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Moist Zucchini Cake

This Moist Zucchini Cake is SO MOIST! A deliciously tender dessert packed with grated zucchini, warm cinnamon, and crunchy walnuts.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 2 medium zucchinis grated (about 2 cups)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans
  • 1/2 cup raisins or chocolate chips optional

Instructions

  • Start by washing and drying your zucchinis. Using a box grater, grate the zucchinis finely. There’s no need to peel them, as the skin adds additional nutrients and color. Once grated, place the zucchini in a clean kitchen towel and gently squeeze out any excess moisture.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk this mixture until it’s smooth and well blended. Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a lovely aromatic base.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing gently but thoroughly. Fold in the grated zucchini, then stir in the chopped walnuts or pecans. If you’re using raisins or chocolate chips, fold those in last.
  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper. Pour the batter into the pan, smoothing the top with a spatula.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Oven times can vary, so start checking around 40 minutes.
  • Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. Serve plain, dusted with powdered sugar, or topped with a light cream cheese frosting for an extra special treat.

Equipment

  • Box Grater
  • Large Mixing Bowl
  • Sifter
  • 9x13 inch Baking Pan
  • Spatula
  • Wire Rack

Notes

  • Don’t over-squeeze the zucchini; leaving some moisture helps keep the cake moist.
  • Use room temperature eggs to help the batter blend evenly and rise better.
  • Sift flour and dry ingredients for a lighter, fluffier cake texture.
  • Customize add-ins with nuts, raisins, chocolate chips, or dried fruits for variety.
  • Store leftovers in an airtight container at room temperature for 3 days or refrigerate for up to a week.