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Delish Zucchini Cake Recipe

A moist, warmly spiced zucchini cake that's quick to pull together and perfect for dessert or afternoon tea. Shredded zucchini and chopped walnuts keep the crumb tender and satisfying.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Servings: 8

Ingredients

Wet ingredients

  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, excess moisture squeezed out

Dry ingredients & add-ins

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt increase to 1/2 tsp if using unsalted butter
  • 3/4 cup finely chopped walnuts (or pecans)

To finish

  • 2 tablespoons powdered (icing) sugar, for dusting

Instructions

Preparation Steps

  • Preheat your oven to 350°F (177°C). Line the bottom of an 8- or 9-inch round cake pan with parchment and lightly grease the sides.
  • In a medium bowl whisk together the flour, baking powder, cinnamon, salt and chopped walnuts. Set aside.
  • In a large bowl, beat the eggs, extra yolk and granulated sugar with a hand mixer or whisk until the mixture becomes pale and slightly thickened, about 3–4 minutes.
  • Slowly pour the melted butter into the egg mixture while stirring constantly, then stir in the vanilla. Fold in the squeezed grated zucchini until evenly distributed.
  • Add the dry ingredient mixture to the wet ingredients and gently fold with a spatula just until no streaks of flour remain — do not overmix.
  • Transfer the batter to the prepared pan, smooth the top, and tap the pan on the counter once to settle the batter.
  • Bake in the center of the oven for 45–55 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.
  • Let the cake cool in the pan on a wire rack for about 10 minutes, then run a knife around the edge and invert onto the rack to cool completely.
  • Once cooled, dust the cake with powdered sugar before slicing and serving.

Notes

Tip: For a firmer texture, gently squeeze more moisture from the zucchini with a clean kitchen towel. The cake keeps well stored at room temperature for 2 days or refrigerated for up to 5 days.
This recipe is an original creation inspired by classic Delish Zucchini Cake flavors. All ingredient ratios and instructions are independently developed.