Description
This Ultimate Moist Zucchini Cake is a deliciously tender and flavorful dessert featuring grated zucchini, warm spices, and optional nuts, topped with a creamy cream cheese frosting. Perfect for a moist, comforting treat that balances sweetness with a subtle earthiness.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (lightly squeezed of excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, and vanilla extract together until smooth. Stir in the grated zucchini, ensuring excess moisture is squeezed out before adding.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix gently until just incorporated. If using, gently fold in the chopped walnuts or pecans.
- Bake: Pour the batter evenly into the prepared pan(s) and bake for 35–40 minutes if using a 9×13 pan or about 30 minutes for 8-inch round pans. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Allow the cake to cool completely in the pan before removing or frosting to ensure clean slicing and better frosting adherence.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and smooth.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Slice, serve, and enjoy your moist, flavorful zucchini cake!
Notes
- Make sure to lightly squeeze the grated zucchini to remove excess moisture for the best cake texture.
- Chopped walnuts or pecans add a nice crunch but can be omitted for a nut-free version.
- You can use either a 9×13-inch pan or two 8-inch round pans; adjust baking times accordingly.
- If not frosting immediately, store cake in an airtight container to maintain moisture.
- This cake can be served plain or dusted with powdered sugar as a lighter alternative to frosting.
