Zucchini Cake

by Sara on July 21, 2011

cake and watermelon lemonade

It seems as if I’m growing zucchini myself. Each week, our produce box contains several zucchini, many of which are large and only good for baking.

Last weekend I gave away a batch of muffins, and my freezer is overflowing with loaves of baked zucchini bread.

bite of cake

Oh yeah, and I baked a cake.

Now, I can’t eat an entire cake by myself, but I was desperate. Anything to use up shredded zucchini…

zucchini cake close-up

And this was all from last week’s box – I now have a new box, filled with zucchini. Any ideas for ways to use it up? Not the small ones – those are easy. But the large zucchini? I’m running out of things to do, besides experimenting in an attempt to better my favorite recipes.

slice of cake

Zucchini Cake

Print Recipe

2 cups (450 grams) granulated sugar
1 ½ cups (355 mL) canola oil
4 large eggs
3 cups (450 grams) shredded zucchini
2 cups (220 grams) all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
Dash of salt

Preheat oven to 325*F/165*C. Butter and flour a 9×13 inch (23×33 cm) cake pan.

Sift flour, baking soda, baking powder, cinnamon, and salt into medium bowl.

In a large bowl, beat sugar and oil with a handheld mixer or wooden spoon until well blended. Mix in eggs, then zucchini, blend well.

Add flour mixture to sugar, beat until combined.

Transfer batter to cake pan. Bake 45-60 minutes or until inserted cake tester comes out clean. Cool on wire baking rack.

Frost with cream cheese frosting.

Cream Cheese Frosting

Print Recipe

16 ounces (455 grams) cream cheese, softened
½ cup (115 grams) unsalted butter, softened
2 ¾ cups (305 grams) confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
Pinch of salt

Beat butter and cream cheese on medium speed with paddle attachment until combined. Reduce speed to low and slowly add powdered sugar. Add vanilla and beat until mixed, then add a pinch of salt and mix.

{ 24 comments… read them below or add one }

Rachel @ Bakerita July 21, 2011 at 3:34 pm

This sounds so good! I’ve never baked with zucchini’s before but I’ve been wanting to try it…this may be the perfect first recipe!

Michelle July 23, 2011 at 8:01 pm

I love chocolate zucchini bread. I posted the recipe quite a while back if you want to take a look. My kids never even guess it’s zucchini bread.
Have you ever tried freezing your shredded zucchini? I usually get quite a few from neighbors who garden and I’ve had good success shredding them up and freezing them in premeasured amounts for favorite recipes.
Your cake looks delicious. And I bet the folks on the receiving end of those muffins were pretty happy!

Sasha @ The Procrastobaker July 24, 2011 at 4:09 am

Ive never had a zucchini..anything..! I dont think anyway, but i love veggie based baked goods and your cake looks so wonderful. simple too and i bet it tastes gorgeoouuusss, very envious indeed! :)

LeighK July 24, 2011 at 12:20 pm

Looks delicious – can’t wait to make it. We picked up a ginourmous zucchini at the Farmer’s market last week and stuffed it with turkey sausage, breadcrumbs and cheese. It was delicious. You could also shred the zucchini and make zucchini pancakes? Good luck!

Jeff July 24, 2011 at 9:46 pm

My zucchini are just starting to grow in the backyard! I’m definitely going to be making this one! And the zucchini spice loaf above looks heavenly! I can’t wait for them to grow now.

Jenn@eatcakefordinner July 24, 2011 at 9:58 pm

Your cake looks delicious and I’m lovin all the frosting on top! I made the yummiest zucchini cake sandwich cookies the other day. I know you would love them!! Check them out on my blog http://eatcakefordinner.blogspot.com/2011/07/zucchini-cake-sandwich-cookies.html.

Lauren Mauery July 24, 2011 at 11:20 pm

Looks delicious! You can always freeze some for baking later in the winter. Good luck!

Isabella December 4, 2011 at 6:39 pm

This cake is wonderful! I have made it a couple of times since finding the recipe. It always comes out just perfect! Even my kids have some of it and my hubby is in love with this!!

Sofia December 4, 2011 at 7:11 pm

This looks really good. Many years ago I had a zucchini cake that was out of this world and I never found out the recipe, but this one looks really good. I’m going to get the ingredients on my next grocery run.

Rose September 9, 2012 at 7:12 pm

In my family, we use those huge zucchinis to make zucchini relish: AMAZING on a good grass fed beef burger. Thanks for this recipe!

Sara March 28, 2013 at 9:34 am

I’ve just finished making this cake, right now it’s in the oven, and it smells wonderfully! My batter had a weird green colour, so I also put 1/3 cup of Nesquik in it, I hope it will still be great!
Have a nice day!! :)

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