Description
This irresistibly moist Zucchini Squash Cake is packed with fresh zucchini, warm spices, and a tender crumb. Perfect for afternoon coffee, potlucks, or just because — it’s the cake you’ll make again and again.
Ingredients
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
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
2. Grate the zucchini using a large-holed grater. Lightly blot with paper towel to remove excess moisture, but do not squeeze dry.
3. In a large bowl, whisk together granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla.
4. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Add dry mixture to wet ingredients and stir until just combined. Gently fold in zucchini and any optional nuts or raisins.
6. Pour batter into prepared pan(s) and bake: 35–40 minutes for 9×13 pan, 30–35 minutes for 8-inch rounds. Cake is done when a toothpick inserted in the center comes out clean.
7. Cool completely before frosting or dusting with powdered sugar. Serve and enjoy.
Notes
For extra flavor, add 1/4 teaspoon cardamom to the spice mix.
If making ahead, wrap cooled cake tightly and freeze for up to 3 months.
Pairs beautifully with cream cheese frosting or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg