If you have ever grown zucchini, you know the summer problem: one week there’s nothing, and the next you have more squash than you can give away.

This cake is the answer. It turns all that extra zucchini into something soft, spiced, and worth making room on the counter for.

Grated zucchini practically disappears into the batter, so even people who swear they don’t like vegetables in dessert never suspect a thing. What they taste is a moist, tender crumb with warm cinnamon and a thick layer of tangy cream cheese frosting on top.

It’s an old-school recipe, the kind that gets passed around on index cards and shows up at potlucks. Simple, forgiving, and hard to mess up.

Why You’ll Love This Recipe

It’s the easiest way to use up a garden overflow. Two medium zucchini and you’re set.

The cake stays moist for days. The oil and shredded squash keep it soft long after most cakes have dried out.

No mixer required for the batter. A couple of bowls and a whisk get you there.

That cream cheese frosting is the real draw. Tangy, thick, and not too sweet, it balances the spiced cake perfectly.

It travels well and feeds a crowd, which makes it a go-to for cookouts, birthdays, and holiday tables alike.

Ingredients

For the cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 3/4 cups granulated sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 1/2 cups grated zucchini (about 2 medium, not packed)
1 cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment.

Grate the zucchini on the large holes of a box grater. There’s no need to peel it, and no need to wring out the moisture for this cake.

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

In a large bowl, whisk the eggs, sugar, oil, and vanilla until the mixture looks smooth and slightly lighter in color.

Stir the grated zucchini into the wet ingredients until it’s evenly mixed in.

Add the dry ingredients to the wet and stir just until you no longer see streaks of flour. Fold in the nuts now if you’re using them.

Pour the batter into your prepared pan and spread it into an even layer.

Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool completely in the pan before frosting. A warm cake will melt the frosting right off, so don’t rush this part.

While it cools, make the frosting. Beat the cream cheese and butter together until smooth and creamy with no lumps.

Add the powdered sugar about a cup at a time, then beat in the vanilla and a pinch of salt until the frosting is thick and fluffy.

Spread the frosting over the cooled cake in an even layer, or swirl it if you want a little texture on top.

Slice into squares and serve. Store any leftovers covered in the refrigerator for up to 5 days.

Tips and Notes

Don’t drain the zucchini. The moisture is what keeps this cake soft.

For a lighter frosting layer, you can halve the frosting recipe, though most people are glad for the full amount.

This batter also works as cupcakes. Fill liners two-thirds full and bake for 18 to 22 minutes.

You can freeze the unfrosted cake for up to 3 months. Thaw it, then frost the day you plan to serve.