Zucchini Cake

READY IN: 1hr 30mins
Recipe by Debbie Smith

Mom had a horrible time getting us kids to eat zucchini. This was one of the few recipes containing zucchini that we all enjoyed. It's also a good idea for those people who have an overabundance of zucchini from their gardens each year. Just mix, bake and throw on some icing!

Top Review by ~*Miss Diggy*~

WONDERFUL! And I even messed up! Not too bad though. I added 1 tsp of baking powder rather than the 1/2 tsp it called for. I was also really worried when the mixture, before the zucchini was added in, was more like the consitency of cookie dough, but the moisture from the zucchini helped a ton! Thanks so much for a great recipe!

Ingredients Nutrition


  1. Grease and lightly flour 9"x13" pan or 2 loaf pans.
  2. Mix all ingredients except for the zucchini in large bowl.
  3. Beat well.
  4. Add zucchini and stir lightly.
  5. Pour batter into 9"x13" pan or 2 loaf pans.
  6. Bake at 350F for around one hour.
  7. Test by sticking a toothpick into the center of the cake (s).
  8. When the toothpick comes out clean, it is ready to take out of the oven.

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