Healthy Zucchini Cake is super moist and tender, naturally sweetened, made in one bowl, and topped with a healthier cream cheese frosting. A sweet cake that just happens to be packed with zucchini!
Why You’ll Love This Recipe
I got a major craving for a healthy zucchini cake after weeks of re-testing and making videos for my zucchini recipes that included healthy zucchini bread, banana zucchini bread, and chocolate zucchini bread!
I also wanted a zucchini dessert that had even more moist texture, is sweeter, and topped with my healthy cream cheese frosting. That’s how this moist and healthy zucchini cake recipe was born!
What I love the most is how surprisingly easy it is to make in one bowl, and tastes like a regular zucchini cake but without the usual 1 1/2 cups of sugar and 1 cup of oil! Instead, it’s made with whole grains and natural sweeteners.
This is the best zucchini cake I ever tried! In fact, we loved it so much I made healthy chocolate zucchini cake based on this recipe.
Ingredients for Healthy Zucchini Cake
- Zucchini: I used 2 cups total of grated zucchini, 1 cup is not squeezed and 1 cup is squeezed dry. Both are measured before squeezing. Store-bought or garden zucchini work. Just keep in mind larger, older zucchinis have a tougher skin and more bitter taste, so you might want to peel them first.
- Egg: Acts like the glue that keeps the cake together.
- Avocado oil: It’s very neutral in taste oil. Personally, I also like to use extra virgin olive oil in cakes because I like its taste and usually it’s not a large amount.
- Applesauce: To add moisture without oil and sweetness as well. It goes so well with zucchini! I use unsweetened homemade Instant Pot applesauce but sweetened applesauce works too.
- Maple syrup or honey: These are my favorite liquid sweeteners, but agave or brown rice syrup are other good options.
- The essentials: Pure vanilla extract, baking powder, baking soda and salt.
- Cinnamon: Adds a touch of warm, cozy flavor to mask the vegetable taste.
- Flour: I have tested this recipe with spelt flour (which is my default) and whole wheat flour. If you would like to use all-purpose flour, check the recipe card for the adjusted measurement.
- Cream cheese frosting: It’s my lighter frosting made with easy mixture of softened cream cheese, Greek yogurt, maple syrup and vanilla extract. I used full fat cream cheese and 2% yogurt, but any will work.
Zucchini Tips
- You want to shred the zucchini on the medium size hole of a box grater to hide the pieces.
- Measure 1 cup of zucchini before squeezing, so you don’t end up using more than the recipe intends.
- Pay attention, this recipe for zucchini cake uses 1 cup of squeezed and 1 cup not squeezed grated zucchini. I found that using 2 cups of not squeezed squash yields a bit bitter tasting cake.
- I squeeze the zucchini very well by hand over the sink. No paper towel or linen towel is needed.
- No need to peel zucchini, the skin is thin and softens as it bakes. Unless you have very large or older squash.
How to Make Healthy Zucchini Cake
I highly recommend to use a metal pan and not a glass baking dish because it heats and cools more quickly and is very responsive, which means more even browning and a softer, more tender crumb. Ceramic pan is OK too, please see below.
Preheat oven to 350 F, line square baking dish with parchment paper, then spray with cooking spray.
- Make the batter: In a large bowl, whisk together the zucchini, egg, oil, applesauce, maple syrup, vanilla, cinnamon, and baking essentials. If the baking powder or soda seems lumpy, let the mixture sit for a minute, then give it another good whisk. Stir in the flour with a spatula until everything’s just combined. Don’t overmix!
- Bake and cool the cake: Pour cake batter into your prepared pan, smooth out the top, and pop in the oven for about 40 minutes. It’s done when a toothpick comes out clean. Cool for 5 minutes, then move to a wire rack to cool completely. It’ll need 2-3 hours.
- Make the frosting: Add the frosting ingredients to a large mixing bowl and beat until smooth. Chill it in the fridge until you’re ready to spread it on.
- Frost the cake: Spread the frosting evenly over the cooled zucchini cake, cut, and enjoy!
Tips for Best Results
- Avoid over mixing: Over mixing of cake batter will lead to a dense or tough texture. Once the flour goes in, just stir until it’s combined. No need to get every little lump out, the cake will thank you for it!
- If using ceramic baking dish: Ceramic falls between metal and glass when it comes to heat conduction. It’s nice for presentation if you plan to serve the cake right in the dish. You can use it, but maybe lower the oven temperature by 25 F and don’t leave the cake in the dish to cool for too long.
- If using glass dish: Lower the oven temperature by 25 F and be careful not to overbake. But overall, I would avoid using a glass dish.
- Don’t over bake: Your healthy zucchini cake will dry out if you bake it too long. As soon as a toothpick comes out clean, take it out.
- Cool completely: Adding cream cheese frosting to warm cake will cause it to melt.
- Adjust the sweetness: I tested this zucchini cake recipe with 3/4 cup maple syrup and I liked it but my kids wanted a tad more sweet, so I added 2 more tablespoons next time. You do you.
Variations and Cake Sizes
- Carrots: Make it a healthy carrot cake by using 2 cups of grated carrots instead of zucchini, but don’t squeeze them at all.
- Topping: Keep it simple with a dusting of powdered sugar, a drizzle of nut butter, chopped nuts, fresh berries, or shaved chocolate. Or spread whipped cottage cheese on top for a boost of nutrition and a tangy cream cheese taste.
- Additions: Mix in chopped walnuts, pecans or almonds. You can also add shredded coconut, mini chocolate chips, or a sprinkle of nutmeg.
- Double the recipe: The batter will fit perfectly in a 9 x 13-inch baking dish. Baking time will be longer, around 50-60 minutes, so check with a toothpick. And don’t forget to double the frosting too!
- Bundt cake: The baking time will vary depending on the type and size of your bundt pan and oven, so start checking around 50 minutes. If the top starts to brown, loosely cover it with foil half way through.
- Layer cake: Divide the batter evenly between 2 or 3 round 8 or 9-inch cake pans and bake for about 26-32 minutes. Cool completely, then spread with frosting between each cake layer, and on top.
How to Store
Store: Once you’ve frosted the cake, set it in the fridge within a couple of hours in an airtight container and it’ll stay good for 4-5 days. If it’s unfrosted, you can keep it at room temperature in a cool, dry spot for 2 days.
Freeze: You can freeze zucchini cake frosted or not frosted in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before enjoying.
More Healthy Zucchini Recipes to Try
- Healthy zucchini brownies
- Healthy zucchini cookies
- Healthy lemon zucchini bread
- Almond flour zucchini bread
- Cottage cheese zucchini bread
Easy and Moist Healthy Zucchini Cake
Easy and Healthy Zucchini Cake is super moist and tender, naturally sweetened, made in one bowl, and topped with a healthier cream cheese frosting.
Ingredients
For the Cake:
- 1 cup grated zucchini, not squeezed
- 1 cup grated zucchini, squeezed dry & measured before squeezing
- 1 large egg
- 1/3 cup avocado oil, or any neutral oil
- 3/4 cup applesauce, unsweetened
- 3/4 cup + 2 tablespoons maple syrup or honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups whole wheat flour or spelt flour, or 2 cups 3 tablespoons all-purpose flour
- Cooking spray, I use Misto
For the Frosting:
- 8 ounces block of cream cheese, softened to room temperature (I used full-fat)
- 1/4 cup plain Greek yogurt, I used 2%
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F and line 8″ x 8″ metal baking dish with parchment paper and spray with cooking spray. Set aside.
- In a large bowl, add zucchini, egg, oil, applesauce, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt. Whisk well – sometimes if baking soda and baking powder have lumps, it takes a minute to let them sit and then whisk again.
- Add flour and stir with spatula just until combined.
- Transfer batter into prepared baking dish, level with spatula and bake for 40 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another 2-3 hours or completely.
- While cake is baking or cooling, make the cream cheese frosting. In a large bowl, add cream cheese, Greek yogurt, maple syrup and vanilla extract. Using an electric mixer on high speed, whip until smooth, pausing and scraping down the sides. Refrigerate until ready to use.
- Transfer on top of a cake and spread with a spatula. Using a sharp knife, cut into 12 slices and enjoy.
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!
Notes
- Store: Refrigerate frosted cake within 2 hours of frosting in an airtight container for up to 4-5 days. Without frosting, keep in a cool dry place for 2 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Serving: 1slice, Calories: 236kcal, Carbohydrates: 37g, Protein: 7g, Fat: 7g, Saturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 18mg, Sodium: 369mg, Fiber: 2g, Sugar: 21g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!
I was really looking forward to trying this cake as I loved the ingredients. Unfortunately, this cake did not turn out very good. I baked it for 15 add’l minutes because it seemed to require extra baking time, but still the cake was not fully cooked. Very disappointing.
Hi Gina. Sorry to hear that! I’m not sure what went wrong. I tested this recipe 3 times plus my photographer made it without the issues. Sounds like there was not enough flour to absorb the moisture or extra moisture. Maybe some mismeasurements…Did you squeeze 1 cup of zucchini and measured it before squeezing? Maybe go through the recipe one more time and see what you have done differently. Baking is quite precise.
Unbelievably good! I never thought the zucchini can be so good in cake. The frosting is absolutely amazing! The best thing it is low on and healthy stuff. I use the hole with flour and lettuce is perfect. I will certainly make this again especially now that’s zucchinis are plenty everywhere. Thank you so much, Olena!
So happy you loved it, Ira! Zucchini really is amazing in cake, and I’m glad you’ll be making it again while it’s in season.
This is so….delicious! Moist, great taste. We Love it! Thanks for this great recipe.
So happy you loved it! Thanks for the kind words.
Any thoughts on making this without the egg ?
My grandchildren are both allergic to eggs.
You can replace it with flax egg or chia egg. It’s only 1 egg so I think you can get away with it.