Recipe

Cinnamon Zucchini Cake

Moist, warmly spiced zucchini cake with cream cheese frosting, crisp edges, and a soft crumb that stays dreamy for days.

By Matt Campbell

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4.8

A frosted cinnamon zucchini sheet cake in a metal baking pan on a light kitchen counter, with a slice removed showing the moist crumb

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Zucchini cake is one of those magic tricks that feels like cheating. You shred a vegetable, fold it into batter, and somehow end up with a cake that is ridiculously moist, softly spiced, and honestly better the next day. If you have ever had zucchini bread and thought, “Love you, but could you be a little more dessert?”, this is your upgrade.

This version bakes up in a simple 9x13 pan, so it is low drama, high reward. The zucchini melts into the crumb, cinnamon does the cozy thing, and the cream cheese frosting brings the tangy balance that keeps every bite from going too sweet. It is the kind of cake you can serve after dinner or cut into casual squares and call it “snack” without anyone arguing.

A glass mixing bowl filled with freshly shredded zucchini on a kitchen counter, with a box grater nearby

Why It Works

Moist, not wet: You lightly squeeze the zucchini so the cake stays tender without turning gummy.
Big flavor with pantry spices: Cinnamon plus a little nutmeg gives you that bakery-warm vibe without needing anything fancy.
Easy, forgiving method: This is a stir-together cake. No separating eggs, no delicate steps, no stress.
Cream cheese frosting fixes everything: Tangy, sweet, and perfect for a thick swoop on top.

Pairs Well With

Storage Tips

Room temperature: If your cake is unfrosted, cover it tightly and keep it at room temp for up to 2 days.

Refrigerator: If your cake is frosted with cream cheese frosting, cover the pan or transfer slices to an airtight container and refrigerate for up to 3 to 4 days (or follow your preferred food-safety standard). The crumb can get even better after a chill.

Freezer: Freeze unfrosted or frosted slices in a single layer until firm, then wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge or for about 1 to 2 hours at room temp.

Best texture tip: Cold cake is great, but if you want peak softness, let a slice sit out for 15 minutes before eating.

Common Questions

Do I peel zucchini for cake?

Nope. The peel is thin and disappears into the cake. Plus it gives you those little green flecks that scream “yes, I used zucchini” in the best way.

Should I squeeze the water out of shredded zucchini?

Yes, lightly. Grab a handful and give it a gentle squeeze so it is not dripping. You are not trying to make it bone-dry. Just remove the excess so the cake does not bake up dense or soggy.

Hands squeezing shredded zucchini over a sink using a clean kitchen towel, catching excess moisture

Do I need to remove seeds from zucchini?

If you are using small to medium zucchini, you can shred the whole thing. For very large zucchini with big seeds and a spongy center, scoop out the seedy core first. It can add extra water and a slightly stringy texture.

Can I make zucchini cake without nuts?

Absolutely. Leave them out entirely. If you want some texture, swap in chocolate chips or raisins, or add toasted coconut.

Can I bake this as a layer cake or cupcakes?

Yes. For two 8-inch or 9-inch round pans, start checking around 25 to 30 minutes. They are done when the centers spring back and a toothpick comes out with a few moist crumbs, or when the cake reads about 200 to 205°F (93 to 96°C) in the center. For cupcakes, bake about 18 to 22 minutes.

Why did my zucchini cake sink in the middle?

Most common causes are underbaking, overmixing, or too much moisture in the zucchini. Bake until the center is set and bounces back when lightly pressed, and make sure you squeezed the zucchini a bit.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking pan
Box grater (or food processor shredding disk)
Mixing bowls (1 large, 1 medium)
Whisk and rubber spatula
Measuring cups and spoons
Hand mixer (helpful for frosting, optional)
Instant-read thermometer (optional, but helpful)

I used to be suspicious of zucchini in dessert. It felt like the kind of thing people say is “shockingly good” while you politely chew and pretend. Then I made it the way I make most discoveries: because I had too much zucchini and not enough patience. One pan later, I got it. Zucchini is not there to taste like zucchini. It is there to help the crumb stay soft, keep the cake moist for days, and basically do the heavy lifting while cinnamon and vanilla take the credit. I respect that.