This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread.

Joan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.

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  • Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts

211.4 calories; 2.7 g protein; 21.8 g carbohydrates; 23.3 mg cholesterol; 216.9 mg sodium. Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2005
This is the best recipe for zucchini cake. My whole family just loves it. My son raised zuchinni in his garden. The recipe for cream cheese frosting ll on this website is wonderful. I like to put this on the cake!! We did not add nuts. I like the cake recipe because it is so tender and moist. Give this recipe a try. You won't regret it!! YUMMY Read More
(51)

Most helpful critical review

Rating: 3 stars
03/10/2006
When I baked this cake and tried it I gave it a 3 star rating. I did not frost it but baked it in a bundt pan and sprinkled it with icing sugar. It was ok but the next day it was worse. I wouldn't make it again. It seemed to get denser and did not have a great flavour. I would have given it a 1 or 2 star rating after the first day. Sorry. Read More
(6)
98 Ratings
  • 5 star values: 75
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/06/2005
This is the best recipe for zucchini cake. My whole family just loves it. My son raised zuchinni in his garden. The recipe for cream cheese frosting ll on this website is wonderful. I like to put this on the cake!! We did not add nuts. I like the cake recipe because it is so tender and moist. Give this recipe a try. You won't regret it!! YUMMY Read More
(51)
Rating: 5 stars
12/02/2005
Yummy cake! I decided to use 1 c carrot and 1 c zucchini and 2 t cinnamon 3/4 t ground nutmeg and 1/4 t ground cloves (versus 3 t cinnamon.) I took it to work and the whole ER was begging for seconds! Thanks Joan for a great recipe! Read More
(40)
Rating: 5 stars
06/06/2003
This cake is incredible. My husband was very leary on trying a cake with Zucchini in it and it's all the rave. I made it for a bake sale to benefit the NYC/DC Crisis and it was the first to sell out. I already have requests for the recipe and to make more for the bake sale next week. From 2 zuchinni's I got 2 9x13 cakes and 3 loafs of Zuchinni Bread. THANK YOU SO MUCH FOR SHARING THIS WITH US! Read More
(32)
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Rating: 5 stars
08/29/2002
This cake is absolutely moist and melts in your mouth. I topped it off with Cinnamon Cream Cheese Frosting and WOW what a combination. I am planning to make this for a family reunion that my fiance and I are going to. Read More
(17)
Rating: 5 stars
06/28/2011
Excellent cake! My family really liked this cake very moist fluffy and full of flavor! I did use 1 cup whole white wheat flour and 1 cup AP flour I also did half oil and half applesauce then reduced the sugar to 1 cup(may reduce to 3/4 cup sugar- the icing will add the extra sweetness.) and left out the nuts. Mine was finished by 25 minutes so make sure you watch it carefully. Everything else was followed exactly. I made 1/2 the recipe white chocolate cream cheese icing (from carrot cupcakes with white chocolate cream cheese icing- by BAKERAMA- from this site) to top it. It is so good! Great way to use up that zucchini! Oh I peeled the zucchini before grating. Read More
(15)
Rating: 5 stars
09/23/2003
This was very very good and moist. I baked it in a round tube pan for 60 minutes. It dosen't really need any frosting. Read More
(15)
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Rating: 5 stars
08/14/2005
This was a wonderful tasting and very moist cake. I frosted it with a cream cheese frosting. I also added to the recipe coconut and chocolate chips which I knew would add a lot more calories but it was oh so well worth it. Usaually cakes in my house usually last for a few days or more but this cake was totally gone by the next day. My husband and kids and myself all loved it. Try using coconut and chocolate chips you'll love it. Thanks for the great recipe. Read More
(11)
Rating: 5 stars
08/16/2010
This is moist and delicious. I used some Splenda in place of sugar and used 1/2 cup applesauce in place of half the oil. I left out the nuts as I was taking this to a potluck and was unsure of preferences. I will put them in the next time. I frosted with Pineapple Cream Cheese Frosting by Candy Lady (1/2 recipe). Thanks for a great way to use up some zucchini! Read More
(9)
Rating: 5 stars
08/12/2010
I LOVE - LOVE this recipe!!! It is extremely moist and flavorful. I packed the zucchini into the measuring cup and measured on the plus side of almost 3 cups. Be sure you do NOT drain the liquid off as you DO need it for the liquid requirements for the recipe. I even substituted a cup of fresh blueberrys for the nuts once and it turned out wonderful too. I have had requests for both versions. Thanks for the recipe - it's all printed out and a keeper. Read More
(8)
Rating: 3 stars
03/10/2006
When I baked this cake and tried it I gave it a 3 star rating. I did not frost it but baked it in a bundt pan and sprinkled it with icing sugar. It was ok but the next day it was worse. I wouldn't make it again. It seemed to get denser and did not have a great flavour. I would have given it a 1 or 2 star rating after the first day. Sorry. Read More
(6)