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Zucchini Cake

Zucchini cake is a tender zucchini sheet cake baked until just set, then frosted with thick cream cheese frosting. The moist, spiced crumb stays soft thanks to grated zucchini squeezed dry before baking.
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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
Calories: 330
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
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 oven to 350°F and grease a 9x13 baking pan. Make sure the pan is evenly coated so the cake releases cleanly.
  2. Whisk all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together. Continue until the spices are evenly distributed with no visible clumps.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Stop when the mixture looks glossy and fully combined.
  4. Stir in grated zucchini that has been squeezed dry. Mix until the batter turns evenly flecked with zucchini.
  5. Fold in the dry ingredients and walnuts (if using) until just combined. Fold only until no dry streaks remain to keep the crumb tender.
  6. Pour the batter into the prepared pan. Spread it into an even layer so it bakes uniformly.
  7. Bake at 350°F for 30–35 minutes until a toothpick comes out clean. The top should look set and lightly golden.
Cool and frost
  1. Cool the cake completely before frosting. The surface should be cool to the touch so the frosting doesn’t melt.
  2. Beat softened cream cheese, softened butter, powdered sugar, vanilla, and milk until light and fluffy. Keep beating until the frosting holds shape and spreads smoothly.
  3. Spread the frosting over the cooled cake. Smooth it over the top and gently swirl or level for an even layer.

Notes

Pro tip: squeeze the grated zucchini very dry—this prevents the cake from turning dense or wet. Store covered in the refrigerator for up to 4 days; freeze unfrosted cake for up to 2 months (thaw overnight in the fridge) and frost after thawing. For a lighter option, use low-fat cream cheese in the frosting for a slightly less rich texture.