Moist Zucchini Cake

This Zucchini Cake is a moist, flavorful treat that combines the natural sweetness of zucchini with warm spices and a tender crumb. Topped with a luscious cream cheese frosting, it’s a perfect dessert that feels both comforting and irresistible.

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup granulated sugar
½ cup light brown sugar packed
3 large eggs
½ cup vegetable oil
½ cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups grated zucchini about 2 medium
½ cup chopped walnuts or pecans optional

For the Cream Cheese Frosting:

8 oz cream cheese softened
½ cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy.
Add oil, applesauce, and vanilla extract. Mix until smooth.
Gradually stir in the dry ingredients until just combined.
Fold in the grated zucchini and nuts (if using). Do not overmix.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan.
For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla extract until creamy.
Spread frosting over the cooled cake. Slice and serve.

Notes

Grating zucchini: No need to peel the zucchini; just wash and grate it. Excess moisture helps keep the cake soft. If your zucchini is very watery, gently squeeze out a little liquid, but don’t overdo it.
Optional add-ins: Chopped nuts, shredded coconut, or chocolate chips all work well in this cake.
Make-ahead: Bake the cake a day in advance and store it in the fridge. Frost just before serving for the best texture.
Storage: Store frosted cake in an airtight container in the refrigerator for up to 4 days. Unfrosted cake can be frozen for up to 2 months.