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Easy Zucchini Cake

Easy Zucchini Cake

This easy zucchini cake is incredibly moist, lightly spiced, and simple to make with fresh grated zucchini. Perfect for dessert, snacks, or brunch, it’s a delicious way to use up extra zucchini and tastes amazing with cream cheese frosting or a simple glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cakes, Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 cups grated zucchini lightly squeezed
  • 2 cups all-purpose flour
  • 1 cup granulated sugar or half white, half brown
  • 3 large eggs room temperature
  • ¾ cup vegetable oil or neutral oil of choice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ cup chopped nuts raisins, or chocolate chips (optional)

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch pan (or two 8-inch round pans) with parchment paper.
  2. Grate the zucchini and lightly squeeze out excess moisture using a clean towel or paper towels. Do not over-squeeze.
  3. In a large bowl, whisk together eggs, sugar, oil, and vanilla extract until smooth and well combined.
  4. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  5. Add dry ingredients to wet and mix gently until just combined.
  6. Fold in zucchini and any optional mix-ins like nuts or chocolate chips. The batter will be thick.
  7. Spread batter evenly into the prepared pan.
  8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

  • For extra flavor, try adding lemon zest or a splash of almond extract to the batter.
  • Don’t overmix the batter — this keeps the cake light and tender.
  • Cream cheese frosting or a simple glaze pairs beautifully with this cake.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • This cake also freezes well for up to 2 months; thaw at room temperature before serving.