The Very Best Zucchini Cake Recipe

Today, I’m sharing my friend June K’s zucchini cake recipe. Thank you, June! Have you ever just wanted to make something yummy the whole family can enjoy? This is The Very Best Zucchini Cake you will ever have. It’s scrumptious in so many ways, and it’s a dessert you can make it in your kitchen with vegetables right out of your garden!

Is there anything better than a slice of zucchini cake slathered in cream cheese frosting? I can picture Mark and I having a piece of this right now. We’ve always enjoyed eating a slice of cake together, but nothing beats cake made from zucchini.

This is the time of year when many of the veggies in your garden are ready to be picked. I like zucchini when they’re about the size of a cucumber. They aren’t mushy, have a firmer texture, and aren’t so full of seeds.

Best Zucchini Cake Recipe

I think we’ve all had zucchini cake of some sort growing up, just like we’ve all had blueberry or banana bread. They are all staples in our homes. The next time you have leftover zucchini sitting around, make sure you take the time to make this delicious cake! Now, let’s dig in, shall we?

Kitchen Items Needed:

• Large mixing bowl
• Measuring cups
• Measuring spoons
• Hand mixer
• Cakepan 9 by 13-inch (This is the one I have, it has a lid)
• Colander
• Grater/Shredder

Zucchini Cake Recipe

Some zucchini cake recipes are harder to make than others. I’m all about making an easy recipe so that we can get back to other priorities. We all have kids and grandkids that we want to enjoy, right?

Step One

Last summer, I grated some of my homegrown zucchini to freeze for the year. When you freeze your grated/shredded zucchini, it looks awesome. But when you start to thaw it, it will lose some of the moisture.

I froze my zucchini with 2 cups of grated zucchini in each bag. But after thawing and draining, you’ll lose some of the liquid.

Using fresh zucchini, you’ll grate the amount you need for the recipe. I have a box grater I’ve used for decades.

Step Two

I dumped the frozen bags (2 cups in each bag) into a colander to drain the liquid. It needs to be drained so we can start baking with it.

Step Three

Combine the sugar with the eggs and beat until smooth.

Step Four

Add the vegetable oil and mix with your electric mixer until smooth. Add the spices to this mixture.

Step Five

Add the zucchini, coconut, and nuts. Mix until thoroughly combined. Please note that I added the flour here by mistake. I went ahead and kept mixing it anyway. It’s all good. Note that the recipe calls for pecans. If you prefer other nuts, like walnuts, that’s fine too.

Step Six

Preheat your oven to (350°F) = (176°C) degrees and grease your nine-by-13-inch pan. Spread the cake batter evenly into the pan. Bake for at least one hour or until a toothpick comes out clean.

Step Seven

It’s time to frost the cake with the icing. It’s easier to do it while it’s hot or at least warm rather than at room temperature.

Frosted Zucchini Cake

The frosted cake tastes so delicious! Although it tastes wonderful right out of the oven, it tastes even better the next day because it seems to be more moist.

Zucchini Cake Recipe

Do I have to peel the zucchini for this recipe?

No, you don’t have to peel them. Grate the zucchini with a Salad Shooter, Food Processor, or Cheese Grater. You’ll love grating it for this recipe, making it so much easier to enjoy!

How do I store this cake?

This cake has cream cheese frosting, so it needs to be stored in the refrigerator covered with foil or plastic wrap. You can also buy containers to store your zucchini cake!

How long can I keep this cake fresh?

If you keep it in the refrigerator, it will stay safe for about a week. Make sure you put it in an airtight container. Otherwise, moisture will get into it and ruin it.

Can I freeze a portion of this cake?

Yes, you can. I have also frozen it with the frosting. Place the cake pieces in airtight containers and store them in your freezer for up to three months. This is great to do in the summertime, so you can pull it out whenever you crave it.

Can I use my frozen shredded zucchini?

Yes, you can. Please thaw the bags in the fridge the day before you want to make this cake. The excess liquid from freezing will cause you to need to drain the zucchini in a colander. Measure the zucchini after draining the liquid.

Can I Also Use This Recipe to Make Cupcakes or Zucchini Muffins?

Our family likes cake more than cupcakes, but sure you can use the batter for cupcakes. You’ll need to experiment with the cooking time to make sure they don’t cook too quickly.

Can I Use All Purpose Flour?

I’ve made bread for so many years that I tend to make most of my recipes calling for a flour mixture using bread flour. If you prefer all-purpose flour, it’ll work fine.

Would It Be Ok if I Put Chocolate Chips in This Cake?

We love chocolate chips! Having them melt as the cake cooks could change the texture somewhat, it it shouldn’t be a problem. One of our favorite desserts is pumpkin cookies made with chocolate chips, they add so much flavor. So give it a try.

Zucchini: Everything You Need To Know

Zucchini Bread Recipe-The Best One In The World

Final Word

There is something so awesome about freezing your own shredded zucchini for this zucchini cake recipe, right? It’s all about cooking from scratch and teaching our offspring to enjoy cooking at home.

After I taught myself to hand-pollinate my zucchini in Southern Utah, I finally got tons of it and had to give a bunch away to neighbors! Life is so good when you have a garden. May God Bless this World, Linda