The Very Best Zucchini Cake Recipe
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The Very Best Zucchini Cake Recipe

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

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.

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 bread! Now let’s dig in, shall we?

Kitchen Items Needed:

Zucchini Cake Recipe

I think some zucchini cake recipes are harder to make than others. I’m all about making an EASY recipe so that we can all get back to our regular lives. We all have kids and grandkids that we want to enjoy, right?

Step One

Last summer I grated a whole bunch 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.

Read More of My Articles  How To Grow Squash

I froze my zucchini with 2 cups of grated zucchini in each bag. But after draining you will lose some of the liquid.

If you are using fresh zucchini, you will just grate the amount you need for the recipe.

Frozen shredded zucchini in bowl

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.

Frozen Zucchini draining in colander

Step Three

Combine the sugar with the eggs and beat until smooth.

Sugar and eggs in a bowl

Step Four

Add the oil, mix until smooth. Add the spices to this mixture.

Add dry ingredients to the egg mixture

Step Five

Add zucchini, coconut, and nuts. Mix until thoroughly combined. Please note, I added the flour here by mistake, I goofed, but I kept mixing it anyway. It’s all good.

Combine the rest of the zucchini cake ingredients

Step Six

Preheat your oven to 300 degrees, and grease your 9 by 13-inch pan. Spread the cake batter evenly into your pan. This cake needs to bake for at least one hour to one and a half hours, or until a toothpick comes out clean.

Cake batter in a cake pan ready to bake

Step Seven

It’s time to frost the cake with the icing. You can do it while the cake is hot, or at least warm. It’s easier that way.

Bake zucchini cake

Frosted Zucchini Cake

The frosted cake tastes so delicious! We’ve found that although the cake tastes wonderful right out of the oven, it tastes even better the next day since it seems more moist.

Frosted Cake with cream cheese frosting

Zucchini Cake Recipe

5 from 4 votes
The Very Best Zucchini Cake Recipe
Zucchini Cake Recipe by June K. via Food Storage Moms
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Ingredients
  • 3 cups sugar
  • 4 large eggs
  • 1-1/2 cups vegetable oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 3 cups white flour (I use bread flour)
  • 3 cups grated zucchini
  • 1 cup chopped pecans
  • 2 cups shredded coconut
Instructions
  1. Preheat the oven to 300 degrees. Grease a 9-inch by 13-inch cake pan. Cream the sugar, and egg. Add the oil. Add all dry ingredients into the sugar and egg mixture. Beat well. Add Zucchini, coconut, and nuts. Mix until thoroughly combined. Spread evenly into the cake pan. Bake at 300 degrees for 1 hour to 1-1/2 hours. June's recipe said to bake one hour. I live in Southern Utah and one hour was not enough. Please use the toothpick test. If the toothpick comes out clean, it's done. Ice while hot with a cream cheese icing.

    MY CREAM CHEESE FROSTING: 4-ounces cream cheese softened, 1/4 cup butter, softened, 1-1/2 cups powdered sugar and 1/2 teaspoon vanilla. Combine ingredients in a medium-size-bowl and use a hand mixer to blend until smooth.

Do I have to peel the zucchini for this recipe?

No, you do not have to peel them. Just grate it with a Salad Shooter or Food Processor or Cheese Grater. You’ll love grating it for this recipe, it makes it so much easier to enjoy!

Read More of My Articles  Easy Baked Cheesy Zucchini Bites

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. There are also containers you can buy to store your zucchini cake!

How long can I keep this cake fresh?

If you keep it in the refrigerator it will keep for about a week safely. Make sure you put it in an airtight container. If you don’t, moisture will get into it and ruin it.

Can I freeze a portion of this cake?

Yes, you can. I have frozen it with the frosting as well. Place the cake pieces in airtight containers and store them in your freezer for up to 3 months. This is great to do in the summertime, so you can pull it out whenever you’re craving it most.

Can I use my frozen shredded zucchini?

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

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 here in Southern Utah, I finally got tons of it! Life is so good when you have a garden.

Zucchini: Everything You Need To Know

Zucchini Bread Recipe-The Best One In The World

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19 Comments

  1. I just thought it was wrong to start at 350 and drop it to 300. I am still confused as to baking it at 300 degrees, instead of staying at 350 degrees. Why is that?

    1. Hi Janice, the actual recipe is 300 degrees from June. I typed it correctly above the recipe card. The only typo I made was in the recipe card (it’s now corrected). We are so used to baking at 350 degrees. I baked mine at 300 degrees for 1-1/2 hours/ It truly is the best zucchini cake I have ever made. Linda

  2. Hello Linda, as we have mentioned already, your articles are simply the best!
    Re: Zucchini cake
    Like so very may folks out here, we have to strictly cut back our sugar intake. Does anyone know the sugar & carbohydrate count in this cake?

      1. I don’t know but it’s worth a try. Thanks for reminding us about Stevia!
        We print all of your ‘Everything You Need To Know’ articles and put them in a 3-ring binder.
        WOW!…what an education. Bless you Linda & please keep them coming.

  3. 5 stars
    I made this recipe yesterday. So delicious! My family loved it. It was very easy to make. Thanks for sharing.

  4. 5 stars
    I made this with my girls over the weekend. It was sooo delicious and sooo easy to make! We will definitely be making it again!❤️

  5. This cake sounds amazing & I intend on making it – love that it includes 2 cups of healthful zucchini! I’m wondering if the sugar in the cake could be cut back since the icing will be sweet? We don’t use sugar substitutes. (other than maple syrup, molasses, honey) Do you think it would taste sweet enough if I cut down the sugar in the cake recipe? Thanks for sharing this recipe – always looking for more ways to use zucchini!

    1. Hi Amy, you could try using less sugar. I’m not sure if it will turn out as well. I only make it as the recipe states. Darn, I wish I could say. Linda

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