Homemade Zucchini Cake Recipe - An Italian in my Kitchen

This moist and tender homemade zucchini cake is one of my favorite summer recipes! It’s made the Italian way with simple ingredients and topped with just a light dusting of powdered sugar.

When the garden’s overflowing with zucchini, this easy cake is one of the first things I bake. It has a soft, moist crumb and just the right amount of sweetness, finished with a simple dusting of powdered sugar.

If you’ve made my zucchini loaf, chocolate zucchini cake, or air fryer zucchini muffins, you’ll want to add this one to your baking list this summer. It’s perfect for an afternoon treat or sharing with friends over coffee.

Why You’ll Love This Recipe

One bowl, no fuss. The batter for this zucchini cake recipe comes together easily with just a hand mixer—simple and straightforward.
Light and versatile. A perfect summer dessert or snack (and yes, even good enough to sneak a slice for breakfast—there are veggies in there, after all!).

Ingredient Notes

Eggs: Two whole eggs plus one yolk add richness and help create a soft, tender crumb.
Sugar: Granulated sugar sweetens the cake just enough without overpowering the zucchini.
Butter or oil: You can use melted butter for a richer flavor, or oil for an extra moist crumb.
Zucchini: No need to peel, just grate and lightly drain if very wet. The zucchini keeps the cake moist and adds subtle flavor.
Cake Flour: For the softest crumb, I like using cake or pastry flour. You can use all-purpose flour instead, just know the texture will be a bit denser.
Nuts: Chopped walnuts or pecans add a light crunch, just like in my pecan zucchini bread. While optional in zucchini cake, it adds a nice traditional touch.
Vanilla: Adds warm sweetness to round out the flavor.
Powdered Sugar: A light dusting on top finishes the cake simply—no frosting needed.

How to Make Zucchini Cake

To start, beat the eggs, yolk, and sugar until light and fluffy. Add the melted butter (or oil) and vanilla, then mix in the grated zucchini.

Sift in the flour and baking powder, then add the salt and nuts. Mix just until combined—don’t overdo it.

Pour the batter into a greased and floured 8- or 9-inch round cake pan and bake until golden and a toothpick comes out clean. Let the zucchini cake cool in the pan briefly, then move to a rack. Once fully cooled, dust with powdered sugar, slice and enjoy!

baking tips

Grate, don’t puree. A box grater is my go-to for evenly shredded zucchini. A food processor works too, just don’t overdo it. You want shreds, not mush.
Blot if needed. If your zucchini is especially wet, blot it with a paper towel or give it a light squeeze. Avoid wringing it out completely as some moisture is key to keeping the crumb tender.
Don’t overbake. Start checking at 45 minutes. A toothpick should come out clean or with a few moist crumbs.
Let it cool before slicing. The crumb sets as it cools, so give it time before dusting with powdered sugar.
Even better the next day. Some say this cake tastes even better on day two, but we never wait that long for a slice.

Variations

Add warm spices: A pinch of cinnamon or nutmeg can give this cake a cozy twist.
Swap in brown sugar: Try replacing half of the granulated sugar with brown sugar for extra moisture and a hint of molasses flavor.
Cream cheese frosting option: Top it with the cream cheese frosting from my carrot cake if you’d like something more indulgent.
Nut-free version: Leave out the nuts entirely or swap them with chocolate chips for a kid-friendly variation.
Try a square pan: You can bake this in a 9×9-inch square pan instead of a round one, just keep an eye on the baking time.

More Zucchini Recipes

This soft and moist Zucchini Cake is the perfect way to use up fresh zucchini, I hope you enjoy it as much as we do! Enjoy!

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

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!

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.

Please leave a comment below or pin it to your Pinterest account!

FAQ

Do I need to peel the zucchini?

No peeling needed! The skin is thin and softens right into the batter once it’s grated—you won’t even notice it.

Does it matter what kind of pan I use?

Yes, a metal pan works best for even baking. If you use a glass pan, the center may take longer to set. Try covering it loosely with foil and adding 10 extra minutes, if needed.

How do I store leftovers?

Keep the cake covered at room temperature for a couple of days, or refrigerate it if you’d like it to last longer, up to 5 days. Let it come back to room temperature before serving.

Can I freeze zucchini cake?

Yes! Once cooled, wrap it tightly and freeze for up to 2 months. Defrost at room temperature and dust with a bit more powdered sugar before serving if needed.

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Homemade Zucchini Cake Recipe – An Italian in my Kitchen