If there’s one cake that has earned a permanent place in my recipe box, it’s this Zucchini Squash Cake. Sweet, moist, and spiced with just enough cinnamon to make your kitchen smell like a hug, it’s the kind of recipe you make once and then keep making “just because.”
I’m so glad you’re here to bake it with me today. 🍰

This cake is my favorite way to turn humble garden zucchini into a dessert that disappears in minutes. My grandmother used to say, “If you don’t tell them there’s zucchini inside, they’ll swear it’s the softest spice cake they’ve ever had.” She was right.

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Overview of Zucchini Squash Cake

This cake sits right at the sweet spot between a rustic tea cake and a dessert-worthy showstopper. Perfect for:

Afternoon coffee breaks ☕
Potlucks where you want to bring something different
Using up that summer zucchini bumper crop
Freezer-friendly baking days

Why You’ll Love It:

Unbelievably moist from fresh zucchini.
Warmly spiced with cinnamon and nutmeg.
One-bowl friendly for quick clean-up.
Customizable with nuts, chocolate, or dried fruit.

What It Tastes Like:
Think carrot cake’s softer, sweeter cousin — tender crumb, gentle spice, and just a hint of garden freshness (without tasting like a vegetable).

Health Perks:
While this cake isn’t a “health food,” the zucchini adds fiber, vitamins, and moisture without needing extra oil or butter.

Ingredients You’ll Need

2 cups grated zucchini (about 2 medium zucchinis)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
3 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Optional: 1 cup chopped walnuts or pecans
Optional: 1/2 cup raisins or chocolate chips

Tools You’ll Need:

Mixing bowls
Hand or stand mixer (optional but helpful)
Grater
Measuring cups and spoons
9×13-inch baking pan or two 8-inch round pans
Cooling rack

Substitutions & Additions:

Flour: Use half whole-wheat flour for a heartier texture.
Sugar: Swap brown sugar entirely for a deeper molasses note.
Oil: Try melted coconut oil for a light tropical hint.
Spice: Add 1/4 teaspoon cardamom for a fragrant twist.
Mix-ins: Swap nuts for shredded coconut for a softer bite.

How to Make Zucchini Squash Cake

Step 1: Prep your pan & oven
Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s), or line with parchment paper for easy lifting.

Step 2: Shred the zucchini
Using the large holes of your grater, grate the zucchini. No need to peel — the skin adds color and nutrients. Lightly blot with a paper towel to remove excess moisture, but don’t squeeze it dry.

Step 3: Mix the wet ingredients
In a large bowl, whisk together granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla.

Step 4: Combine the dry ingredients
In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 5: Bring it together
Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the zucchini and any optional nuts or raisins.

Step 6: Bake
Pour batter into prepared pan(s) and bake:

9×13 pan: 35–40 minutes
8-inch rounds: 30–35 minutes
Cake is done when a toothpick comes out clean.

Step 7: Cool & frost (if you like)
Cool completely before frosting. A classic cream cheese frosting pairs perfectly, or serve it plain with a dusting of powdered sugar.

What to Serve with Zucchini Squash Cake

Fresh berries and whipped cream for a summer dessert.
Hot coffee or spiced chai for a cozy afternoon treat.
A scoop of vanilla ice cream for extra indulgence.

Tips for Making It Perfect

Don’t overmix once you add the flour — it keeps the cake tender.
If your zucchini is extra watery, blot well to avoid soggy cake.
Double the recipe and freeze one cake for later.

Storage Instructions

Room Temp: Store in airtight container up to 3 days.
Fridge: Keeps up to 6 days, covered.
Freeze: Wrap slices individually; freeze up to 3 months. Thaw at room temp.

General Info

Zucchini cake became popular in the U.S. during the 1960s when home gardeners sought creative ways to use abundant squash. Today, it’s beloved for its balance of nutrition and indulgence.

FAQs

Q: Can I make it gluten-free?
Yes — swap in a 1:1 gluten-free flour blend.

Q: Can I make cupcakes instead?
Absolutely! Bake 18–20 minutes at 350°F.

Q: Do I need to peel the zucchini?
No, the peel softens in baking and adds color.

Conclusion

This Zucchini Squash Cake is proof that vegetables can be dessert-worthy. Moist, flavorful, and endlessly adaptable, it’s a recipe you’ll keep forever. If you enjoyed this one, try my Carrot Cake Loaf or Moist Banana Bread.