Zucchini Cake

Hello Friends! Today I am sharing a delicious homemade recipe to make zucchini cake. It’s similar to zucchini bread but with rich cream cheese icing. You know – making a muffin into a cupcake or in this case making a zucchini bread into a zucchini cake 😉

I had some frozen shredded zucchini from last year’s garden that needed to be used. Dessert was the obvious option 😊

Here are the ingredients you will need to make this zucchini cake recipe.

3 cups flour (we use King Arthur Measure for Measure Gluten-free Flour)

½ teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon salt

2 eggs

2 cups finely shredded, unpeeled zucchini

2 cups sugar

1/3 cup cooking oil

Directions:

Preheat oven to 350 degrees F. Grease 9×13-inch baking pan.

Shred zucchini. My zucchini was already shredded and frozen into 2 cup portions. I set it on the counter for a few hours to defrost. If you are using frozen zucchini don’t drain the liquid or your cake with be too dry.

In a medium mixing bowl combine shredded zucchini, eggs, sugar, and cooking oil.

In a separate mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon.

Once again I went rogue and used the same bowl. I don’t need to add to my already large stack of dirty dishes.😊 But, as always, do what works for you.

Combine the wet and dry ingredients and stir until just moistened- batter should be lumpy.

Spoon batter into prepared pan.

Bake at 350 degrees F for 25-35 minutes or till a wooden tooth-pick inserted near center comes out clean.

Cool completely on wire rack before cutting or icing. We topped our zucchini cake with cream cheese icing. It was delicious!

You can find more dessert recipes on our dessert page.