Summer brings an abundance of fresh zucchini, and I know exactly what you can do with it! These moist zucchini cake recipes are perfect for using up that garden bounty in the most delicious way. They are easy to make and everyone loves them.
I’ve put together a list of my favorite zucchini cake ideas for you. From fruity additions to creamy frostings, there’s a zucchini cake here you’re sure to enjoy. Let’s get baking!
Jump to Recipe:
- 1. Moist Blueberry Zucchini Cake Recipe
- 2. Moist Zucchini Banana Cake With Maple Frosting
- 3. Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
Moist Blueberry Zucchini Cake Recipe
This cake brings together sweet blueberries and fresh zucchini in a wonderful way. It’s incredibly moist and full of bright, fruity flavor that is perfect for any time of year.
Key Ingredients & Tips for Blueberry Zucchini Cake
- Fresh Blueberries: Use ripe, plump blueberries for the best sweetness and texture. You can use frozen ones too, just don’t thaw them first.
- Zucchini Prep: Grate your zucchini finely. For a less watery cake, gently press out a little excess moisture after grating, but don’t squeeze it completely dry.
What You Need
- All-purpose flour
- Granulated sugar
- Baking soda and baking powder
- Ground cinnamon
- Salt
- Eggs
- Vegetable oil
- Vanilla extract
- Grated zucchini
- Fresh blueberries
⏱️ Time: 55 minutes🍽️ Yields: 8-10 slices
How to Make It
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. In a medium bowl, combine your dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth. This liquid base will keep your cake wonderfully moist.
Step 3: Combine and Bake
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated zucchini and fresh blueberries gently. Pour the batter into your prepared pan and spread evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Let the cake cool completely before slicing. This helps it set and makes it easier to cut into perfect pieces.
Moist Zucchini Banana Cake With Maple Frosting
This zucchini banana cake brings together two favorite quick breads into one amazing dessert. The maple frosting adds a lovely sweetness that pairs perfectly with the cake’s warm spices.
Key Ingredients & Tips for Zucchini Banana Cake
- Ripe Bananas: Make sure your bananas are very ripe, with lots of brown spots. This adds natural sweetness and moisture to the cake.
- Maple Frosting: Use pure maple syrup for the best flavor in your frosting. This makes a big difference compared to imitation syrups.
What You Need
- All-purpose flour
- Granulated sugar and brown sugar
- Baking soda
- Cinnamon and nutmeg
- Salt
- Eggs
- Mashed ripe bananas
- Grated zucchini
- Vegetable oil or melted butter
- Vanilla extract
- For Frosting: Cream cheese, butter, powdered sugar, maple syrup
⏱️ Time: 60 minutes🍽️ Yields: 12 servings
How to Make It
Step 1: Prepare Dry Mix
Preheat your oven to 350°F (175°C) and prepare your baking pan. In a medium bowl, whisk together the flour, both sugars, baking soda, cinnamon, nutmeg, and salt.
Step 2: Combine Wet and Dry
In a separate large bowl, combine the eggs, mashed bananas, grated zucchini, oil (or melted butter), and vanilla extract. Pour the wet mixture into the dry ingredients and stir gently until just combined.
Step 3: Bake and Frost
Pour the batter into your prepared pan. Bake for 45-55 minutes, or until a wooden skewer comes out clean. Let the cake cool completely before making and spreading the maple frosting. For the frosting, beat cream cheese, butter, powdered sugar, and maple syrup until smooth.
📝 Final Note
This cake is wonderful on its own, but the maple frosting truly makes it special. Store any leftover frosted cake in the refrigerator.
Moist Zucchini Cake With Cinnamon Cream Cheese Frosting
This classic zucchini cake is a crowd-pleaser, featuring warm cinnamon spice and a perfectly moist texture. Topped with a creamy cream cheese frosting, it’s a simple yet delicious treat.
Key Ingredients & Tips for Cinnamon Zucchini Cake
- Good Quality Cinnamon: Use fresh, good quality ground cinnamon. It makes a big difference in the cake’s flavor.
- Room Temperature Cream Cheese: For the frosting, make sure your cream cheese and butter are at room temperature. This helps create a smooth, lump-free frosting.
What You Need
- All-purpose flour
- Granulated sugar
- Baking soda
- Ground cinnamon and nutmeg
- Salt
- Eggs
- Vegetable oil
- Vanilla extract
- Grated zucchini
- For Frosting: Cream cheese, unsalted butter, powdered sugar, splash of milk/cream, extra cinnamon
⏱️ Time: 50 minutes🍽️ Yields: 10-12 servings
How to Make It
Step 1: Combine Dry Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Make sure these are well combined.
Step 2: Add Wet Ingredients and Zucchini
Make a well in the center of the dry ingredients. Add the eggs, vegetable oil, vanilla extract, and grated zucchini. Stir everything together until just moistened. Do not overmix the batter.
Step 3: Bake and Prepare Frosting
Pour the batter into your prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean. Let the cake cool completely. While it cools, beat the cream cheese, butter, powdered sugar, a splash of milk/cream, and a pinch of extra cinnamon until light and fluffy. Spread over the cooled cake.
📝 Final Note
For an extra pretty finish, sprinkle a little cinnamon on top of the frosting just before serving. It adds a nice visual and flavor touch.
