Name: Easy Moist Zucchini Cake
Prep time: 15 min
Cook time: 25 min
Total time: 90 min
Ingredients: 1¾ cups all-purpose flour; ¼ cup cornstarch; ¾ tsp baking soda; 1½ tsps baking powder; ½ tsp salt; 2½ tsps ground cinnamon; ¼ tsp ground nutmeg; 1½ cups soft light brown sugar; 2 large eggs (room temperature); ½ cup whole milk (room temperature); ¾ cup unflavored vegetable oil (I use canola oil); 2½ tsps vanilla essence/extract; 1½ cups shredded zucchini (about 2 small zucchini (make sure to measure it once grated). No need to blot dry.); 1 cup chopped walnuts or pecans; ½ cup unsalted butter (room temperature); 1¾ cups powdered sugar (also known as icing/confectioners' sugar); ¾ cup cream cheese (cold, firm type (see note 1)); ¾ tsp vanilla essence/extract; 1 tsp lemon juice (must be fresh)

If you’re looking for a cake that’s incredibly moist, tender, and full of warm, cozy flavors—this zucchini cake is it! Made with grated zucchini (you’d never guess it’s there!), a hint of cinnamon, and crunchy walnuts, it’s the perfect balance of soft and spiced. To top it all off, it’s finished with a tangy cream cheese frosting that pairs perfectly with every bite.

Why This Is the Best Zucchini Cake Recipe

I never thought I’d say this, but this cake has become one of my all-time favorite zucchini recipes! I always saw zucchini as something savoury — definitely not an ingredient for sweets. But let me tell you, this recipe is so incredibly delicious (and I like to tell myself it’s a little healthy too, thanks to the greens hidden in the batter!). Here’s why you’re going to love it:

Ultra Moist

Thanks to the freshly grated zucchini (which doesn’t require any blotting) and oil, this cake is incredibly soft and tender with a perfectly moist crumb — no dry bites here!

Simple Method

The cake batter comes together in one bowl with no special equipment needed, and while the frosting does require a hand or stand mixer, it’s still quick and straightforward to make. It’s also perfect for feeding a crowd — great for summer potlucks and parties!

Packed with Flavor

Warm cinnamon, a hint of nutmeg, crunchy walnuts, and that tangy cream cheese frosting come together to create the most deliciously spiced, flavorful bite every time. It reminds me of my carrot cake and spice cake recipes!

You Can’t Taste the Zucchini

If you’re worried about the flavor — don’t be! The zucchini blends right into the batter, adding moisture without any noticeable taste (just like my chocolate zucchini bread recipe). Even picky eaters won’t know it’s there.

How to Make Zucchini Cake

You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).

Zucchini Cake

Preheat oven to 180°C (350°F) conventional and lightly grease a 9×13-inch cake pan (I use my homemade cake release). Line the bottom long ways with parchment paper (this will make it easier to take the cake out when it’s done).

In a medium bowl, sift together flour, cornstarch, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to combine and set aside.

In a large bowl, combine brown sugar, eggs, milk, oil, vanilla, and grated zucchini (a box grater works well). Using a whisk, stir until well combined.

Add the sifted flour mixture to the zucchini mixture and gently fold together using a spatula, until just combined. Do not overmix.

Pour batter into the prepared pan and spread it out evenly. Tap the pan gently on the counter to release any large air bubbles. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cake to cool in the baking pan for 20 minutes, before carefully turning it out onto a wire rack to completely cool. Once cooled, gently invert the cake onto a serving plate (see video for demonstration if unsure of the best method), and frost with the cream cheese frosting (recipe below).

Cream Cheese Frosting

Using an electric mixer, cream your butter for a few minutes until it’s light and fluffy. If using a stand mixer, use the paddle attachment.

Add in the powdered sugar in two batches while mixing on low. Ensure that each batch is mixed into the butter well before adding in the next.

Next add in the cold cream cheese, vanilla and fresh lemon juice. Mix just until the frosting is smooth. Avoid over-mixing.

Once the zucchini cake is completely cool, frost with the cream cheese frosting and serve.

How to Store Zucchini Cake

This zucchini cake keeps really well! Once frosted, store it in an airtight container in the fridge for up to 4–5 days. Because of the cream cheese frosting, it’s best kept chilled, but just let it sit at room temperature for 30 minutes or so before serving so it softens up a bit.