Zucchini Cake

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This easy zucchini cake is most & flavorful with tons of fresh zucchini! Topped with the best cream cheese frosting, it's a delicious dessert and a perfect way to enjoy zucchini!

Prep Time10

Cook Time30

Cooling30

Total Time1 10

Course: cake, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Slices

Author: Laura

Cost: $5

Equipment

Ingredients

1 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp baking powder
½ tsp fine sea salt
1 tsp cinnamon
¼ cup salted butter (melted)
¼ cup canola oil
¼ cup sour cream
2 eggs
1 tsp vanilla
¾ cup granulated sugar
1 cup zucchini (shredded)

Frosting

cream cheese frosting (half recipe for a 9” cake)

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
Grease an 9x9” baking dish, or a 9” round cake plate, set aside (or line it with parchment paper)
Combine flour, baking soda, baking powder, sea salt and cinnamon in a large bowl. Set aside.
In a medium bowl, whisk together the melted butter, oil, sour cream, eggs, vanilla and sugar until smooth.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.
Stir the zucchini into the batter until evenly distributed.
Spread batter into prepared pan.
Bake 25-28 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean.
Let the cake cool on a cooling rack to room temperature, or in the refrigerator.

Frosting

Make cream cheese frosting.
Spread on cooled cake.
Chill the cake in the refrigerator overnight.
Remove the cake from the refrigerator about 1 hour before serving. Serve slightly chilled (not fresh from the fridge for the best texture).

Video

Notes

Ingredient Substitution Notes:

All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. Or use all-purpose gluten-free flour to make this zucchini cake gluten-free.
Salted butter. Unsalted butter and coconut oil are good substitutes.
Canola oil. Olive oil or more butter both work well.
Sour cream. You can use light sour cream or Greek yogurt.
Granulated sugar. white granulated sugar or organic cane sugar are the best choices.
Zucchini. this recipe uses one medium/small zucchini, which comes out to be about 1 cup after being shredded. If you shred and freeze zucchini in the summer to use all year long, let the zucchini thaw in a strainer in the sink until it’s room temperature. Squeeze out a little bit of the excess water and use in the recipe.

Store

Store leftover cake slices in a single layer in an airtight container in the refrigerator for up to 5 days.

Freeze

Entire Cake. Make & frost the cake. Then flash-freeze it in the pan until the frosting has hardened. Cover with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator.

Individual Slices. To freeze individual cake slices, flash freeze the slices on a baking sheet until the frosting is hard (about 1 hour). Then, individually wrap each slice in plastic wrap and put them in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator.

Nutrition