Zucchini Cake I

Zucchini Cake I

Made  times

"Very moist cake, similar to carrot cake."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 20 m servings 794 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 794 kcal
  • 40%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 96.1g
  • 31%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
  2. In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
  3. In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
  4. Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
  5. To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.


  1. 119 Ratings

Most helpful positive review

Thought making this in three layers was too much work, so put in a 9x13 pan. Came out just great, and much simpler. Was a very moist tasty cake. Took to work & was a big hit with everyone. Will ...

Most helpful critical review

Sorry to say this was not a favorite for me. Pans were sticky and hard to remove. Cake too sticky and doughy. Thanks anyway.

Thought making this in three layers was too much work, so put in a 9x13 pan. Came out just great, and much simpler. Was a very moist tasty cake. Took to work & was a big hit with everyone. Will ...

I can't get enough of this cake. Everytime I bake it I add something different. Coconut, currants, walnuts, raisins. Also, I only use 2 cups of brown sugar and 3/4 cup of oil.

Fantastic! Everyone loved it. I made it in a 13"x9" pan instead of 3 layers and it baked up moist & delicious. It's a new family favorite.

I loved this cake. Made it for my brother-in-law's birthday and it was a hit. I made a few adjustments. I cut the sugar to 2 1/2 cups and used turbinado sugar. I added 1 1/2 cups of currants...

This was the best zucchini cake I've ever had and the cream cheese frosting is to die for! I made it in a 13x9" pan and increased the baking time to approx. 55 min. Greasing and flouring the p...

the only and i repeat only hard thing about this cake to make was to grate the zuccini. it was moist light and delicious. Thanks

I love this cake and so did my family. It freezes beautifully. I made extra and froze in single serving sizes so it's easy to go for lunches etc. It's great with or without cream cheese frost...

Easy to make, cake stayed moist. My worker said that it was the best thing I've ever baked. I just made it using a 9x13 pan versus 3 9" rounds.. required a longer baking time, but well worth it!

This recipe is a real family pleaser. It tastes just like carrot cake. I shared this cake with my neighbors and got rave reviews on it! This recipe is definitely a keeper.

From around the web