Zucchini Cake Frosted
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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.

The Very Best Zucchini Cake Recipe

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:

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.

Read More of My Articles  Quick Pickled Cucumbers

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

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

Add dry ingredients to the egg 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.

Combine the rest of the zucchini cake ingredients

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.

Cake batter in a cake pan ready to bake

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.

Bake zucchini cake

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.

Frosted Cake with cream cheese frosting

Zucchini Cake Recipe

5 from 4 votes
Zucchini Cake Frosted
Zucchini Cake Recipe by June K.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Author: Linda Loosli
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
Cream Cheese Frosting Ingredients
  • 1/4 cup Butter softened
  • 4 ounces Cream cheese softened
  • 1-1/2 to 1-3/4 cups Powdered Sugar
  • 1/2 teaspoon Vanilla
Instructions
  1. Preheat the oven to (350°F) = 176°C) degrees. Grease a 9-inch by 13-inch cake pan.

  2. Cream the sugar and egg. Add the oil.

  3. Combine all dry ingredients with the sugar and the egg mixture. Beat well.

  4. Be sure to squeeze the liquid out of your fresh grated/shredded zucchini before adding it to your mixing bowl.

  5. Add Zucchini, coconut, and nuts. Mix until even smooth.

  6. Spread evenly into the cake pan.

  7. Bake at (350°F) = 176°C) degrees for 1 hour to 1 1/2 hours. June's recipe said one hour at 300 degrees, but mine took 1-1/2 hours. Please use the toothpick test. If the toothpick comes out clean, it's done.

  8. If the toothpick comes out clean, it's done. Frost with cream cheese icing while warm. Please store it in the refrigerator.

Cream Cheese Frosting Instructions
  1. Combine the frosting ingredients and beat with a mixer until smooth and creamy. Spread over the cake while it's warm. Store in the refrigerator.

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!

Read More of My Articles  What To Plant In July

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

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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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