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
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
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In another bowl, beat the sugars with eggs until light. Add oil and vanilla, and whisk until smooth.
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Gradually add dry ingredients to wet, mixing gently until just combined.
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Fold in grated zucchini and optional mix-ins like nuts or chocolate chips.
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Pour batter into prepared pan and smooth the top.
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Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then slice and serve warm or at room temperature.
Notes
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Don’t squeeze the zucchini—its moisture makes the cake extra tender.
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For extra depth, add ½ tsp ground nutmeg or ginger.
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Make ahead: This cake gets even better the next day!
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Freezes beautifully—slice and wrap individually for quick treats.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American