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A frosted 9x13 inch zucchini cake in a baking pan with one slice cut and served on a white plate in the foreground, garnished with chopped walnuts and cinnamon.

The Best Zucchini Cake Recipe (Moist, Spiced, Never Soggy)

A moist, from-scratch spiced cake studded with grated zucchini and finished with tangy cream cheese frosting. This homemade zucchini cake explains exactly how much moisture to keep and when it's safe to remove some.
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Prep Time 25 minutes
Cook Time 38 minutes
Total Time 1 hour 3 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Cake
  • 2 1/2 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup neutral oil vegetable or canola
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups grated zucchini not squeezed dry
  • 1/2 cup chopped walnuts optional
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 1 9x13 metal baking pan For the classic sheet cake format
  • 1 Box grater or food processor with grating attachment Speeds up prep significantly
  • 1 KitchenAid stand mixer or hand mixer For creaming and frosting
  • 1 Digital kitchen scale For accurate flour measurement
  • 1 Offset spatula For smooth frosting application
  • 1 Wire cooling rack For cooling evenly

Method
 

  1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
    A rectangular 9x13 inch metal baking pan greased and floured on a wooden countertop.
  2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
    A glass mixing bowl filled with dry ingredients for The Best Zucchini Cake Recipe (Moist, Spiced, Never Soggy) on a wooden countertop.
  3. In a large bowl, whisk the oil, granulated sugar, and brown sugar together until combined.
    A glass bowl containing a smooth mixture of oil, granulated sugar, and brown sugar on a wooden countertop.
  4. Whisk in the eggs one at a time, then the vanilla extract, until smooth.
    A glass bowl containing wet batter with a cracked egg and swirls of vanilla extract on a wooden countertop, flanked by whole eggs and a bottle of vanilla extract.
  5. Fold the dry ingredients into the wet ingredients just until combined.
    A glass mixing bowl showing dry ingredients being folded into the wet batter on a wooden countertop
  6. Gently fold in the grated zucchini and walnuts, if using.
    A glass mixing bowl filled with cake batter containing visible pieces of grated green zucchini and chopped walnuts on a wooden countertop.
  7. Pour into the prepared pan and bake for 35 to 40 minutes, until a toothpick comes out clean.
    A rectangular 9x13 inch metal baking pan filled with uncooked zucchini cake batter on a wooden countertop.
  8. Cool completely in the pCooling The Best Zucchini Cake Recipe (Moist, Spiced, Never Soggy)an on a wire rack before frosting.
    A freshly baked golden-brown zucchini cake in a rectangular pan resting on a wire cooling rack on a wooden countertop.
  9. Beat the cream cheese and butter until smooth, add powdered sugar gradually, then mix in vanilla and salt until fluffy.
    A glass bowl filled with rich, creamy white cream cheese frosting on a wooden countertop next to butter, vanilla, and powdered sugar.
  10. Spread the frosting evenly over the cooled cake with an offset spatula, then slice and serve.
    A 9x13 inch pan of zucchini cake topped with a smooth layer of cream cheese frosting and a single slice removed, sitting on a wooden countertop next to a knife.

Notes

  • Do not squeeze the zucchini dry. The moisture is what keeps this cake tender.
  • Only give it a light squeeze if it's visibly pooling liquid, which is more common with garden-grown zucchini.
  • Always confirm doneness with a toothpick, since the top can look done before the center is fully baked.
  • Store refrigerated up to 5 days once frosted. Bring to room temperature before serving.