This zucchini cake is everything I want in a summer bake: incredibly moist, subtly sweet, and topped with a tangy Greek yogurt cream cheese frosting that tastes downright indulgent. I bake it in a 9×13 dish and cut it into bars, so it’s just as easy to bring to a potluck as it is to sneak a piece for breakfast. It’s also one of my favorite ways to use up a glut of garden zucchini before it takes over the counter.
I’ve made One-Bowl Zucchini Muffins and Chocolate Zucchini Bread here on Fit Foodie Finds, and I wanted to bring that same lightened-up, real-ingredient approach to a full-on zucchini cake recipe. It’s the perfect amount of sweet and moist, and that Greek yogurt cream cheese frosting is just chef’s kiss.
This zucchini cake recipe couldn’t be easier to put together. The key step is squeezing the moisture out of the grated zucchini — after that, it’s just like making any other ordinary cake. Mix your wet ingredients, whisk your dry ingredients, combine, and bake. Delish.
- Sneaky healthy swaps: Avocado oil, Greek yogurt, and maple syrup replace butter/oil and refined sugar without sacrificing the moist, tender crumb.
- One bowl, no mixer skills required: Mix wet, mix dry, combine, bake.
- Better the next day: Like most zucchini bakes, the flavor and texture improve after a day in the fridge.
- Crowd-pleaser: A 9×13 pan of bars feeds a potluck or party without anyone guessing it’s lightened up.
Here’s what you’ll need to make this zucchini cake, plus a few notes on why each ingredient matters.
- Zucchini: Grated on the large holes of a box grater, then squeezed to remove excess moisture before it goes into the batter.
- Brown sugar: Adds an extra layer of depth to the sweetness.
- Avocado oil: My go-to healthier fat swap for butter, adding moisture and richness to the cake.
- Greek yogurt: The secret to what keeps the cake super moist and decadent (it also doubles into the frosting).
- Maple syrup: This natural sweetener pairs perfectly with the zucchini’s mild flavor and the brown sugar.
- Almond milk: Adds a subtle, nutty note to the batter.
- Fat-free cream cheese: Keeps the frosting on the lighter side without losing the tangy flavor.
Why squeezing matters: Zucchini holds a ton of water, and skipping this step is the number one reason zucchini bakes turn out soggy in the middle. I wrap the grated zucchini in a clean towel and wring it out over the sink until barely any more liquid comes out — it feels like overkill, but it’s the difference between a bouncy, tender cake and a dense, wet one.
If you love finding new ways to use up garden zucchini, my Zucchini Muffins are another favorite of mine.
The secret to a truly moist zucchini cake comes down to two things: how much water I pull from the zucchini, and what I use to replace the fat and moisture that butter usually provides. Squeeze too little, and the batter turns dense and gummy in the middle; squeeze too much, and you lose some of the natural moisture zucchini contributes to a tender crumb. After years of testing zucchini bakes for Fit Foodie Finds, I’ve learned exactly how much moisture to pull before it starts to affect the rise and texture of the cake.
That’s also why I pair Greek yogurt with avocado oil here instead of straight butter — together, they replicate butter’s fat and moisture without all the saturated fat, and the yogurt’s tang keeps the sweetness balanced. It’s the same macro-aware approach I use across most of my baking: real ingredients, tested and retested until the ratios are right.
How to Make Zucchini Cake
Once the zucchini is squeezed dry, this cake comes together in one bowl with no fancy equipment. I mix my wet ingredients until smooth, whisk the dry ingredients separately, then fold everything together with the zucchini just until no streaks of flour remain — overmixing here is the enemy of a tender crumb. I pour the batter into a 9×13 dish and bake it until a toothpick comes out clean, then let the cake cool completely before topping it with the tangy Greek yogurt cream cheese frosting. Every ingredient amount, temperature, and timing is in the recipe card below.
use a ceramic baking dish!
I recommend using a ceramic baking dish for these bars because it tends to bake more evenly and helps prevent the edges from over-browning before the center sets. If you don’t have ceramic and are using aluminum or metal instead, start checking for doneness around the 25-minute mark.
Variations to Try
The great thing about zucchini is its mild flavor that’ll go with just about anything. If you’d like to add your own special twist to this zucchini cake recipe, here are some ideas:
If you love a lightened-up cake with the same Greek yogurt cream cheese frosting, my Healthy Carrot Cake is another one of my go-tos.
Store any leftover zucchini cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months — thaw it in the refrigerator before serving. Like most zucchini bakes, this cake actually tastes even better on day two once the flavors have had a chance to meld, so if I’m making it for a gathering, I like to bake it a day ahead.
The frosting on this cake is based on my stand-alone Healthy Cream Cheese Frosting, so check that post out if you want to whip up extra to keep on hand.
FAQs
Can I make this zucchini cake vegan?
Yes! Swap the eggs for flax or chia eggs (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water per egg), use a dairy-free yogurt alternative like coconut or almond-based yogurt in place of the Greek yogurt, and swap in a vegan cream cheese substitute for the frosting.
Do I need to squeeze the moisture out of the zucchini?
Yes, this step matters. Zucchini holds a lot of water, and skipping it leads to a dense, soggy cake. Place the grated zucchini in a clean tea towel or paper towels and squeeze firmly over the sink before adding it to the batter.
How long does zucchini cake last?
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I use a different pan size?
This recipe is designed for a 9×13-inch baking dish. If you use a smaller pan, expect a thicker cake and a longer bake time — start checking for doneness 10-15 minutes past the original bake time with a toothpick test.
Why does this recipe recommend a ceramic baking dish?
Ceramic bakes more evenly and helps prevent the edges from over-browning before the center sets. If you’re using a metal or aluminum pan instead, start checking for doneness around the 25-minute mark since metal conducts heat faster.
Is this zucchini cake healthier than a traditional recipe?
Yes — this version swaps butter for avocado oil, refined sugar for maple syrup and brown sugar, and uses Greek yogurt in both the cake and the frosting for extra protein and moisture without the added fat of a traditional buttercream.
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Preheat the oven to 350°F and grease a 9×13-inch ceramic baking dish with cooking spray, or line it with parchment paper. Lining with parchment makes it much easier to lift the cake out cleanly once it is frosted and sliced.
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Place the grated zucchini in a clean tea towel or several layers of paper towels. Gather the edges and squeeze firmly over the sink until you stop seeing liquid drip out. Discard the liquid and set the zucchini aside. This step matters: zucchini holds a ton of water, and skipping it is the number one reason zucchini cakes turn out dense and soggy in the middle.
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In a large bowl, use a hand mixer to beat together the brown sugar, avocado oil, eggs, vanilla extract, Greek yogurt, and almond milk until smooth and fully combined, about 1 minute. Set aside.
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In a separate medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Add the dry ingredients and the squeezed zucchini to the wet ingredients, then fold together with a spatula just until no streaks of flour remain. Do not overmix — overmixing develops the gluten in the flour, which toughens the crumb instead of keeping it tender.
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Pour the batter into the prepared baking dish and spread it into an even layer. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs and the edges just begin to pull away from the sides of the pan.
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Remove the cake from the oven and let it cool completely in the pan, at least 3 hours, before frosting. Frosting a warm cake will cause the frosting to melt and slide right off, so resist the urge to rush this step.
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While the cake cools, make the frosting: in a medium bowl, beat the room-temperature cream cheese by itself with a hand mixer first until completely smooth, about 1 minute. Beating it alone before adding anything else prevents lumps in the finished frosting. Add the Greek yogurt, maple syrup, and vanilla extract, then beat again until fully combined and creamy. Refrigerate until ready to use.
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Spread the frosting evenly over the completely cooled cake, slice into bars, and serve. Store any leftovers as directed below.
- We recommend using a ceramic baking dish to make these bars. If you do not have ceramic and are using aluminum, start with checking for doneness around the 25-minute mark.
[adthrive-in-post-video-player video-id=”l0nM1Lum” upload-date=”2024-09-11T00:00:00.000Z” name=”Healthier Zucchini Cake” description=”This Zucchini Cake truly “takes the cake” all thanks to some healthier swaps — avocado oil, Greek yogurt, and maple syrup. And the homemade Greek yogurt cream cheese frosting is icing on the cake!”]
Nutrition information is automatically calculated, so should only be used as an approximation.
