Zucchini cake

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Here’s a beautiful recipe for Zucchini Cake — moist, fluffy, and full of subtle sweetness from zucchini, making it perfect for tea time or as a light dessert.

🌿 Zucchini Cake Recipe

Ingredients:

  • 2 cups all-purpose flour

  • 1 ½ cups granulated sugar

  • 2 cups grated zucchini (lightly squeezed to remove excess moisture)

  • 3 large eggs

  • 1 cup vegetable oil (or melted butter)

  • 1 tsp vanilla extract

  • ½ tsp almond extract (optional, for extra flavor)

  • 2 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 2 tsp ground cinnamon

  • ½ tsp nutmeg

  • 1 cup chopped walnuts or pecans (optional)

  • ½ cup raisins or chocolate chips (optional)

Cream Cheese Frosting (Optional but recommended):

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 2–3 cups powdered sugar

  • 1 tsp vanilla extract

Instructions:

  1. Prep the Oven & Pan
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 8-inch round pans if making a layered cake).

  2. Mix Dry Ingredients
    In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  3. Mix Wet Ingredients
    In a large bowl, beat together the eggs, sugar, oil, vanilla, and almond extract until smooth and creamy.

  4. Combine & Fold
    Slowly add the dry ingredients into the wet mixture, stirring until just combined. Fold in the grated zucchini, nuts, and raisins/chocolate chips if using.

  5. Bake
    Pour the batter into the prepared pan. Bake for 40–45 minutes (for a 9×13 pan) or 30–35 minutes (for round pans), until a toothpick inserted in the center comes out clean.

  6. Cool
    Let the cake cool completely before frosting.

  7. Make Frosting
    Beat cream cheese and butter together until fluffy. Gradually add powdered sugar and vanilla, mixing until smooth.

  8. Frost & Serve
    Spread the cream cheese frosting over the cooled cake. Slice and enjoy!

✨ Tips:

  • For a lighter version, reduce the sugar to 1 cup and use applesauce for half the oil.

  • This cake keeps well at room temperature for 2 days, or in the fridge for up to a week.

  • You can also make zucchini cupcakes with the same batter — just bake 18–20 minutes.

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