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Take a bite of zucchini cake.
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5 from 1 vote

Zucchini Cake

This Zucchini cake, smothered with chocolate frosting, is the perfect dessert! So delicious and feeds a crowd!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: zucchini cake, zucchini recipe
Servings: 12 slices
Calories: 612kcal
Author: Lisa Longley


  • For the Cake
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsps baking powder
  • 1 tsp baking soda
  • 1 1/4 tsps cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp ginger
  • 1/2 tsp salt
  • 4 large eggs at room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cups packed light brown sugar
  • 1 1/2 cups vegetable oil
  • 1 pound zucchini grated finely (about three medium zucchini)
  • For the Frosting
  • 1/2 cup of butter melted
  • 1/3 cup milk
  • 1/4 cup cocoa powder
  • 1 pound powdered sugar
  • 1 tbsp vanilla


  • Preheat your oven to 350 degrees. Prepare a jelly roll pan by spraying it with cooking spray.
  • Whisk together in a large bowl the flour, baking powder, baking soda, and spices.
  • Whisk the eggs and sugars together in a large bowl until the sugars are just about dissolved. Now add the oil about a half a cup at a time and whisk in until it’s combined.
  • Slowly add the flour mixture. Stir in the zucchini. Pour into the pan and bake for 20 to 25 minutes or until a toothpick inserted into the center of the pan comes out clean. Allow to cool completely.
  • Beat together the butter, milk, cocoa powder, powdered sugar, and vanilla until smooth. Gently spread over the sheet cake.


Serving: 1slice | Calories: 612kcal | Carbohydrates: 91g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 495mg | Potassium: 69mg | Fiber: 2g | Sugar: 71g