20 Decadent Zucchini Cake Recipes Perfect for Dessert

Who knew zucchini could be so decadent? These 20 luscious zucchini cake recipes prove that this humble veggie is the secret to the most tender, moist, and downright irresistible desserts. Whether you’re craving a classic spiced loaf, a rich chocolate version, or something with a fancy cream cheese swirl, we’ve got the perfect sweet treat to satisfy your cravings. Get ready to bake your way to zucchini bliss!

Classic Zucchini Spice Cake with Cream Cheese Frosting

This moist, warmly spiced cake is the perfect way to use up summer zucchini—no one will guess there’s a veggie hidden inside!

Ingredients

• 2 cups grated zucchini (about 1 medium, squeezed dry)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves in a bowl.
3. In another bowl, beat 3/4 cup oil, 1 cup granulated sugar, 1/2 cup brown sugar, eggs, and 1 tsp vanilla until smooth. Fold in zucchini, then gently stir in dry ingredients until just combined.
4. Spread batter into prepared pan. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and 1/4 cup butter until fluffy. Gradually add 2 cups powdered sugar and 1/2 tsp vanilla, beating until smooth. Frost cooled cake.

The zucchini keeps this cake incredibly tender, while the cream cheese frosting adds just the right tangy contrast. It’s a sneaky crowd-pleaser!

Tip: For extra flavor, toast the spices in a dry skillet for 30 seconds before adding to the batter.

Chocolate Zucchini Cake with Rich Ganache Topping

This moist, fudgy cake sneaks in a veggie boost without sacrificing an ounce of chocolatey decadence—perfect for when you want dessert to feel a little virtuous (but not too virtuous).

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups grated zucchini (about 1 medium)
• ½ cup semisweet chocolate chips
• ½ cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In a separate bowl, beat 1 cup granulated sugar, ½ cup brown sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in zucchini, then gently stir in the dry ingredients until just combined.
4. Pour batter into the prepared pan. Bake for 30–35 minutes until a toothpick inserted comes out clean. Cool completely in the pan.
5. For the ganache: Heat ½ cup heavy cream until steaming (not boiling). Pour over ½ cup chocolate chips in a bowl; let sit 2 minutes, then stir until smooth. Spread over cooled cake.

The zucchini keeps this cake incredibly tender, while the glossy ganache adds a bakery-worthy finish—no one will guess there’s a vegetable hiding in there!

Tip: Grate the zucchini on the large holes of a box grater, but don’t squeeze out the moisture—it’s key to the cake’s texture.

Lemon Zucchini Cake with Zesty Glaze

This sunny, moist cake is the perfect way to use up summer zucchini, with a bright lemon glaze that adds a tangy kick.

Ingredients

• 2 cups grated zucchini (about 1 medium)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice (for glaze)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
3. In another bowl, beat ¾ cup granulated sugar, ½ cup vegetable oil, 2 large eggs, 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla until smooth. Fold in grated zucchini.
4. Gradually mix dry ingredients into wet until just combined. Pour batter into the pan.
5. Bake for 50–55 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a rack.
6. For the glaze, whisk 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over cooled cake.

The zucchini keeps this cake incredibly tender, while the double dose of lemon (juice and zest) makes every bite zingy and fresh.

Tip: For extra texture, sprinkle the glaze with a pinch of lemon zest before it sets.

Moist Zucchini Carrot Cake with Walnuts

This zucchini carrot cake is impossibly moist, packed with warm spices, and studded with crunchy walnuts—a perfect way to sneak veggies into dessert!

• 1 ½ cups grated zucchini (lightly squeezed of excess moisture)
• 1 cup grated carrot
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup chopped walnuts

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.
3. In another bowl, beat ¾ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in zucchini and carrot.
4. Gradually mix dry ingredients into the wet batter until just combined. Fold in ¾ cup walnuts.
5. Pour batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret? The zucchini keeps every bite tender, while the walnuts add a satisfying crunch. Serve slightly warm with a dollop of cream cheese frosting if you’re feeling indulgent!

Tip: For extra-fluffy cake, let the grated zucchini sit in a colander for 10 minutes to drain excess liquid before mixing.

Vegan Zucchini Cake with Coconut Frosting

This moist, spiced zucchini cake gets a dreamy finish with fluffy coconut frosting—perfect for sneaking veggies into dessert without a hint of guilt.

Ingredients

• 2 cups grated zucchini (packed)
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup melted coconut oil
• ¼ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp salt
• 1 cup powdered sugar
• ½ cup coconut cream (chilled)
• 1 tbsp shredded coconut (for garnish)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan.
2. In a bowl, whisk together flour, 1 cup granulated sugar, cinnamon, baking soda, and ½ tsp salt. Stir in zucchini, coconut oil, applesauce, and 1 tsp vanilla until just combined.
3. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
4. For frosting, beat chilled coconut cream with 1 cup powdered sugar until fluffy. Spread over cooled cake and sprinkle with shredded coconut.

The zucchini keeps this cake incredibly tender, while the coconut frosting adds a tropical twist that’ll have everyone asking for seconds.

Tip: For extra coconut flavor, toast the shredded garnish in a dry skillet until golden.

Gluten-Free Zucchini Cake with Almond Flour

This gluten-free zucchini cake is moist, nutty, and just sweet enough—perfect for using up summer’s zucchini bounty without a speck of regular flour.

• 2 cups grated zucchini (about 1 medium)
• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/3 cup melted coconut oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 2 cups almond flour, 1/2 cup coconut sugar, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix grated zucchini, 1/4 cup maple syrup, 1/3 cup melted coconut oil, 3 eggs, and 1 tsp vanilla until combined.
4. Fold wet ingredients into dry until just incorporated (don’t overmix). Pour batter into the prepared pan.
5. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a rack.

The almond flour gives this cake a tender crumb, while the zucchini keeps it irresistibly moist—no one will guess it’s gluten-free!

Tip: For extra flair, dust with powdered sugar or drizzle with a simple glaze made from coconut milk and honey.

Pineapple Zucchini Cake with Whipped Cream

This moist, tropical-inspired cake is a sneaky way to use up summer zucchini—no one will guess it’s hiding in there!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (squeezed dry)
• 1 cup crushed pineapple, drained
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a bowl.
3. In another bowl, beat ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, ½ cup oil, and 1 tsp vanilla until smooth. Fold in zucchini and pineapple.
4. Gradually mix dry ingredients into the wet batter until just combined. Pour into the pan.
5. Bake for 35–40 minutes until a toothpick comes out clean. Cool completely.
6. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over cooled cake.

The pineapple keeps every bite juicy, while the whipped cream adds a cloud-like finish—perfect for potlucks where you want to impress without stress.

Tip: For extra flair, toast shredded coconut and sprinkle it on top!

Cinnamon Zucchini Coffee Cake with Streusel Topping

This moist, spiced coffee cake hides a sneaky veggie boost, topped with a buttery cinnamon streusel that crumbles just right.

Ingredients

• Cake: 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, ½ cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 ½ cups grated zucchini (squeezed dry)
• Streusel: ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, 1 tsp ground cinnamon, ¼ cup cold unsalted butter (cubed)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Make streusel: In a bowl, mix ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and 1 tsp cinnamon. Cut in butter with a fork until crumbly. Set aside.
3. Make cake: Whisk 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a bowl. In another bowl, beat ½ cup granulated sugar, ½ cup brown sugar, oil, eggs, and 1 tsp vanilla until smooth. Fold in zucchini, then gently stir in dry ingredients.
4. Spread batter into pan. Sprinkle streusel evenly on top. Bake for 35–40 minutes until a toothpick comes out clean.

The zucchini keeps this cake incredibly tender, while the streusel adds a satisfying crunch—no one will guess there’s veggie hiding inside!

Tip: For extra nutty flavor, swap ¼ cup flour in the streusel with finely chopped pecans.

Zucchini Banana Cake with Peanut Butter Drizzle

This moist, subtly sweet cake is the perfect way to sneak veggies into dessert—no one will guess there’s zucchini hiding under that rich peanut butter drizzle!

Ingredients

• 1 ½ cups grated zucchini (squeezed dry with a towel)
• 2 ripe bananas, mashed
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ⅓ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup creamy peanut butter
• 2 tbsp milk
• 1 tbsp honey

Instructions

1. Preheat oven to 350°F. Grease a 9×9-inch baking pan.
2. In a bowl, whisk together flour, ½ cup granulated sugar, ⅓ cup brown sugar, 1 tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt.
3. In another bowl, mix mashed bananas, grated zucchini, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla until combined. Fold into dry ingredients until just incorporated.
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
5. For the drizzle, microwave ¼ cup peanut butter, 2 tbsp milk, and 1 tbsp honey for 20 seconds. Stir until smooth, then drizzle over the cake.

The zucchini keeps this cake incredibly tender, while the banana and peanut butter add cozy, familiar flavors that’ll have everyone reaching for seconds.

Tip: For extra texture, sprinkle chopped peanuts over the drizzle before it sets!

Maple Zucchini Cake with Pecan Crust

This moist, subtly spiced cake is a sneaky way to use up summer zucchini, with a buttery pecan crust that adds the perfect crunch.

Ingredients

• 1 ½ cups grated zucchini (lightly packed)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 2 large eggs
• ¾ cup pure maple syrup
• ⅓ cup melted butter, cooled
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 2 tbsp brown sugar
• 1 tbsp melted butter (for crust)

Instructions

1. Prep: Preheat oven to 350°F. Grease an 8-inch square baking pan. Toss grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
2. Crust: Mix 1 cup chopped pecans, 2 tbsp brown sugar, and 1 tbsp melted butter in a bowl. Press evenly into the bottom of the prepared pan.
3. Batter: Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, and ½ tsp salt in a bowl. In another bowl, beat 2 eggs, ¾ cup maple syrup, ⅓ cup melted butter, and 1 tsp vanilla until smooth. Stir in zucchini, then fold in dry ingredients until just combined.
4. Bake: Pour batter over the pecan crust. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before slicing.

The magic here? The crust caramelizes into a praline-like layer beneath the tender cake—no frosting needed!

Tip: For extra maple flavor, drizzle warm slices with a little extra syrup.

Zucchini Apple Cake with Cinnamon Sugar Topping

This moist, spiced cake is a sneaky way to use up summer zucchini while celebrating cozy fall flavors—no one will guess there’s a veggie hiding in every slice!

Ingredients:

• 1 ½ cups grated zucchini (squeezed dry with a towel)
• 1 cup peeled and grated apple (like Granny Smith)
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp granulated sugar + ½ tsp cinnamon (for topping)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
3. In another bowl, beat ½ cup granulated sugar, ½ cup brown sugar, and ½ cup oil until combined. Add 2 eggs and 1 tsp vanilla, mixing well.
4. Fold in the dry ingredients, then stir in zucchini and apple until just combined. Pour into the pan.
5. Sprinkle evenly with the 2 tbsp sugar + ½ tsp cinnamon mixture. Bake for 35–40 minutes until a toothpick comes out clean.

The magic here? The zucchini keeps the crumb tender for days, while the crackly cinnamon sugar topping adds a nostalgic coffee-cake crunch.

Tip: For extra warmth, add a pinch of nutmeg to the dry ingredients!

Orange Zucchini Cake with Citrus Glaze

This moist, citrus-kissed cake is a brilliant way to use summer zucchini—its delicate sweetness pairs perfectly with a bright orange glaze.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups grated zucchini (unpeeled)
• 2 tbsp orange zest
• 1/2 cup fresh orange juice
• 1 1/2 cups powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat eggs, then mix in 1 cup vegetable oil and 2 tsp vanilla extract. Fold in grated zucchini and 1 tbsp orange zest.
4. Combine wet and dry ingredients, stirring just until no flour streaks remain. Pour into the prepared pan.
5. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
6. For the glaze, whisk 1/2 cup fresh orange juice, 1 1/2 cups powdered sugar, and remaining 1 tbsp orange zest until smooth. Drizzle over the cooled cake.

The zucchini keeps this cake incredibly tender, while the orange zest adds a sunny pop of flavor in every bite.

Tip: For extra citrus punch, swap half the orange juice in the glaze with lemon juice!

Zucchini Pumpkin Cake with Cream Cheese Swirl

This Zucchini Pumpkin Cake with Cream Cheese Swirl is a moist, spiced delight—perfect for sneaking veggies into dessert without anyone noticing!

• 1 ½ cups grated zucchini (packed)
• 1 cup canned pumpkin puree
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• ¼ cup powdered sugar

1. Preheat oven to 350°F. Grease a 9-inch loaf pan or line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg.
3. In another bowl, mix ¾ cup granulated sugar, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth. Stir in 1 cup pumpkin puree and 1 ½ cups grated zucchini.
4. Fold dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan.
5. In a small bowl, beat 4 oz cream cheese and ¼ cup powdered sugar until creamy. Drop spoonfuls onto the batter, then swirl with a knife.
6. Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before slicing.

The cream cheese swirl adds a tangy contrast to the earthy pumpkin and zucchini, making every bite irresistible. Tip: For extra moisture, wrap cooled cake in plastic and refrigerate overnight—it’s even better the next day!

Zucchini Blueberry Cake with Lemon Glaze

This moist, tender cake is a delightful way to sneak veggies into dessert, with juicy blueberries and a bright lemon glaze for the perfect balance of sweet and tangy.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (squeezed dry)
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
3. In a separate bowl, beat ½ cup granulated sugar, ½ cup brown sugar, and ½ cup oil until combined. Add 2 eggs and 1 tsp vanilla, mixing until smooth.
4. Fold in the dry ingredients, then stir in zucchini and 1 cup blueberries (toss berries in 1 tbsp flour first to prevent sinking).
5. Pour batter into the pan and bake for 35–40 minutes, until a toothpick comes out clean. Cool for 10 minutes before transferring to a rack.
6. Whisk 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp zest until smooth. Drizzle over the cooled cake.

The zucchini keeps this cake incredibly moist, while the lemon glaze adds a refreshing zing that makes every bite irresistible.

Tip: For extra flavor, sprinkle a handful of turbinado sugar over the batter before baking for a delicate crunch.

Zucchini Coconut Cake with Toasted Coconut Topping

This zucchini coconut cake is a moist, tropical twist on a classic—packed with shredded zucchini and topped with a crunchy toasted coconut layer that’ll have everyone asking for seconds.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¾ cup granulated sugar
• ½ cup melted coconut oil, cooled
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups shredded zucchini (about 1 medium)
• ½ cup shredded sweetened coconut, plus ¼ cup for topping

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
3. In another bowl, mix ¾ cup sugar, ½ cup coconut oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in shredded zucchini and ½ cup shredded coconut.
4. Gently stir the dry ingredients into the wet until just combined. Pour batter into the pan and sprinkle evenly with ¼ cup shredded coconut.
5. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before slicing.

The toasted coconut topping adds a delightful crunch, while the zucchini keeps every bite impossibly tender—no one will guess there’s a veggie hiding in here!

Tip: For extra toasty flavor, broil the cake for 1–2 minutes after baking (watch closely!).

Zucchini Almond Cake with Amaretto Glaze

This moist, nutty cake is a sneaky way to use up summer zucchini—its delicate almond flavor and boozy glaze make it a showstopper.

Ingredients

• 2 cups grated zucchini (about 1 medium), squeezed dry
• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup sliced almonds, toasted
• 1 cup powdered sugar
• 2 tbsp Amaretto liqueur
• 1 tbsp milk

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, ½ cup almond flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
3. In another bowl, beat 1 cup granulated sugar, ½ cup melted butter, 2 eggs, and 1 tsp vanilla until fluffy. Fold in the zucchini, then gently mix in the dry ingredients until just combined.
4. Pour batter into the pan and bake for 35–40 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then transfer to a rack.
5. Whisk 1 cup powdered sugar, 2 tbsp Amaretto, and 1 tbsp milk until smooth. Drizzle over the cooled cake and sprinkle with ½ cup toasted almonds.

The Amaretto glaze soaks into the cake slightly, creating pockets of rich almond flavor that balance the zucchini’s freshness. A slice tastes like summer with a grown-up twist!

Tip: For extra texture, fold ¼ cup toasted almonds into the batter before baking.

Zucchini Raspberry Cake with Vanilla Bean Frosting

This moist, subtly spiced cake hides a surprise burst of raspberries, topped with a dreamy vanilla bean frosting that’ll make you swoon.

Ingredients

• 1 ½ cups grated zucchini (squeezed dry)
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 vanilla bean (or 1 tsp vanilla bean paste)
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. Whisk together 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a bowl.
3. In another bowl, beat ¾ cup granulated sugar, ½ cup brown sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until fluffy. Fold in zucchini, then gently mix in dry ingredients until just combined.
4. Pour batter into the pan. Scatter 1 cup raspberries on top and lightly press them in. Bake for 35–40 minutes until a toothpick comes out clean. Cool completely.
5. For the frosting, split the vanilla bean and scrape seeds into a bowl. Beat with 4 oz cream cheese, ¼ cup butter, and 1 ½ cups powdered sugar until smooth. Spread over cooled cake.

The zucchini keeps this cake incredibly tender, while the raspberries add little pockets of tartness—perfect for balancing the rich frosting.

Tip: Toss raspberries in 1 tbsp flour before adding to the batter to prevent sinking!

Zucchini Honey Cake with Lavender Infusion

This Zucchini Honey Cake with Lavender Infusion is a subtly sweet, floral twist on a classic—moist, fragrant, and perfect with afternoon tea.

• 2 cups grated zucchini (about 2 medium)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp dried culinary lavender
• ½ cup honey
• ⅓ cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tsp lavender.
3. In another bowl, mix ½ cup honey, ⅓ cup melted coconut oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in grated zucchini.
4. Gently stir the dry ingredients into the wet mixture until just combined. Pour into the prepared pan.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a rack.

The lavender’s floral notes and zucchini’s moisture create a cake that’s delicate yet deeply satisfying—no frosting needed.

Tip: For extra fragrance, rub the lavender between your fingers before adding it to the dry ingredients.

Zucchini Gingerbread Cake with Molasses Glaze

This spiced, moist cake sneaks in zucchini for extra tenderness, topped with a rich molasses glaze that ties all the cozy flavors together.

Ingredients

• 1 ½ cups grated zucchini (about 1 medium)
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground ginger
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup molasses
• 1 large egg
• 1 tsp vanilla extract
• ½ cup buttermilk
• For the glaze: ½ cup powdered sugar + 1 tbsp molasses + 1 tbsp milk

Instructions

1. Preheat oven to 350°F. Grease a 9-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 2 cups flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp ginger, 1 tsp cinnamon, and ½ tsp cloves.
3. Beat ½ cup butter and ½ cup sugar until fluffy. Add ½ cup molasses, 1 egg, and 1 tsp vanilla; mix until smooth.
4. Alternately fold the dry ingredients and ½ cup buttermilk into the batter, then stir in zucchini until just combined.
5. Pour into the pan and bake for 50–55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then transfer to a rack.
6. Whisk together ½ cup powdered sugar, 1 tbsp molasses, and 1 tbsp milk until smooth. Drizzle over the cooled cake.

The zucchini keeps this gingerbread incredibly moist, while the glaze adds a deep, caramel-like sweetness that balances the spice.

Tip: For extra ginger kick, add 1 tbsp freshly grated ginger to the batter!

Zucchini Chocolate Chip Cake with Buttercream Frosting

This moist, tender cake sneaks in a veggie boost while delivering rich chocolatey comfort—perfect for sneaky bakers and sweet-toothed snackers alike.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (squeezed dry)
• ¾ cup semisweet chocolate chips
• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tbsp milk

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat 1 cup sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in zucchini, then gradually mix in dry ingredients. Stir in ¾ cup chocolate chips.
4. Spread batter into the pan. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat ½ cup butter until fluffy. Gradually add 1 ½ cups powdered sugar and 1 tbsp milk until smooth. Frost cooled cake.

The zucchini keeps this cake impossibly fudgy, while the melty chocolate chips make every bite feel indulgent—no one will guess there’s a vegetable hiding inside!

Tip: For extra flair, sprinkle the frosted cake with flaky sea salt or more chocolate chips.

Conclusion

With 20 luscious zucchini cake recipes, there’s a perfect dessert for every occasion—whether you crave classic spice, rich chocolate, or a creamy frosting finish. We hope you find a new favorite! Don’t forget to bake, share your thoughts in the comments, and pin this roundup for later. Happy baking!