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Zucchini Cake

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  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 30 min
  • Yield: 8 servings
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Butter, for greasing the pan

1 1/2 cups all-purpose flour 

1 1/3 cups granulated sugar 

1 cup finely chopped pecans 

1/2 cup sweetened flaked coconut 

2 teaspoons baking soda 

2 teaspoons ground cinnamon 

1 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 teaspoon ground ginger 

3 tablespoons vegetable oil 

2 tablespoons milk, plus more if needed

1 teaspoon vanilla extract 

2 large eggs 

2 cups grated unpeeled zucchini (about 4 zucchini; use the small holes on a grater and pat dry with a paper towel)


One 8-ounce package cream cheese, softened

4 tablespoons salted butter, softened

2 cups powdered sugar, more or less as needed 

2 teaspoons vanilla extract 

2 splashes milk, if needed

1/2 cup chopped pecans, for garnish 


  1. For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
  2. In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
  3. Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
  4. For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
  5. Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

Cook’s Note

If your zucchini are huge, scrape the seeds out of the center before you shred it so it's not too watery.