Description

This Ultimate Moist Zucchini Cake is a deliciously tender and flavorful treat, perfect for using up fresh zucchini. Rich with warm spices and a hint of vanilla, it can be enjoyed plain or topped with a luscious cream cheese frosting for an extra indulgence. Whether for a family dessert or a special occasion, this cake is sure to become a new favorite.

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 (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 your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans to ensure the cake doesn’t stick.
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.
Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, and vanilla extract together until the mixture is smooth. Then stir in the grated zucchini, making sure it is lightly squeezed to remove excess moisture.
Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently until just incorporated to avoid overmixing. If using nuts, fold them into the batter now.
Bake: Pour the batter evenly into the prepared pan(s). Bake for about 35–40 minutes in a 9×13-inch pan or 30 minutes in round pans. Test doneness by inserting a toothpick in the center; it should come out clean.
Cool: Allow the cake to cool completely in the pan before removing or frosting.
Prepare Frosting: For the optional cream cheese frosting, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract while continuing to beat until the frosting becomes light and fluffy.
Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Slice and serve.

Notes

Lightly squeeze grated zucchini to remove excess water for a moist but not soggy cake.
For a nut-free version, simply omit the walnuts or pecans.
Use fresh spices for the best flavor.
You can substitute vegetable oil with canola oil if preferred.
Cake can be stored in an airtight container in the refrigerator for up to 5 days.
This cake freezes well without frosting; frost after thawing.