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.

Zucchini Squash Cake Recipe Made Easy With Pantry Staples

Name: Grandma’s Moist Zucchini Cake with a Summer Garden Twist
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
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)

Ingredients

Scale

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)

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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.

Author: Chef Rita
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