This post contains affiliate links. Please see my disclosure for more information.
Everyone’s Favorite Zucchini Cake
Ahh, zucchini cake. Where do I even begin? Do you know how some smells can evoke a memory? Well, the smell of this cake baking in the oven takes me back to my childhood. It fills the house with the scent of cinnamon and I just feel such comfort in my soul. My mom made this cake all the time when I was growing up. If we were growing zucchini on the farm that year, it would be made even more often. I’m pretty sure this cake is the first thing I ever baked and it certainly is my favorite.
This Cake Is Special
Now that I am a mom, I find myself baking it all the time for my children. Especially when the weather turns warmer and I can find the squash local and fresh. If you have any farm stands or markets nearby check out the produce selection there. You can find such beautiful zucchini. I hope when my boys are grown the smell of this cake baking will remind them of their childhood and just how much I love them. They don’t have to work hard to convince me to let them have it for breakfast, before a meal, or load up on seconds. I know, that sounds awful, but we are making memories here… ha! This cake is just that special to me.
I have never met a person who did not love this cake. I have met plenty that didn’t want to try it… Squash in a cake might not sound appealing to everyone. Trust me on this one though, you DON’T taste it at all! Once I am able to convince skeptics to give it a try, they instantly fall in love. One of my very best friends was a naysayer who now makes special requests for my zucchini cake and I love that! The zucchini gives you a cake that is moist. That’s its job and it does it well. If you bake it correctly, there is even an extra moist ring in the center of the cake where the surface cracks… this is my FAVORITE part!
I will take you through the process of making this cake step by step but feel free to check out my video. It’s the sped up version of how I pull everything together. I suggest watching with the sound on so you can dance along with me too… I always jam out to music and dance in the kitchen.
Ready To Bake?
First things first. Let’s start with the star of this cake, the zucchini. Make sure you dry it off really well after you wash your squash. Hehe. While we do want moisture from the zucchini to end up in our cake… we don’t want water. I use the larger holed side of my grater and shred away until I reach 2 cups. depending on the size of the zucchini it will take 1 to 1 1/2 of them to get you there. I have this grater and I love it! It collects and measures out the grated food as you go. At this point, you can just set your zucchini to the side. Don’t wring it out!
Set Those Dry Ingredients Aside
Now I like to mix the dry ingredients together into a bowl. Your flour, salt, cinnamon, baking powder, and baking soda. You will also set this to the side. And while we are setting things to the side… let’s spray our bundt cake pan with baking spray and, yup, set that to the side.
Mix It Up
In the bowl of your mixer add your oil, eggs, sugar, and vanilla. Start off slow, but then increase to medium speed until everything is fully incorporated scraping down the sides. Once you have your wet ingredients combined you are going to add everything you had previously set aside. Alternate the flour mixture and the zucchini into the mixer with your wet ingredients. Be sure to start and end with your flour mixture! I usually break the flour up into 3 parts and the zucchini into 2 parts.
Keep That Cracked Top
I don’t mix the batter for very long. As soon as everything looks combined I turn off my mixer and pour the batter into the bundt pan. Then just place it in the oven on the middle rack and go check off something else on your to-do list… you’ll have the time! This cake bakes low and slow at 325 degrees for at least 50 minutes. I would be careful about leaving it in the oven for any more than 60 minutes. You can test for doneness with a toothpick. It’s ok if there is a little bit of crumb on it. You don’t want to dry the cake out. Remember that ring I talked about where the cake cracks that stays nice and moist? You will lose this if you bake it too long and I promise you don’t want that! It’s sooo good!
Let your cake cool in the pan for about 10 minutes. Then remove it from the pan and transfer it to a cooling rack until its completely cooled.
How Much Of A Sweet Tooth Do You Have?
Here is where you can just slice your cake and eat it… BUT I highly recommend adding my favorite icing! My quick pour vanilla icing is so easy to make and pour on top of the cake once it cools. It definitely takes it up a level!
I hope you give this delicious cake a try, and please come back and let me know what you thought of it!
Would you like to know my favorite tools used for this bake?
As previously mentioned, this post contains affiliate links. Feel free to check out my disclosure policy for more info!
- My favorite mixer! I have two… don’t judge.. ha!
- I have many bundt pans. I like the way this one bakes best, but its been so very loved it didn’t look as nice and new as the one I used in my video. Both work fine though!
- I talked about it above, but I will say it again. I love this grater because it measures as you grate. Oh, the simple pleasures in life…
This zucchini recipe has been in my family for a long time and always been a huge hit! It's my go-to recipe when I offer to bring something to a party, BBQ, or and entertaining guests. My kids go crazy over it despite it containing a vegetable... I do not often remind them of that though. I hope you find it to be as special a cake as I do!
- 2 cups zucchini grated
- 3 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 3 eggs room temp.
- 1 tbsp vanilla
- 2 cups sugar
- 1 cup vegetable oil
Preheat oven to 325 degrees and grease (spray) your bundt pan.
Mix flour, salt, baking powder, baking soda, and cinnamon. Set this mixture aside.
Grate 2 cups zucchini and set it aside. It usually takes 1-2 zucchini depending on their size.
Beat eggs, oil, vanilla, and sugar until fully combined.
Add flour mixture alternately with grated zucchini beginning and ending with the flour. Don't overmix.
Place your cake on the center rack of your oven and check it for doneness at 50 minutes. It can take up to 60 minutes but be careful not to overbake! You can check for doneness with a toothpick. It should still have some crumb on it when it's pulled out of your cake. Also look for a nice crack in the center of the cake... you want this!
Cool cake in the pan for about 10 minutes and then remove. Transfer to a cooling rack and leave it there until it is completely cooled.
You can now cover in my quick pour vanilla icing if you wish. I highly recommend!
The cake can be left out at room temperature for a few days in a sealed container. I usually keep mine on a cake plate with a lid.
Check out my delicious and easy quick pour vanilla icing recipe!
This vanilla icing is so easy to make, and it tastes amazing! Just mix the ingredients together, pour over your cake, and let the icing set. The icing does not need to be refrigerated.
- 1/4 cup milk more or less
- 2 tablespoons melted butter unsalted
- 3/4 teaspoon vanilla pure
- 3 cups powdered sugar
In a separate bowl measure out powdered sugar and then sift to remove clumps.
Add milk, vanilla, and melted butter to sifted sugar. Wisk until smooth. If Icing is too runny add more sifted sugar, and if it is too stiff add more milk.
Pour over cake, and allow excess to drip off. Leave out until icing has set and is dry to the (light) touch.