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Old-Fashioned Zucchini Cake Recipe (Moist & Easy!)

Old-Fashioned Zucchini Cake Recipe

A moist oil-based zucchini cake filled with cinnamon and optional chopped nuts, finished with creamy homemade cream-cheese frosting. It is baked in a 9-by-13-inch pan and makes an easy dessert for sharing.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Zucchini Cake
  • 3 Large eggs
  • 1 1/2 cups Granulated sugar
  • 1 cup Neutral vegetable oil
  • 2 teaspoons Vanilla extract
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 teaspoons Ground cinnamon
  • 2 cups Finely shredded zucchini
  • 1 cup Chopped walnuts or pecans, optional
Cream-Cheese Frosting
  • 8 ounces Cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 4 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1-2 tablespoons Milk, only if needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan, or line it with parchment paper.
  2. Whisk the eggs, granulated sugar, vegetable oil, and vanilla extract in a large bowl until smooth and well blended.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Add the dry mixture to the wet mixture and stir just until no dry streaks remain. Avoid beating the batter.
  5. Fold in the shredded zucchini and optional chopped walnuts or pecans. Mix gently so the cake stays tender.
  6. Spread the batter evenly in the prepared pan. Bake for 35–45 minutes, or until the center springs back lightly and a toothpick comes out with only a few moist crumbs.
  7. Cool the cake completely in the pan before frosting, allowing at least 45–60 minutes for the crumb to set.
  8. Beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla, adding milk only if the frosting needs a softer spreading consistency.

Notes

Use medium-hole box-grated zucchini and do not wring it completely dry. Lightly drain very wet zucchini while retaining some moisture. Store the frosted cake covered in the refrigerator.