Old Fashioned Zucchini Cake with Cream Cheese Frosting is a classic for a reason ~ this moist zucchini walnut cake is delicious even without the generous layer of fluffy cream cheese buttercream!
zucchini cake is a tried and true favorite
Some people can’t control themselves around ice cream, others have issues with chocolate…for me, it’s old fashioned zucchini cake with cream cheese frosting. If nobody is watching I might will eat the whole pan. It’s one of those one size fits all desserts ~ wherever hungry people are gathered, zucchini cake just works.
what you’re gonna need
- zucchini
- walnuts
- sugar
- eggs
- buttermilk
- vegetable oil
- flour
- baking powder, baking soda, and salt
- vanilla extract
- cream cheese
- confectioner’s sugar
- lemon juice
zucchini is the star of this cake
Who doesn’t like to grate zucchini? Unlike those knuckle busting nuggets of Parm, zucchini slides across the grater with ease and before you know it, you’ve got a big pile of feathery green shreds. I like to use small zucchini when I bake because the extra peel equals more color and flavor. Large zucchini with their vast white interiors can be bland and watery.
this is an easy one bowl recipe
- Choose a large mixing bowl and whisk the wet ingredients together. This recipe uses oil so it’s super quick.
- Fold in the dry ingredients.
- Fold a couple of cups of shredded zucchini into the simple batter, along with a cup of nuts. I think walnuts are key to a great zucchini cake, but you can absolutely leave them out if you like, or substitute pecans.
- Turn into a greased pan and bake!
can we talk about that cream cheese frosting?
The crowning glory of this zucchini cake is the tangy cream cheese buttercream frosting. It’s made with softened cream cheese, softened butter, sugar, vanilla, and a squeeze of fresh lemon. Gob. it. on.
zucchini cake tips and faqs
No! The peel is nutritious, beautiful, and tasty!
No, I use the zucchini as is. I like to grate it shortly before I add it to the batter, though.
I have tried this and don’t love the result, but you can use golden zucchini, which works great.
The cake itself will freeze perfectly, but I would plan to frost it after thawing.
Moist zucchini cake keeps well, but because of the cream cheese rich frosting, I would refrigerate any leftovers of this cake.
This is most likely because you didn’t start with soft cream cheese. See my post on how to bring cold ingredients up to temperature quickly for tips.
more zucchini recipes
- Blue Ribbon Zucchini Pie
- Zucchini Parmesan Crisps
- Blueberry Zucchini Snack Cake with Lemon Buttercream
- Gluten Free Zucchini Cake with Cream Cheese Frosting
- Blueberry Zucchini Muffins
- Lemon Poppy Seed Zucchini Bread
Other old fashioned cakes to try ~
My Old Fashioned Peanut Butter Cake has been one of the most popular cakes on the blog this summer and I’m not surprised, it disappeared from my kitchen in record time…I think it has something to do with that thick caramel frosting.
Strawberry Buttermilk Cake ~ this simple cake can be changed up with different fruits, and has become another reader favorite.
Apple Cider Doughnut Cake ~ is it fall yet? Because I can’t wait to make this pillowy soft bundt cake again.
Old Fashioned Zucchini Cake
Equipment
- 9×13 baking pan
Ingredients
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups lightly packed shredded zucchini
- 1 cup finely chopped walnuts
frosting
- 8 ounces cream cheese completely soft
- 6 Tbsp unsalted butter, soft
- 3 cups confectioner’s sugar
- lemon juice about 1 Tbsp
Instructions
- Preheat oven to 350F Spray a 9×13 pan with cooking spray.
- In a large mixing bowl whisk together the oil, sugar, eggs, buttermilk, vanilla, and cinnamon until smooth.
- Toss together the flour, baking soda, baking powder, and salt, and add the bowl. Mix just until completely blended. Fold in the zucchini and the nuts.
- Turn the batter into your prepared pan and bake for about 40 minutes, or until a toothpick comes out without wet batter clinging to it (moist crumbs are fine.) Some ovens run hot or cool, so check carefully.
- Let the cake cool completely before frosting.
- To make the frosting beat the cream cheese and butter together until fluffy. Add the lemon juice and the sugar, one cup at a time, while beating. Scrape down the sides of the bowl as necessary. Add more sugar if the frosting is too thin, and a little more lemon juice or milk if it is too thick.
Nutrition
56 Comments
Carrie
August 6, 2021 at 6:01 pmNice moist cake. Frosting recipe is good and makes more than enough for a 9×13 cake. Could cut in half or plan to use extra on something else.
CHRISTINE
July 30, 2021 at 2:26 pmThank you, Sue! I made this for my friend. She LOVED it! Perfect recipe! Easy to follow your directions for a delicious result!
Joanne
June 18, 2021 at 8:43 pmLooks delicious! One question, the recipe states to put into a pan….if I use a baking dish, do I lower the oven temperature 25 degrees? Thanks
Sue Moran
June 19, 2021 at 5:57 amI sometimes find that glass dishes benefit from lowering the temp a bit, but I think you’ll be fine in ceramic or glass.
Lisa Saupp
August 28, 2020 at 4:27 amI saw this recipe earlier this year and wanted to try it. Last night when we ordered take-out (due to COVID) it was on the menu, but sold out by the time we ordered. Now I really wanted to try it! So as my husband went to pick up the order, I “whipped one up!” I only had one small zucchini so I halved the recipe and put it in an 8 X 8 square pan. Delicious and perfect for the two of us (although I could eat the whole thing myself!)!
pam
August 12, 2020 at 3:47 pmLove this so much……Wondering if I can use a sheet cake pan?
Sue
August 12, 2020 at 3:51 pmI haven’t tried that Pam, sorry I can’t say for sure whether you’d have enough batter.
pam
August 12, 2020 at 4:11 pmThank you so much for replying, I think I will continue to use the 9 X 13, hate to ruin a great cake.
Maryjane
July 27, 2020 at 9:43 amI love your recipe but ever time I make it after cooling a few minutes the center falls.
I tried baking it for 45 minutes. Would you have any idea why this happens?
Sue
July 27, 2020 at 1:35 pmHi Maryjane ~ it sounds like the center isn’t getting quite done, even after 45 minutes. Try cooking it a little longer, and make sure your oven is at the correct temperature, I always use an oven thermometer to be sure. But sometimes different pans and even differences in the zucchini can make a difference in baking time.
betty mazuch
July 10, 2020 at 8:05 amJust took this out of oven it looks yummy
Kerstin
May 24, 2020 at 11:05 amhi there once again trying one of your recipes and have a question. i’m using the frosting only for a yellow cake mix. can i omit the lemon? if so, should i lower the amount of sugar?
Sue
May 24, 2020 at 11:59 amYou can simply omit the lemon, but might want to add some vanilla for flavor.
Del
September 7, 2019 at 10:20 amDo you have a diabetic version?
Sue
September 7, 2019 at 11:04 amI’m sorry I don’t Del. I wouldn’t want to advise you on how to alter this because I’d be afraid of getting it wrong…you’d be best to search out a zucchini cake specifically made for a diabetic diet.
Hayley
March 16, 2020 at 10:03 amI just tried this recipe and it came out simply delicious. I just reduced the amount of sugar for the cream cheese frosting as I’m not a fan of very sweet cream cheese…This recipe is something I will definitely save and it will go in my family cookbook as well ! Thanks Sue
Kelly
August 17, 2019 at 12:21 pmSue, will this work in a bunt pan? What would the baking time be?
Sue
August 17, 2019 at 12:58 pmI would think you could bake this in a bundt, it’s a sturdy cake. Be sure to butter and flour your pan well, and I’d suggest taking a quick peek at it at 40 minutes. but I guess it would take 45-50. That’s a guess though, so watch it.
Tara Aufderheide
August 12, 2019 at 5:50 pmOmg made this tonight and WOW is it delicious! I tagged you in my photo on Instagram to give you credit. Wow! Thank you for sharing this. Do I need to refrigerate the leftovers? Xo. Tara!
Sue
August 12, 2019 at 6:06 pmHi Tara, and thanks! I would be comfortable leaving it out overnight, but would refrigerate if you need to save it longer than a day or so.
Brenda Copeland
August 2, 2019 at 7:14 amIs there anything that could be used to take the place of the buttermilk?
Sue
August 2, 2019 at 7:48 amYes, you can use regular milk, or half and half. Even yogurt thinned with a little milk.
Joy
July 30, 2019 at 11:56 amI’m laughing at the photos with two forks….as if to say; “I didn’t eat all this by myself, really!” LOL
Perfect recipe included in the Summer cakes post!
Sue
July 30, 2019 at 12:31 pmYou caught me 😉
Arcadia
July 23, 2019 at 4:18 pmDo you peel your zucchini first before adding to your mixture?
Sue
July 23, 2019 at 4:28 pmNope, I love the peel!
Reba
July 23, 2019 at 10:04 amHi Sue….Could I use this recipe for a layer cake, using 2 circular cake pans?
Sue
July 23, 2019 at 11:10 amSure, that would work.
Jessica
September 17, 2019 at 6:27 amCongratulations! This cake is so incredibly delicious! It definitely is going in my cook book to keep forever. My whole family just loved it. I was wondering if I could substitute carrot instead of zucchini for a carrot cake? Would it throw off the consistency?
Sue
September 17, 2019 at 7:44 amThanks Jessica, I’m always honored when one of my recipes goes into the family recipe box! I think you could sub in carrots without much of an issue, go for it!
Judith Barbiaux
July 19, 2019 at 6:49 pmDo you drain the zucchini and squeeze the moisture out? Thank you. Sounds delish!
Sue
July 19, 2019 at 7:08 pmYou can if you like, but I don’t. I think it just adds to a moist cake.
Carol Melendez
April 28, 2019 at 12:42 pmMade it with Mexican Zucchini because that’s what I had on hand, it was delicious and moist, making it again today to take to my in laws, so yummy!!
Cali
March 31, 2019 at 5:05 pmDo you think it would taste okay to substitute golden raisins for the walnuts?
Sue
March 31, 2019 at 5:07 pmIf you don’t like nuts feel free to leave them out, and I do think golden raisins would be a good addition 🙂
Linda Costello
March 28, 2019 at 7:51 pmCan i use something in place of the buttermilk? I think i saw yrs. ago how u can add something to regular milk to make it like buttermilk…do u know how i could do this? Not a fan of buttermilk, but would love to make this cake. Thanks for help.
Sue
March 28, 2019 at 7:54 pmYou can add 1 tsp of lemon juice or vinegar to a cup of milk to make a quasi buttermilk. Let it sit for 15 minutes before using. But you can use regular milk as well, it won’t be a problem.
Mary
August 30, 2018 at 4:57 pmI would love to make this cake, only thing is I am on Weight Watchers and 1 slice would be alot of my points. Too bad you don’t have a less fat and sugar recipe. I would try it then. Do you know the sat fat, sugar, calories and protein in this recipe
Elizabeth
August 29, 2018 at 7:03 amI look forward to trying this. Can the oil be split with half unsweetened applesauce and for a different flavor, may unsweetened cocoa be added for a chocolate version? If so, about how much. Thank you for sharing!
Sue
August 29, 2018 at 7:23 amI think you can make the applesauce substitution without a problem Elizabeth. And I’m guessing you could substitute cocoa powder for an equal amount of flour. I’d start with maybe 1/3 ~ 1/2 cup cocoa? (maybe even add some chocolate chips.) Sounds like a nice idea!
Laura | Tutti Dolci
July 30, 2018 at 9:54 pmBring on the zucchini cake (and all the swirls of frosting!!).
Linda Steiger
July 30, 2018 at 2:32 pmWish I’d known about this recipe years ago when we grew so many zucchini we fed them to the hens! Sent my husband to the farm stand today to buy some just to try this recipe! Sounds delicious!
Sue
July 31, 2018 at 10:54 amOh gosh, this is a much better use for all that zucchini 😉
Steph
July 30, 2018 at 1:31 pmthis is the BEST cake! only change i made was to brown the butter for the frosting and used toasted nuts in the cake and on top! thanks for the great recipe!!
Sue
July 30, 2018 at 2:03 pmYou’ve made it even better!
Laura Bodnar
July 28, 2018 at 8:56 amThe old fashioned zucchini cake was wonderful. I threw it together for an impromptu visit from my husband’s Michigan cousins. After tasting it the general consensus was everyone was going home to buy zucchini! I’ll send them home with some from our garden. Thank you – this is a keeper <3
Sue
July 28, 2018 at 9:11 amThanks Laura ~ I love the idea of serving this cake and then sending your guests home with the zucchini to make it, I’m glad it was a hit.
Mary Ann | The Beach House Kitchen
July 21, 2018 at 6:54 amGrabbing my zucchini today at the local farm stand!! Happy weekend Sue!
Chris Scheuer
July 21, 2018 at 2:33 amI think you and I could fight over this cake, Sue! It looks crazy delicious with that thick, beautiful layer of fabulous icing. But if you invite me over for zucchini cake I promise I will try to behave.
2 Sisters Recipes
July 20, 2018 at 10:52 amI love this zucchini cake and the cream cheese frosting sounds wonderful!
I am making this cake this weekend – thanks for the recipe !!
Darlene
July 20, 2018 at 9:00 amHi Sue the zucchini cake sounds delicious especially since I’m growing organic zucchini from seed this year and they just flowered. I’m allergic to walnuts. Is there another nut that I can substitute? Thanks
Sue
July 20, 2018 at 10:09 amYou can definitely use pecans, Darlene, if you aren’t allergic to them, and of course you can leave the nuts out altogether without any problem…enjoy your harvest!!
Jennifer @ Seasons and Suppers
July 20, 2018 at 8:05 amFabulous and so perfect for all the zucchini around right now 🙂
Gerlinde
July 20, 2018 at 7:28 amI am only getting a few zucchinis from my plant but I don’t mind buying some to make this delicious looking cake. Pinned!
[email protected]'s Recipes
July 20, 2018 at 7:03 amPerfect for the zucchini season! The cake looks marvelous with that silky smooth frosting.
Tricia @ Saving Room for Dessert
July 20, 2018 at 6:10 amThis makes me want to plant more zucchini just so I can make this wonderful cake. I bet it is so moist and tasty. Have a lovely weekend Sue!