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Homemade Zucchini Cake with Cream Cheese Icing

This moist zucchini cake is a sweet way to use up garden zucchini — topped with creamy icing or served plain, it's a homestead favorite straight from the freezer to the oven.
Course Dessert, Snack
Cuisine American, Homestead
Keyword cream cheese icing, garden zucchini, gluten-free zucchini cake, homemade dessert, homestead baking, summer dessert, zucchini cake, zucchini dessert

Equipment

  • Box grater or food processor for shredding zucchini
  • Mixing bowls
  • 9x13-inch baking pan
  • Wooden toothpick for doneness check
  • Wire cooling rack
  • Spatula or spoon for mixing

Ingredients

  • 3 cups Flour We use King Arthur Measure for Measure Gluten-free Flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking sode
  • 2 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 2 Eggs
  • 2 cups Finely shredded, unpeeled zucchini
  • 2 cups Sugar
  • 1/3 cup Cooking oil

Instructions

  • Prep and mix ingredients. Preheat oven to 350°F. Grease a 9x13-inch baking pan. In a medium bowl, combine shredded zucchini, eggs, sugar, and oil. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. (Or combine everything in one bowl if you're keeping it simple!)
  • Combine and bake. Mix the wet and dry ingredients until just moistened — batter will be lumpy. Spoon into the prepared baking pan. Bake for 25–35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool and frost (optional). Remove from oven and let cool completely on a wire rack. Top with cream cheese icing, or serve as-is for a less sweet version.

Notes

  • Frozen zucchini tip: If using frozen shredded zucchini, do not drain the liquid — it keeps the cake moist.
  • Flour option: We use King Arthur Measure for Measure Gluten-Free Flour, but regular all-purpose flour works too.
  • Optional topping: Cream cheese icing adds a rich finish, but the cake is delicious even without it.