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