
12. Spread the frosting generously over the cooled cake. If desired, sprinkle some cinnamon sugar on top for an added crunch.

Notes

• Dairy-free option: Substitute two flax eggs (mix 2 Tbsp ground flaxseed with 6 Tbsp hot water. Let sit for 1 minute until it gets gloopy). Substitute 1/3 cup vegan mayo for the sour cream.
• Make Ahead Instructions: The cake can be baked and frosted, stored in the refrigerator, 1-2 days in advance.
• Freezing Instructions: Freeze frosted or unfrosted zucchini cake for up to 2 months. Cover well with plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight.
• Two-layer cake: Divide the batter between two 8 or 9 inch round cake pans and bake for 22-30 minutes.

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