Got a garden full of zucchini? Or maybe you just love a good, moist cake? I’m excited to share some of my favorite **zucchini cake recipes** with you today. Zucchini adds amazing moisture and a mild flavor to baked goods, making these cakes super tender.
These recipes are perfect for using up extra garden produce or just baking something delicious for your family and friends. You’ll find a variety of **moist zucchini cakes**, from fruity to spicy, all easy to make. I know you’ll find a new favorite here.
Jump to Recipe:
- 1. Moist Blueberry Zucchini Cake Recipe
- 2. Moist Cinnamon Zucchini Bread Bundt Cake
- 3. Moist Zucchini Banana Cake With Maple Frosting
- 4. Moist Zucchini Cake With Cinnamon Frosting
- 5. Moist Peanut Butter Zucchini Cake Recipe
Moist Blueberry Zucchini Cake Recipe
This blueberry zucchini cake is wonderfully moist and packed with fresh blueberries. It’s a sweet treat perfect for breakfast or dessert.
Key Ingredients & Tips for Blueberry Zucchini Cake
- Grated Zucchini: Use finely grated zucchini for the best texture in your cake.
- Fresh Blueberries: Toss blueberries with a little flour before adding to prevent them from sinking to the bottom.
- Do Not Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
What You Need for This Cake
- All-purpose flour
- Granulated sugar
- Shredded zucchini
- Fresh blueberries
- Eggs
- Vegetable oil
- Baking soda
- Vanilla extract
⏱️ Time: Prep: 15 mins, Bake: 40 mins🍽️ Yields: 12 servings
How to Make It
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and grease a baking pan. Whisk together all the dry ingredients in a large bowl. In a separate bowl, mix the wet ingredients including the shredded zucchini. Slowly add the wet mixture to the dry, mixing until just combined.
Step 2: Add Blueberries and Bake
Gently fold in your fresh blueberries. Pour the cake batter into your prepared baking pan. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before serving.
📝 Final Note
Store leftover blueberry zucchini cake in an airtight container at room temperature for up to 3 days to keep it fresh.
Moist Cinnamon Zucchini Bread Bundt Cake
This cinnamon zucchini bundt cake is full of warm spice and incredibly moist. It’s a cozy cake that’s great for any occasion, especially with a cup of coffee.
Key Ingredients & Tips for Bundt Cake
- Cinnamon Quality: Use good quality ground cinnamon for a rich, warm flavor that stands out.
- Bundt Pan Prep: Grease and flour your bundt pan thoroughly to prevent the cake from sticking when you unmold it.
- Zucchini Moisture: Do not squeeze out the moisture from the grated zucchini; it helps keep this cake incredibly moist.
What You Need for This Bundt Cake
- All-purpose flour
- Brown sugar
- Granulated sugar
- Shredded zucchini
- Eggs
- Vegetable oil
- Ground cinnamon
- Baking powder
- Vanilla extract
⏱️ Time: Prep: 20 mins, Bake: 50 mins🍽️ Yields: 10-12 servings
How to Make It
Step 1: Mix Wet and Dry Ingredients
Preheat your oven to 350°F (175°C) and prepare your bundt pan by greasing and flouring it well. In a large bowl, combine the sugars, oil, and eggs, mixing until smooth. In a separate bowl, whisk together the flour, ground cinnamon, baking powder, and any other dry ingredients.
Step 2: Combine and Bake
Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the shredded zucchini. Pour the batter evenly into the prepared bundt pan. Bake for about 50 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
📝 Final Note
A simple glaze made from powdered sugar and a splash of milk makes this cinnamon bundt cake even better.
Moist Zucchini Banana Cake With Maple Frosting
This zucchini banana cake brings together two favorite ingredients for a super moist result. The maple frosting adds a lovely sweet touch that everyone will enjoy.
Key Ingredients & Tips for Banana Zucchini Cake
- Ripe Bananas: Use very ripe, mashed bananas for natural sweetness and extra moisture in your cake.
- Real Maple Syrup: Real maple syrup in the frosting makes a big difference in flavor, making it truly special.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smooth, well-mixed cake batter.
What You Need for This Cake
- All-purpose flour
- Ripe mashed bananas
- Shredded zucchini
- Brown sugar
- Eggs
- Butter
- Baking soda
- Vanilla extract
- Cream cheese (for frosting)
- Maple syrup (for frosting)
⏱️ Time: Prep: 25 mins, Bake: 45 mins🍽️ Yields: 12-14 servings
How to Make It
Step 1: Create the Cake Batter
Preheat your oven to 350°F (175°C) and prepare your baking pan. Cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Mix in the mashed bananas and shredded zucchini. Finally, gradually fold in the dry ingredients until just combined.
Step 2: Bake and Frost the Cake
Pour the cake batter into the greased pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack. While it cools, prepare the maple cream cheese frosting. Once the cake is fully cooled, spread the frosting evenly over the top.
📝 Final Note
Let the cake cool completely before frosting to prevent the frosting from melting and sliding off.
Moist Zucchini Cake With Cinnamon Frosting
This classic zucchini cake is incredibly moist and flavorful on its own. The addition of a sweet cinnamon frosting takes it to the next level of deliciousness.
Key Ingredients & Tips for Cinnamon Zucchini Cake
- Fresh Zucchini: Use fresh, firm zucchini for the best texture and moisture in your cake.
- Cinnamon Frosting: Add a touch of ground cinnamon to your cream cheese frosting for extra warmth and flavor.
- Don’t Squeeze Zucchini: The natural moisture from the shredded zucchini is key to this cake’s tender crumb, so don’t squeeze it out.
What You Need for This Cake
- All-purpose flour
- Granulated sugar
- Brown sugar
- Shredded zucchini
- Eggs
- Vegetable oil
- Baking powder
- Ground cinnamon (for cake and frosting)
- Vanilla extract
- Cream cheese (for frosting)
⏱️ Time: Prep: 20 mins, Bake: 40 mins🍽️ Yields: 12 servings
How to Make It
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease a baking pan. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the wet ingredients and the shredded zucchini. Gently mix the wet mixture into the dry ingredients until just combined, being careful not to overmix.
Step 2: Bake, Cool, and Frost
Pour the cake batter into your prepared baking pan and bake for about 40 minutes, or until a toothpick comes out clean. Let the cake cool completely on a wire rack. While the cake cools, prepare your cinnamon cream cheese frosting. Once the cake is completely cool, spread the frosting evenly over the top.
📝 Final Note
This zucchini cake tastes even better the next day as the flavors settle and become more pronounced.
Moist Peanut Butter Zucchini Cake Recipe
This peanut butter zucchini cake is a unique and delightful treat. The peanut butter adds a nutty flavor that pairs well with the moist zucchini base.
Key Ingredients & Tips for Peanut Butter Zucchini Cake
- Creamy Peanut Butter: Use creamy peanut butter for a smooth texture and even distribution of flavor throughout the cake.
- Finely Shredded Zucchini: Grate the zucchini finely so it blends seamlessly into the cake batter without large chunks.
- Cool Completely: Make sure the cake is fully cooled before adding any frosting or glaze; this helps it set properly.
What You Need for This Cake
- All-purpose flour
- Granulated sugar
- Shredded zucchini
- Creamy peanut butter
- Eggs
- Milk
- Vegetable oil
- Baking powder
- Vanilla extract
- Powdered sugar (for glaze)
⏱️ Time: Prep: 20 mins, Bake: 35-40 mins🍽️ Yields: 10-12 servings
How to Make It
Step 1: Mix the Batter
Preheat your oven to 350°F (175°C) and grease a baking dish. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and baking powder. In a separate large bowl, combine the creamy peanut butter, vegetable oil, eggs, milk, vanilla extract, and shredded zucchini. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 2: Bake and Serve
Pour the cake batter into your prepared baking dish. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before serving. You can serve it plain or with a simple peanut butter glaze if you like.
📝 Final Note
For an extra treat, drizzle with a simple peanut butter glaze made from powdered sugar, milk, and a little peanut butter.
