Slice of zucchini cake with a fork stuck in it

Zucchini Spice Cake

Moist Zucchini Spice Cake Recipe. Check out the step-by-step photos and tips above the recipe.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 20 servings
Calories 219kcal
Author I Heart Eating


  • 4 large eggs
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk¹
  • 2 teaspoons vanilla extract
  • 3 cup shredded zucchini2
  • 3 cups all-purpose flour³ spooned and leveled
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg4


  • Preheat oven to 350 F. Grease and flour a 9x13-inch baking pan.
  • In a large bowl, beat eggs.
  • Stir in vegetable oil, buttermilk, and vanilla until well-combined.
  • Add flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in until just combined. Batter will be thick.
  • Add shredded zucchini, and stir until just combined.
  • Pour batter into prepared pans.
  • Bake for about 25-40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
  • Remove from oven, and let the cake cool in pan before frosting.


  1. Low-fat or full-fat ok.
  2. Don't squeeze out moisture. Just shred the zucchini and place it in a collander until ready to use. 
  3. To properly measure the flour, sift or stir the flour. Then, lightly spoon into a measuring cup without packing and level off. 
  4. Allspice can be subbed for the nutmeg. 
  5. Nutrition values are estimates. 


Serving: 1serving | Calories: 219kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 223mg | Potassium: 115mg | Fiber: 1g | Sugar: 16g | Vitamin A: 90IU | Vitamin C: 3.4mg | Calcium: 34mg | Iron: 1.1mg