Thank you so much for being here—I’m thrilled to share this Ultimate Zucchini Cake recipe that’s hearty, moist, and pure joy! If you love a cozy, crowd-pleasing cake, you’re in for a treat. Want more delicious ideas? Subscribe by email and join our joyful baking community! 🥰
Overview of Recipe Content
This Ultimate Zucchini Cake is the perfect dessert or afternoon snack, ideal for using up summer zucchinis. With warm cinnamon, tender zucchini, and a soft crumb, it’s comfort in every bite. Plus, it’s a healthier twist on classic cake, sneaking in veggies for added moisture and fiber.
Why you’ll love it:
- Soft, moist, and tender—zucchini keeps it oh-so juicy
- Cozy cinnamon flavor with a hint of sweetness
- A great make-ahead treat that actually gets better over time
Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp ground cinnamon
- [Add your remaining ingredients: sugar, oil, eggs, vanilla, zucchini, mix-ins]
Tools Needed:
- Large mixing bowls
- 9×13‑inch baking pan
- Whisk and spatula
- Grater for zucchini
Substitutions & Additions:
- Use whole wheat or spelt flour instead of part of the all-purpose
- Swap granulated sugar for coconut sugar or brown sugar
- Stir in ½ cup chopped walnuts, pecans, or chocolate chips
- Add ½ tsp nutmeg, ginger, or 1 tsp vanilla extract for extra flavor
How to Make The Ultimate Zucchini Cake
1. Prep & Dry Ingredients
Preheat oven to 350 °F (175 °C). Grease a 9×13 pan. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
2. Mix Wet Ingredients
In another bowl, beat eggs, sugar (or sugar substitute), oil, and vanilla until smooth and creamy.
3. Combine & Add Zucchini
Fold dry ingredients into wet until just combined. Gently stir in 2 cups grated zucchini (no squeezing!) and optional mix-ins.
I love pausing here to soak in the smell of cinnamon-dusted batter—like warm hugs in my kitchen!
4. Bake & Cool
Spread batter evenly in pan. Bake 30–40 minutes or until a toothpick comes out clean. Cool for 10 minutes before serving. Slice and enjoy its tender crumb!
What to Serve with The Ultimate Zucchini Cake
- A dollop of whipped cream or Greek yogurt
- Fresh berries or a simple berry compote
- Warm coffee, tea, or a chilled glass of milk
- For a special touch, dust with powdered sugar or drizzle a light icing
Tips for Making It Perfect
- Don’t overmix—that keeps your cake tender.
- Grate vs. squeeze zucchini—grating keeps moisture, squeezing makes it dry.
- Make ahead—bake a day before; flavors deepen.
- Bake evenly—if edges brown too fast, tent with foil after 25 minutes.
Storage Instructions
- Room temp: Cover and keep for 2–3 days.
- Refrigerator: Store in airtight container up to 5 days.
- Freezer: Wrap tightly and freeze slices for up to 3 months. Thaw overnight in fridge.
General Information
Zucchini cake came from the 1960s veggie-cake trend—ingenious way to sneak vegetables into desserts! It’s versatile, fridge-friendly, and scales well for loaf pans or muffins.
Frequently Asked Questions
Can I use gluten-free flour?
Yes—use a 1:1 blend and expect a slightly denser crumb.
Do I need to peel zucchini?
Nope! Keep the peel for color and nutrients.
Can I halve the recipe?
Absolutely! Bake in an 8×8 pan for about 25–30 minutes.
How do I know when it’s done?
The center should be set and a toothpick comes out clean or with a few moist crumbs.
Conclusion
This Ultimate Zucchini Cake is a rustic, cozy delight—perfect for coffee mornings, potluck desserts, or anytime comfort. If you love this, try my Carrot Spice Loaf and Apple Cinnamon Muffins next—both crowd favorites!
Enjoy baking, savor each bite, and come back soon—the kitchen is always open!
Interactive Elements
I’d love to hear from you! Leave a note below, or share a photo on Pinterest @ poulefrecipe. Use #UltimateZucchiniCake so I can see your creations!
Nutritional Information Zucchini Cake
| Per Serving | Calories | Carbs | Protein | Fat |
|---|---|---|---|---|
| Approx. 220 kcal | 30 g | 3 g | 10 g |
The Ultimate Zucchini Cake Recipe – Delightful & Power-Packed!
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Moist, warmly spiced zucchini cake made with cinnamon and tender grated zucchini. A soft, fluffy crumb and just-sweet-enough flavor make it a perfect dessert or cozy snack.
Ingredients
2 ½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
¾ cup granulated sugar
¾ cup brown sugar (light or dark)
3 large eggs
1 cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
2 cups grated zucchini (do not squeeze)
Optional: ½ cup chopped walnuts, pecans, or chocolate chips
Instructions
-
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
-
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
-
In another bowl, beat the sugars with eggs until light. Add oil and vanilla, and whisk until smooth.
-
Gradually add dry ingredients to wet, mixing gently until just combined.
-
Fold in grated zucchini and optional mix-ins like nuts or chocolate chips.
-
Pour batter into prepared pan and smooth the top.
-
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in the pan for 10 minutes, then slice and serve warm or at room temperature.
Notes
-
Don’t squeeze the zucchini—its moisture makes the cake extra tender.
-
For extra depth, add ½ tsp ground nutmeg or ginger.
-
Make ahead: This cake gets even better the next day!
-
Freezes beautifully—slice and wrap individually for quick treats.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
