Rating: 4.65 stars
167 Ratings
  • 5 star values: 126
  • 4 star values: 28
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 2

Very moist cake, similar to carrot cake.

Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
1 hr 30 mins
total:
2 hrs 20 mins
Servings:
12
Yield:
1 9-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.

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  • In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.

  • In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.

  • Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.

  • To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.

Nutrition Facts

794 calories; protein 7.2g; carbohydrates 96.1g; fat 43.7g; cholesterol 102.9mg; sodium 528.9mg. Full Nutrition
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Reviews (142)

Most helpful positive review

Rating: 5 stars
09/08/2004
Thought making this in three layers was too much work, so put in a 9x13 pan. Came out just great, and much simpler. Was a very moist tasty cake. Took to work & was a big hit with everyone. Will Definitely try again!!! Read More
(281)

Most helpful critical review

Rating: 1 stars
08/08/2004
Sorry to say this was not a favorite for me. Pans were sticky and hard to remove. Cake too sticky and doughy. Thanks anyway. Read More
(13)
167 Ratings
  • 5 star values: 126
  • 4 star values: 28
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/07/2004
Thought making this in three layers was too much work, so put in a 9x13 pan. Came out just great, and much simpler. Was a very moist tasty cake. Took to work & was a big hit with everyone. Will Definitely try again!!! Read More
(281)
Rating: 5 stars
06/18/2006
I can't get enough of this cake. Everytime I bake it I add something different. Coconut, currants, walnuts, raisins. Also, I only use 2 cups of brown sugar and 3/4 cup of oil. Read More
(141)
Rating: 5 stars
08/07/2003
Fantastic! Everyone loved it. I made it in a 13"x9" pan instead of 3 layers and it baked up moist & delicious. It's a new family favorite. Read More
(122)
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Rating: 5 stars
08/08/2005
I loved this cake. Made it for my brother-in-law's birthday and it was a hit. I made a few adjustments. I cut the sugar to 2 1/2 cups and used turbinado sugar. I added 1 1/2 cups of currants. And instead of the cream cheese frosting, I glazed it when cooled with a simple glaze (1 cup powdered sugar, 1 teaspoon cinnamon, 2 tablespoons milk, and 2 teaspoons vanilla). I made it in a 9x13 pan instead of layers and it came out beautifully. I had to bake it longer (I think about 55 minutes). It was a fantastic recipe. Thanks Suzzane! Read More
(51)
Rating: 5 stars
10/07/2009
This was the best zucchini cake I've ever had and the cream cheese frosting is to die for! I made it in a 13x9" pan and increased the baking time to approx. 55 min. Greasing and flouring the pan is key to avoid sticking - good advice! Read More
(35)
Rating: 5 stars
02/09/2003
the only and i repeat only hard thing about this cake to make was to grate the zuccini. it was moist light and delicious. Thanks Read More
(29)
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Rating: 5 stars
09/12/2011
OMG! This cake is soooo good. I followed another reviewer's advice and used 2 cups brown sugar instead of 3 cups white sugar and 3/4 cup oil instead of 1 1/2 cups oil. BEST CAKE EVER. The brown sugar carmelizes on the top and sides of the cake and is delicious. I used a 9x13 pan sprayed with pam and floured. I baked it for 55 min. In the frosting I used 1 tablespoon of strong black coffee instead of vanilla (like my mom and grandma always did). Everyone LOVED this cake! Thanks for the great recipe. Read More
(23)
Rating: 5 stars
11/29/2007
I love this cake and so did my family. It freezes beautifully. I made extra and froze in single serving sizes so it's easy to go for lunches etc. It's great with or without cream cheese frosting. I do find there is alot of sugar though and will try to substitue some of that. Awesome cake. thanks Read More
(20)
Rating: 5 stars
08/19/2009
Easy to make cake stayed moist. My worker said that it was the best thing I've ever baked. I just made it using a 9x13 pan versus 3 9" rounds.. required a longer baking time but well worth it! Read More
(15)
Rating: 1 stars
08/08/2004
Sorry to say this was not a favorite for me. Pans were sticky and hard to remove. Cake too sticky and doughy. Thanks anyway. Read More
(13)