zucchini cake

Zucchini Cake

This recipe for a moist and fluffy cake, is made with freshly grated zucchini. Comes together fast, and will disappear just as quick! Spread on your favorite vanilla frosting, and dig in!

zucchini cake

Zucchini Cake

We still have zucchini growing in the garden! I peeled and grated our home grown zucchini. I squeezed out the excess juices/liquid from all of the grated zucchini. I measured out 1 cup of grated zucchini, and stored it in snack size baggies. I lay them flat in the freezer for storage. We have zucchini ready to be baked with, all year long. This was one of our favorite ways to use up the zucchini.

zucchini cake

zucchini cake

Here’s what I did:

I peeled and grated the zucchini, and squeezed out the juices/liquid ( I grabbed a handful and squeezed with my hands). I melted 1 stick of butter and mixed with sugar, for 1 minute. I added eggs, mixed for another minute. I stirred in the zucchini. I sifted in the salt, baking powder, baking soda, and all-purpose flour. Mix until all the dry ingredients are fully incorporated. I spread the batter into a greased 8 x 8 inch pan (I used glass). Bake in a preheated 350 F oven, for 45 minutes.

A delicious treat to make when the kids come home from school. A little boost for all that homework that needs to be done! 

zucchini cake

Zucchini Cake – Makes an 8 x 8 inch pan    zucchini cake

  • 1 stick of butter – melted
  • 3/4 cup sugar
  • 2 eggs
  • 2 cups peeled and grated zucchini – squeezed
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 cups all purpose flour – sifted

Step One: Preheat the oven to 350 F degrees. Lightly spray, an 8 x 8 inch pan with non-stick cooking spray. Combine the melted butter and sugar, mix together for 1 minute. Add in the eggs, mix for another minute. Stir in the squeezed and grated zucchini. Sift in the salt, baking soda, baking powder, and flour. Mix until the dry ingredients are fully incorporated.

Step Two: Pour the zucchini cake batter into the prepared 8 x 8 inch pan. Spread out the batter. Bake in the preheated oven for 45 minutes. Allow to fully cool, and top with your favorite vanilla frosting. Enjoy!

By: Vanessa

Get in the kitchen, and bake up some memories! 

zucchini cake



About Vanessa

Welcome to Vanessa Baked! Sharing recipes for you and your family to enjoy! To learn more about me check out my About page. Thanks for stopping by!

9 comments on “Zucchini Cake

  1. Sandra

    Oh, this looks so moist and tasty. I didn’t know that you could put zucchini in a cake!

    1. Vanessa

      The zucchini just melts into the batter when baked. You can’t even tell it’s in there. A sweet way to use veggies!

  2. Pingback: Zucchini Cake - Yum Goggle

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