One-Bowl Zucchini Cake

4.63 from 8 votes
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When I’m making zucchini cake, it’s because I want cake: fluffy, high, moreish…. and frosting – especially if it’s cream cheese frosting! Too many zucchini cakes come out of the oven looking (and tasting) like zucchini bread dupes, with nuts and maple syrup and a dense texture that isn’t quite what I had in mind when I started. But that ends right here, right now with this recipe.

Friends, this is a cake – a one-bowl cake to be exact!

😍 Why You’ll Love My One-Bowl Zucchini Cake Recipe

It’s soft and moist and the perfect way to use up a bountiful summer zucchini harvest, with less fat and sugar than a traditional zucchini cake to boot! I affectionately refer to it as a ‘snacking cake’ because it’s perfect for indulging anytime, anywhere – just slice yourself a generous square and enjoy.

It’s gluten-free and has super simple adaptations if you’re dairy-free or vegan, making it an absolute showstopper at barbecues and gatherings. And the best part is, you can make it all ahead of time: chill it, and serve it whenever you’re ready. One-bowl magic!

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🗒️ Ingredients

Ingredient – Lorem

👩‍🍳 How to Make My One-Bowl Zucchini Cake

Step 1. Preheat the oven to 350 Degrees F. Line a 8×8 inch square baking pan with parchment paper and spray with nonstick spray.

Step 2. In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla.  

Step 3. Using a rubber spatula, mix in the shredded zucchini.  

Step 4. Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.

Step 5. Transfer the batter to the prepared baking pan and smooth the top.

Step 6. Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.

Step 7. Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.

Step 8. While the cake is cooling, make the frosting: Beat together the butter and cream cheese for 1 minute until lighter in texture. 

Step 9. Add the powdered sugar and salt on low and increase to medium until light and creamy. 

Step 10. Spread over the cooled cake and garnish with a sprinkle or two of cinnamon around the border.  

Step 11. Enjoy!

What Else Can I Use?

  • Dairy-free?  Simply use a non-dairy yogurt and vegan cream cheese in this recipe.
  • I call for a neutral oil, such as vegetable or safflower oil, but you can use olive oil in place.
  • I like my zucchini finely grated in this cake, so it almost melts into the batter.  You an use a medium grate if that’s your preference.  
  • Coconut sugar can be used in place of granulated sugar if you want this to be refined-sugar free.  Just expect it to be darker in color.

This One-Bowl Zucchini Cake with Cream Cheese Frosting is special because:

It’s made in one-bowl and can be made completely ahead of time

It’s a true cake, not a zucchini bread dupe. Fluffy, moist and moreish!

It contains less fat and sugar than a regular zucchini bread recipe, is gluten free, and has options available for dairy free/vegan friends and family!

🎩 Tips and Tricks

  • Tip 1
  • Tip 2
  • Tip 3

🌟 Variations

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  • Option 1
  • Option 2
  • Option 3


🤲 Substitutions

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  • Option 1
  • Option 2
  • Option 3


📓 Best served with

  • Option 1
  • Option 2
  • Option 3
  • Option 4

👝 How to Store Leftovers

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🧠 Common Questions

Faq question 1?

Answer 1

Faq question 2?

Answer 2

Hand reaching for a slice of easy make-ahead zucchini dessert cake
4.63 from 8 votes

One-Bowl Zucchini Cake with Cream Cheese Frosting

A delicious one-bowl, gluten free snacking cake that is fluffy, moist and the perfect way to use up a bountiful summer zucchini harvest!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 9 Squares

Ingredients 

Zucchini Cake:

  • 2 large eggs
  • ½ cup plain yogurt, 2%
  • cup neutral oil, such as safflower or vegetable
  • ½ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup finely grated zucchini, from about 1 medium zucchini
  • 1 ⅔ cups Gluten-free all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground cinnamon, plus more for decorating, if desired

Cream Cheese Frosting:

  • ¼ cup unsalted butter, room temperature
  • 1/2 cup reduced-fat cream cheese, room temperature
  • 1 ½ cups powdered sugar
  • ¼ tsp Kosher salt

Instructions 

  • Preheat the oven to 350 Degrees F.
  • Line a 8×8 inch square baking pan with parchment paper and spray with nonstick spray.
  • In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla. Using a rubber spatula, mix in the shredded zucchini.
  • Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.
  • Transfer the batter to the prepared baking pan and smooth the top.
  • Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.
  • Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.

While the cake is cooling, make the frosting:

  • Beat together the butter and cream cheese for 1 minute until lighter in texture. Add the powdered sugar and salt on low and increase to medium until light and creamy. It won’t be as fluffy as a buttercream, that’s okay.
  • Spread over the cooled cake and garnish with a sprinkle or two of cinnamon around the border. Enjoy!

Notes

This cake is best served day of, but if you plan to serve this the next day, store in the refrigerator and remove 2 hours before serving to take the chill off.  Enjoy!

Nutrition

Calories: 366kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 372mg | Potassium: 107mg | Fiber: 2g | Sugar: 33g | Vitamin A: 325IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Kat Ashmore
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Brunch, Dessert, Snack
Cuisine: American
Servings: 9 Squares
Calories: 366
Keyword: cake, zucchini, Zucchini Cake
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33 Comments

  1. 5 stars
    Made this for a group gathering, it was an immediate hit.
    We all loved the cake texture; a nice change from a zucchini bread. Using zucchini makes you feel less guilty about eating dessert.

  2. 5 stars
    Delicious! Made twice in the last week. My daughter is allergic to eggs, so I replaced with a combination of ground chia and flax and that worked beautifully. I used the Oikos triple protein vanilla yogurt. Enjoying for breakfast right now!

    1. Hi Sue, I reference a dairy-free option in the “What else can I use” section of this post. Simply swap out the cream cheese with a dairy-free variety, and the butter for vegan butter if you’re highly sensitive to dairy.
      Kat

  3. Looks like a great recipe, excited by the prospect of this being a “cake,” and not just another zucchini “bread!” Also, that’ it’s gluten-free! The recipe says AP GF flour…is that 1:1 GF flour or the regular flour without xanthan gum?

    1. Hey Sarah, I reach for Bob’s Red Mill 1:1 Gluten Free Flour a lot and it’s never failed me! It does include some xanthem gum but it’s there to provide some of the stickiness that gluten free goods lack, replacing some elasticity – I think that’s what makes it such a great replacement!
      Let me know if you give it a go!
      Kat.