An irresistibly light and moist zucchini cake – with a full cup of zucchini packed into the recipe!
Hello, zucchini season!!!
Lately, the zucchini just looks so good when I’m grocery shopping that somehow it always makes its way into my cart. And then when I get it home, I have to figure out what to do with it all! This past week, I’ve made sautéed zucchini, grilled zucchini, zucchini fritters, zucchini burgers, zucchini bread, and my all-time favorite Chocolate Zucchini Brownies (highly recommended if you haven’t tried them yet!).
Yet somehow, I still had zucchini left after all of that.
Frosted with the same homemade cream cheese frosting recipe I used on my Pumpkin Cupcakes Recipe, this light zucchini cake is the perfect summer treat.
You can add raisins, walnuts, and/or shredded coconut if you wish; but it’s also quite delicious without any optional ingredients.
This zucchini cake recipe is one of my go-to recipes for any summer party, since everyone seems to go crazy for zucchini in the summertime. You can easily leave it out a few hours without refrigeration, making the recipe an ideal choice whenever you’re asked to bring dessert. For easier transportation, I like to quickly frost and slice the cake after arriving at my destination.
Feel free to eat this cake plain or use your favorite frosting recipe, or even top it with coconut butter.
(Here’s How To Make Coconut Butter)
I used the basic frosting recipe below. For vegan frosting, just use vegan brands of cream cheese and butter ,available in many regular grocery stores.
Zucchini Cake Frosting
8 oz cream cheese
4 oz salted butter
2 cups powdered sugar (or sugar free powdered sugar)
1 tsp pure vanilla extract
optional sprinkle of cinnamon or a few drops maple extract
Let cream cheese and butter come to room temperature. Beat all ingredients with either an electric mixer or stand mixer (or by hand, which won’t be as whipped and fluffy but still works). If too thick, very slowly add a little milk of choice; if too thin, add additional powdered sugar. Spread on the cupcakes with either a knife or piped through an icing bag (I used a 1M icing tip). Cover and refrigerate leftover frosting for up to a week. The recipe makes about 2 cups of frosting.
Zucchini Cake
Adapted from Chocolate Chip Zucchini Muffins
Zucchini Cake
Print This Recipe
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Ingredients
- 1 cup finely grated zucchini, loosely packed (200g)
- 1/2 cup applesauce
- 1/3 cup oil (Replace with more applesauce only if you don’t mind a fat-free texture)
- 1 1/2 tsp white or cider vinegar
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups spelt, white, oat, or gf ap flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup sugar of choice or xylitol
- optional 1/3 cup mini chocolate chips or raisins
- optional handful crushed walnuts and/or shredded coconut
Instructions
Preheat your oven to 350 F and line an 8-inch square pan with parchment paper. In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes (or you can refrigerate overnight). In a separate bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just combined. Don’t overmix. Pour into the 8-inch pan and smooth down evenly. Bake 30 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake tastes sweeter and has a better texture the day after it is made, and leftovers can be stored in the fridge for 3-4 days or sliced and frozen. I frosted the cake with 1/2 cup of the frosting recipe included earlier in this post.
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Sprinkles of Sweeetness says
This looks A-amazing! Just by looking at the pictures I can tell how moist the cake is, and frosting never hurts.
Lauren says
Oh this is going to be delicious. Same issue here, I cannot stop buying zucchini they are so versatile and yummy. Plus there’s frosting can’t go wrong with that 😉
lizzy says
This looks very good! Does it actually TASTE like zuchinni? Either way, it sounds absolutzly delicious, whether you can taste it or not 🙂
Chocolate Covered Katie says
Nope, it’s just like carrot cake. Just tastes like cake 😉
Cassie says
Oh yes–zucchinis are my favorite!! This looks like a gorgeous carrot cake–except with zucchini! I think the Greek yogurt frosting is a great idea too. I have to try it! And also, it would be great if you make a recipe of zucchini oatmeal!
Aubrey says
This looks so good. Anything with zucchini is amazing!!!! 😀
Jennifer says
I am making this right now! The batter is delicious and I am sure the cake will be too! Thanks for always making my day brighter 🙂
Nicole {VeganShowOff.com} says
I’m just about to have a ton of zucchini ready to harvest from my garden and this cake looks like a perfect use for some of it! I really like your idea of frosting the cake right before serving too : )
Wende says
Hi……I’m new to the vegan diet..other then stevia I’m not up on the ingreds. that I see are used on most recipes..I googled xylitol..obviously it a sweetener I just wanted to know more about it..an this was at Webmd.com Dog owners should know that xylitol can be toxic to dogs, even when the relatively small amounts from candies are eaten. If your dog eats a product that contains xylitol, it is important to take the dog to a veterinarian immediately…I didn’t know if you might like to add it as a note.? maybe some other newbies wouldn’t know about this either..I’m looking forward to making this..I have zucchini coming off now..heaven knows I’ll have enough to share with the free world..never fails..
Chocolate Covered Katie says
Hi Wende,
Chocolate and avocado and raisins are also poisonous to dogs. Best to never feed a dog anything unless it’s been approved by a vet first 🙂
tom says
Vet approved doesn’t really mean anything though does it considering purina, pedigree chum etc are all vet approved which slowly kills your animals auto immune, swelling, cancers etc feed your animals naturally or try Origen only brand I really have confidence in
tom says
Vet approved doesn’t really mean anything though does it considering purina, pedigree chum etc are all vet approved which slowly kills your animals auto immune, swelling, cancers etc feed your animals naturally or try Origen only brand I really have confidence in
Susan R says
Hi Katie, I just made the chocolate chip Zucchinni Muffin last week, and it is so delicious, moist, that my co workers love it asking me to bake again. I followed the recipe using bob’s red mill 1to1. Hands down, the best chocolate muffin recipe I’ve done. I’ve been baking from the recipes on the book since my daughter gave it on Mothers Day and my friends have asked about your book. I’m on gluten free diet and I have yet to find any recipe that didn’t work. So far, all I have tried became hit at work and church. We will have a street party and I’m bringing all gluten free bake goods. I was asked if you have a recipe that uses avocado for baking. I have not explored your website because the book has all the best recipes. I’ve saved your emails and will try them when I’m done with the book.
Chocolate Covered Katie says
Thank you so much!!! I have a few avocado baked goods. Maybe this cake would work? https://chocolatecoveredkatie.com/2014/10/14/avocado-chocolate-cake/
Robynn says
This looks so delicious! One question though, does it actually taste of zucchini, or can’t you taste it? I’m sure it’s amazing either way!
Chocolate Covered Katie says
It is just like carrot cake in that it’s more like a spice-cake taste.
Robynn says
Oh okay! Thanks so much! I will definitely try this, I have two zucchinis lying around at the moment haha 🙂
Erin @ Recimplicity says
Im so excited to try this! I love your zucchini bread oatmeal for using up the random halves of zucchini that seem to invade my fridge in the summer.
Medeja says
Perfectly healthy cake for summer!
Hannah says
Hi Katie!
These look delicious! Could I use honey or maple syrup in place of the sugar?
Chocolate Covered Katie says
I’ve not tried, but be sure to report back if you experiment 🙂
Hannah Pfeiffer says
I did use honey in place of the sugar – they turned out great! Moist and delicious. My family loved them so much that I made them again the next day, this time using a mini muffin pan. They baked up perfectly and were adorable. 🙂
Jenny says
Yum! I just made this using a gf flour blend and a total of 1/4 cup of coconut sugar for the sweetener. It is so yummy even without frosting!
Chocolate Covered Katie says
Thank you so so much for trying it!
Susan says
Any suggestions for applesauce…
Can’t digest apples due to ibs! I love it but it doesn’t love me.
Chocolate Covered Katie says
I’ve not tried it, but perhaps yogurt (such as So Delicious coconutmilk yogurt) might be your best bet?
easypeasy says
Yes! We need this recipe today. We are starting to get zucchini like crazy so this is prefect! 🙂
Josie says
Love, love, LOVE zucchini bread/muffins. Can I use whole wheat flour in this? Would the amounts be the same? :o)
Chocolate Covered Katie says
I tend to find baked goods made with whole wheat flour to be dense. Spelt flour is a whole grain flour that is lighter. But you can always experiment, especially if you like baked goods made with whole wheat flour.
Jessica-La Hoja de Albahaca says
Hi Katie!
look amazing and the frosting is a great idea.
I want try it as soon as possible!
thanks for sharing
have a nice day
Jess
Anna says
Looks amazing!! Could these be made into muffins/cupcakes? How would you adjust the baking time?
Also, would it change things much to use whole wheat flour? (would a half whole wheat, half all purpose mix be better?)
Thanks!!
Anna
Barbara says
I would use this recipe and sub zucchini for the carrots https://chocolatecoveredkatie.com/2015/04/01/healthy-carrot-cake-cupcakes/
Lauren says
This was fabulous!!!
Christina Smith says
I made the cake and frosting yesterday afternoon. It made my whole house smell amazing. The taste of this cake and frosting were out of this world. I don’t say this lightly: Katie, you are a genius. Thank you so very much for making these recipes available. I purchased your book and love that too. I had never baked with Xylitol until I came across your blog and I am still amazed how much it tastes like sugar. I hate the aftertaste of anything with Stevia so this is a hit for me. Best to you!
Mary Pisarkiewicz says
I have never tried zucchini dessert before, it looks interesting. I love zucchini and I have a sweet tooth, so I’m sure this will be a great combination. Thank you for sharing this delicious recipe along with the nutrition facts.
Brianna says
This cake is SO good! Definitely printed for the recipe bunder in the pantry! I used gf Namaste flour and did not opt for frosting; simply forgot. Thank you Katie! Absolutely amazing.
Jake says
We brought this to a party yesterday and everyone liked it. Moist and yummy were some of the comments. A great use of a summer vegetable.
Mary says
I made this yesterday with some grated zucchini I had in the freezer. Simply amazing!! I used coconut oil and added in a 1/2 cup of unsweetened grated coconut. I used silicone muffins liners that I baked at 375 for about 22-25 min. I got 15 medium size muffins. I didn’t frost but instead smeared some coconut butter on top before eating. These freeze really well. I will be making these again. Thanks for the amazing recipe! ?
Joanna says
Can I make these as cupcakes vs. a sheet cake for my daughter’s 1st birthday?
Chocolate Covered Katie says
I’ve not tried, but you can experiment! Or use this recipe, which can be frosted for cupcakes: https://chocolatecoveredkatie.com/2013/04/25/chocolate-chip-zucchini-bread-muffins/
Unofficial CCK Helper says
I don’t see why not, but you’ll have to experiment with baking time. Be sure to report back if you try!
Diana says
I love you Katie! I have made a few of your recipes and this one is oh sooooo good. I just baked one yesterday and it’s gone so I’m ready to make another one! We love it with homemade whip cream.
claudia says
Hi! 🙂
I love your blog and your recipes!
I tried to make this recipe with a few changes, and the result was really good; just in case you want to try a new variation:
I subbed yogurt for the applesauce (same amount, 120g) and I used all the oil (70g). I used spelt flour and I didn’t add any sugar (I just added stevia).
It turned out amazing!! Really, really yummy!
Thank you for all your work!
Traci says
I made this and although I liked it, others did not. It turned out more bread like consistency, rather than cake texture. My 5 year old son said “bad news, the cake was too doughy. But good news is the frosting was delicious”. As it was in the refrigerator, it seemed to get more doughy texture, possibly from condensation in the container. The frosting was great! I Also made the black bean brownies, the didn’t look as moist as your picture does, but I thought they were good. I like that the desserts aren’t as sweet as traditional recipes! But for some it may take some getting used to, like my husband, but so much better for you! Thank you for all the recipes!
Emily Henley says
I would reccomend using white vinegar and not apple cider. I personaly did not like the taste it gave.
Stephanie Page says
Totally delicious! My 3 kids ate almost the whole pan for breakfast… except for the small piece my husband and I each managed to grab! I used Namaste GF flour. I’m still looking for a better GF flour, but this worked well and tasted great. Thanks for a fab recipe!
Susan says
What kind of oil are you suggesting?
Chocolate Covered Katie says
You can use vegetable or melted coconut oil.
Pat Presnell says
I love Zuchinni cake. My original recipe made with flour called for a small can drained pineapple. Could this be used instead of raisins,etc
amanda says
Hi katie,
Where I live they dont sell any spelt flour or all purpuse Bobs flour; is there any substitute for it? maybe oatmeal flour? or almond?
Thanks
Jason Sanford says
White flour (regular all purpose flour) works!
Cassie Autumn Tran says
UPDATE: I’ve had success multiple times with substituting Bob’s Red Mill gluten free all purpose flour, butternut squash instead of applesauce and oil (same measurements), 2 TBSP Stevia, and finely cut zucchini instead of grated!
Joanna says
OMG! What a great recipe ?
Doubled it as the zucchini I had was enough for 2 cups. Made 24 muffins! No frosting.
Greek yogurt instead of applesauce, rapeseed oil and coconut sugar used.
Added raisins, cranberries, almonds and walnuts.
Fab breakfast muffins that taste divine!
Thank you!
Mackenzie says
My youngest just turned one this weekend, and I wanted to make a healthy cake for her. I made this with a little less sugar expecting not to like it very well (but I was sure she would). I was so wrong! I LOVED it so much! It was delicious and didn’t taste healthy at all! Amazing, Katie! Thank you!
Cara says
Mine came out very dense and not like the pictures. I used AP flour. Was that the problem?
Jason Sanford says
Hmm I’ve used all purpose before and not had a problem. What other specific ingredients did you use for the sugar, oil, etc? Or when you say AP, is that all purpose white or something else like gluten free?
Brandi C says
This sounds delicious! I’ve been searching for great recipes that I could use to hide and get more veggies into my young, very picky eaters at home. This sounds like a great one. Would it be ok, though, to use like a blend of coconut and almond flour or almond and whole wheat flour? I just don’t have any spelt flour. I have to order most of the healthier baking/cooking items since I’m way up in northern Maine and there are no actual health food store here.
Jason Sanford says
Unfortunately you just can’t know unless you try, but be sure to report back if you experiment. It sounds like a fun experiment!
Christy says
I just found this and made it today… the texture was AMAZING! So fluffy😍 the only part I didn’t follow exactly is that my pan was 9×9, not 8×8. I was worried, but they were perfect!! Thank you for the delicious cake 🙂🙂
Will says
Can you use arrow root instead of flour?
CCK Media Team says
We haven’t ever tried, sorry to not be more helpful!
Deanna Di Matteo says
I made recipe as is, using GF flour (Bob’s 1:1 ratio), and I used oil. It turned out really gummy.
Not a fan.
I won’t be making it again. HOWEVER, I try many of your recipes, and will try a different zucchini recipe next time. I see this is an oldie, so maybe there are some newer ones I can try out.
Love your blog and all your creations!
Homeschool Mom says
I always have success using Bob’s Red Mill Gluten-Free All Purpose Baking Flour when making Katie’s recipes that call for a GF flour. I don’t like the texture Bob’s Red Mill 1 to 1 Gluten-Free Baking flour creates at all. Maybe retry this recipe with a different flour? The All-Purpose GF is very different than the 1 to 1. 🙂 I’d hate to see you discouraged when a flour swap could make some delicious goodies for you to enjoy!
Peyton says
This was delicious! It wasn’t sweet enough for me, so I added a few more drops of liquid stevia. I also added 1.5 cups of blueberries tossed in flour, subbed lemon for vanilla, subbed lemon zest for cinnamon, and added lemon juice to the frosting! It was a little on the dense side but it was still very moist!!
Cynthia says
Hi, it was really delicious. Can I make this cake as a chocolate zucchini cake? How to do it?
CCK Media Team says
You can! https://chocolatecoveredkatie.com/chocolate-zucchini-bread-recipe/
Rawan says
Hi,
Just wanted to ask if you use white spelt or wholemeal spelt in the recipes? Thank you
CCK Media Team says
We use Bob’s or Arrowhead Mills usually. Both of those are whole grain, but white spelt is fine to use as well.
Luisa says
This was delicious! A bit too moist though, I spooned and levelled my flour but I think it wasn’t enough. How many grams of flour?
Lu
Diana says
This cake is amazing! I took it to a family barbeque and it was served along with the other desserts on the table. Everyone loved it – especially the cream cheese icing! I used Bob’s 1 to 1 Flour and it turned out perfectly. Thanks for the wonderful recipes Katie!