This Zucchini Cake recipe is truly a revelation! It’s incredibly moist, surprisingly flavorful, and a fantastic way to use up those extra zucchinis from your garden or grocery store. You’ll be amazed at how quickly this delicious cake comes together.
Key Ingredients & Substitutions
- Zucchini: Fresh is best! Don’t peel it – the skin practically disappears.
- All-Purpose Flour: Whole wheat pastry flour can also work for a slightly nuttier flavor.
- Eggs: No real substitute here, they provide structure.
- Vegetable Oil: Can swap for melted coconut oil or a light olive oil.
- Sugar (Granulated & Brown): Adjust to your sweetness preference, but don’t cut too much.
- Spices (Cinnamon, Nutmeg): Feel free to add a pinch of ginger or allspice.
- Baking Soda & Powder: Essential for a good rise.
- Vanilla Extract: Enhances all the flavors.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis), excess water squeezed out
For the Cream Cheese Frosting (Optional):
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 8-10 slices
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, grater
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This ensures your zucchini cake won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this bowl aside for a moment.
3. Mix Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth. This forms the base of your delicious zucchini cake.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine.
5. Fold in Zucchini
Gently fold in the grated zucchini until evenly distributed throughout the batter. The zucchini adds incredible moisture to the cake.
6. Bake the Cake
Pour the batter into your prepared 9×13 inch pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Completely
Once baked, let the zucchini cake cool in the pan on a wire rack for about 10 minutes. Then, carefully invert it onto the wire rack to cool completely before frosting.
8. Prepare the Frosting (Optional)
While the cake cools, beat the softened cream cheese and butter together in a bowl until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Spread evenly over the cooled zucchini cake.
Storage Instructions
Store leftover Zucchini Cake covered tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days, especially if frosted. You can also freeze individual slices wrapped in plastic wrap and then foil for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out as much water as possible before adding to the batter.
My zucchini cake is dense, what happened?
This often happens from overmixing the batter. Mix just until ingredients are combined.
Do I need to peel the zucchini?
No, the skin becomes very soft and practically disappears during baking, so no need to peel.
Can I add nuts or chocolate chips?
Absolutely! Fold in 1/2 to 1 cup of chopped walnuts, pecans, or chocolate chips with the zucchini.
How do I know if my zucchini cake is cooked through?
Insert a toothpick into the center; if it comes out clean, the cake is done.
Can I make this zucchini cake in a Bundt pan?
Yes, you can. You might need to adjust baking time slightly, typically around 40-50 minutes.