If you have extra zucchini from your garden or the market, I have great news for you. Transforming that fresh zucchini into something sweet is one of my favorite kitchen hacks, and these cakes are perfect examples of how to do it.
Today, I’m showing you two wonderful ways to enjoy moist zucchini cakes that everyone will love. Each recipe uses simple ingredients and brings a comforting sweetness to your table. Let’s get baking!
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Your New Favorite: Moist Blueberry Zucchini Cake Recipe
This cake brings together the lightness of zucchini with the sweet pop of fresh blueberries. It’s a simple, comforting cake that’s great for any time of day.
Key Ingredients & Tips for Blueberry Zucchini Cake
- Shredded Zucchini: Don’t squeeze out the water! The natural moisture from the zucchini helps make this cake wonderfully moist.
- Fresh Blueberries: Lightly toss your fresh blueberries with a teaspoon of flour before adding them to the batter. This trick helps them stay evenly spread throughout the cake.
- Lemon Zest: A little bit of lemon zest added to the batter brightens all the flavors and adds a lovely fresh note.
What You Need for Blueberry Zucchini Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium)
- 1 cup fresh blueberries
- Zest of 1 lemon (optional)
⏱️ Prep Time: 15 minutes⏱️ Bake Time: 45-50 minutes🍽️ Yields: 8-10 servings
How to Make Your Blueberry Zucchini Cake
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. Make sure your oven is fully heated before you start baking for the best results.
Step 2: Mix Wet & Dry
In a large bowl, mix together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract. Stir in the shredded zucchini and lemon zest (if using) into the wet ingredients.
Step 3: Combine & Bake
Add the wet ingredients to the dry ingredients, mixing with a spoon or spatula until just combined. Be careful not to overmix. Gently fold in the blueberries. Pour the batter into your prepared pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Let the cake cool completely on a wire rack before slicing. This helps the cake set properly and makes for cleaner cuts. Store any leftovers in an airtight container at room temperature for up to 3 days.
Classic Treat: Moist Zucchini Cake With Cream Cheese Frosting
Here’s a classic zucchini cake, made even better with a creamy, sweet cream cheese frosting. It’s perfect for a treat or a special occasion when you want something extra delicious.
Key Ingredients & Tips for Zucchini Cake with Frosting
- Spices: A mix of cinnamon and nutmeg really warms up the flavor of this cake and complements the zucchini wonderfully.
- Brown Sugar: Using some brown sugar alongside white sugar adds a deeper, more caramel-like sweetness and extra moisture to the cake.
- Softened Cream Cheese & Butter: For the best and smoothest cream cheese frosting, make sure your cream cheese and butter are at room temperature. This helps avoid lumps.
What You Need for Zucchini Cake with Frosting
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
⏱️ Prep Time: 20 minutes⏱️ Bake Time: 50-55 minutes🍽️ Yields: 12-16 servings
How to Make Your Zucchini Cake with Cream Cheese Frosting
Step 1: Oven & Pan Prep
Set your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and lightly flouring it. This will prevent your cake from sticking.
Step 2: Cake Batter Mixing
In a large bowl, mix together the flour, both sugars, baking soda, cinnamon, nutmeg, and salt. In another medium bowl, combine the eggs, vegetable oil, and vanilla extract. Add the wet ingredients to the dry, then stir in the shredded zucchini until everything is just mixed. Pour the batter into your prepared pan.
Step 3: Bake the Cake
Bake the cake for 50-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, let the cake cool fully on a wire rack before you think about frosting it.
Step 4: Make the Frosting
While the cake cools, prepare your cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together with an electric mixer until the mixture is smooth and creamy. Slowly add the sifted powdered sugar, one cup at a time, mixing until fluffy. Stir in the vanilla extract.
Step 5: Frost & Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon. Slice into squares and serve!
📝 Final Note
This cake tastes best when allowed to chill in the refrigerator for at least an hour after frosting. This helps the frosting set nicely and makes it easier to cut. Store any leftover frosted cake in the refrigerator.
