Soft and fluffy Zucchini Cake has warm spices, freshly grated zucchini, and is topped with a delicious lemon frosting! It's a super easy cake to bake for any occasion.
This cake is so delicious! It's an easy way to add veggies to your baking, or use up some leftover zucchini from the season. Every bite is packed with shredded zucchini and warm spices like cinnamon and nutmeg.
The cake is perfectly moist thanks to the applesauce, sour cream, and zucchini. It's seriously so delicious and fluffy, I can't get enough of it!
After baking, the cake is topped with a simple lemon frosting. Personally, I'm not the biggest fan of frostings as I found most of them too sweet. I added some lemon zest into this one which helps balance the flavours. Regardless if you make the frosting or not, this cake pairs wonderfully with your morning coffee.
Step by step instructions
Here is how to make and bake this Zucchini Cake. You will need an 9×9 square pan lined with parchment paper, three mixing bowls, a spatula, and a whisk.
Step 1: Prep. In a large bowl, add the flour, baking soda, baking powder, salt, cornstarch, cinnamon, cloves, and nutmeg. Stir to combine and set aside. In another bowl, shred the zucchini with a grater and set aside for later.
Step 2: Whisk oil and sugars. In another large bowl, add the oil, brown sugar, and white sugar. Whisk to combine.
Step 3: Add in eggs and vanilla. Whisk in the eggs and vanilla until well combined, scraping the sides of the bowl as needed.
Step 4: Mix in applesauce and sour cream. Whisk for about another minute until combined.
Step 5: Make cake batter. Add in the dry ingredients. With a spatula, gently fold almost completely - do not totally mix it yet.
Step 6: Add in zucchini. Mix in the shredded zucchini, just until combined and the flour streaks disappear. Do not over-mix. As soon as you see no more dry streaks, stop mixing.
Step 7 - Bake. Transfer the cake into the prepared pan and spread evenly. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
Step 8 - Make the frosting. As the cake cools, make the frosting. Add the softened butter and lemon zest into a bowl and mix on medium-high speed for 2-3 minutes, scraping the bowl as needed. Then add in the sour cream and continue to mix on medium-high speed for another 2-3 minutes. Add in the powdered sugar until desired taste is acquired.
Step 9 - Frost. Once the cake has completely cooled, frost the cake. Slice into squares, and enjoy!
FAQ
How do I store this cake?
Since this cake has dairy in the frosting, it must stay refrigerated when not consuming.
What does zucchini do in the cake and can I taste it?
Zucchini adds moisture into the cake and helps keep the cake soft. You can't taste it.
Do I have to peel the zucchini before using it?
No, peeling isn't required. The skin is soft and full of nutrients, it's not chewy like other skins (apple, for example).
Can I add other add-ins?
Yes. The most common in zucchini cake would be raisins, nuts, or chocolate chips. Add whatever the heart desires!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Zucchini Cake
Ingredients
For the cake
- 1 3/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1 1/2 tsps cinnamon
- 1/8 tsp nutmeg
- Pinch of cloves
- 1/2 cup light brown sugar
- 1/3 cup white sugar*
- 1/2 cup oil
- 1/2 cup unsweetened applesauce room temperature
- 1/3 cup sour cream room temperature
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 1/2 cups shredded zucchini about 200g, 2 medium-sized ones
For the frosting
- 1/2 cup unsalted butter softened
- 1/3 cup sour cream room temperature
- Zest from 1 small lemon optional, but recommended
- 2-3 cups powdered sugar sifted
Instructions
- Preheat the oven to 350℉/176℃. Line a 9x9 baking pan with parchment paper and set aside. Grate the zucchini and set aside for use later.
- In a large bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, cornstarch, and salt. Stir to combine, and set aside.1 3/4 cups all-purpose flour, 3/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, 1 tbsp cornstarch, 1 1/2 tsps cinnamon, 1/8 tsp nutmeg, Pinch of cloves
- In a large bowl, add oil, brown sugar, and white sugar. Whisk for 2-3 minutes.1/2 cup light brown sugar, 1/2 cup oil, 1/3 cup white sugar*
- Add in the eggs and vanilla, and continue whisking until well combined.2 large eggs, 1 tbsp vanilla
- Add in the applesauce and sour cream. Whisk together, scraping the bowl as needed.1/2 cup unsweetened applesauce, 1/3 cup sour cream
- Add in the dry ingredients, and gently with a spatula, mix in, but not completely just yet.
- Add in the shredded zucchini, and then mix together just until the flour streaks disappear. Do not over-mix!1 1/2 cups shredded zucchini
- Transfer into a prepared pan and spread evenly. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
- While the cake cools, make the frosting. Into a bowl add the butter and lemon zest. Beat on medium-high speed for 2-3 minutes until light and pale in colour. Add in the sour cream, and continue beating for another 2-3 minutes. Add in the powdered sugar and mix together until smooth (start with 2 cups, and add more until desired consistency is reached).1/2 cup unsalted butter, 1/3 cup sour cream, Zest from 1 small lemon, 2-3 cups powdered sugar
- Top the cooled cake with the frosting, slice, and enjoy! When not consuming, store this cake in the refrigerator in an airtight container.
Comments