I am so excited to share these amazing recipes with you today. If you have extra zucchini from your garden or the market, you are in for a treat! These zucchini cake recipes are a fantastic way to enjoy this vegetable in a sweet way.
They are always so moist and delicious, perfect for any occasion, from a simple afternoon snack to a special dessert. You are going to love how easy and satisfying these cakes are to make.
Jump to Recipe:
- 1. Moist Blueberry Zucchini Cake Recipe
- 2. Moist Zucchini Banana Cake With Maple Frosting
- 3. Moist Zucchini Cake With Cream Cheese Frosting
Moist Blueberry Zucchini Cake Recipe
This cake brings together the freshness of zucchini with juicy blueberries for a wonderful taste. It’s a perfect baked good that is great for breakfast or dessert, easy to make and always a crowd-pleaser.
Key Ingredients & Tips for Blueberry Zucchini Cake
- Grated Zucchini: Lightly squeeze out any extra water from your grated zucchini. This helps make sure your cake is moist but not watery.
- Fresh Blueberries: Fold blueberries in gently at the very end of mixing. This helps keep them from sinking to the bottom of your cake while it bakes.
- Warm Spices: A touch of cinnamon or nutmeg can really make the blueberry and zucchini flavors shine.
What You Need for Blueberry Zucchini Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
- 1 cup fresh or frozen blueberries
⏱️ Time: 20 min prep, 50 min bake🍽️ Yields: 12 servings
How to Make Blueberry Zucchini Cake
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Take a 9×13 inch baking pan and grease and flour it well. This will help your cake not stick.
Step 2: Mix Dry Ingredients
In a large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you are using it). Make sure they are all combined evenly.
Step 3: Mix Wet Ingredients
In a separate bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and light in color.
Step 4: Combine and Add Zucchini
Slowly pour the wet ingredients into the dry ingredients. Mix until they are just combined, but be careful not to overmix. Then, gently fold in your grated zucchini.
Step 5: Add Blueberries and Bake
Carefully fold in the blueberries until they are evenly spread throughout the batter. Pour the batter into your prepared pan. Bake for 45-55 minutes, or until a toothpick put into the center comes out clean.
Step 6: Cool Down the Cake
Let the cake cool in the pan on a wire rack for 10-15 minutes. After that, you can take it out of the pan to cool completely on the rack before slicing and serving.
📝 Final Note
Store any leftover cake covered at room temperature for up to 3 days. If you prefer, you can keep it in the fridge for up to a week.
Moist Zucchini Banana Cake With Maple Frosting
If you love banana bread, you will adore this zucchini banana cake. The maple frosting adds a delicious sweet topping that makes this cake truly special. It’s a perfect treat for brunch or dessert.
Key Ingredients & Tips for Zucchini Banana Cake
- Ripe Bananas: Use very ripe bananas with lots of brown spots. This gives the best natural sweetness and strong banana flavor to your cake.
- Real Maple Syrup: For the maple frosting, use real maple syrup. It makes a big difference in taste compared to artificial syrups.
- Zucchini Moisture: Just like with other zucchini cakes, make sure to gently pat out any extra moisture from your grated zucchini before mixing it in.
What You Need for Zucchini Banana Cake
- For the Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium)
- 1 cup grated zucchini (about 1 medium)
- For the Maple Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons real maple syrup
- 1/2 teaspoon vanilla extract
⏱️ Time: 30 min prep, 50 min bake🍽️ Yields: 16 servings
How to Make Zucchini Banana Cake with Maple Frosting
Step 1: Get Oven and Pan Ready
Heat your oven to 350°F (175°C). Take a 9×13 inch baking pan and prepare it by greasing and flouring it well. This will help your cake release easily.
Step 2: Mix Dry Ingredients for Cake
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this mixture aside for now.
Step 3: Cream Butter and Sugars
In a larger mixing bowl, beat the softened butter with both the granulated sugar and light brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Add Wet and Dry to Cake Batter
Stir the mashed bananas and grated zucchini into the wet mixture. Then, slowly add the dry flour mixture to this wet mixture, mixing only until everything is just combined.
Step 5: Bake the Zucchini Banana Cake
Pour the cake batter into the prepared pan and spread it evenly. Bake for 45-55 minutes, or until a toothpick put into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
Step 6: Make the Maple Frosting
While your cake cools, make the frosting. In a bowl, beat the softened cream cheese and butter until they are smooth. Slowly add the sifted powdered sugar, then the maple syrup and vanilla extract. Beat until the frosting is light and fluffy.
Step 7: Frost and Serve
Once the cake is completely cool, spread the maple frosting evenly over the top. Then, you can slice it into servings and enjoy this delicious cake!
📝 Final Note
This cake often tastes even better the next day! Store it in an airtight container in the refrigerator because of the cream cheese frosting.
Moist Zucchini Cake With Cream Cheese Frosting
This is the classic zucchini cake you know and love, made extra special with a creamy, tangy cream cheese frosting. It’s comforting, full of great spices, and perfect for sharing with friends and family.
Key Ingredients & Tips for Zucchini Cake with Cream Cheese Frosting
- Spice Balance: Don’t skip the cinnamon and nutmeg. They bring out the best natural sweetness and warmth in your zucchini cake.
- Soft Cream Cheese and Butter: Make sure your cream cheese and butter are very soft for the frosting. This helps you get a smooth frosting without any lumps.
- Completely Cool Cake: Always wait for your cake to be completely cool before you add the frosting. This will stop the frosting from melting and sliding off the cake.
What You Need for Zucchini Cake with Cream Cheese Frosting
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
⏱️ Time: 25 min prep, 50 min bake🍽️ Yields: 12-16 servings
How to Make Zucchini Cake with Cream Cheese Frosting
Step 1: Get Oven and Pan Ready
Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and flouring it. This step helps ensure your cake comes out easily after baking.
Step 2: Combine Dry Cake Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure these dry ingredients are well combined.
Step 3: Mix Wet Cake Ingredients
In a separate bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and evenly blended.
Step 4: Bring Cake Batter Together
Pour the wet mixture into the dry ingredients and mix until they are just combined. Be careful not to overmix. Then, gently fold in the grated zucchini.
Step 5: Bake the Zucchini Cake
Pour the batter into your prepared pan and spread it out evenly. Bake for 45-55 minutes, or until a toothpick put into the center comes out clean. Let the cake cool completely on a wire rack.
Step 6: Make the Cream Cheese Frosting
In a bowl, beat the softened cream cheese and butter together until they are smooth and creamy. Gradually add the sifted powdered sugar, then the vanilla extract. Beat until the frosting is light and fluffy. Add 1-2 tablespoons of milk if you need a thinner frosting.
Step 7: Frost and Enjoy
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Cut your cake into squares and serve. It’s truly delicious!
📝 Final Note
For best results and to keep your cake safe to eat, store this cake in the refrigerator due to the cream cheese frosting. It will stay fresh for 3-5 days.
