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Zucchini Cake

Zucchini cake is a tender, spiced zucchini sheet cake baked in a 9x13 pan and cooled before thick cream cheese frosting is spread on top. The grated zucchini keeps the crumb moist and sweet, with optional walnuts for extra texture.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cup all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp nutmeg
  • 1.5 cup granulated sugar
  • 0.75 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cup zucchini grated and squeezed dry
  • 0.5 cup walnuts optional, chopped
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup butter softened
  • 2.5 cup powdered sugar
  • 2 tsp vanilla
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Bake the zucchini sheet cake
  1. Preheat the oven to 350°F and grease a 9x13 baking pan.
  2. In a bowl, whisk together all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg until evenly combined.
  3. In a separate bowl, beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Stir in the grated zucchini that has been squeezed dry.
  5. Fold the dry ingredients into the wet ingredients until just combined, adding walnuts if using.
  6. Pour the batter into the prepared pan and bake for 30–35 minutes at 350°F, until a toothpick inserted in the center comes out clean.
Cool and frost
  1. Cool the cake completely before frosting, about 30 minutes, so the frosting stays thick and spreadable.
  2. In a bowl, beat softened cream cheese, softened butter, powdered sugar, vanilla, and milk until light and fluffy.
  3. Spread the frosting over the cooled cake and swirl the top for a thick, even layer.

Notes

Pro tip: after grating, squeeze the zucchini very dry to prevent a gummy crumb; the batter should look thicker before baking. Store covered in the refrigerator for up to 4 days. Freeze frosted squares for up to 2 months; thaw in the fridge overnight. If you want a dairy-light option, use lactose-free cream cheese and lactose-free milk to keep the frosting texture.