If you’re looking for a remarkably easy way to use up your garden zucchini or yellow squash, you’re in for a tasty surprise. This zucchini squash cake recipe blends sweet, tender squash with warm spices, creating a soft, flavorful dessert that’s perfect for any season. Whether you top it with cream cheese frosting or enjoy it plain, this moist cake will win hearts instantly.
Thank you for reading this post, don’t forget to subscribe!If you love creative ways to bake with squash, check out our other zucchini-packed treats like soft, chewy cookies that sneak in the goodness.
At Recipes Unfolded, we’re all about giving traditional bakes a fresh twist and this one’s a true showstopper.
Let’s Bake This Beautiful Cake
Ingredients You’ll Need (Simple & Pantry-Friendly)
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 2 teaspoons |
| Ground nutmeg (optional) | ½ teaspoon |
| Eggs | 3 large |
| Granulated sugar | 1 ¼ cups |
| Brown sugar | ½ cup |
| Vegetable oil | 1 cup |
| Vanilla extract | 2 teaspoons |
| Shredded zucchini | 1 cup (packed) |
| Shredded yellow squash | 1 cup (packed) |
| Crushed pineapple (drained) | ½ cup |
| Chopped walnuts or pecans | ½ cup (optional) |
Instructions – Step-by-Step
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy.
- Add oil and vanilla extract, then mix well.
- Fold in the shredded zucchini, squash, and pineapple until evenly distributed.
- Gradually stir the dry ingredients into the wet mixture. Do not overmix.
- Add chopped nuts if using. The batter will be thick.
- Pour into prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting or slicing.
Pro Tip:
Pat your zucchini and squash dry with a paper towel before adding them. It keeps the cake from getting soggy while staying rich and moist.
Let’s Bake This Zucchini Squash Cake Recipe to Perfection
Ingredients You’ll Need for the Best Zucchini Squash Cake Recipe
This zucchini squash cake recipe keeps it simple no hard-to-find ingredients, just wholesome staples and garden goodness.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 2 teaspoons |
| Ground nutmeg (optional) | ½ teaspoon |
| Eggs | 3 large |
| Granulated sugar | 1 ¼ cups |
| Brown sugar | ½ cup |
| Vegetable oil | 1 cup |
| Vanilla extract | 2 teaspoons |
| Shredded zucchini | 1 cup (packed) |
| Shredded yellow squash | 1 cup (packed) |
| Crushed pineapple (drained) | ½ cup |
| Chopped walnuts or pecans | ½ cup (optional) |
Instructions – How To Make This Moist Zucchini Squash Cake Recipe
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch pan for even baking.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat eggs with granulated and brown sugars until smooth and creamy.
- Add vegetable oil and vanilla extract; mix until fully blended.
- Gently fold in the shredded zucchini and squash, followed by the crushed pineapple.
- Slowly incorporate the dry ingredients into the wet mixture, stirring just until combined.
- Optional: Fold in the chopped nuts to give this zucchini squash cake recipe a delicious crunch.
- Pour batter evenly into your prepared pan and smooth the surface.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before adding your favorite frosting or serving plain.
Pro Tip for a Perfect Zucchini Squash Cake Recipe
Press moisture out of your shredded zucchini and squash using paper towels before adding them in. This step prevents sogginess and helps the cake stay perfectly fluffy and flavorful.
Frost It, Flip It, Customize It
Creamy Frosting Options for Your Zucchini Squash Cake Recipe
While this zucchini squash cake recipe tastes incredible on its own, the right frosting takes it to jaw-dropping levels of deliciousness.
For fans of seasonal fruit flavors, our similar fruit-forward cakes offer the same cozy sweetness with a tangy twist ideal if you’re feeling inspired to go beyond squash.
1. Classic Cream Cheese Frosting
Perfectly tangy and smooth a match made in heaven with moist zucchini cake.
Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Beat cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and salt until smooth and spreadable.
2. Lemon Glaze
Add brightness with this simple glaze especially if you skip the frosting.
Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Mix until smooth and drizzle over cooled cake.
Substitutions to Personalize Your Zucchini Squash Cake Recipe
Love to experiment? This zucchini squash cake recipe is super flexible.
- No yellow squash? Use all zucchini.
- No pineapple? Try mashed banana or applesauce for moisture.
- Low sugar version? Reduce both sugars by 25%; the natural sweetness of squash still shines.
- Gluten-free? Use a 1:1 gluten-free flour blend (with xanthan gum).
- Vegan version? Replace eggs with flax eggs and use plant-based milk and oil.
Flavor Add-ins That Wow
Want to make this zucchini squash cake recipe even more unforgettable?
Craving something rich but dairy-free? Explore our decadent yet plant-based options for another guilt-free dessert.
- Chocolate chips – because chocolate makes everything better.
- Orange zest – adds a citrusy pop.
- Coconut flakes – for a tropical twist.
- Dried cranberries – balances sweet with tang.
Baker’s Hack:
To give your frosting a silky finish, chill it for 10 minutes, then whip again before spreading. It glides on like a dream and won’t slide off your cake.
How to Store, Serve, and Savor Every Slice
Storage Tips for Your Zucchini Squash Cake Recipe
One of the best things about this zucchini squash cake recipe is how well it keeps!
- Room Temp: Store covered at room temperature for up to 3 days (unfrosted).
- Refrigerated: If frosted with cream cheese, keep it in the fridge it stays moist for up to 5 days.
- Freezer Friendly: Wrap slices tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the fridge overnight or warm gently in the microwave.
Quick Tip: Cut the cake into squares before freezing that way, you can defrost single servings anytime a craving hits!
Serving Suggestions to Elevate This Zucchini Squash Cake Recipe
This isn’t just a cake it’s a versatile dessert that fits a variety of occasions.
- Top with whipped cream and berries for a brunch-worthy delight.
- Serve warm with a scoop of vanilla ice cream and a drizzle of caramel.
- Dust with powdered sugar and pair with coffee for a cozy afternoon snack.
- Add a sprinkle of cinnamon sugar right before baking for a golden crust.
Nutritional Breakdown (Per Serving – 1 of 12 slices)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 320 kcal |
| Total Fat | 15g |
| Saturated Fat | 2g |
| Carbs | 44g |
| Sugars | 27g |
| Protein | 4g |
| Fiber | 2g |
| Vitamin A | 5% DV |
| Vitamin C | 8% DV |
| Calcium | 4% DV |
| Iron | 7% DV |
Note: Nutrition may vary based on frosting and substitutions used.
Why This Zucchini Squash Cake Recipe Stands Out
Unlike most zucchini-based desserts, this zucchini squash cake recipe features the unexpected combo of zucchini, yellow squash, and pineapple, making it uniquely moist and bursting with subtle flavor complexity. It’s not just another veggie cake it’s a showstopper in disguise.
Zucchini Squash Cake
Equipment
- 9×13-inch Baking Pan
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg optional
Wet Ingredients
- 3 eggs large
- 1.25 cups granulated sugar
- 0.5 cup brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
Add-ins
- 1 cup shredded zucchini packed
- 1 cup shredded yellow squash packed
- 0.5 cup crushed pineapple drained
- 0.5 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, granulated sugar, and brown sugar until fluffy. Add oil and vanilla, mix well.
- Fold in shredded zucchini, yellow squash, and drained pineapple.
- Gradually stir the dry ingredients into the wet mixture. Fold in chopped nuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before serving or adding frosting.
Notes
FAQs
How do I keep my zucchini squash cake from getting soggy?
Excess moisture is the culprit! Make sure to pat your shredded zucchini and squash dry using a clean kitchen towel or paper towels. This step keeps your zucchini squash cake recipe light and perfectly textured.
Can I make this zucchini squash cake recipe without pineapple?
Absolutely. While pineapple adds sweetness and moisture, you can substitute it with mashed ripe banana, unsweetened applesauce, or Greek yogurt. Each adds its own delicious twist to this flexible zucchini squash cake recipe.
Can I add chocolate to the cake?
Yes! Fold in ¾ cup of chocolate chips (semi-sweet or dark) into the batter before baking. The rich chocolate complements the subtle squash flavors in the zucchini squash cake recipe beautifully.
What frosting works best?
The classic choice is cream cheese frosting, which pairs perfectly with the warmth of cinnamon and the natural sweetness in the squash. A light lemon glaze or simple powdered sugar dusting also works if you prefer something lighter.
Can I freeze zucchini squash cake?
Definitely. This zucchini squash cake recipe is freezer-friendly. Slice, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight for best results.
Can I use just zucchini or just squash?
Yes! This zucchini squash cake recipe works with just one of the two if that’s all you have. Use 2 cups of either shredded zucchini or yellow squash the flavor and moisture levels will still shine.
Whether you’re working with garden overflow or just love a good, moist homemade dessert, this zucchini squash cake recipe delivers every time. It’s easy, adaptable, and utterly delightful the kind of recipe you’ll turn to for birthdays, potlucks, or simple weeknight treats.
Looking to go savory next? Try our quick and flavorful zucchini-based savory meals with bold peanut sauce and spiralized goodness.
From Sonia’s kitchen at Recipes Unfolded to yours, we hope this cake brings as much joy to your table as it does to ours. Don’t forget to save this recipe, share it with a fellow baker, and tag us when you try it we’d love to see your delicious results!
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