Fluffy Vanilla Zucchini Cake Recipe

I used to think zucchini belonged in savory dishes only. Growing up, mom would slice it into rounds and sauté it with onions, or dice it up for ratatouille. The idea of putting it in cake seemed weird to me.

But then I tried my neighbor’s zucchini bread one summer when her garden was overflowing. It was moist, sweet, and you could barely taste the zucchini. That’s when I realized this green vegetable had a secret talent—it makes baked goods incredibly tender without adding any strong flavor. Now I sneak it into cakes all the time, and this vanilla version is my family’s favorite.

What Kind of Zucchini Should I Use?

Any fresh zucchini from the grocery store or your garden will work perfectly for this cake recipe. Medium-sized zucchini tend to be the best choice since they’re not too watery like the really large ones can be, and they’re easier to grate than tiny ones. You don’t need to peel the zucchini before shredding – the skin actually adds nice flecks of color and extra nutrients to your cake. When grating, use the large holes on a box grater or the shredding disc on your food processor, and don’t worry about squeezing out the moisture since the recipe is designed to work with the natural water content.

Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• All-purpose flour: You can substitute with whole wheat flour, but use about 2 and 1/4 cups instead since it’s denser. For gluten-free, try a 1:1 baking flour blend.
• Vegetable oil: Melted coconut oil or canola oil work great here. You can even use melted butter, though the texture will be slightly different.
• Applesauce: If you don’t have applesauce, try mashed banana, pumpkin puree, or even plain Greek yogurt. Each will add its own subtle flavor to the cake.
• Brown sugar: You can use all granulated sugar instead, but you’ll lose some of that rich molasses flavor. If you only have white sugar, add 1 tablespoon of molasses to mimic brown sugar.
• Zucchini: Yellow squash works perfectly as a substitute and you won’t taste the difference. You can also try shredded carrots for a carrot cake twist.
• Cream cheese frosting: If you’re not a fan of cream cheese, try a simple vanilla buttercream or even a light dusting of powdered sugar instead.
• Spices: Don’t have nutmeg? Just use extra cinnamon. You can also add a pinch of ginger or allspice for more warmth.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini cake is over-mixing the batter once you add the flour, which can lead to a tough, dense cake instead of the tender crumb you’re after – mix just until the ingredients are combined and no streaks of flour remain.

Another common error is using zucchini that’s too wet or not shredded properly; while you don’t need to squeeze out every drop of moisture, avoid using zucchini that’s been sitting in its own juices for hours, and aim for medium-sized shreds rather than chunks or paper-thin pieces.

Don’t skip bringing your eggs and applesauce to room temperature, as cold ingredients won’t blend smoothly with the oil and sugars, potentially creating a lumpy batter that bakes unevenly.

For the cream cheese frosting, make sure your cream cheese and butter are truly softened (not melted) – this prevents lumpy frosting and ensures it spreads easily without tearing the cake’s surface.

What to Serve With Vanilla Zucchini Cake?

This moist, spiced cake is perfect on its own, but I love serving it with a hot cup of coffee or tea – the warm spices really complement both drinks beautifully. For a special occasion, try adding a scoop of vanilla ice cream or a dollop of whipped cream alongside each slice. The cake also pairs wonderfully with fresh berries like strawberries or blueberries, which add a nice pop of color and freshness against the rich cream cheese frosting. If you’re serving it for brunch, it goes great with a side of crispy bacon or breakfast sausage for a sweet and savory combination.

Storage Instructions

Keep Fresh: This zucchini cake stays moist and delicious when covered tightly and stored at room temperature for up to 3 days. If your kitchen is really warm, pop it in the fridge where it’ll keep for up to a week – just bring it back to room temperature before serving for the best flavor.

Freeze: You can freeze this cake for up to 3 months, either frosted or unfrosted. I like to wrap individual slices in plastic wrap and then put them in a freezer bag for easy grab-and-go treats. The whole cake freezes well too when wrapped tightly in plastic wrap and then foil.

Thaw: When you’re ready to enjoy frozen cake, just move it to the counter and let it thaw completely at room temperature. Individual slices take about 30 minutes, while a whole cake needs a few hours. The cream cheese frosting comes back to its creamy texture perfectly after thawing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 45-55 g
• Fat: 210-230 g
• Carbohydrates: 570-620 g

Ingredients

For the zucchini cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup vegetable oil
• 1 1/4 cups packed brown sugar (light or dark)
• 1/2 cup white sugar
• 1 cup unsweetened applesauce, room temp
• 4 large eggs, at room temp
• 1 tbsp vanilla extract
• 1 3/4 cups shredded zucchini

For the brown butter cream cheese frosting:

• 1/4 cup unsalted butter (4 tbsp), sliced
• 8 oz full-fat brick-style cream cheese, softened
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Step 1: Prepare Oven and Pan

Preheat your oven to 350°F (177°C).

Grease a 9×13-inch baking pan generously to prevent the cake from sticking.

Step 2: Mix Dry Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Set this bowl aside for later use.

Step 3: Combine Wet Ingredients & Make Batter

• 1 cup vegetable oil
• 1 1/4 cups packed brown sugar (light or dark)
• 1/2 cup white sugar
• 1 cup unsweetened applesauce, room temp
• 4 large eggs, at room temp
• 1 tbsp vanilla extract
• 1 3/4 cups shredded zucchini

In a separate medium bowl, whisk the vegetable oil, brown sugar, white sugar, applesauce, eggs, and 1 tablespoon of vanilla extract together until smooth and homogeneous.

Pour the wet ingredients into the bowl containing the dry ingredients.

Whisk the mixture until just combined—do not overmix.

Finally, fold in the shredded zucchini until evenly distributed throughout the batter.

For extra moisture, I don’t squeeze the zucchini dry unless it seems unusually wet.

Step 4: Bake the Cake

Pour and spread the batter evenly into your prepared 9×13-inch pan.

Bake for 45–50 minutes, keeping an eye on the cake as ovens may vary.

About 30 minutes into baking, tent the cake loosely with aluminum foil to prevent over-browning.

The cake is finished when a toothpick inserted in the center comes out clean.

Once baked, place the pan on a wire rack and allow the cake to cool completely before frosting.

I recommend letting the cake cool in the pan so it remains moist.

Step 5: Brown the Butter for Frosting

• 1/4 cup unsalted butter (4 tbsp), sliced

While the cake cools, set out a medium heatproof bowl.

Place the sliced unsalted butter in a light-colored skillet or saucepan over medium heat.

Melt the butter, stirring or whisking constantly as it foams.

After 5–7 minutes, it will begin to brown, developing a nutty aroma and brown bits at the bottom.

Once it reaches a light caramel-brown color, immediately remove from the heat and pour all contents (including brown solids) into the prepared bowl.

Cool for 10 minutes, then chill in the refrigerator until completely solidified.

I love using browned butter for extra depth of flavor in the frosting.

Step 6: Make Cream Cheese Frosting

• browned butter from Step 5
• 8 oz full-fat brick-style cream cheese, softened
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract
• pinch of salt

In a large bowl, use a handheld or stand mixer to beat the solidified browned butter (from Step 5) on high speed until creamy and smooth.

Add the softened cream cheese and beat again until fully combined.

Scrape down the sides and bottom of the bowl as needed.

Gradually add the powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt.

Beat on low for 30 seconds, then increase to high speed and beat for another 2 minutes, creating a light and fluffy frosting.

Step 7: Frost, Slice, and Serve

Spread the cream cheese frosting (from Step 6) evenly over the completely cooled cake (from Step 4).

Slice into pieces and serve.

For a perfectly smooth finish, I like to use an offset spatula to spread the frosting.

Store any leftovers tightly covered in the refrigerator for up to 5 days.

Fluffy Vanilla Zucchini Cake Recipe

Delicious Fluffy Vanilla Zucchini Cake Recipe recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 4400 kcal

Ingredients

  

For the zucchini cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup vegetable oil
• 1 1/4 cups packed brown sugar (light or dark)
• 1/2 cup white sugar
• 1 cup unsweetened applesauce, room temp
• 4 large eggs, at room temp
• 1 tbsp vanilla extract
• 1 3/4 cups shredded zucchini

For the brown butter cream cheese frosting:

• 1/4 cup unsalted butter (4 tbsp), sliced
• 8 oz full-fat brick-style cream cheese, softened
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract
• pinch of salt

Instructions

 

• Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan generously to prevent the cake from sticking.
• In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set this bowl aside for later use.
• In a separate medium bowl, whisk the vegetable oil, brown sugar, white sugar, applesauce, eggs, and 1 tablespoon of vanilla extract together until smooth and homogeneous. Pour the wet ingredients into the bowl containing the dry ingredients. Whisk the mixture until just combined—do not overmix. Finally, fold in the shredded zucchini until evenly distributed throughout the batter. For extra moisture, I don't squeeze the zucchini dry unless it seems unusually wet.
• Pour and spread the batter evenly into your prepared 9×13-inch pan. Bake for 45–50 minutes, keeping an eye on the cake as ovens may vary. About 30 minutes into baking, tent the cake loosely with aluminum foil to prevent over-browning. The cake is finished when a toothpick inserted in the center comes out clean. Once baked, place the pan on a wire rack and allow the cake to cool completely before frosting. I recommend letting the cake cool in the pan so it remains moist.
• While the cake cools, set out a medium heatproof bowl. Place the sliced unsalted butter in a light-colored skillet or saucepan over medium heat. Melt the butter, stirring or whisking constantly as it foams. After 5–7 minutes, it will begin to brown, developing a nutty aroma and brown bits at the bottom. Once it reaches a light caramel-brown color, immediately remove from the heat and pour all contents (including brown solids) into the prepared bowl. Cool for 10 minutes, then chill in the refrigerator until completely solidified. I love using browned butter for extra depth of flavor in the frosting.
• In a large bowl, use a handheld or stand mixer to beat the solidified browned butter (from Step 5) on high speed until creamy and smooth. Add the softened cream cheese and beat again until fully combined. Scrape down the sides and bottom of the bowl as needed. Gradually add the powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed and beat for another 2 minutes, creating a light and fluffy frosting.
• Spread the cream cheese frosting (from Step 6) evenly over the completely cooled cake (from Step 4). Slice into pieces and serve. For a perfectly smooth finish, I like to use an offset spatula to spread the frosting. Store any leftovers tightly covered in the refrigerator for up to 5 days.