Zucchini Cakes Recipe

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

New and improved! This delicious yet simple Zucchini Cake is made moist with fresh garden zucchini and walnuts. The warm spices of cinnamon and nutmeg, along with a cinnamon cream cheese frosting, take the flavor over the top. I love to take this cake to potlucks and family functions, as it is always a huge hit.

This time of the year, so many garden growers have oodles and oodles of zucchini. We are zucchini-eating fools here. This scrumptious cake is one of our favorite zucchini recipes.

Gluten Free Chocolate Zucchini Cake

This cake is made in three easy steps. First, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Then in a separate large bowl, stir together the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the dry ingredients to the wet ingredients in several increments mixing just until combined. Then fold in the chopped walnuts.

Pour the mixture into a 9×13 baking pan that has been greased and floured or sprayed with nonstick baking spray. Bake just until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Using a stand mixer with a paddle attachment or a hand-held electric mixer, beat together the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake. This cake should be refrigerated because of the cream cheese frosting.

Healthy Chocolate Zucchini Cake (gluten Free!)

This time of year, many of you are gardening, and you may have quite an abundance of zucchini. Did you know that grated zucchini freezes quite well and can be used for future cakes, muffins, bread, and even fritters?

Simply grate the zucchini with a food processor or old-fashioned box grater (this is where that food processor may come in handy), then allocate a certain amount to each quart freezer bag depending on how much is needed for your favorite recipes (hint, hint, hint). I like to do some of the bags with 3 cups and some with 2 cups, as this seems to cover most of my favorite recipes. Label and date the freezer bags.

Double wrap by adding several quart bags to gallon bags. Store in the freezer for up to six months for all your favorite zucchini baking recipes. To thaw, simply place in the refrigerator overnight.

Easy Zucchini Pancakes (zucchini Fritters)

This scrumptious and moist zucchini cake is flavored with fresh zucchini, walnuts, cinnamon, and nutmeg. It is all topped with an easy five-ingredient cinnamon cream cheese frosting.Zucchini for the win! This is zucchini cake, and it’s every bit as flavorful as zucchini bread, as soft as zucchini muffins, and just about as magically moist as chocolate zucchini cake. Every cinnamon-kissed bite is nestled under a blanket of brown butter cream cheese frosting. Today’s cake and frosting combo is pure perfection, and everyone will be begging to have greens for dessert!

I know vegetables in cake can raise some eyebrows, but keep an open mind. You’ve heard of carrot cake, right? Zucchini is loaded with moisture, and adds a ton of volume without much flavor at all. Think of it as applesauce or banana, but with less flavor. It acts as a wet ingredient, and pairs wonderfully with everything from cinnamon and nutmeg to chocolate and citrus. I love baking with zucchini, so it’s no surprise I’ve amassed quite a lineup of favorite zucchini recipes over the years.

Today I’m sharing a simple sheet cake recipe with plenty of spice flavor, notes of brown sugar, and kisses of sweet vanilla. It’s simple, yet impressive. Taste testers (kids and adults!) couldn’t get enough. We all LOVED this cake.

Zucchini And Feta Fritters

Sheet cakes are renowned for being easier than layer cakes—no leveling off cake layers, no fancy decorating tools, no assembly whatsoever. Slicing and serving is a breeze, and you’ll appreciate that this zucchini cake can feed a crowd, but is still completely manageable to make.It’s easy to transport, too!

Favorite Pan: I really like to bake quarter sheet cakes in a glass 9×13-inch pan or this metal pan that comes with a lid. The lid is super convenient for storing & transporting.

For today’s cake, grab some of the same ingredients you’d use for zucchini bread. The cake is actually a dairy-free recipe if you skip the frosting. (And you can keep it dairy free by adding a simple dusting of confectioners’ sugar on top for garnish.)

Spiced Zucchini Cake

The cake batter comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a spatula.You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. It’s what I use when making zucchini fritters and chocolate zucchini bread, too.

Whisk together the dry ingredients, whisk together the wet ingredients, combine the two, and then fold in the zucchini. That’s it… the cake batter is done. What a complicated recipe! 😉

Zucchini acts as a wet ingredient in baking. It doesn’t necessarily replace a fat like oil or a binding ingredient like eggs, but it does add moisture and volume.

Gluten Free Zucchini Cake

Use a box grater like this one. Rinse the zucchini and pat dry. Slice off the bottom end, and place the grater on or over a cutting board. Holding the stem end, run the zucchini on the box grater’s coarse grating side (the largest holes) until you get down to the stem.

You can peel zucchini before using in baking, but you don’t have to. (I don’t!) There’s no taste or texture variance either way, but you’ll have flecks of green throughout the cake if you keep the peel on.

Usually, no. You want that extra moisture in baked goods, so do not blot the shredded zucchini before using in baking. If making a savory dish like zucchini casserole or zucchini fritters, however, draining excess liquid is key. It all depends on what you’re making, and if moisture is your friend or foe!

Zucchini Cake Recipe

Have you ever browned butter to make cream cheese frosting before? Because once you do, you’ll never go back. You have all of the tangy creaminess from cream cheese frosting, and the nutty, caramelized flavor from brown butter on top of it. I don’t overload the frosting with sugar, either—just enough to bulk it up without masking the brown butter flavor.

After you brown the butter on the stove, refrigerate it until it’s cool and solidified. (You can do this as the cake bakes or cools.) Then cream it with the cream cheese to make the base of the frosting. It’s pretty easy and I have an entire How to Brown Butter tutorial if you need some extra help.

There’s no assembly required, which is my favorite part about serving one-layer cakes. Here are all of my single-layer cakes if you’re in the mood to browse more!

Zucchini Cake With Ginger And Hazelnuts Recipe

This easy zucchini cake comes together quickly. You’ll love the cinnamon, brown sugar, and vanilla flavors paired with the stick-to-the-back-of-your-fork moist texture. Enjoy it with lusciously smooth brown butter cream cheese frosting, or you can opt for a simple dusting of confectioners’ sugar instead.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onZucchini Cake is a picture-perfect bundt cake! This moist and flavorful cake is packed with pineapple, zucchini, coconut and topped with tangy cream cheese frosting for a cake that will be an absolute hit.

It seems like every season I make a dessert recipe that moves straight to the top of my favorites list. And let me tell you – this Zucchini Cake might just rank as my #1 summer recipe of 2021.

Vegan Courgette Cake

I honestly can’t tell you how many times I’ve whipped this cake together this summer. I honestly think I pretty much have the entire recipe memorized and that’s saying something considering how many recipes I test each month.

It’s simple to make, flavorful and perfectly moist! It’s great for breakfast with cup of tea or for dessert. The cream cheese frosting takes it over the top in best way possible. I could seriously eat the frosting with a spoon!

Earlier this week I shared with you my Zucchini Banana Bread recipe and I have one more zucchini recipe to share before I’m ready to transition to apple recipes and pumpkin recipes. I promise we’ll go all in on fall soon!

Crispy Cheesy Zucchini Fritters

Have you ever had one of those cakes from Nothing Bundt Cakes? People go crazy for their cakes, so this Zucchini Cake was my way of making a Nothing Bundt Cakes-style cake at home. Even though they don’t have a Zucchini option – I think they totally should.

If you’ve made my Pineapple Cake or J. Alexander’s Carrot Cake, you know that crushed pineapple is amazing in a cake