Get ready to indulge in the moist and delicious world of zucchini cakes! These 20 scrumptious recipes are perfect for any occasion, whether you’re looking for a classic dessert or something unique and adventurous. From classic spice flavors to decadent chocolate and fruity twists, we’ve got you covered with our collection of mouthwatering zucchini cake recipes.
In this article, we’ll take you on a journey through the wonderful world of zucchini cakes, sharing our favorite recipes that showcase the humble summer squash in all its glory. Whether you’re a seasoned baker or just starting out, these recipes are sure to inspire and delight. So grab your mixing bowl and let’s get started!
Classic Zucchini Spice Cake with Cream Cheese Frosting
This moist and flavorful cake is a perfect blend of spices, zucchini, and cream cheese frosting – a delightful treat for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, and spices.
3. Add softened butter, eggs, and zucchini; mix until just combined.
4. Divide batter evenly between prepared pans.
5. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool in pans for 10 minutes before transferring to wire racks.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Combine all ingredients until smooth and creamy. Spread or pipe onto cooled cake. Serve and enjoy!
Chocolate Zucchini Cake with Walnuts
Moist and flavorful, this cake is perfect for satisfying your sweet tooth while still being a healthier option thanks to the addition of zucchini. The walnuts add a delightful crunch and flavor contrast.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 2 medium zucchinis, grated
– 1 cup chopped walnuts
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, zucchini, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in walnuts.
6. Divide batter evenly between prepared pans.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Lemon Glazed Zucchini Pound Cake
Moist and flavorful, this pound cake is infused with the sweetness of zucchini and the brightness of lemon glaze.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 tsp baking powder
– 1/4 tsp salt
– 1 tbsp lemon zest
– 2 tbsp freshly squeezed lemon juice
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Fold in grated zucchini and lemon zest.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
8. Let cool on wire rack for 10 minutes before glazing.
Lemon Glaze:
1. Whisk together lemon juice and confectioners’ sugar until smooth.
2. Drizzle over cooled pound cake.
Cooking Time: 50-60 minutes
Zucchini Carrot Cake with Maple Frosting
This refreshing twist on traditional carrot cake incorporates the natural sweetness of zucchinis, carrots, and a hint of maple syrup. The result is a moist and flavorful dessert perfect for any time of year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 cup grated carrots
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– Maple frosting (see below)
Instructions:
1. Preheat oven to 350°F. Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, zucchini, carrots, and cinnamon; mix until smooth.
4. Divide batter evenly between prepared pans.
5. Bake for 35-40 minutes or until toothpick comes out clean.
6. Allow cakes to cool before frosting with Maple Frosting (see below).
Maple Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons pure maple syrup
Combine softened butter and powdered sugar; whisk until smooth. Add maple syrup and mix until combined.
Vegan Zucchini Cake with Coconut Icing
Moist and flavorful, this vegan zucchini cake is the perfect treat for a warm summer evening. The addition of coconut icing takes it to the next level!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup unsweetened applesauce
– 1/4 cup canola oil
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup grated zucchini
– 1/2 cup coconut milk
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. Add applesauce, oil, and zucchini; mix until combined.
4. Pour in coconut milk and vanilla extract; mix until smooth.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before frosting with Coconut Icing (see below).
Coconut Icing:
– 1/2 cup unsweetened coconut milk
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
Mix all ingredients together until smooth and creamy. Spread or drizzle over cooled cake.
Zucchini Pineapple Upside-Down Cake
A sweet and savory twist on the classic pineapple upside-down cake, this recipe incorporates zucchini to add moisture and flavor.
Ingredients:
– 1 cup grated zucchini
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup pineapple rings (fresh or canned)
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together sugar, eggs, and vanilla extract.
3. Add flour, baking powder, and salt; stir until just combined.
4. Fold in zucchini and pineapple rings.
5. Pour batter into prepared baking dish; arrange pineapple rings on top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Remove from oven; let cool for 10 minutes before flipping onto a serving plate.
Cooking Time: 35-40 minutes
Gluten-Free Zucchini Almond Cake
This moist and flavorful cake is perfect for a summer treat or a special occasion. Made with ground almonds, zucchini, and a hint of lemon, it’s a delicious gluten-free option that everyone can enjoy.
Ingredients:
– 1 1/2 cups almond flour
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1 medium zucchini, grated
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, sugar, baking soda, and salt.
3. In a large bowl, whisk together eggs, melted butter, zucchini, lemon juice, and parsley.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool completely before serving.
Cooking Time: 40-45 minutes
Zucchini Apple Cinnamon Cake
This moist and flavorful cake combines the sweetness of apples and zucchinis with the warmth of cinnamon, perfect for a cozy dessert or brunch.
Ingredients:
– 2 medium zucchinis, grated
– 1 large apple, peeled and diced
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup plain yogurt
– 1/2 tsp vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and cinnamon.
3. In a large bowl, combine grated zucchini, diced apple, sugar, eggs, yogurt, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool on a wire rack for 10 minutes before serving.
Cooking Time: 50-60 minutes
Moist Zucchini Banana Bread Cake
This moist and delicious cake combines the natural sweetness of bananas with the subtle flavor of zucchini, perfect for a satisfying snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 ripe bananas, mashed
– 1 medium zucchini, grated (about 1 cup)
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, combine sugar, butter, eggs, mashed bananas, grated zucchini, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-60 minutes
Zucchini Chocolate Chip Coffee Cake
Moist and flavorful, this coffee cake combines the freshness of zucchini with the richness of chocolate chips.
Ingredients:
– 2 medium zucchinis, grated
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and vanilla extract. Stir in grated zucchini and chocolate chips.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Zucchini Coconut Lime Cake
Moist and flavorful, this cake combines the natural sweetness of zucchini with the creamy richness of coconut and a burst of citrusy lime.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, coconut, and baking powder.
3. In a large bowl, combine butter, eggs, zucchini, and lime juice. Stir until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Spiced Zucchini Honey Cake
A moist and aromatic cake infused with the warmth of spices and the sweetness of honey, perfect for a cozy afternoon treat.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup honey
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine sugar, honey, and butter; beat until light and fluffy.
4. Beat in eggs one at a time, then stir in zucchini and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Zucchini Blueberry Streusel Cake
This refreshing cake combines the natural sweetness of zucchini and blueberries with a crunchy streusel topping, perfect for warm weather gatherings. With its moist texture and subtle flavor, it’s sure to be a hit at your next potluck or barbecue.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 medium zucchinis, grated
– 1 cup fresh blueberries
– 1 cup streusel topping (see below)
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until combined.
3. Stir in grated zucchini and blueberries.
4. Pour batter into prepared pan and top with streusel topping (see below).
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Zucchini Pumpkin Spice Cake
This moist and flavorful cake combines the natural sweetness of zucchini with the warmth of pumpkin spice, perfect for a cozy fall treat.
Ingredients:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 medium zucchini, grated (about 1 cup)
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, eggs, pumpkin puree, zucchini, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth.
4. Add dry ingredients to wet mixture; mix until just combined.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Zucchini Orange Poppy Seed Cake
This moist and flavorful cake combines the sweetness of orange with the earthiness of zucchini, all wrapped up in a crunchy poppy seed crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup grated zucchini
– 1/4 cup freshly squeezed orange juice
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tbsp poppy seeds
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, zucchini, orange juice, and salt. Mix until just combined.
4. Fold in poppy seeds.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Zucchini Gingerbread Cake with Molasses
This unique cake combines the natural sweetness of zucchini with the warmth of ginger and the richness of molasses, creating a deliciously moist and spicy dessert.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon ground ginger
– 1/2 teaspoon salt
– 1 cup brown sugar
– 1/2 cup molasses
– 1/4 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, ginger, and salt.
3. In a large bowl, combine zucchini, sugar, molasses, oil, eggs, and vanilla extract. Beat until smooth.
4. Gradually add the dry ingredients to the wet mixture, beating until just combined.
5. Divide batter evenly between prepared pans. Smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 35-40 minutes
Zucchini Raspberry Swirl Cake
Elevate your baking game with this unique and delicious cake that combines the freshness of zucchini and raspberries.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 cup fresh raspberries
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine butter, eggs, zucchini, and vanilla extract. Beat until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Gently fold in raspberries.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cooking Time: 30-35 minutes
Zucchini Peanut Butter Chocolate Cake
Discover a unique fusion of flavors with this moist and decadent Zucchini Peanut Butter Chocolate Cake! The subtle sweetness from the zucchini pairs perfectly with the richness of peanut butter and dark chocolate.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 medium zucchini, grated
– 1/4 cup creamy peanut butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup unsweetened cocoa powder
– 1 cup semi-sweet chocolate chips
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, combine peanut butter, eggs, and vanilla extract.
4. Add the grated zucchini and stir until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
6. Melt the chocolate chips in a double boiler or microwave-safe bowl.
7. Fold the melted chocolate into the batter until fully incorporated.
8. Divide the batter evenly between the prepared pans.
9. Bake for 35-40 minutes or until a toothpick comes out clean.
10. Allow the cakes to cool before frosting and serving.
Cooking Time: 35-40 minutes
Zucchini Oatmeal Raisin Cake
Moist and flavorful, this zucchini oatmeal raisin cake is a perfect treat for any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup grated zucchini (about 1 medium)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup raisins
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, oats, granulated sugar, and brown sugar.
3. Add softened butter and mix until crumbly.
4. Beat in egg and grated zucchini.
5. Add baking powder and salt; mix well.
6. Fold in raisins.
7. Pour batter into prepared loaf pan and smooth top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
9. Let cool before dusting with confectioners’ sugar (optional).
Cooking Time: 45-50 minutes
Zucchini Vanilla Bean Bundt Cake
Moist and flavorful, this bundt cake is a perfect blend of summer’s freshness and warm spices.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 cup plain Greek yogurt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine sugar, butter, eggs, vanilla extract, Greek yogurt, cinnamon, and nutmeg. Beat until smooth.
4. Add grated zucchini to the wet ingredients and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, beating until just combined.
6. Pour batter into prepared bundt pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 45-50 minutes
Summary
Discover the versatility of zucchini with these 20 delicious cake recipes for every occasion! From classic spice cakes to decadent chocolate treats, and from sweet lemons to tangy limes, there’s something for everyone. Impress your guests with a moist zucchini banana bread cake or surprise them with a vegan coconut icing-topped delight. These innovative recipes showcase the humble squash in a whole new light. Whether you’re looking for gluten-free, sugar-free, or simply delicious, this collection has it all. Get baking and elevate your dessert game!
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