Can I freeze this zucchini cake for later?

Yes, this cake freezes remarkably well if you wrap it tightly in plastic wrap and then a layer of foil. I recommend freezing the cake without the frosting if possible, as the cream cheese can sometimes change texture when thawed. When you are ready to eat it, let it thaw on the counter overnight before adding a fresh batch of frosting.

Do I need to peel the zucchini before grating it?

Peeling is not necessary and actually takes away some of the beautiful color and fiber from the cake. Most of the time, the peel is so thin that it softens completely and becomes unnoticeable once the cake is baked. However, if your zucchini are very large and have tough skins, you might want to give them a quick peel.

What is the best way to store leftovers?

Because of the cream cheese frosting, this cake should be stored in the refrigerator if you plan to keep it for more than a day. Cover the pan tightly with foil or plastic wrap to prevent the cake from picking up any other scents from the fridge. It stays fresh and moist for up to five days when handled this way.

Can I use yellow squash instead of zucchini?

You can certainly use yellow summer squash in place of the green zucchini with very similar results. The flavor is nearly identical, and the moisture content is similar enough that the recipe does not need to be altered. It is a great way to use up whatever is growing most quickly in your garden patch.

Why is my zucchini cake so dense and heavy?

This usually happens if the zucchini was not squeezed dry enough before being added to the batter. Excess water weighs down the crumb and prevents it from rising as it should in the oven. Next time, try pressing the grated squash into a sieve with the back of a spoon to remove that extra liquid.

Can I replace the vegetable oil with applesauce?

You can replace half of the oil with unsweetened applesauce if you are looking for a slightly lighter version of this dessert. Keep in mind that oil provides a specific type of moisture that helps the cake stay soft for several days. Replacing all of the oil may result in a cake that goes stale a bit faster.

Best Moist Old-Fashioned Zucchini Cake Easy Family Recipe

Name: Old-Fashioned Zucchini Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 tsp cinnamon; 1 tsp baking soda; ½ tsp salt; ½ tsp baking powder; 3 large eggs; 1 cup vegetable oil; 1 tsp vanilla extract; 1 tsp lemon zest; 2 cups grated zucchini, squeezed dry; 1 cup chopped walnuts or pecans; 8 oz cream cheese, softened; ½ cup butter, softened; 2 cups powdered sugar

Description

This traditional Southern zucchini cake delivers a remarkably moist and tender crumb filled with warm spices and crunchy nuts. It is an easy, one-bowl dessert that transforms garden-fresh squash into a nostalgic comfort treat perfect for any gathering.

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
½ tsp baking powder
3 large eggs
1 cup vegetable oil
1 tsp vanilla extract
1 tsp lemon zest
2 cups grated zucchini, squeezed dry
1 cup chopped walnuts or pecans
8 oz cream cheese, softened
½ cup butter, softened
2 cups powdered sugar

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Instructions

Prepare the oven. Preheat your oven to 350°F and grease a 9×13 baking pan thoroughly.
Mix dry ingredients. Whisk together the flour, cinnamon, baking soda, salt, and baking powder in a medium bowl until uniform.
Whisk the wet. Beat the eggs in a large bowl until frothy, then stir in the sugar, oil, vanilla, and lemon zest.
Combine the batter. Gradually stir the dry flour mixture into the wet ingredients until no white streaks remain.
Fold in extras. Gently fold the grated, squeezed zucchini and your choice of nuts into the batter using a circular motion.
Bake the cake. Pour the mixture into the prepared pan and bake for 40 to 45 minutes until a wooden pick comes out clean.
Cool and frost. Let the cake cool completely on a wire rack before spreading the cream cheese frosting over the top.

Notes

Always squeeze the grated zucchini thoroughly with a clean towel to remove excess moisture and prevent a gummy texture.
Use room temperature cream cheese and butter for the frosting to ensure a smooth, lump-free consistency.
Measure your flour by spooning it into the measuring cup rather than scooping directly from the bag to avoid a dense, tough cake.
Store the finished cake in a sealed container or under a glass dome to keep the frosting from drying out.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: Southern