Homemade Zucchini Cake

A slice of zucchini cake on a white plate.

5 from 1 vote

This moist and tender homemade zucchini cake is one of my favorite summer recipes! It's is the perfect way to use up fresh zucchini.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert, Snack

Cuisine: American/Italian

Servings: servings

Calories: 469kcal

Author: Rosemary Molloy

Ingredients

2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 cup granulated sugar
¾ cup + 1 tablespoon butter (melted and cooled) or oil (183 grams total)
1 teaspoon vanilla extract
2⅓ cups grated zucchini
2⅓ cups cake/pastry flour
2 teaspoons baking powder
½-¾ cup finely chopped nuts
1 pinch salt (¼ teaspoon if using unsalted butter or oil)

EXTRAS

2-3 tablespoons powdered / icing sugar

US Customary - Metric

Instructions

Pre-heat oven to 350F. Flour and grease or spray an 8 or 9 inch / 20 or 23 cm round cake pan.
In the mixing bowl add the eggs, yolk and sugar beat for 5 minutes, add the oil and vanilla and beat 1 minute, add the grated zucchini and beat just to combine. Sift in the flour, baking powder, add the nuts and salt beat 1 minute until combined, do not over mix.
Pour the batter into the prepared pan and bake for approximately 45-60 minutes. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!

Notes

Do I need to refrigerate the cake after baking?

No, it can be stored covered at room temperature for up to 2 days. For longer freshness, refrigerate it for up to 5 days.

Can I freeze zucchini cake?

Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving. Dust with powdered sugar or frost before serving.

Nutrition