zucchini cake

This decadent and moist Gluten-free Chocolate Zucchini Cake is a great way to use up all that summer squash. Nobody would even know it is packed with vegetables.

Gluten-free Chocolate Zucchini Cake

almond flour

arrowroot

cocoa powder

1.5 tsp baking soda

½ tsp baking powder

sea salt

palm shortening (or unsalted butter)

coconut sugar

maple syrup

eggs

vanilla

milk (I used coconut milk)

shredded/grated zucchini

Preheat oven to 350 and grease two 8-inch cake pans. Set aside

Combine the almond flour, arrowroot, cocoa powder, baking soda, baking powder and sea salt. Whisk until combined and set aside.

In a large bowl or stand mixer add the palm shortening, coconut sugar and maple and beat until mixture is fluffy. Approximately one minute.

Add the eggs one at a time and once incorporated add the vanilla, milk and shredded zucchini and mix until just combined.

Slowly add the dry ingredients and mix until combined.

Divide the batter evenly between the two pans and cook for about 20 minutes.

Let cool for a few minutes and then transfer the cake to a wire rack.

Once the cakes are completely cooled top with your favorite frosting (see notes) and serve immediately or store it covered in the refrigerator.

Looking for a chocolate zucchini recipe? These Zucchini Brownies from Delish.com are insane.

Zucchini Brownies

butter

c. semisweet chocolate chips

c. sugar

egg egg

vanilla extract

c. grated zucchini (from 1 medium zucchini)

c. all-purpose flour

baking powder

kosher salt

whole milk

The smell made me nauseas. The taste was good though.
But I'm the odd one out- my family loves them, and that's what matters ;)
Very fudgy and chocolately!

Best brownies I have had in a long time. Follow the instructions word for word and they will taste amazing!

https://streaming.hearstdigitalstudios.com/manual_upload/57a8cbe0bbddbd2991eadbfd/mp4/57a8cbe0bbddbd2991eadbfd_Zucchini_Brownies_FINAL_1470680041_4000_hd_v3.mp4

Our fudgy zucchini brownies are the sweetest way to eat your veggies - you won't believe how good these are.​

Soft zucchini cake frosted with a rich, tangy cream cheese frosting - the best way to eat zucchini this summer!

Zucchini Cake with Cream Cheese Frosting

zucchini (shredded)

sugar

all purpose flour

cinnamon

salt

baking soda

cream cheese (softened)

butter (softened)

milk

Preheat oven to 350°F. Grease an 8x8 inch baking pan. In a large bowl, whisk together the zucchini, sugar, oil and eggs. Combine the flour, cinnamon, salt, baking powder and baking soda in a separate bowl.

Gently stir the dry ingredients into the wet. Spread the batter into the greased baking pan. Bake at 350 F. for 28-32 minutes. Cool completely.

Cake Directions

Beat together the cream cheese and butter until smooth. Beat in the milk, vanilla and powdered sugar. Spread onto cool cake.

Frosting Directions

Zucchini cake&nbsp;is a great way to use fresh grated zucchini.

Zucchini Cake

vegetable oil

zucchini

all-purpose flour

black walnuts

cream cheese

Preheat oven to 350 degrees.

Grease two 9-inch round cake pans.

Cream together sugar and oil in a large bowl.

Add grated zucchini and eggs and mix together well.

Add the dry ingredients  - flour, baking powder, baking soda, salt, and cinnamon. Mix to combine.

Divide cake batter equally into the cake pans.

Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the pans and place them on wire racks. Cool completely before frosting.

Cool the walnuts completely.

Allow butter and cream cheese to soften at room temperature.

Using an electric mixer, beat cream cheese and butter together in a large bowl until thoroughly combined and smooth.

Slowly add in powdered sugar while mixing on low speed.

Add vanilla extract and mix it into the frosting.

Cream Cheese Frosting

Place one cake layer on a cake plate or cake stand.

Spread frosting on top of the cake layer.

Place the second cake layer on top.

Spread frosting on the top and sides of the cake.

Frosting the Cake

Lightly toast the black walnuts in the oven at 350 degrees for 8 minutes.

Chop the walnuts if they are not already chopped. Cool completely.

Sprinkle walnuts on top of the cake.

Garnish

Super moist and delicious, this Zucchini Bundt Cake with a decadent Cinnamon glaze is a fantastic dessert! Such a great way to use up some of that fresh zucchini in your garden!

Zucchini Bundt Cake

Preheat oven to 325 degree F. Spray a...

Preheat oven to 325 degree F. Spray a 12-cup bundt pan with baking spray. Set aside.

In a large mixing bowl, beat sugar, oil...

In a large mixing bowl, beat sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, cinnamon and salt. Beat for 2-3 minutes.

Fold in shredded zucchini. Pour into prepared bundt...

Fold in shredded zucchini. Pour into prepared bundt pan.

Bake for 55-60 minutes. Remove and cool in...

Bake for 55-60 minutes. Remove and cool in pan 5 minutes. Invert onto a cake plate and cool completely before adding glaze.

For the glaze, whisk together the sugar, cinnamon...

For the glaze, whisk together the sugar, cinnamon and milk until smooth. Drizzle over cake, allowing the excess to be added to the center hole (this can be used to drizzle over individual slices, or slurped up with a finger, haha).

Slice and enjoy!

This easy cake is a great way to use those abundant summer zucchini. It has a crunchy cinnamon streusel that you'll want more of and the crumb is fluffy and bursting with grated zucchini. It keeps very well for several days and needs no more than a simple glaze or a dusting of powdered sugar.

The Best Zucchini Bundt Cake

flour

brown sugar

eggs,

vegetable oil (I use sunflower)

white sugar

(about 5 ounces) unpeeled, grated zucchini (about 1 medium)

lemon juice

Combine

all streusel ingredients in a small bowl until crumbly using oil from the amount given for the cake. 

Refrigerate

until ready to use. If making ahead make sure it's an airtight container. 

For the cinnamon streusel:

Preheat

Butter

an 8-10 cup bundt cake pan and sprinkle with flour, coating it completely and removing the excess. Or spray with baking spray. Refrigerate while you make the cake batter. 

Beat

eggs, remaining oil, and sugar in a large bowl until foamy and thickened, about 1 minute.

Sift

over it flour, baking powder, baking soda and cinnamon. Or have the dry ingredients sifter in a different bowl and add to the egg batter. Mix well but don't overmix.

vanilla and grated zucchini. Mix well with a spatula making sure the zucchini is integrated.

Pour

Sprinkle

streusel over the batter and bake for 40 to 45 minutes, until a tester inserted comes out clean.

 Let

cool on wire rack for 15 minutes and carefully check that it's not sticking to the edges. Shake it lightly and see if the cake loosens up. You can use a small smooth bladed knife to separate the edges. Shake the pan again and make sure the bottom is loose.

Invert

onto a wire rack and let cool completely before glazing.

Keep

leftovers covered for a day or two at room temperature and then refrigerate or freeze, always well wrapped. 

For the cake:

both ingredients in a small bowl until smooth. 

more liquid or sugar (always in small quantities) if necessary to make it as thick or thin as you want.

Drizzle

on top of the cooled cake and let dry before cutting. 

For the glaze:

I bought the ingredients and can't wait to make it tomorrow. I have a lot of faith as your recipes are always so great. I will have to use loaf pans because I don't have the tube one. But will let you know how it goes. Thanks Paula!

This easy zucchini cake comes together quickly. You'll love the cinnamon, brown sugar, and vanilla flavors paired with the stick-to-the-back-of-your-fork moist texture. Enjoy it with lusciously smooth brown butter cream cheese frosting, or you can opt for a simple dusting of confectioners' sugar instead.

Easy Zucchini Cake

nutmeg

(240 milliliters) vegetable oil

(250 grams) packed light or dark brown sugar

(100 grams) granulated sugar

(180 grams) unsweetened applesauce,

Tablespoon pure vanilla extract

(190 grams) shredded zucchini

(4 Tbsp; 56 grams) unsalted butter, cut into 4 slices

Preheat the oven to 350°F (177°C) and grease a 9&#215;13-inch baking pan.

Make the cake

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.

Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded zucchini until combined. 

Pour and spread batter evenly into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on it. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean. 

Remove the cake from the oven and set the pan on a wire rack. Allow to cool completely.

Brown the butter

Set out a medium heatproof bowl because you’ll need it at the end of this step. Place the sliced butter in a light-colored skillet or saucepan. A light-colored interior is crucial for determining when the butter begins to brown. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it’s a light caramel-brown color, remove from heat immediately and pour into the bowl, including any brown solids that have formed on the bottom of the pan. Cool for 10 minutes, then transfer to the refrigerator to cool completely and solidify.

Make the frosting

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solidified brown butter on high speed until creamy and smooth. Add the cream cheese and beat again until smooth and combined. Scrape down the sides and bottom of the bowl as needed. Add confectioners&#8217; sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Spread the frosting on the cooled cake.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Okay so I didn’t bake the cake… but the frosting is GORGEOUS. Seriously to die for. My mom isn’t a huge fan of cream cheese, so I halved it and just doubled the butter and it was so good! Also haven’t had success with brown butter before, but this batch turned out perfect. Wasn’t too sweet, lovely flavor, and on and on and on…. I am all over this frosting. I want to try it on cinnamon rolls next =)!

This zucchini cake is super moist, flavorful, and very easy to put together. The browned butter frosting was absolutely divine! I made them into cupcakes, and I got 24 cupcakes, but not quite enough frosting to frost them all- I was probably a bit generous with the frosting, though:) Thank you for all of the foolproof recipes!

I'm telling you all to try this recipe. It's delish. 
First off I didn't have any applesauce so I took two apples that I had in the fridge honey crisps and I blended them in my vita mix so that took care of the applesauce. The only other thing I changed out or added to it I put a little bit of cloves in it just because I love cloves.  This is going to be a go to recipe for me and my family in the summer months when we have so much zucchini to use up.

I’m really liking this cake, and I served it with the Brown Butter icing, which my son thinks is like caramel.

Delicious, moist and easy to make. Will definitely be making again.

I am making zucchini cake with the brown butter frosting today.  I've made Sally's zucchini cake with the chocolate frosting and it was phenomenal.  Sally you really go out of your way to give us every conceivable way of making a recipe and adapting to whatever size etc.  You are something else, girl.  I do appreciate all of your efforts for all of us.  Everything I make from your website is sooooo delicious.  Thank you so much.

AMAZING!! Had originally planned on making this recipe as the one layer cake but decided on cupcakes as a trial recipe in planning for my baby shower. I love carrot cake recipes but had never tried zucchini bread, etc. I think the brown butter cream cheese frosting is what truly drew me to make this. This immediately became my favorite cake / cupcake recipe paired with the frosting. I will say the recipe yields a lot of cupcakes (as stated above) but this meant I could share the love with my neighbors, and family. I had enough frosting to add some to the center of the cupcakes plus generous amounts on top. I do plan to double the frosting recipe today as I bake another batch for my baby shower. I did peel the skin off the zucchini solely for the fact that there are some EXTREMELY picky eaters in my family and I knew they would be reluctant to try them if they saw anything green. Everyone was shocked to learn there was a *healthy* ingredient. Highly recommend testing this recipe out if you haven’t already, just like every other recipe on Sally’s website. Thanks guys!!

https://www.youtube.com/watch?v=bZTb1BTU-rA

Every cinnamon-kissed bite of this soft & moist zucchini cake is nestled under a blanket of flavorful brown butter cream cheese frosting. Today’s cake and frosting combo is pure perfection, and everyone will be begging to have greens for dessert!

Get the full recipe: https://sallysbakingaddiction.com/zucchini-cake/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #zucchinicake

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Zucchini Cake | Sally's Baking Recipes

This simple, made from scratch,&nbsp;Zucchini Spice Cake is loaded with spices and topped with a sweet cream cheese icing. No butter. No oil. Applesauce and zucchini make this easy snack cake extra moist and totally delicious!

Zucchini Spice Cake

tsp baking soda

tsp baking powder

cloves

eggs, room temperature

applesauce

almondmilk

tsp vanilla extract

shredded, sweetened coconut (optional)

walnuts, divided

oz cream cheese, softened

butter, softened

Preheat oven to 350F.

Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.

In a large bowl, whisk together sugars, eggs, applesauce, almondmilk and vanilla extract.

Stir in the flour mixture just until combined.

Stir in zucchini, coconut and toasted walnuts.

Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.

Let cool completely before icing.

Beat the cream cheese and butter together until light and fluffy. Beat the powdered sugar in one cup at a time.&nbsp;Beat in the almondmilk one tablespoon at a time until your desired consistency is achieved.

Drizzle icing over the top of the cooled cake and top with remaining toasted walnuts.

Cream Cheese Icing

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617659449/iGrNxJLoh.mp4

his simple, made from scratch, Zucchini Spice Cake is loaded with spices and topped with a sweet cream cheese icing. Applesauce and zucchini make this easy snack cake extra moist and totally delicious. No butter or oil!

Deliciously spiced, moist cake studded with hidden pieces of zucchini and covered with a rich cream cheese frosting. It's the perfect summer cake! I always love to tell the kids they ate a vegetable in their cake, after they've finished the slice.

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Top Tags

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Zucchini Bundt Cake

The Best Zucchini Bundt Cake

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The most viewed zucchini cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine