The best Zucchini Cake recipe is made from scratch with so much flavor and a smooth cream cheese frosting spread on top. This is one of my favorite summer cakes!
Find me making Zucchini Cake all summer long.
Find me making Zucchini Cake all summer long.I love zucchini baked goods in summer time with the same passion as pumpkin desserts in fall. This zucchini cake gives similar vibes to my favorite carrot cake, with crushed pineapple in the batter to make it EXTRA moist, and two full cups of grated zucchini. It's an old-fashioned style zucchini cake baked in a 9×13″ pan so it couldn't be simpler. And, we add cream cheese frosting because…YUM! This is just all around a better from scratch cake.
Don't miss my other easy cake recipes like Grandma's Oatmeal Cake, Fresh Apple Cake, or Easy Carrot Cake!
How to make Zucchini Cake:
Make Cake Batter: Combine oil and sugars in a mixing bowl and beat with a hand mixer until well combined. Stir in pineapple, eggs, vanilla, and sour cream. Stir in grated zucchini. Stir dry ingredients in a separate bowl and then mix to combine.
Bake: Pour batter into a 9×13″ baking pan then bake at 350ºF (180ºC) for 30-35 minutes, or until a toothpick comes out clean after being inserted into the center. Let cake cool completely before frosting.
More Zucchini Recipes:
- Zucchini Brownies
- Chocolate Chip Zucchini Muffins
- Zucchini Bread
- Lemon Zucchini Bread
- Lemon Chicken Pasta
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Recipe
Zucchini Cake
Equipment
Ingredients
- 1/2 cup oil (113g), vegetable, canola or melted coconut oil or melted butter
- 3/4 cup granulated sugar (150g)
- 3/4 cup packed light brown sugar (165g)
- 1/2 cup crushed pineapple (120g) (about half of an 8oz can)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup sour cream (80g), or plain Greek yogurt
- 2 cups grated zucchini (260g), about 1 medium zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 6 Tablespoons butter , softened
- 2 1/2 cups powdered sugar (300g)
- 1 teaspoon vanilla extract
- cinnamon sugar for sprinkling on top, (optional)
Instructions
- Preheat oven to 350 degrees. Grease a 9×13" baking pan.
- Wet ingredients: Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.½ cup oil, ¾ cup granulated sugar, ¾ cup packed light brown sugar, ½ cup crushed pineapple, 2 large eggs, 2 teaspoons vanilla extract, ⅓ cup sour cream, 2 cups grated zucchini
- Dry ingredients: In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger
- Combine wet and dry ingredients and stir just until combined. Pour batter into prepared pan.
- Bake for 30 – 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.
- Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes. Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.8 ounces cream cheese, 6 Tablespoons butter, 2 ½ cups powdered sugar, 1 teaspoon vanilla extract
Notes
Nutrition
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I originally shared this recipe May 2016. Updated May 2020 and June 2025.
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I have made this cake twice already and getting ready to make it a 3rd time, since I found this recipe. Was getting ready to make it for a family get together and my husband is like don’t make that to take that needs to stay here!!
He really loves this cake and so do I.
This was delicious! I didn’t have applesauce on hand, so I too just added a cup of oil. I also made plain buttercream icing…..moist and a hit with my family! Definitely a keeper! TFS!
Does it need to be refrigerated?
I would refrigerate leftovers, since it has a cream cheese frosting 🙂
Should I squeeze the moisture out of the zucchini?
Yes, I think that will work best.
I made this, except I didn’t have applesauce on hand. I added a full cup of oil instead. It turned out great!! This is a deliciously moist cake. Will definitely make again!! Thank you for sharing the recipe.
Do I need to squeeze out the liquid from the grated zucchini?
If your zucchini is pretty juice it would be a good idea.
how big should the pan be?
I 9×13” pan 🙂
Thanks! I made this cake and it is extraordinarily delicious! My cake hardly rises and is very dense. This was very easy and very tasty!
This cake looks awesome!! Just wondering if I can use sour cream in place of the yogurt?
Yes, you can use sour cream or greek yogurt 🙂
I have all these ingredients – I’m gonna PIN this & make it this week. I gotta tell you – I love your blog. So much yumminess in one place!! ; o )