Zucchini Cake (Moist, Sweet & Easy!)

This zucchini cake is moist, fluffy, and lightly sweet with a tender crumb. Perfect for anyone searching for chocolate zucchini or zucchini dessert recipes, it’s a sneaky way to add veggies into dessert. Save this for your next baking day!

Last summer, I grew zucchinis the size of baseball bats. Naturally, I panicked—what does one do with 12 giant zucchinis? After zucchini noodles, fritters, and even soup, I turned to baking. Friends, this zucchini cake was born, and let me tell you—it disappeared faster than my husband at dishwashing time.

Why You’ll Love It

• Ultra-moist cake with hidden veggies (kids won’t notice!).
• Perfect balance of sweet + fluffy texture.
• Great way to use up garden zucchinis.
• Easy to make with pantry staples.
• Works as a snack, dessert, or even breakfast (I won’t judge).

Ingredients / What You’ll Need

• 2 cups zucchini, grated (don’t peel, just grate and squeeze excess water).
• 2 cups all-purpose flour – or whole wheat for a nuttier flavor.
• 1 cup sugar – swap for coconut sugar if you like.
• ½ cup oil – vegetable or melted coconut oil.
• 2 eggs – room temp.
• 1 tsp baking soda.
• 1 tsp baking powder.
• 2 tsp cinnamon – warm spice, so good!
• ½ tsp salt.
• Optional: chocolate chips, walnuts, or cream cheese frosting.

How to Make It

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Grate zucchini and gently squeeze in a kitchen towel to remove water.
3. Whisk eggs, sugar, and oil in a bowl until smooth.
4. In another bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
5. Fold dry ingredients into wet until just combined.
6. Stir in zucchini (and chocolate chips if using).
7. Spread batter into pan and bake 35–40 minutes until golden and a toothpick comes out clean.
8. Cool, then frost or dust with powdered sugar if desired.

Pro Tips

• Don’t oversqueeze zucchini; a little moisture keeps the cake soft.
• Always cool before frosting, or you’ll have a melty mess.
• Use a box grater for best zucchini texture.
• Double the recipe and freeze one cake for later.

Variations & Substitutions

• Chocolate Zucchini Cake – swap ½ cup flour for cocoa powder.
• Nutty version – add walnuts or pecans.
• Spiced up – toss in nutmeg, ginger, or cardamom.
• Frosting swap – cream cheese, chocolate ganache, or even lemon glaze.
• Mini loaves or muffins – just adjust baking time.

Storage & Reheat

• Room temp: 2 days, covered.
• Fridge: Up to 5 days.
• Freezer: Wrap slices, freeze up to 3 months.
• Reheat: Microwave 15 seconds for a just-baked feel.

What to Serve With It

• Hot coffee or chai tea.
• Vanilla ice cream on top.
• A drizzle of chocolate sauce.
• Fresh berries on the side.

FAQs

Can I make this gluten-free?
Yes—swap in a 1:1 gluten-free baking flour.

Do I need to peel the zucchini?
Nope, just grate it as is. Skin melts right in.

Will it taste like vegetables?
Promise—it tastes like cake, not salad.

Can I make this into cupcakes?
Yes, bake 20–22 minutes in muffin tins.

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This zucchini cake is one of those easy zucchini dessert recipes that never fails. Moist, spiced, and versatile, it’s the kind of treat that feels homemade and cozy. Whether you frost it or keep it simple, it’s a recipe you’ll want to repeat every zucchini season.

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