20 Yummy Zucchini Cake Recipes

Zucchini Spice Cake with Cream Cheese Frosting

This classic zucchini spice cake is perfectly moist and topped with a rich cream cheese frosting that complements the spiced flavors beautifully.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups grated zucchini
• 1 cup chopped walnuts
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 tablespoon milk

Cooking method

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the butter and sugar until creamy. Add the eggs one at a time, then stir in vanilla.
4. Gradually mix in the dry ingredients until just combined, then fold in the zucchini and walnuts.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
6. For the frosting, beat the cream cheese until smooth, then gradually add the powdered sugar and milk until a creamy consistency is achieved.
7. Once the cake has cooled, spread the cream cheese frosting over the top.

Chocolate Zucchini Cake

Indulge in this rich, chocolatey zucchini cake that stays moist and flavorful with a hint of cocoa.

Ingredients

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 ¾ cups granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups grated zucchini
• 1 cup semi-sweet chocolate chips

Cooking method

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, mix oil, sugar, and vanilla until combined, then beat in the eggs.
4. Stir the wet ingredients into the dry mixture and fold in zucchini and chocolate chips.
5. Pour the batter into the pan and bake for 45-50 minutes, or until a toothpick comes out clean.

Lemon Zucchini Cake

This lemon zucchini cake is bursting with fresh lemon flavor and a deliciously light texture.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1 cup Greek yogurt
• ½ cup vegetable oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 ½ cups grated zucchini

Cooking method

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Combine flour, baking powder, and salt in a bowl.
3. In another bowl, whisk eggs, sugar, yogurt, oil, lemon zest, and juice.
4. Gradually mix in dry ingredients, then fold in zucchini.
5. Transfer to the loaf pan and bake for 50-60 minutes, until a toothpick comes out clean.

Carrot Zucchini Cake

This delightful cake combines the earthy flavors of carrots and zucchini, perfect for a wholesome treat.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil
• ½ cup brown sugar
• ½ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1 cup grated zucchini

Cooking method

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch pan.
2. Mix flour, baking powder, baking soda, salt, and cinnamon in a bowl.
3. In another bowl, combine oil, sugars, eggs, and vanilla.
4. Stir wet ingredients into dry mixture, then fold in carrots and zucchini.
5. Pour into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.

Blueberry Zucchini Cake

This blueberry zucchini cake is a sweet and tangy blend that's perfect for summer gatherings.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 ¼ cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups fresh blueberries

Cooking method

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar in another bowl, then beat in eggs and vanilla.
4. Add dry ingredients to the wet mixture, then fold in zucchini and blueberries.
5. Divide batter between pans and bake for 35-40 minutes, or until a toothpick comes out clean.

Pineapple Zucchini Cake

Pineapple adds a tropical twist to this moist zucchini cake, making it a standout dessert choice.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ¾ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 2 cups grated zucchini

Cooking method

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Combine flour, baking soda, baking powder, cinnamon, and salt.
3. In another bowl, mix sugar, oil, eggs, and vanilla.
4. Blend dry ingredients into wet mixture, then fold in pineapple and zucchini.
5. Pour into the pan and bake for 45 minutes, until a toothpick comes out clean.

Almond Zucchini Cake

This almond zucchini cake is both nutty and moist, offering a unique flavor combination.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon almond extract
• 1 ½ cups grated zucchini
• ½ cup sliced almonds

Cooking method

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Mix flours, baking powder, baking soda, and salt in a bowl.
3. Whisk together sugar, oil, eggs, and almond extract in another bowl.
4. Combine wet and dry ingredients, then fold in zucchini and almonds.
5. Pour batter into the pan and bake for 50-55 minutes, or until a toothpick comes out clean.

Orange Zucchini Cake

Infused with fresh citrus, this orange zucchini cake is a refreshing twist to the classic recipe.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tablespoon orange zest
• 1 cup orange juice
• 1 ½ cups grated zucchini

Cooking method

1. Preheat oven to 350°F (175°C) and grease a bundt pan.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, beat sugar, oil, and eggs until well combined.
4. Stir in orange zest and juice, then add dry ingredients and fold in zucchini.
5. Pour into the bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.

Coconut Zucchini Cake

The tropical flavor of coconut makes this zucchini cake a delightful dessert option.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 ½ cups grated zucchini

Cooking method

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch pan.
2. Mix flour, baking soda, baking powder, and salt in a bowl.
3. In another bowl, combine sugar, coconut oil, eggs, and vanilla.
4. Add dry ingredients to wet mixture, then fold in coconut and zucchini.
5. Transfer to the pan and bake for 40 minutes, or until a toothpick comes out clean.

Banana Zucchini Cake

Combine two favorites in this banana zucchini cake for a healthy yet indulgent dessert.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1 cup grated zucchini

Cooking method

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch pan.
2. Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl.
3. Mix sugars, oil, eggs, and vanilla in another bowl.
4. Stir in bananas and zucchini, then fold in dry ingredients.
5. Pour batter into the pan and bake for 35-40 minutes, or until a toothpick comes out clean.