Description

This zucchini cake is everything a great snack or dessert cake should be—moist, tender, warmly spiced, and incredibly easy to make. The grated zucchini adds natural moisture and softness, while a touch of cinnamon and vanilla brings comforting flavor. No one will guess there’s a vegetable inside! This cake is perfect for brunch, dessert, or even as a not-too-sweet breakfast. You can dress it up with cream cheese frosting or keep it simple with a light glaze or sugar dusting. A true hidden gem in your baking rotation.

Ingredients

Scale

2 medium zucchinis, grated (about 2 cups packed)
2½ cups all-purpose flour
¾ cup granulated sugar
¾ cup brown sugar
1 cup vegetable oil
3 large eggs
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
2 tsp vanilla extract
Optional: ½ cup chopped walnuts or chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Grate the zucchini. Lightly pat with paper towels to remove excess moisture.
In a large bowl, whisk together eggs, both sugars, oil, and vanilla.
Sift in flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until just combined.
Fold in grated zucchini and any optional add-ins.
Pour batter into prepared pan and spread evenly.
Bake 45–55 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Frost or glaze if desired before serving.

Notes

For extra texture, toast any nuts before folding into the batter.

Don’t overmix after adding the flour—this ensures a tender crumb.

You can substitute half the flour with whole wheat for a more wholesome version.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 315