This cake is incredibly moist, fluffy, and packed with warm spice flavor. The shredded zucchini ensures it stays tender for days, while the vanilla glaze adds a perfect touch of sweetness.
Prep Time: 20 minutes | Cook Time: 40-50 minutes | Total Time: 1 hour + cooling | Serves: 12-16
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup vegetable oil (or neutral oil like avocado or grapeseed)
- 1 ¼ cups packed brown sugar (light or dark)
- ½ cup granulated sugar
- 3 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- ½ cup plain Greek yogurt or sour cream (at room temperature)
- 3 cups shredded zucchini (from about 2 medium zucchini, unpeeled & moisture gently squeezed out)
For the Vanilla Glaze (Optional but recommended):
- 1 cup powdered sugar, sifted
- 2-3 tbsp milk or cream
- ½ tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans. Line the bottom with parchment paper for easy removal.
- Shred Zucchini: Shred the zucchini using the large holes of a box grater. Place it in a clean kitchen towel and gently squeeze out as much excess moisture as possible. This step is crucial for a perfectly textured cake. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream Wet Ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, and granulated sugar. Add the eggs one at a time, whisking well after each addition until the mixture is pale and slightly thickened. Whisk in the vanilla extract and Greek yogurt (or sour cream) until smooth.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients in two additions, stirring with a spatula until just combined. Do not overmix.
- Fold in Zucchini: Gently fold the squeezed, shredded zucchini into the batter until it is evenly distributed.
- Bake: Pour the batter into your prepared pan and spread it evenly. Bake for 40-50 minutes (or 30-35 minutes for round pans), or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before inverting it onto the rack to cool completely.
- Make the Glaze (if using): While the cake cools, whisk together the sifted powdered sugar, 2 tablespoons of milk, vanilla, and salt. Add more milk, one teaspoon at a time, until you reach a thick but pourable consistency.
- Glaze and Serve: Once the cake is completely cool, drizzle the vanilla glaze over the top. Allow the glaze to set for 10 minutes before slicing and serving.
