The first time I made this zucchini squash cake, it honestly wasn’t planned. I had way too many squash from the garden, and I figured why not try something sweet? The result wasn’t pretty, but oh, it was delicious. Moist, soft, with just the right spice. Even my picky teenager grabbed a second slice without realizing he was eating vegetables. Now it’s a weird little tradition we bake one every August when the zucchinis take over the kitchen.
Table of Contents
Ingredients & Why They Work
Let’s dive into what makes this zucchini squash cake recipe truly irresistible. Each ingredient has a purpose and a flavor story.
Ingredients
- 2 cups grated zucchini (not squeezed)
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts (optional)
- ½ cup crushed pineapple, drained
- Powdered sugar or cream cheese frosting (for topping)
Why These Ingredients Matter
- Zucchini: The star of our zucchini squash cake recipe! It adds moisture and tenderness without making the cake taste like veggies.
- Oil + eggs: Keeps the crumb light and fluffy never dry.
- Sugar: Balances the natural earthiness of the squash.
- Cinnamon + nutmeg: Bring a warm, cozy flavor perfect for late summer or fall.
- Crushed pineapple: Adds a slight tang and boosts moisture. Totally optional, but highly recommended.
- Flour, baking soda, powder: The science behind the fluff!
The beauty of this zucchini squash cake recipe is how moist it stays, even days later.
Step-by-Step Instructions with Tips
Follow these simple steps for a foolproof zucchini squash cake recipe that’s tender, flavorful, and never soggy.
1. Get your oven ready
Start by setting your oven to 350°F. I usually grease my old 9×13 glass dish, but any baking pan works. A little parchment makes cleanup easier too.
2. Whisk up the base
In a big bowl, beat together the eggs, oil, sugar, and vanilla. I use a fork or whisk no need for fancy tools here.
3. Add your veggies
Toss in the shredded zucchini and the pineapple. No need to wring the zucchini dry its juice actually makes the cake super moist.
4. Time for the dry stuff
In another bowl, mix your flour, spices, baking soda, baking powder, and salt. Then gently stir this into the wet bowl. Don’t overmix it should look a little lumpy.
5. Optional crunch
If you love a bit of texture, throw in some chopped walnuts. I skip them when making this for kids.
6. Into the oven it goes
Pour the batter in and bake it for 40 to 45 minutes. Start checking around the 38-minute mark every oven is a little different.
7. Let it cool (don’t rush!)
I know it smells amazing, but let the cake rest before you cut or frost it. Cream cheese frosting? Highly recommended.
Frosting, Serving Ideas & What Goes Well With It
A good zucchini squash cake recipe doesn’t just stop at the cake it’s what goes on top and how you serve it that really seals the deal.
Frosting Ideas
The most classic topping is cream cheese frosting. Its tangy, smooth texture contrasts beautifully with the sweet, spiced cake.
Here’s a simple version:
- 8 oz cream cheese (softened)
- 4 tablespoons butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
Mix until fluffy. Spread it generously over the cooled cake.
Looking for alternatives? Here are two more:
- Lemon glaze – Whisk powdered sugar with fresh lemon juice until pourable. It gives the zucchini squash cake recipe a fresh, citrusy finish.
- Cinnamon whipped cream – For something lighter, beat heavy cream with a pinch of cinnamon and vanilla. It melts beautifully over a warm slice.
Serving Suggestions
Honestly, I didn’t expect much from a zucchini squash cake recipe until I baked this one it changed my mind completely.
This cake works in just about any setting. Serve it:
- At brunch with hot coffee or cold brew
- With tea in the afternoon for a not-too-sweet treat
- Slightly warm with vanilla ice cream for dessert
- Cubed in lunchboxes kids don’t even realize there’s squash in it
Want to impress guests? Bake it in a bundt pan, drizzle with glaze, and add chopped candied nuts on top. It looks fancy, but no one needs to know it started with zucchini.
Pair It With…
Because this zucchini squash cake recipe has a lightly spiced, rich flavor, it pairs well with:
- Earl Grey, chai, or herbal teas
- Fresh berries like raspberries or strawberries
- Salted caramel sauce or even a dollop of Greek yogurt
- Light, fruity wines like Riesling or Moscato for summer events
My Favorite Zucchini Squash Cake Recipe Variations
Over the years, I’ve made this cake in so many different ways. Honestly, it’s one of those recipes that just works no matter what you tweak.
Chocolate Style
One day, I swapped some flour for cocoa powder on a whim. Tossed in some chocolate chips too. The result? A rich, brownie-like version that disappears fast. I’ve even added a tiny bit of instant coffee to deepen the flavor it’s subtle, but so good.
Vegan Version
Out of eggs? No problem. Unsweetened applesauce or mashed banana can fill in easily (about a quarter cup per egg). I’ve also made a dairy-free frosting using vegan cream cheese and plant butter. Still smooth, still sweet, still completely delicious.
Gluten-Free Friendly
I’ve baked this for a friend who avoids gluten. Just used a 1:1 gluten-free flour mix and let the batter rest 10 minutes before baking. That short pause made the texture much better no grittiness at all.
Nut-Free Option
Skip the walnuts or swap in pumpkin or sunflower seeds. I like to toast the seeds first it gives a little crunch and a ton of flavor.
No Pineapple? No Problem
I’ve used grated apple in place of pineapple when I didn’t have any on hand. It kept the cake moist and gave it a soft, sweet flavor that paired perfectly with the spices.
A reliable zucchini squash cake recipe is gold in late summer when the garden overflows. Trust me you’ll use this one more than once.
Final Thoughts on This Zucchini Squash Cake Recipe
If you’ve never tried baking with zucchini before, this is your moment. The flavor? Subtle, sweet, and just the right amount of spice. The texture? Moist, soft, and totally satisfying. Whether you serve it frosted at a dinner party or plain with morning coffee, this cake always wins.
This zucchini squash cake recipe is proof that simple ingredients can surprise you. And if your garden gives you more squash than you know what to do with well, now you do.
Have leftovers? Rarely happens. But when it does, they’re just as good cold the next day.
Now it’s your turn try it, tweak it, and make it your own. And if you loved this one, check out my banana and chocolate chip bread for another moist, crowd-pleasing favorite.
Print
Grandma’s Moist Zucchini Cake with a Summer Garden Twist
Soft and moist zucchini squash cake made with fresh zucchini, spices, and optional frosting.
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Ingredients
2 cups grated zucchini
1 ½ cups sugar
¾ cup vegetable oil
3 eggs
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
¼ tsp nutmeg
½ cup crushed pineapple (optional)
½ cup chopped walnuts (optional)
Instructions
1. Preheat oven to 350°F. Grease a 9×13 inch pan.
2. Whisk eggs, sugar, oil, and vanilla in a large bowl.
3. Fold in zucchini and pineapple.
4. In another bowl, combine flour, baking soda, powder, salt, and spices.
5. Stir dry mix into the wet bowl until just combined.
6. Add walnuts if using. Pour batter into pan.
7. Bake 40–45 minutes. Cool completely before frosting.
This zucchini squash cake recipe works every time, whether it’s your first try or your fiftieth.
Notes
Do not squeeze zucchini its moisture keeps the cake soft.
You can freeze leftovers in slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 90g
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
FAQs
How long does zucchini cake last?
If you leave it out on the counter in a covered container, it stays fresh for around four days. Put it in the fridge, and you’ll get a full week. Just make sure it’s sealed well so it doesn’t dry out.
How do you store zucchini cake?
Let the cake cool first. Then either wrap it tightly in plastic wrap or store it in a sealed container. If you want to freeze it, slice it first it’s easier to grab a piece later without defrosting the whole thing.
What does zucchini replace in baking?
Zucchini isn’t there for taste it’s for texture. In this zucchini squash cake recipe, it steps in for some of the oil or butter. The cake still feels rich, but not greasy or heavy.
One thing I love about this zucchini squash cake recipe is how easy it is to customize, especially for lighter desserts.
Why is zucchini good for baking?
It’s soft, moist, and disappears into the batter. You don’t taste it, but it keeps everything tender. It’s also a great way to sneak in some nutrients while keeping your dessert light and fluffy.
Source : USDA – U.S. Department of Agriculture
According to the USDA, zucchini is low in calories and rich in vitamins, making it a smart baking ingredient.
This zucchini squash cake recipe is soft, moist, and full of flavor. Made with fresh zucchini, pantry staples, and a hint of spice, it’s an easy dessert that works for any season. Prep takes under 20 minutes, and it bakes in about 45. The zucchini keeps the crumb tender while adding nutrients without changing the flavor. Serve it plain, frosted, or with a scoop of vanilla ice cream. Perfect for brunch, potlucks, or afternoon coffee breaks. Store leftovers for up to a week or freeze for later. Naturally adaptable gluten-free and vegan versions work beautifully too.
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