Easy Moist Zucchini Cake
Print Pin VideoIf 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.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Zucchini Cake
- 1¾ cups (210 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- ¾ tsp baking soda
- 1½ tsps baking powder
- ½ tsp salt
- 2½ tsps ground cinnamon
- ¼ tsp ground nutmeg
- 1½ cups (300 g) soft light brown sugar
- 2 large eggs - room temperature
- ½ cup (120 g) whole milk - room temperature
- ¾ cup (160 g) unflavored vegetable oil - I use canola oil
- 2½ tsps vanilla essence/extract
- 1½ cups (190 g) shredded zucchini - about 2 small zucchini (make sure to measure it once grated). No need to blot dry.
- 1 cup (100 g) chopped walnuts or pecans
Cream Cheese Frosting
- ½ cup (112 g) unsalted butter - room temperature
- 1¾ cups (215 g) powdered sugar - also known as icing/confectioners' sugar
- ¾ cup (167 g) cream cheese - cold, firm type (see note 1)
- ¾ tsp vanilla essence/extract
- 1 tsp lemon juice - must be fresh
Instructions
Zucchini Cake
- Preheat oven to 180°C (350°F) conventional (see note 2 if using a convection oven with a fan) and lightly grease a 9x13-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).
- 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. Using a whisk, mix until well combined.
- Add the sifted dry ingredients to the wet ingredients and gently fold together using a spatula, until just combined. Do not overmix.
- Add in walnuts and again gently fold until just combined. Do not overmix.
- Pour the 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 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
- Cream your butter for a few minutes until it's light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. 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.
Video
Notes
Note 1. To ensure your frosting isn’t too soft, use a firm block-style cream cheese rather than the spreadable kind. It’s also best to use it cold, as this helps the frosting stay firmer for longer—especially if you plan to use it for piping. If you're in a warm climate and your frosting starts to soften, simply place it in the fridge for about 30 minutes, then rewhip it to restore a pipeable consistency.
Note 2. If using a convection oven that has a fan function, bake at 160°C (320°F) as the fan function bakes food faster.
Nutrition
Calories: 343kcal | Carbohydrates: 41g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 212mg | Potassium: 134mg | Fiber: 1g | Sugar: 29g | Vitamin A: 214IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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