Easy & Flavorful Zucchini Cake Recipe

I made an Easy Zucchini Cake that somehow tastes like brown sugar and cinnamon melted into the softest, most ridiculous slice you’ll want to eat for breakfast and dessert, so keep scrolling.

I am obsessed with this Easy Zucchini Cake because it tastes like fall without trying too hard. I love the way packed light brown sugar sings with warm spice and the zucchini keeps it soft, almost melting.

But what really does it for me is unsalted butter, browned and cooled slightly, folding into batter and turning every bite into caramel. I eat it for breakfast, dessert, at midnight, because it feels honest and not fussy.

It’s one of my go-to Zucchini Recipes Sweet when summer overload hits and I need something that actually satisfies. No frills.

Just good cake. Always.

Ingredients

• Flour: the cake’s backbone, gives structure so it holds up to all that zucchini.
• Baking powder: lifts the cake, makes it light and not too dense.
• Baking soda: reacts with browning agents, helps crumb be tender and soft.
• Salt: balances sweetness, makes the spices actually sing, not shout.
• Cinnamon: warm, cozy spice that makes the cake feel homey.
• Nutmeg: Basically a little extra warmth, I like the subtle nutty hint.
• Brown sugar: adds moisture and that caramel-y depth you’ll totally crave.
• Granulated sugar: gives sweetness and helps with lightness and crumb.
• Eggs: bind everything together and give the cake some lift and stability.
• Vanilla: pulls flavors together, makes it taste homemade and familiar.
• Browned butter: nutty, rich flavor that makes the cake feel fancy.
• Neutral oil: Plus it keeps the cake super moist the next day.
• Greek yogurt: adds tang and creaminess, keeps the crumb tender.
• Zucchini: basically the star—moisture, subtle veggie flavor, and sneaky nutrition.
• Walnuts or pecans: crunch and toasty flavor, nice contrast to soft cake.
• Raisins or chips: bites of chew or melty chocolate, your pick.
• Powdered sugar glaze: simple sweet finish that’s glossy and slightly sticky.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional but I usually add it)
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp pure vanilla extract
• 1/2 cup (113 g) unsalted butter, browned and cooled slightly
• 1/4 cup neutral oil (vegetable or canola) for extra moisture
• 1 cup plain Greek yogurt or sour cream
• 2 cups grated zucchini, lightly packed (about 2 medium zucchinis, squeeze out excess moisture a little)
• 1/2 cup chopped walnuts or pecans (optional but tasty)
• 1/2 cup raisins or chocolate chips (optional)
• For a simple glaze: 1 cup powdered sugar and 2 to 3 tbsp milk or cream (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment, or use two 8 or 9 inch round pans and reduce bake time a bit.

2. Brown the butter in a small skillet over medium heat until it smells nutty and the solids are golden, about 4 to 6 minutes, stirring. Let it cool slightly so it wont cook the eggs later.

3. In a large bowl whisk together 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon and 1/4 tsp nutmeg if using. Make sure there are no lumps.

4. In another bowl beat 1 cup packed light brown sugar and 1/4 cup granulated sugar with the 2 eggs until combined. Stir in 1 tsp vanilla, the slightly cooled browned butter, 1/4 cup neutral oil, and 1 cup Greek yogurt or sour cream until smooth. It’s ok if it looks a little loose.

5. Fold the wet mixture into the dry ingredients with a spatula until mostly combined, dont overmix though, a few streaks of flour are fine.

6. Fold in 2 cups grated zucchini (lightly squeezed to remove excess moisture), and then gently fold in 1/2 cup chopped walnuts or pecans and 1/2 cup raisins or chocolate chips if using. Scrape batter into prepared pan and smooth the top.

7. Bake on the middle rack 30 to 40 minutes for a 9×13, or 25 to 35 minutes for 8 or 9 inch rounds, until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. Oven temps vary so start checking at the low end.

8. Let the cake cool in the pan 10 to 15 minutes, then transfer to a wire rack to cool completely before glazing. Cooling a bit prevents a runny glaze.

9. If making the simple glaze mix 1 cup powdered sugar with 2 to 3 tbsp milk or cream until pourable, adjust for thickness. Drizzle over cooled cake, sprinkle a few extra nuts on top if you like, slice and serve.

Equipment Needed

1. 9×13 inch baking pan (or two 8 or 9 inch round pans) with parchment or nonstick spray and a little flour
2. Small skillet for browning butter
3. Large mixing bowl plus one medium bowl for wet ingredients
4. Whisk and rubber spatula (for folding)
5. Measuring cups and spoons
6. Box grater for the zucchini
7. Wire cooling rack and toothpick or cake tester
8. Hand mixer or sturdy wooden spoon (either works fine if you dont have both)

FAQ

Easy & Flavorful Zucchini Cake Recipe Substitutions and Variations

• All purpose flour: swap for whole wheat pastry flour 1 for 1 for a nuttier, slightly denser cake. Or use a 1 to 1 gluten free flour blend if you need GF, but expect a bit different texture.
• Brown + granulated sugar: you can use 3/4 cup maple syrup or honey in place of both sugars; reduce the yogurt by about 3 to 4 tbsp and bake a little longer since liquid is up. Or use coconut sugar 1 to 1 for a more caramel note.
• Browned butter: use regular melted unsalted butter or 3/4 cup neutral oil if you want to skip browning. Melted butter keeps the richness, oil makes it moister and easier for vegan swaps.
• Grated zucchini: grate carrots (about 2 cups) for a carrot-cake vibe, or swap half the zucchini for grated apple for extra sweetness. If using carrots or apple, you can skip squeezing out as much moisture.

Pro Tips

1) Squeeze the zucchini but not like it owes you money. You want to remove excess water so the cake isn’t soggy, but leave a bit of moisture so it stays tender. If you squeeze it too hard the cake can turn dry and dense.

2) Don’t skip browning the butter, but let it cool enough so it won’t scramble the eggs when mixed. If you’re in a hurry pop it in the fridge for 10 minutes, or stir it a bit so it cools faster. The nutty flavor is worth the extra minute.

3) Fold gently and stop when you still see a few streaks of flour. Overmixing develops gluten and makes the crumb chewy, especially with yogurt or sour cream in the batter. Use a spatula and a few light turns, thats all.

4) Watch the bake time, ovens lie. Start checking at the earlier end, and remember that a cake with add-ins like nuts or chocolate chips can look done on the outside while still moist inside. Let it cool a bit before glazing so the glaze won’t run off everywhere.

Easy & Flavorful Zucchini Cake Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made an Easy Zucchini Cake that somehow tastes like brown sugar and cinnamon melted into the softest, most ridiculous slice you’ll want to eat for breakfast and dessert, so keep scrolling.

Pin

Servings

12

servings

Calories

329

kcal

Equipment: 1. 9×13 inch baking pan (or two 8 or 9 inch round pans) with parchment or nonstick spray and a little flour
2. Small skillet for browning butter
3. Large mixing bowl plus one medium bowl for wet ingredients
4. Whisk and rubber spatula (for folding)
5. Measuring cups and spoons
6. Box grater for the zucchini
7. Wire cooling rack and toothpick or cake tester
8. Hand mixer or sturdy wooden spoon (either works fine if you dont have both)

Ingredients

• 2 cups (250 g) all purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg (optional but I usually add it)

• 1 cup packed light brown sugar

• 1/4 cup granulated sugar

• 2 large eggs, room temp

• 1 tsp pure vanilla extract

• 1/2 cup (113 g) unsalted butter, browned and cooled slightly

• 1/4 cup neutral oil (vegetable or canola) for extra moisture

• 1 cup plain Greek yogurt or sour cream

• 2 cups grated zucchini, lightly packed (about 2 medium zucchinis, squeeze out excess moisture a little)

• 1/2 cup chopped walnuts or pecans (optional but tasty)

• 1/2 cup raisins or chocolate chips (optional)

• For a simple glaze: 1 cup powdered sugar and 2 to 3 tbsp milk or cream (optional)

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment, or use two 8 or 9 inch round pans and reduce bake time a bit.
• Brown the butter in a small skillet over medium heat until it smells nutty and the solids are golden, about 4 to 6 minutes, stirring. Let it cool slightly so it wont cook the eggs later.
• In a large bowl whisk together 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon and 1/4 tsp nutmeg if using. Make sure there are no lumps.
• In another bowl beat 1 cup packed light brown sugar and 1/4 cup granulated sugar with the 2 eggs until combined. Stir in 1 tsp vanilla, the slightly cooled browned butter, 1/4 cup neutral oil, and 1 cup Greek yogurt or sour cream until smooth. It's ok if it looks a little loose.
• Fold the wet mixture into the dry ingredients with a spatula until mostly combined, dont overmix though, a few streaks of flour are fine.
• Fold in 2 cups grated zucchini (lightly squeezed to remove excess moisture), and then gently fold in 1/2 cup chopped walnuts or pecans and 1/2 cup raisins or chocolate chips if using. Scrape batter into prepared pan and smooth the top.
• Bake on the middle rack 30 to 40 minutes for a 9×13, or 25 to 35 minutes for 8 or 9 inch rounds, until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. Oven temps vary so start checking at the low end.
• Let the cake cool in the pan 10 to 15 minutes, then transfer to a wire rack to cool completely before glazing. Cooling a bit prevents a runny glaze.
• If making the simple glaze mix 1 cup powdered sugar with 2 to 3 tbsp milk or cream until pourable, adjust for thickness. Drizzle over cooled cake, sprinkle a few extra nuts on top if you like, slice and serve.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 119g
• Total number of serves: 12
• Calories: 329kcal
• Fat: 16.7g
• Saturated Fat: 5.8g
• Trans Fat: 0.04g
• Polyunsaturated: 3.7g
• Monounsaturated: 5.2g
• Cholesterol: 51mg
• Sodium: 113mg
• Potassium: 212mg
• Carbohydrates: 46.5g
• Fiber: 1.7g
• Sugar: 29.3g
• Protein: 5.1g
• Vitamin A: 75IU
• Vitamin C: 3.8mg
• Calcium: 36mg
• Iron: 0.8mg