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5.0 from 30 votes

Zucchini Cake Recipe

This classic Zucchini Cake is extra fluffy and moist, filled with spices, and topped with a mouthwatering homemade cream cheese frosting!

Prep Time
7 mins
Cook Time
7 mins
Total Time
47 mins
Servings: 15
Calories: 438 kcal
Course: Dessert
Cuisine: American

Ingredients

Zucchini Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup vegetable oil
  • 1 cup sugar
  • 3/4 cup brown sugar lightly packed
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream room temperature
  • 2 cups shredded zucchini
Cream Cheese Frosting
  • 8 oz cream cheese well softened
  • 1/4 cup unsalted butter well softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Zucchini Cake
    Cup of Yum
  1. Preheat the oven to 350°F. Butter and flour a 9x13 inch baking pan.
  2. In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg & ginger.
  3. In a separate large bowl, beat together the oil, sugars, vanilla extract & eggs until well blended. Turn off the mixer and stir in the sour cream and shredded zucchini.
  4. With the mixer on low speed, slowly beat in the flour mixture until combined. Turn off the mixer and scrape down the sides of the bowl as necessary.
  5. Pour the batter into the prepared pan and bake for 40-45 minutes until an inserted toothpick comes out clean. Oven times vary, so I'd recommend checking first at 35 minutes.
Cream Cheese Frosting
  1. Once the cake is cooled, make the frosting. (You can speed this up by cooling the cake in the fridge).
  2. In a large bowl, beat together the butter and cream cheese until well combined. Then slowly beat in the powdered sugar about 1 cup at a time, followed by the vanilla.
  3. Then frost the cake using a flat edge knife.

Notes

  • Leftovers can be stored in the fridge in an airtight container for 3-5 days.
  • Unfrosted cake can be wrapped in plastic wrap and frozen. Then thaw in the fridge overnight.
  • This recipe was originally shared by Fiona at Just So Tasty.

Nutrition Information

Calories 438kcal (22%) Carbohydrates 62g (21%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 13g (65%) Cholesterol 63mg (21%) Sodium 221mg (9%) Potassium 183mg (5%) Sugar 48g (96%) Vitamin A 410IU (8%) Vitamin C 3mg (3%) Calcium 72mg (7%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 438

% Daily Value*

Calories 438kcal 22%
Carbohydrates 62g 21%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 13g 65%
Cholesterol 63mg 21%
Sodium 221mg 9%
Potassium 183mg 4%
Sugar 48g 96%
Vitamin A 410IU 8%
Vitamin C 3mg 3%
Calcium 72mg 7%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.