Name: Moist Zucchini Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour; 3 teaspoons ground cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 0.25 teaspoon baking powder; 2 cups grated zucchini; 1.5 cups white sugar; 1 cup vegetable oil; 3 eggs, lightly beaten; 2 teaspoons vanilla extract; 1 cup chopped walnuts

Cook Time: 45 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 24 servings

2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
teaspoon baking powder
2 cups grated zucchini
1 cups white sugar
1 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup chopped walnuts

Directions

Step 1: Preheat the oven to 350F (175C). Lightly grease a 9x13-inch baking dish.

Step 2: In a medium-sized bowl, combine the flour, cinnamon, baking soda, salt, and baking powder.

Step 3: In a separate bowl, mix the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract until well combined.

Step 4: Gradually add the flour mixture to the zucchini mixture, stirring just until everything is combined. Avoid over-mixing.

Step 5: Stir in the chopped walnuts, ensuring they are evenly distributed throughout the batter.

Step 6: Pour the batter into the prepared baking pan, spreading it out evenly.

Step 7: Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Cook's Note

You can make this recipe in two (9-inch) round cake pans if preferred.

Nutrition Facts (per serving)

Calories: 211
Total Fat: 13g (17% Daily Value)
Saturated Fat: 2g (9% Daily Value)
Cholesterol: 23mg (8% Daily Value)
Sodium: 217mg (9% Daily Value)
Total Carbohydrate: 22g (8% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Total Sugars: 13g
Protein: 3g (5% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 17mg (1% Daily Value)
Iron: 1mg (4% Daily Value)
Potassium: 68mg (1% Daily Value)

* 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.

Comments

Janet Hall

05/19/2025 01:20:31 AM

I absolutely adore this zucchini cake recipe. It has become a family favorite, especially since my son grew zucchinis in his garden this year. The cream cheese frosting recipe on the website is fantastic, and it complements the cake perfectly. We skipped the nuts, but the cake itself is incredibly tender and moist. Definitely give this recipe a go – you won't be disappointed! It's simply delicious!

Stephanie Clark

02/24/2025 01:26:11 AM

Great recipe! I found that baking it for 45 minutes was too long for my taste. I baked it for 25-30 minutes and it turned out wonderfully fluffy and moist, just like a cake should be. I made a few modifications to the recipe by adding 1 tsp of baking soda and 1 tsp of baking powder, 1/2 tsp of nutmeg, 3/4 cup of white sugar and 3/4 cup of brown sugar, and 1/2 tsp of salt. Overall, very pleased with the result! :)

Lisa King

09/23/2022 06:34:34 PM

This bread turned out well when I made a few adjustments. I used a mix of applesauce and oil, as recommended, and divided the batter between two loaf pans as suggested. However, the batter didn't quite fill the pans, resulting in two smaller loaves. Next time, I'll check on the loaves before the recommended 45 minutes, as they ended up slightly burned. Despite this, the bread remained moist and delicious. Surprisingly, it stayed fresh for days in a sealed container on the countertop without drying out.

Kenneth Scott

12/09/2023 11:14:03 PM

I have made this recipe several times with gluten-free flour using King Arthur's Measure for Measure flour, and it always receives rave reviews.

Steven Nelson

06/11/2024 11:50:09 PM

I decided to make a larger batch of this recipe, omitting the zucchini, and divided the mixture into three parts. I added shredded carrots to one, chopped apple to another, and zucchini to the third. By using smaller loaf pans and closely monitoring the baking time, I successfully ended up with three tasty loaves. My original plan was to give them away as gifts, but my husband... well, let's just say they didn't last long in our home!

Brandon Thompson

11/04/2023 06:31:35 PM

This dish was fantastic! My 8-year-old absolutely loved it when I prepared it for my partner's father's birthday, and we've made it again since then! It's simple enough to make with the kids involved. I like to add an extra half cup of zucchini and walnuts, and only use a cup of sugar instead. For a loaf instead of a cake with icing, I also sprinkle in some nutmeg and cloves. I used the cream cheese II recipe and it turned out amazing!

Rebecca Lopez

11/07/2023 07:48:06 AM

I substituted homemade applesauce for the oil in this recipe and it turned out fantastic. My family devoured it in no time!

Andrew Smith

07/04/2023 02:21:17 PM

I baked this recipe using two 9-inch pans with just a few minor adjustments. I included fresh pecans and golden raisins from my garden, decreased the cinnamon to one tablespoon, and substituted almond essence for vanilla since I ran out. It turned out incredibly delicious and was a fantastic way to utilize our oversized zucchinis! I'll be making six more loaves to freeze for later.

Emily Turner

09/18/2022 03:59:33 PM

Rich, moist, and utterly delightful. I replaced half of the oil with yogurt and half of the flour with whole wheat flour, resulting in a fantastic outcome!