Zucchini for the win! This is zucchini cake, and itโs every bit as flavorful as zucchini bread, as soft as zucchini muffins, and just about as magically moist as chocolate zucchini cake. Every cinnamon-kissed bite is nestled under a blanket of brown butter cream cheese frosting. Todayโs cake and frosting combo is pure perfection, and everyone will be begging to have greens for dessert!
One reader, Monica, commented: โThis is the best zucchini recipe Iโve ever made. It was extremely easy to put together, and what a hit! I brought it to work a month ago, and my colleagues regularly bring it up. โRemember when you made that cake? It was so good!โ I will absolutely make this time and again. Even my boss, who does not eat dessert, had a small piece and said it was delicious. โ โ โ โ โ โ
I know vegetables in cake can raise some eyebrows, but keep an open mind. Youโve heard of carrot cake, right? Zucchini is loaded with moisture, and adds a ton of volume without much flavor at all. Think of it as applesauce or banana, but with less flavor. It acts as a wet ingredient, and pairs wonderfully with everything from cinnamon and nutmeg to chocolate and citrus. I love baking with zucchini, so itโs no surprise Iโve amassed quite a lineup of favorite zucchini recipes over the years. (See this incredibly tasty peanut butter chocolate chip zucchini bread as further proof!)
Today Iโm sharing a simple sheet cake recipe with plenty of spice flavor, notes of brown sugar, and kisses of sweet vanilla. Itโs simple, yet impressive. Taste testers (kids and adults!) couldnโt get enough. We all LOVED this cake.
Hereโs Why Youโll Love This Zucchini Cake, Too:
- Great for beginnersโno complicated decorating or assembly required
- Batter comes together in 5 minutes
- Extra moist and flavorful
- Uses up a bountiful summer vegetable
- Sheet cakes are easy to slice, serve, and transport
- Brown butter cream cheese frostingโฆ need I say more?
Sheet Cakes Rule All
Sheet cakes are renowned for being easier than layer cakesโno leveling off cake layers, no fancy decorating tools, no assembly whatsoever. Slicing and serving is a breeze, and youโll appreciate that this zucchini cake can feed a crowd, but is still completely manageable to make. Itโs one of the easiest desserts to transport, too!
Some popular sheet cakes include banana cake, apple cake, spice cake, and pumpkin cake.
Favorite Pan: I really like to bake quarter sheet cakes in a glass 9ร13-inch pan or this metal pan that comes with a lid. The lid is super convenient for storing & transporting.
Key Ingredients You Need
For todayโs cake, grab some of the same ingredients youโd use for zucchini bread. The cake is actually a dairy-free recipe if you skip the frosting. (And you can keep it dairy free by adding a simple dusting of confectionersโ sugar on top for garnish.)
Grab these ingredients:
Success Tip: Shredding Zucchini
The cake batter comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a spatula. You also need a grater to shred the zucchini. If youโre looking for recommendations, I own and love this box grater because itโs easy to use, grates quickly, and has held up well with regular use. Itโs what I use when making zucchini fritters and chocolate zucchini bread, too.
- How much zucchini do I need? Zucchini can vary greatly in size, but 1-2 medium zucchinis are plenty for this recipe. You need 1 and 3/4 cups shredded, which is about 210g.
- Pro Tip: Shred extra so you can make a batch of zucchini cookies. Or savory zucchini biscuits for dinner!
Hereโs How to Make Zucchini Cake
Whisk together the dry ingredients, whisk together the wet ingredients, combine the two, and then fold in the zucchini. Thatโs itโฆ the cake batter is done. What a complicated recipe! ๐
Zucchini acts as a wet ingredient in baking. It doesnโt necessarily replace a fat like oil or a binding ingredient like eggs, but it does add moisture and volume.
Use a box grater like this one. Rinse the zucchini and pat dry. Slice off the bottom end, and place the grater on or over a cutting board. Holding the stem end, run the zucchini on the box graterโs coarse grating side (the largest holes) until you get down to the stem.
You can peel zucchini before using in baking, but you donโt have to. (I donโt!) Thereโs no taste or texture variance either way, but youโll have flecks of green throughout the cake if you keep the peel on.
Usually, no. You want that extra moisture in baked goods, so do not blot the shredded zucchini before using in baking. If making a savory dish like zucchini casserole or zucchini fritters, however, draining excess liquid is key. It all depends on what youโre making, and if moisture is your friend or foe!
Try Zucchini Cake With Brown Butter Cream Cheese Frosting
Aka THE BEST FROSTING TO EVER HIT YOUR LIPS.
Have you ever browned butter to make cream cheese frosting before? Because once you do, youโll never go back. You have all of the tangy creaminess from cream cheese frosting, and the nutty, caramelized flavor from brown butter on top of it. I donโt overload the frosting with sugar, eitherโjust enough to bulk it up without masking the brown butter flavor.
After you brown the butter on the stove, refrigerate it until itโs cool and solidified. (You can do this as the cake bakes or cools.) Then cream it with the cream cheese to make the base of the frosting. Itโs pretty easy and I have an entire How to Brown Butter tutorial if you need some extra help.
Look at all of those brown butter flecks. F-L-A-V-O-R.
Thereโs no assembly required, which is my favorite part about serving one-layer cakes. Here are all of my single-layer cakes if youโre in the mood to browse more!
Here are some other ways you can use this zucchini cake batter:
Other Cake Sizes
- Bundt Cake: This cake batter will fit into a greased 10-cup or larger Bundt pan. Bake at 350ยฐF (177ยฐC) for 55โ70 minutes. The baking time varies depending on your oven; keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top.
- Layer Cake: Grease three 8-inch or 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide batter between the three round cake pans. Bake for around 26โ32 minutes, depending on which size pan you used. Use the brown butter cream cheese frosting recipe/ratios from this banana layer cake so you have enough.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350ยฐF (177ยฐC) for 19โ21 minutes. Yields about 3 dozen.
Easy Zucchini Cake
- Prep Time: 35 minutes
- Cook Time: 48 minutes
- Total Time: 4 hours, 25 minutes
- Yield: serves 12
- Category: Cakes
- Method: Baking
- Cuisine: American
Description
This easy zucchini cake comes together quickly. Youโll love the cinnamon, brown sugar, and vanilla flavors paired with the stick-to-the-back-of-your-fork moist texture. Enjoy it with lusciously smooth brown butter cream cheese frosting, or you can opt for a simple dusting of confectionersโ sugar instead.
Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (240ml) vegetable oil
- 1 and 1/4 cups (250g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (240g) unsweetened applesauce, at room temperature
- 4 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 and 3/4 cups (210g) shredded zucchini (no need to blot)
Brown Butter Cream Cheese Frosting
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 slices
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 2 and 1/2 cups (300g) confectionersโ sugar
- 1 teaspoon pure vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350ยฐF (177ยฐC) and grease a 9ร13-inch baking pan.
- Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded zucchini until combined.
- Pour and spread batter evenly into the prepared pan. Bake for 45โ50 minutes. Baking times vary, so keep an eye on it. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and set the pan on a wire rack. Allow to cool completely.
- Brown the butter: Set out a medium heatproof bowl because youโll need it at the end of this step. Place the sliced butter in a light-colored skillet or saucepan. A light-colored interior is crucial for determining when the butter begins to brown. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5โ7 minutes, the butter will begin browning and youโll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once itโs a light caramel-brown color, remove from heat immediately and pour into the bowl, including any brown solids that have formed on the bottom of the pan. Cool for 10 minutes, then transfer to the refrigerator to cool completely and solidify.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solidified brown butter on high speed until creamy and smooth. Add the cream cheese and beat again until smooth and combined. Scrape down the sides and bottom of the bowl as needed. Add confectionersโ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Spread the frosting on the cooled cake.
- Slice and serve.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature before serving. Continue with step 6.
- Special Tools (affiliate links): Box Grater | 9ร13-inch Baking Pan | Electric Mixer (Handheld or Stand Mixer) | Light-Colored Skillet | Silicone Whisk | Icing Spatula
- Quarter Sheet Pan: I really like to bake quarter sheet cakes in a glass 9ร13-inch pan or this metal pan that comes with a lid.
- Can I replace or reduce the oil? Vegetable oil is the best option for this cake. You can replace with a neutral-flavored oil such as avocado oil or canola oil. Feel free to use melted refined coconut oil (refined doesnโt have much of a coconut flavor) and make sure every other ingredient in the cake batter is room temperature, so the oil doesnโt solidify. Do not replace with melted butter because the cake will taste dry. You can replace a small amount of the oil with applesauce if needed, but keep in mind that the cake will begin to taste dry/rubbery the more oil you replace.
- Applesauce: Itโs best to use unsweetened applesauce in this recipeโyou need a wet ingredient that wonโt overpower the other flavors in the cake. Feel free to use mashed banana or canned crushed pineapple instead, but keep in mind that the flavor of the cake will change.
- Brown Butter: For more information and troubleshooting, see this post on how to brown butter.
- Layer Cake: Grease three 8-inch or 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide batter between the three round cake pans. Bake for about 26โ32 minutes, depending on which size pan you used. The cakes are done when a toothpick inserted in the center comes out clean. Use the brown butter cream cheese frosting recipe/ratios from this banana layer cake so you have enough.
- Bundt Cake: This cake batter will fit into a greased 10-cup or larger Bundt pan. Bake at 350ยฐF (177ยฐC) for 55โ70 minutes. The baking time varies depending on your oven; keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350ยฐF (177ยฐC) for 19โ21 minutes. Yields about 3 dozen.
Reader Comments and Reviews
Great recipe, we have now done this with yellow squash, zucchini, and calabresa squash, and all work great. Really doesnโt need frosting if you just want to eat it like bread, but even better with it. With a metal cake pan 9ร13, we generally only need to bake about 35 โ 40 max at 350. Also can sub for the applesauce, we used crema / sour cream in a recent batch as weโre trying to slowly introduce cooked dairy to our toddler who was milk protein intolerant, but sour cream in this recipe is great as well.
This cake exceed my expectations! The cake with the brown butter cream cheese frosting is truly a match made in heaven. I love any sort of dessert that I can add vegetables in where it actually tastes good. I will be making this recipe again and again and again.
I used banana instead of applesauce and when my family tried it, they said they loved the banana taste! So if you donโt have applesauce I recommend trying banana.
This recipe was a big hit!! My family thought it was great!!!
This cake was perfect. Held together well, generously flavored. Used it to make a 3 layer topped with Marscapone frosting. Only change was adding 1 T freshly grated ginger root.
Oh my goodness!!! This cake and frosting are off the chart delicious! This came together easily and did not take too long to pull together. The icing is worth the little extra time to brown the butter. Another Sally recipe to add to the rotation! Thank you Sally!
I freeze my shredded zucchini. Should i drain some of the liquid off when making your cake recipe? Thanks
Hi Janet, yes, weโd recommend draining off the excess liquid once thawed and frozen. Enjoy!
This is the BEST Zucchini Cake I have ever made. Itโs very moist but it also doesnโt fall apart when you cut it. The best part about this cake is the Brown Butter Cream Cheese Icing!! Itโs fabulous and makes this cake just the right amount of sweet!
Great recipe โ cake came out wonderfully moist and delicious. And grating the zucchini was super easy!
Weโre still getting plenty of zucchini, so I decided to try this cake. It was so delicious. I added about three quarters of a cup of raisins, but really this cake had plenty of flavor even without that addition. The frosting was the perfect icing, wonderful texture and different with its added brown butter. Iโd never made brown butter before, but the recipe walked me through it so it came out just right. Everyone in the family loves this cake.
Definitely a hit! My mom had a huge zucchini, about12 inches long and 4 inches around in diameter and thereโs only so many times you can have it as a side dish before you get sick of it,so I used about half of what was left(A still impressive eight inches or so) and filled a casserole dish and a half,not to mention the icing is addictive.
Wow! This is absolutely one of the BEST cakes iโve ever made ! Tender, moist, delicious ! Did a couple tweaks โ since iโm not a nutmeg fan, decreased the nutmeg and added a couple teaspoons of mace. Also did my own version of cream-cheese/butter frosting. Thanks for posting such a wonderful treat !!