Zucchini Cake Recipe

Name: Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups all-purpose flour (sifted); 2 tablespoons baking powder; 2 teaspoons baking soda; 1 tablespoon cinnamon; 1 teaspoon salt; ½ cup walnuts (optional); 2 cups sugar; 1 ½ cups oil; 4 eggs; 1 tablespoon lemon juice; 3 cups zucchini (shredded)

Servings: persons

3 cups all-purpose flour (sifted)
2 tablespoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
½ cup walnuts (optional)
2 cups sugar
1 ½ cups oil
4 eggs
1 tablespoon lemon juice
3 cups zucchini (shredded)

1
Preheat oven to 350.
2
Grease and flour 9x13-inch cake pan.
3
In medium sized bowl sift flour, add baking powder, baking soda, cinnamon, and salt.
4
In large bowl beat eggs, add sugar, oil and lemon juice mix well.
5
Slowly add flour mixture mixing well as you go.
6
Slowly mix in nuts (if desired) and shredded zucchini (make sure you squeeze excess moisture from zucchini before adding).
7
Pour into cake pan and bake for about 45 minutes.
8
Use a toothpick to test center of cake.
9
Remove from oven and allow to cool.
10
Frost with cream cheese frosting.
11
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups all-purpose flour (sifted), 2 tablespoons baking powder, 2 teaspoons baking soda, 1 tablespoon cinnamon, and more.

Yes, Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cake

How did you like this recipe?

Frequently Asked Questions