Easy Zucchini Dessert Cake (Light, Fluffy, and Nutty)

This Sweet Zucchini Cake is soft, moist, and subtly spiced, with finely grated zucchini bringing natural moisture and texture. It's the perfect blend of comforting sweetness and wholesome ingredients. Infused with lemon zest and studded with toasted hazelnuts, this easy cake is ideal for breakfast, brunch, or an afternoon snack. If you’ve never tried zucchini in dessert form, this light and fluffy cake will make you a believer.

What Is Sweet Zucchini Cake?

Sweet zucchini cake is a moist, tender dessert made with shredded zucchini, which melts into the batter and adds moisture without a strong vegetable flavor. It’s often compared to carrot cake, but with a lighter, less dense crumb. This version includes toasted hazelnuts, lemon zest, and cinnamon for depth of flavor, making it a perfect summer-to-fall transitional bake.

Why Everyone Will Love This Recipe

1. Incredibly moist texture from fresh zucchini
2. Crunchy bits of toasted hazelnut for extra flavor
3. Lightly sweet with citrus and cinnamon notes
4. Simple one-bowl method, no mixer needed
5. Perfect for using up summer zucchini

Pro Tips for the Best Results

• Drain zucchini well to prevent soggy texture
• Toast the hazelnuts for richer flavor
• Use fresh lemon zest for the best citrusy aroma
• Don't overmix the batter — mix just until combined
• Let the cake cool completely before slicing

Frequently Asked Questions

Does the cake taste like zucchini?

Not at all — the zucchini adds moisture, but the flavor is very mild and is masked by the lemon and cinnamon.

Can I use walnuts instead of hazelnuts?

Yes, any toasted nuts will work well, or omit them for a nut-free version.

Do I need to peel the zucchini?

No, keep the peel on for color and fiber. Just trim the ends before blending.

Can I add chocolate chips?

Absolutely. Stir in ½ cup of chocolate chips with the dry ingredients for a richer twist.

Can I make this in a loaf pan?

Yes, but you may need to adjust the baking time by an additional 10–15 minutes depending on the size of the loaf pan.

How to Store

Store the cooled zucchini cake in an airtight container at room temperature for up to 3 days. To maintain moisture, place a sheet of parchment paper between the lid and the cake. Refrigeration is optional but may slightly firm the texture.

How to Freeze

Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.

How to Make Sweet Zucchini Cake

Step 1

Step 1

Start by blending the zucchini in a food processor until finely chopped, but not puréed. Transfer it to a sieve placed over a bowl and let it drain for about an hour to remove excess moisture. This step ensures the cake stays fluffy and not overly dense.

Start by blending the zucchini in a food processor until finely chopped, but not puréed. Transfer it to a sieve placed over a bowl and let it drain for about an hour to remove excess moisture. This step ensures the cake stays fluffy and not overly dense.

Step 2

Step 2

In a large mixing bowl, beat the eggs with the sugar using a whisk or electric mixer until the mixture is pale, airy, and doubled in volume. Add the lemon zest and vegetable oil, stirring gently until fully incorporated. Next, fold in the chopped toasted hazelnuts, then sift in the flour and baking powder. Mix everything just until combined. Add the drained zucchini and a pinch of cinnamon, adjusting the amount to your taste. Stir gently until the batter is smooth and evenly blended.

In a large mixing bowl, beat the eggs with the sugar using a whisk or electric mixer until the mixture is pale, airy, and doubled in volume. Add the lemon zest and vegetable oil, stirring gently until fully incorporated. Next, fold in the chopped toasted hazelnuts, then sift in the flour and baking powder. Mix everything just until combined. Add the drained zucchini and a pinch of cinnamon, adjusting the amount to your taste. Stir gently until the batter is smooth and evenly blended.

Step 3

Step 3

Grease and flour a 24 cm (9.5-inch) cake tin and pour in the batter. Level the surface with a spatula and bake in a preheated oven at 180°C (356°F) for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Grease and flour a 24 cm (9.5-inch) cake tin and pour in the batter. Level the surface with a spatula and bake in a preheated oven at 180°C (356°F) for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Step 4

Step 4

Let the cake cool completely in the tin before transferring it to a serving plate. For a finishing touch, dust the top with powdered sugar before slicing and serving.

Let the cake cool completely in the tin before transferring it to a serving plate. For a finishing touch, dust the top with powdered sugar before slicing and serving.