Unbelievably moist, warmly spiced, and topped with fluffy cream cheese frosting — this zucchini cake is the summer dessert recipe you'll make on repeat.
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For more zucchini baking recipes, check out my Zucchini Carrot Muffins, Blueberry Zucchini Muffins, and Chocolate Zucchini Muffins.
Table of Contents
This zucchini cake started as my answer to the annual late-summer zucchini avalanche. You know the one — suddenly every neighbor, coworker, and farmer's market vendor is trying to offload enormous zucchinis, and you have more than you know what to do with. This cake is the best possible outcome of that situation.
It's a one-bowl zucchini cake recipe easy enough to make on a weeknight, impressive enough to bring to a birthday or potluck, and one of the most moist cakes in my regular rotation.
No squeezing the zucchini, no complicated techniques — just a warmly spiced, tender cake with a cloud of cream cheese frosting on top. It's baked in a 9x13 pan, making it the perfect zucchini sheet cake for feeding a crowd at summer gatherings, BBQs, and family dinners.
For more desserts with zucchini: Banana Zucchini Bread and Zucchini Carrot Bread.
No Squeezing Needed
Most zucchini cake recipes make you squeeze out the moisture first — this one doesn't. The natural moisture from the grated zucchini is exactly what makes this cake so impossibly moist. Skip the squeeze, save the time, and get a better cake. 💥
The only exception: if you're working with very large, end-of-season zucchinis that seem unusually watery, give them a very light squeeze before adding. Standard grocery store or garden zucchinis of normal size work perfectly without any squeezing.
The Banana and Yogurt Combo
Two of my (not so) secret ingredients for making this zucchini cake recipe moist, special, and delicious. They are pretty unusual for a cake recipe, so I'd be remiss to not share why I use them and the role they play:
Mashed banana — Half a cup of mashed overripe banana adds natural sweetness, moisture, and a very subtle fruity note. You won't taste banana in the finished cake — it just contributes to an incredibly tender crumb and allows the recipe to use less added sugar. Applesauce substitutes 1:1 if you're out of bananas or prefer a more neutral flavor.
Vanilla yogurt — Adds tenderness, a slight tang, and helps the cake stay moist for days. Whole milk yogurt gives the best texture. Plain yogurt works equally well. Greek yogurt can substitute, but the batter will be slightly thicker.
Together, these two ingredients make this a more wholesome zucchini cake than most — and you'd never guess it from the taste.
The Cream Cheese Frosting
No zucchini cake is complete without fluffy, sweet, dreamy cream cheese frosting! It's what makes it a celebration cake rather than a quick bread — and it's worth every second of the extra 5 minutes of prep!
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What's In It |
Softened cream cheese, softened butter, vanilla extract, and powdered sugar. |
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The Key to Fluffy Frosting |
Both the cream cheese and butter must be fully softened to room temperature before beating. Cold cream cheese makes heavy, lumpy frosting that won't whip smoothly, no matter how long you beat it. |
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How to Frost |
Spread generously over the completely cooled cake. The cake must be fully cool — warm cake melts the frosting. |
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Make it Ahead |
The frosting keeps covered in the refrigerator for up to 1 week. Make it ahead and bring to room temperature before spreading. Cold frosting is hard to spread and may tear the cake. |
How to Prep Zucchini
There's no need to peel—leave the skin on. The green flecks add a nice color to the finished cake and the skin contains extra nutrients.
How to shred: Use the large holes of a box grater. A food processor with a shredding attachment is faster if you're making a double batch. Grated and shredded are the same thing here.
How much zucchini: You'll need about 1–2 medium zucchinis to get 1¾ cups shredded, depending on size.
Can you use frozen zucchini? Not recommended — it releases too much water even for this no-squeeze recipe, which can make the batter too wet and the cake dense.
Important Ingredients and Substitutions
Oil — Canola, vegetable, or melted coconut oil all work. Oil keeps this cake moist at room temperature far longer than butter-based cakes.
Mashed banana — From about 1 large overripe banana. The riper the better — black-spotted bananas are ideal for maximum sweetness. Substitute applesauce 1:1 for a more neutral flavor.
Yogurt — Vanilla or plain whole milk yogurt. Full-fat Greek yogurt substitutes well but will make the batter slightly thicker.
Allspice — Don't skip it. Alongside cinnamon, it's what gives this cake that warm, complex spice profile. A pinch of nutmeg substitutes well.
Cream cheese — Use full-fat block cream cheese, not the spreadable kind in a tub. Spreadable cream cheese has a higher water content and makes a looser, less stable frosting.
Powdered sugar — Also called confectioners' sugar. Sift it if you want an extra-smooth frosting.
Recipe Variations
This recipe for zucchini cake is wonderful as written, but also fun to switch up:
- Chocolate Zucchini Cake — Substitute ½ cup of flour with unsweetened cocoa powder and add ½ cup of mini semi-sweet chocolate chips to the batter. Frost with chocolate cream cheese frosting or skip the frosting entirely.
- Lemon Zucchini Cake — Add 1 tablespoon of fresh lemon zest and 2 tablespoons of lemon juice to the batter. Frost with a lemon cream cheese frosting (add 1 tablespoon lemon juice to the frosting).
- Walnut or Pecan — Fold ½ cup of chopped walnuts or pecans into the batter. Adds crunch and a classic carrot cake-adjacent feel.
- Zucchini Cupcakes — Divide batter into lined muffin cups (about ⅓ cup each) and bake at 350°F for 18–22 minutes. Makes about 18–20 cupcakes.
- Zucchini Bars — Bake in a 10x8-inch pan for 32–35 minutes. Cut into bars and frost. Great for potlucks.
- Gluten-Free — Substitute a 1:1 GF flour blend and let rest for 30 minutes before baking. The texture will be slightly denser, but still delish.
How to Make Zucchini Cake
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Bake the Cake
Prepare: Preheat the oven to 350°F. Grease or spray a 9x13-inch baking pan with butter or nonstick cooking spray.
Step 1: In a large bowl, whisk together the oil, brown sugar, white sugar, eggs, vanilla extract, mashed banana, and yogurt until smooth and combined.
Step 2: Add the flour, baking soda, salt, cinnamon, and allspice directly to the wet ingredients. Gently stir until the streaks of flour just disappear. Do not overmix.
Step 3: Fold in the shredded zucchini (do not squeeze it first) until combined.
Step 4: Pour the batter into the prepared pan and spread evenly to cover the bottom.
Step 5: Bake 35–40 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 1–2 hours until completely at room temperature.
Make the Cream Cheese Frosting
Step 6: Beat the softened cream cheese and softened butter together at medium-high speed for 2 minutes, scraping down the sides as needed, until light and fluffy.
Step 7: Add half the powdered sugar on low speed until combined. Scrape down the bowl. Add the remaining powdered sugar and repeat.
Step 8: Beat at medium-high or high speed for 1–2 minutes until whipped, light, and fluffy.
Step 9: Spread the frosting evenly over the completely cooled cake. Serve immediately or cover and refrigerate.
Chelsea's Recipe Pro-Tips
- Don't overmix the batter — Once the flour goes in, stir gently until the streaks just disappear. Overmixing develops gluten and makes the cake dense and heavy instead of tender and light.
- Room temperature everything — Eggs, yogurt, and especially the cream cheese and butter for the frosting. Cold ingredients don't blend smoothly and cold cream cheese makes lumpy frosting.
- Cool completely before frosting — The cake must be fully cool before the frosting goes on or it will melt and slide. Give it at least 1 hour on the wire rack (maybe even closer to 2).
- Use block cream cheese, not spreadable — Tub cream cheese has added water and makes a looser frosting that won't hold its shape. Full-fat block is non-negotiable.
- Sift the powdered sugar — This isn't required but takes 30 seconds and gives you a silkier, smoother frosting with no lumps.
High-Altitude Adaptations
Tested and developed in Fort Collins, CO, at approximately 5,000 feet — one of the only zucchini cake recipes with real high-altitude testing!
At 5,000+ feet:
- Increase flour by 2 tablespoons for more structure
- Reduce baking soda to ¼ teaspoon
- Increase oven temperature by 15–25°F and start checking for doneness at 30 minutes
At sea level: Follow the recipe as written. No adjustments needed.
Make-Ahead Guide
This zucchini cake is an excellent make-ahead dessert — it actually tastes better the next day as the flavors meld.
- Up to 2 days ahead: Bake and cool the cake completely. Cover tightly and refrigerate. Make the frosting and refrigerate it separately. Let the cake come to room temperature the day of, and frost at least 1 hour before serving.
- Frosting: Keeps refrigerated for up to 1 week. Bring to room temperature before spreading. Beat it briefly to make it light and fluffy.
- Freezing: Wrap the cooled, unfrosted cake tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the refrigerator, then frost and serve.
Storage Directions
- Refrigerating: Store frosted cake covered in the refrigerator for 3–4 days.
- Freezing: Freeze unfrosted cake for up to 3 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator, then frost and serve.
Serving Suggestions
This zucchini cake is the kind of dessert that earns a spot at every summer table — birthdays, Fourth of July, potlucks, BBQs, or just a quiet Tuesday when the garden zucchini situation has gotten out of hand.
For a simple weeknight treat, serve a slice with a Blackberry Bourbon Smash or a Watermelon Mojito. If you're bringing it to a party or potluck, serve it alongside Strawberry Cobbler for a summer dessert spread that'll have people going back for seconds and thirds.
Zucchini Cake Recipe FAQs
No — this zucchini cake recipe uses the natural moisture from the grated zucchini without squeezing. That moisture is what makes the cake so incredibly tender and moist. If your zucchinis are very large or unusually watery, a light squeeze is fine, but for standard-sized zucchinis, skip it entirely.
Not at all. The zucchini completely disappears into the batter, leaving behind only incredible moisture and tenderness. Even picky eaters and veggie skeptics love this cake — they'll never guess there's a vegetable in it.
Almost always caused by very large or very watery zucchinis. If your zucchini is enormous (late-season garden overgrowth!), give it a very light squeeze before adding. Standard grocery store zucchinis work perfectly without squeezing.
Yes — freeze the unfrosted cake for up to 3 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator and frost before serving.
A 9x13-inch pan — the standard sheet cake size that feeds 16. For zucchini bars, use a 10x8-inch pan and reduce the bake time to 32–35 minutes.
Yes — divide the batter into lined muffin cups (about ⅓ cup each) and bake at 350°F for 18–22 minutes. Makes 18–20 cupcakes.
A toothpick inserted into the center should come out clean with no wet batter. The top should be golden brown, and the edges should have pulled away slightly from the sides of the pan.
I don't recommend it. Frozen zucchini releases too much water even for this no-squeeze recipe, which can make the batter too wet and the cake dense.
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Recipe Card
Zucchini Cake (Moist, Cream Cheese Frosting & No Squeezing Needed!)
Ingredients
Zucchini Cake
- ½ cup oil canola, vegetable, or melted coconut oil
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs at room temperature
- ¼ cup vanilla or plain yogurt preferably whole milk yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup mashed bananas (from about 1 large overripe banana) or applesauce
- 2 ¾ cup (345g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 ¾ cup unpeeled shredded zucchini do not squeeze
Cream Cheese Frosting
- 6 tablespoons unsalted butter softened to room temperature
- 8 oz. (1 block) full-fat cream cheese softened to room temperature
- 1 teaspoon pure vanilla extract
- 4 ¼ cups (420g) powdered sugar
Instructions
Zucchini Cake
- Preheat oven to 350°F. Grease or spray a 9x13-inch baking pan.
- In a large bowl, whisk together the oil, brown sugar, white sugar, eggs, vanilla extract, mashed banana, and yogurt until smooth.
- Add the flour, baking soda, salt, cinnamon, and allspice. Gently stir until streaks of flour just disappear. Do not overmix.
- Fold in the shredded zucchini — do not squeeze first — until combined.
- Pour into the prepared pan and spread evenly.
- Bake 35–40 minutes until golden brown and a toothpick comes out clean.
- Cool completely on a wire rack for 1–2 hours.
Cream Cheese Frosting
- Beat the softened cream cheese and butter at medium-high speed for 2 minutes until light and fluffy, scraping down the bowl as needed.
- Add half the powdered sugar on low speed until combined. Scrape down the bowl. Add remaining powdered sugar and repeat.
- Beat at high speed 1–2 minutes until whipped and fluffy.
- Spread evenly over the completely cooled cake. Serve immediately or refrigerate.
Notes
- Do not squeeze the zucchini — the moisture keeps the cake tender. Exception: very large, watery zucchinis may need a light squeeze.
- Don't overmix — stir until streaks of flour just disappear for a tender crumb.
- Use room temperature ingredients — especially the eggs, yogurt, cream cheese, and butter.
- Block cream cheese only — not spreadable tub cream cheese.
- Zucchini bars — bake in a 10x8-inch pan for 32–35 minutes.
- Make ahead — bake the cake up to 2 days ahead and refrigerate covered; frost the day of serving.
- Storage — refrigerate frosted cake 3–4 days. Freeze unfrosted up to 3 months.
- High altitude (5,000+ ft) — increase flour by 2 tablespoons, reduce baking soda to ¼ teaspoon, and increase oven temp by 15–25°F.
Your zucchini cake recipe is not only delicious but also a reminder of the joy in simple pleasures.
Thank you for sharing your baking expertise; it's a treat for both the taste buds and the soul.
Click this link to learn more: https://www.bbqs2u.co.uk/
Hi, Elle!
Oh, I am so glad to hear that you liked it! Thanks so much for sharing and reviewing. 🙂
All the best,
Chelsea