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Zucchini Cake

Zucchini cake is a tender zucchini sheet cake baked until just set, then cooled and blanketed in thick cream cheese frosting. This easy, spiced zucchini cake stays moist with grated zucchini squeezed dry for a springy crumb.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cup all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp nutmeg
  • 1.5 cup granulated sugar
  • 0.75 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cup zucchini, grated and squeezed dry
  • 0.5 cup chopped walnuts (optional) Optional
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup butter softened
  • 2.5 cup powdered sugar
  • 2 tsp vanilla
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Bake the zucchini cake
  1. Preheat the oven to 350°F and grease a 9x13 baking pan. Brush the corners lightly so the cake releases cleanly.
  2. Whisk together all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg in a bowl. Whisk until the spices are evenly distributed, with no visible clumps.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Mix until the batter looks glossy and fully combined.
  4. Stir in the zucchini, grated and squeezed dry. Stop mixing once the zucchini is evenly dispersed with no dry pockets.
  5. Fold the dry ingredients and chopped walnuts (optional) into the wet until just combined. Mix gently so the batter stays thick and doesn’t over-develop gluten.
  6. Pour the batter into the prepared 9x13 pan and spread it into an even layer. Bake at 350°F for 30–35 minutes until a toothpick comes out clean.
  7. Cool the cake completely before frosting. Rest the pan about 30 minutes, or until the surface feels room temperature.
Frost and serve
  1. Beat the cream cheese softened, butter softened, powdered sugar, vanilla, and milk until light and fluffy. Mix until the frosting holds soft peaks and looks spreadable.
  2. Spread the cream cheese frosting over the cooled cake. Use gentle pressure to cover the surface evenly without tearing the crumb.

Notes

Pro tip: squeeze the grated zucchini very well so the crumb stays moist but not gummy. Store covered in the refrigerator for up to 4 days; freeze frosted slices for up to 2 months (thaw overnight in the fridge). For a lighter option, swap half the vegetable oil for unsweetened applesauce (keep the total fat amount close) to reduce richness while keeping the texture tender.