10 Zucchini Cake Recipes for Hidden Veggies

Are you ready to surprise your family with a yummy dessert that's also good for them? Zucchini cakes are a great way to hide veggies in your treats, and they're super moist and delicious. You can make all sorts of zucchini cakes, like chocolate or lemon poppyseed, and they're perfect for getting your daily dose of veggies.

Want to learn more about these amazing cakes? We've got 10 awesome zucchini cake recipes for you to try, and they're all easy to make and fun to eat. Whether you like sweet or savory, there's a zucchini cake recipe that's just right for you!

1. Decadent Chocolate Zucchini Cake

Rich, moist chocolate cake infused with grated zucchini.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in the grated zucchini and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
7. Melt the chocolate chips in a double boiler and fold into the cake batter.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

2. Lemon Poppyseed Zucchini Cake

Moist zucchini cake infused with lemon and poppyseeds.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 cups grated zucchini
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon poppyseeds
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, zucchini, lemon juice, lemon zest, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the poppyseeds.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

3. Carrot and Zucchini Spice Cake

Moist and flavorful cake filled with carrots and zucchini.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup grated zucchini
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
6. Stir in the grated carrots, zucchini, and chopped walnuts.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pans for 10 minutes.
10. Transfer the cakes to a wire rack to cool completely.

4. Zucchini and Walnut Coffee Cake

Moist zucchini and walnut coffee cake perfect for breakfast or brunch.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 cups grated zucchini
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. With mixer on low speed, gradually add flour mixture and mix until just combined.
6. Stir in zucchini and walnuts.
7. Pour batter into prepared baking dish and smooth top.
8. Bake for 40-45 minutes, or until a toothpick inserted into center comes out clean.
9. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Cream Cheese Zucchini Pound Cake

Moist and flavorful zucchini cake with cream cheese.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat oven to 325°F and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the zucchini and vanilla extract.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes.
9. Transfer to a wire rack to cool completely.
10. To make the cream cheese frosting, beat the cream cheese and butter until smooth and creamy.
11. Beat in the vanilla extract and powdered sugar until smooth and creamy.
12. Spread the frosting over the cooled cake and serve.

6. Gluten-Free Zucchini Almond Cake

Moist and flavorful gluten-free cake made with zucchini and almonds.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 cups grated zucchini
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Instructions

1. Preheat oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, sugar, and baking soda.
3. In another bowl, whisk together butter, eggs, and vanilla extract.
4. Add the grated zucchini to the wet ingredients and mix well.
5. Combine the wet and dry ingredients and mix until smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

7. Zucchini and Banana Nut Bread Cake

Moist zucchini and banana nut bread cake with a hint of spice.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup grated zucchini
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the grated zucchini and mashed bananas.
5. Stir in the flour mixture, then the chopped walnuts, vanilla extract, cinnamon, and nutmeg.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

8. Raspberry and Zucchini Upside-Down Cake

Moist zucchini cake with sweet raspberry topping.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup plain Greek yogurt
• 2 large eggs
• 1 cup grated zucchini
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/4 cup brown sugar

Instructions

1. Preheat oven to 350°F and grease a 10-inch tube pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, yogurt, eggs, zucchini, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Arrange raspberries in the prepared pan and sprinkle with brown sugar.
6. Pour batter over raspberries and smooth top.
7. Bake for 45-50 minutes or until a toothpick comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
9. Serve warm, topped with additional raspberries if desired.

9. Pineapple and Zucchini Hummingbird Cake

Moist and flavorful cake filled with pineapple and zucchini.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated zucchini
• 1 cup crushed pineapple
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in zucchini and pineapple.
5. Add flour mixture to wet ingredients and stir until just combined.
6. Stir in vanilla extract and pecans.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cakes are cool, frost and decorate as desired.

10. Espresso and Zucchini Chocolate Chip Cake

Moist zucchini cake infused with espresso and dark chocolate chips.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup grated zucchini
• 1/2 cup strong brewed espresso
• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, cocoa powder, and butter, and beat until well combined.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Add the flour mixture to the chocolate mixture, beating until just combined.
6. Stir in grated zucchini and brewed espresso.
7. Melt the chocolate chips and allow them to cool slightly, then fold them into the cake batter.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Conclusion

You've explored 10 zucchini cake recipes, perfect for hiding veggies in sweet treats. What's stopping you from trying them? These cakes provide moisture and flavor, making them a great way to incorporate hidden veggies into your diet, boosting nutrition and delighting your taste buds with unique flavor combinations.