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Zucchini Cake

An irresistibly light and moist zucchini cake – with a full cup of zucchini packed into the recipe!

Irresistibly light and moist zucchini cake from @choccoveredkt, 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.

Irresistibly light zucchini cake from @choccoveredkt, with a full cup of zucchini packed into the recipe!

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)

Zucchini cake from @choccoveredkt, with a full cup of zucchini packed into the recipe!
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.

Easy Zucchini Cake With Cream Cheese Frosting


Zucchini Cake

Adapted from Chocolate Chip Zucchini Muffins

Zucchini Cake

Total Time: 30m
Yield: 8-12 squares
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 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


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.

View Nutrition Facts


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Published on July 20, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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 😉

  2. 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 🙂

  3. 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!

  4. 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 🙂

  5. 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 this was at 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..

      • 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

  6. 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.

  7. 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!

  8. 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.

  9. 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!

  10. 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.

  11. 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?)


  12. 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!

  13. 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.

  14. 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.

  15. 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.

  16. 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! ?

  17. 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.

  18. 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!

  19. 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!

  20. Emily Henley says

    I would reccomend using white vinegar and not apple cider. I personaly did not like the taste it gave.

  21. 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!

  22. 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

  23. 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?


  24. 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!

  25. 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!

  26. 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!

    • 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?

  27. 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!

  28. 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 🙂🙂

  29. 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!

  30. 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!!

    • 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.

  31. 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?

  32. 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!

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