Description

This Ultimate Moist Zucchini Cake is a wonderfully soft and flavorful dessert perfect for any occasion. Bursting with fresh grated zucchini and warm spices like cinnamon and nutmeg, this cake is incredibly moist and tender. Topped with a creamy, smooth cream cheese frosting, it strikes the perfect balance of sweetness and earthiness. Whether for a family gathering or a cozy treat, this recipe is sure to become your new favorite zucchini cake.

Ingredients

Cake Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini (lightly squeezed of excess moisture)
1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting Ingredients (Optional)

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined, ensuring the spices are well distributed.
Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous. Then gently stir in the grated zucchini, ensuring excess moisture is squeezed out to prevent a soggy cake.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix just until incorporated; avoid overmixing to keep the cake tender. Fold in the chopped walnuts or pecans if using, distributing them evenly throughout the batter.
Bake the Cake: Pour the batter into the prepared baking pan(s). Bake for approximately 35 to 40 minutes for the 9×13-inch pan or 30 minutes for the round cake pans. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before adding frosting to prevent melting.
Prepare the Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve as desired.

Notes

Make sure to squeeze excess moisture out of the grated zucchini to prevent the cake from becoming too wet.
You can substitute walnuts with pecans or omit nuts completely based on preference or allergies.
If not using frosting, dust the cake lightly with powdered sugar as a simple finishing touch.
Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
The cake may also freeze well; wrap tightly and freeze for up to 2 months, thawing before frosting.