This zucchini cake is a delightful surprise, blending moist, tender crumb with a hint of earthy sweetness. Packed with fresh zucchini, it’s a sneaky way to add veggies to your dessert while keeping it irresistibly rich and flavorful. In just under 50 minutes, you’ll have a treat that’s perfect for any occasion, from casual gatherings to cozy afternoons.
The cake’s velvety texture pairs beautifully with its warm, spiced aroma, making every bite a comforting experience. Topped with a creamy frosting, it strikes the perfect balance between indulgence and wholesomeness. Whether you’re a seasoned baker or just starting out, this recipe is simple, rewarding, and sure to impress. It’s a dessert that feels both familiar and exciting, leaving everyone asking for seconds.
Ingredients for Zucchini Cake
- For the cake:
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) dark brown sugar, firmly packed (light brown sugar can be substituted)
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
- 1 cup (226 g) sour cream
- 10 Tablespoons (140 g) unsalted butter, melted
- 2 large eggs, lightly beaten (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 ½ cups (225 g) grated zucchini, patted dry (weigh before patting dry)
- For the frosting:
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 2 ½ cups (315 g) powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon table salt
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Lightly grease and flour a 13×9 metal baking pan. Set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, dark brown sugar, baking soda, and table salt.
- Combine wet ingredients: In a separate bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients. Use a spatula to gently fold together until about 50% combined.
- Add zucchini: Fold in the grated zucchini until all ingredients are well-combined. Avoid over-mixing to prevent a dense or rubbery texture.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake on the center rack for 27-30 minutes, or until the cake is lightly golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake: Allow the cake to cool completely in the pan before frosting.
- Make the frosting: In a large mixing bowl, combine the cream cheese and butter. Use an electric mixer to stir until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar with the mixer on low speed until completely combined.
- Finish the frosting: Stir in the vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- Frost the cake: Spread the frosting evenly over the cooled cake. Slice, serve, and enjoy!
Creative Toppings and Serving Ideas
Elevate your zucchini cake with a sprinkle of chopped nuts like walnuts or pecans for added crunch. For a fruity twist, top with fresh berries or a drizzle of lemon glaze. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
Storage and Reheating Tips
Store your zucchini cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it fresh, wrap individual slices in plastic wrap. For a warm treat, microwave a slice for 10-15 seconds before serving.
Recipe Variations to Try
Swap out the zucchini for grated carrots or apples for a different flavor profile. Add a teaspoon of cinnamon or nutmeg to the batter for a spiced version. For a healthier option, replace half the flour with whole wheat flour and reduce the sugar by ¼ cup.
Time-Saving Tips for Busy Bakers
Grate the zucchini ahead of time and store it in the fridge. Use a food processor to quickly mix the dry ingredients. If you’re short on time, skip the frosting and dust the cake with powdered sugar for a simple yet elegant finish.
Essential Equipment Guidance
Ensure you have a 13×9 metal baking pan for even baking. A stand mixer or hand mixer will make the frosting process quicker and smoother. A microplane grater is perfect for finely grating the zucchini, ensuring it blends seamlessly into the batter.
Zucchini Cake
Ingredients
For the cake
- 2 cups all-purpose flour (250 g)
- 1 cup granulated sugar (200 g)
- 3/4 cup dark brown sugar firmly packed (150 g) (you may substitute light brown sugar)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon table salt
- 1 cup sour cream (226 g)
- 10 Tablespoons unsalted butter melted (140 g)
- 2 large eggs lightly beaten (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini patted dry (225 g) (weigh before patting dry)
For the frosting
- 8 oz cream cheese softened (226 g)
- 1/2 cup unsalted butter softened (113 g)
- 2 1/2 cups powdered sugar (315 g)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon table salt
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a 13×9 metal baking pan. Set aside.
- In a large mixing bowl, whisk together flour, sugars, baking soda, and table salt.
- In a separate mixing bowl, whisk together melted butter, sour cream, eggs, and vanilla extract.
- Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined.
- Add zucchini and continue to fold together until all ingredients are well-combined (don’t over-mix as cake could be dense or rubbery if you do).
- Spread batter evenly into prepared baking pan and transfer to center rack of 350F (175C) preheated oven. Bake for about 27-30 minutes – until cake is lightly golden on top and is baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cake to cool completely in pan before frosting.
- Combine cream cheese and butter in a large mixing bowl and use an electric mixer to stir until smooth and creamy.
- Gradually, with mixer on low-speed, add powdered sugar until completely combined.
- Stir in vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure ingredients are well-combined.
- Spread evenly over cooled cake. Slice, serve, and enjoy!