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Sweeten Your Zest for Zucchini! - 6 recipes

Zucchini for dessert! Bake zucchini cake when the veggie is plentiful, and shred and freeze the extra bounty to use all year long. Moist zucchini cake can be frosted or plain; baked in layers, loaves, sheets or Bundts; flavored with chocolate, spices, fruit or nuts. We have so many zucchini cake recipes, you'll wish your neighbors grew even more!

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Top Recipe

By รก-10847

Rate this recipe 4.6/5 (5 Votes)
Zucchini Bundt Cake with Orange Glaze 1 Picture
Details

Servings 10
Preparation time 30
Cooking time 100

  • 1 1/2 sticks unsalted butter, melted, plus more for pan
  • 2 1/2 cups all-purpose flour, plus more for pan
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon anise seeds
  • 1/8 teaspoon ground cardamom, optional
  • Coarse salt
  • 2 medium zucchini
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
  • Orange glaze
  • Candied zucchini strips, optional

See this recipe

The crunchy, sweet candied zucchini that crowns this cake is optional, but takes the presentation to stunning, fun ...

Top rated Zucchini Cake recipes

By

A delicious spiced zucchini cake topped with thick cream cheese frosting sprinkled with optional cinnamon sugar

  • CAKE:
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 cups zucchini, shredded
  • FROSTING:
  • 1 (8-ounce)) package cream cheese
  • 1/4 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
4.5/5 (32 Votes)

By

There's veggies in this delectable cake, so it's healthy right?! I think so!

  • 2 1/4 cup all-purpose flour
  • 1 1/4 cup sugar
  • 1 tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 cup applesauce
  • 3 large eggs
  • 6 tablespoons safflower oil
  • 1 tablespoon vanilla extract
  • 3 cups zucchini, grated
  • 1 1/2 cups toasted walnuts, chopped
  • 6 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 4 teaspoons whole milk
4.5/5 (13 Votes)

By

These delicious cakes are packed with veggies, so OBVIOUSLY they are healthy!

  • 2 large eggs
  • 1/3 cup low-fat buttermilk or low-fat milk
  • 1/3 cup whole wheat flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • Kernels from 1 ear sweet corn (about 3/4-cup)
  • 1 zucchini, grated (about 1-cup)
  • 1/3 cup onion, chopped
  • 1/3 cup mint, chopped
  • Zest of 1 lemon
  • 2 teaspoons expeller-pressed canola oil
4.4/5 (14 Votes)

By

Olive oil cake is the rich but subtle dessert you've been looking for! You're friends and family will love it as a

  • 2 1/2 cups unpeeled zucchini, coarsely shredded
  • 2 1/3 cups granulated sugar
  • 3/4 cup Arbequina olive oil or other extra-virgin olive oil
  • 4 eggs
  • 2/3 cup unsweetened vanilla almond milk
  • 2 teaspoons vanilla
  • 4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 package cream cheese frosting
  • Fresh figs and olive leaves, optional
4.8/5 (5 Votes)

By

Who knew that Zucchini and dessert even went together? This Pineapple Zucchini Cake is so easy to make, that you d...

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour (can use all white flour if you don't have this)
  • 1-1/4 cup granulated sugar
  • 1/2 cup sweetened flaked coconut (optional, I didn't use)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • Freshly grated nutmeg, to taste (about 1/2 teaspoon), (you can use pre-ground, too)
  • 1 pinch ground dried ginger (about 1/16 teaspoon)
  • 3 tablespoons canola oil
  • 2 whole large eggs
  • 1 teaspoon vanilla
  • 2 cups grated (unpeeled) zucchini (*see Note)
  • 1 (20-ounce) can crushed pineapple in juice, drained (reserve in case you need it for the cake batter or the frosting)
  • NOTE: I think that half the pineapple would have been better, and I will do that next time.
  • NOTE: Because I'm trying to cut back on my sweet tooth, and fat, I didn't frost this cake. Undoubtedly, the frosting below is phenomenally good with this cake!
  • FROSTING
  • 2 tablespoons butter, softened
  • 8 ounces low-fat cream cheese, softened (can use full-fat cream cheese)
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Splash of milk or pineapple juice, if necessary
  • Chopped walnuts or pecans (optional)
4.6/5 (7 Votes)

Any burning questions? Our chefs answer!

Pineapple Zucchini Cake (without) Cream Cheese Frosting Zucchini Bundt Cake with Orange Glaze