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Moist Zucchini Cake

This Moist Zucchini Cake is SO MOIST! A cinnamon-spiced, tender cake packed with fresh zucchini and customizable add-ins for a perfect anytime treat.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cake, Cinnamon, Dairy-Free, Easy, Gluten-Free Option, Moist, Nut-Free Option, Vegan Option, Vegetable, Zucchini
Servings: 8 servings

Ingredients

  • 2 medium zucchinis grated (about 1 ½ cups)
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup chopped walnuts or pecans
  • ½ cup raisins or chocolate chips optional

Instructions

Step 1: Prepare the Zucchini

  • Start by washing your zucchinis thoroughly. Grate them using a box grater or food processor. You don’t need to squeeze out the moisture; the zucchini will naturally keep the cake moist. Set the grated zucchini aside.

Step 2: Mix Wet Ingredients

  • In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Add in the eggs one at a time, whisking well after each addition. Stir in the vanilla extract to enhance the cake’s aroma.

Step 3: Combine Dry Ingredients

  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices throughout the batter.

Step 4: Bring It All Together

  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender. Fold in the grated zucchini, chopped nuts, and your choice of raisins or chocolate chips if using.

Step 5: Bake the Cake

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper. Pour the batter evenly into the pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

  • Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to slice. Serve plain or with a dusting of powdered sugar or a dollop of cream cheese frosting for an extra treat.

Equipment

  • Box Grater
  • Food Processor
  • Large Bowl
  • Sifter
  • 9x13-inch baking pan
  • Wire Rack

Notes

  • Do not over-grate the zucchini to avoid adding too much moisture and affecting texture.
  • Mix ingredients just until combined to keep the cake tender and avoid a dense crumb.
  • Check cake doneness starting at 45 minutes with a toothpick to prevent overbaking.
  • For gluten-free, substitute all-purpose flour with a cup-for-cup gluten-free blend.
  • Store the cake in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.