A super flavorful and perfectly moist Zucchini Cake complete with a dreamy cream cheese frosting. And no one will be the wiser that this cake is actually made without any flour, refined sugars, or dairy — yes, really!

Try some of our other favorite zucchini treats like these Gluten-Free Zucchini Muffins, Lemon Zucchini Bread, or this popular Healthy Zucchini Bread.

Image of the Zucchini Cake on a plate
chelsea

Author’s NOte

The Zucchini Cake That Blew My Mind!

I’m so excited to share this recipe—it took a lot of testing to get just right, but I really think it’s one of my best creations yet.

It turned out so good, I even made a spin-off version with cashews and pistachios!

It’s made without flour, butter, refined sugar, or dairy—but still tastes every bit as rich and indulgent as a classic cake. Everyone who’s tried it is shocked to hear what’s not in it!

And the best part? The whole thing comes together in a blender—so easy to make!

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Process shots-- images of the cashews, maple syrup, coconut oil, and oats being added to the blender and being blended together than the eggs and vanilla being added

Let’s Chat Zucchini

For this recipe, you’ll need about one medium-sized zucchini.

Following the process for preparing the zucchini is very important to the end result of this cake. I want the zucchini to add moisture, but not too much.

Here are the steps:

  • Start by grating the zucchini on the small side of a grater to get fine shreds.
  • Loosely measure to get 1 full cup.
  • Dump the cup of zucchini on a few sheets of paper towel.
  • Press down a paper towel on top and squeeze out the liquid. Repeat.
  • Let zucchini sit on the paper towel until ready to use.

Quick Tip

You don’t need to peel the zucchini before grating; the peel works just as nicely in this Zucchini Cake!

Process shots of Zucchini Cake-- images of the spices, lemon zest, and grated zucchini being added to the blender and all being blended together

Zucchini Cake Ingredients

Below are a few ingredient-specific notes:

  • Cashews: I prefer dry-roasted and lightly salted cashews for extra flavor without effort. (Here’s what I use in this cake).
  • Old-fashioned oats: Use old-fashioned oats to get the right measurement. Quick or steel-cut oats are too dense and can make the cake dry.
  • Pure maple syrup: This natural sweetener is made from boiled maple tree sap. It’s perfect for adding sweetness and moisture to the cake.
  • Lemon zest: Adds a fresh, vibrant flavor. Use a microplane to zest.
  • Cornstarch: Important for adding thickness since we’re not using flour.
  • Baking powder and soda: Check if your baking powder and soda are fresh with a quick test!
Process shots-- images of the batter being filled into the pan and then it all being frosted

How To Make Zucchini Cake

This recipe is quick and easy to make. No fancy mixers needed– or even bowls, for that matter.

All you use is a blender!

I blend the entire batter in the blender in different stages. Stop the blender and scrape down the sides frequently (or as needed) to ensure all the ingredients are blending and incorporating.

Once the batter is fully blended and smooth, transfer it to a baking pan and bake. While it’s baking you can whip together the optional frosting and then frost the completely cooled cake.

Quick Tip

This recipe is quick and easy to make, but you do need a good, powerful blender (think Blendtec® or Vitamix®) to break down the cashews and oats.

Image of the Zucchini Cake and piece on its side showing the inside

Zucchini Cake FAQs

How do you shred zucchini for a cake?

  1. Start by washing and completely drying the zucchini.
  2. Cut off both ends.
  3. Rub zucchini against a box grater on the small holes of the grater.

Should you drain zucchini before baking?

It depends on the recipe, but for this one we do. We need to squeeze out excess water before adding it to the batter so the cake doesn’t end up too wet.

Do you grate zucchini with skin on?

Yes! The zucchini skin is thin, edible, and has lots of nutrients. There is no need to peel it before grating.

Image of a hand holding up the dessert

Storage

Storage Tips

  • Cake (Unfrosted): No need to refrigerate unless keeping for more than 3 days. Store at room temperature in an airtight container. Freezes well.
  • Cake (Frosted): Wrap tightly and refrigerate due to dairy in frosting. Consume within 2-3 days to avoid staleness.

Freezing/Thawing Unfrosted Bars:

  • Cool completely and slice. Wrap bars in plastic and store in freezer bags. Thaw at room temperature or in the microwave.

More Zucchini Recipes

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5 from 1 vote

Zucchini Cake

By Chelsea Lords
This Zucchini Cake is ultra-moist and topped with dreamy cream cheese frosting. Bonus: it’s flourless, dairy-free, and has no refined sugar—delicious and guilt-free!
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Servings: 16 bars

Equipment

Ingredients

Zucchini Cake
  • 1 cup cashews see note 2
  • 1 cup old-fashioned oats see note 3
  • 3/4 cup pure maple syrup see note 4
  • 1/2 cup melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 tablespoons cornstarch see note 5
  • 1 lemon for zest; optional but recommended
  • 1 cup grated zucchini
Optional Cream Cheese Frosting
  • 2 ounces reduced-fat cream cheese softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1-3/4 cups powdered sugar
  • 1 tablespoon unsweetened vanilla almond milk or milk of choice
  • Toasted and coarsely chopped pecans optional

Instructions 

  • If making frosting, set out cream cheese 30 minutes to and hour beforehand to soften to avoid chunky frosting. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly grease with cooking spray. Set aside.
  • Grate zucchini on small side of a grater to get fine shreds. Loosely measure to get 1 cup, then empty the zucchini onto 2 paper towels. Press another paper towel on the zucchini to wring out some liquid. Repeat with another paper towel. Leave zucchini on the paper towel until ready to use. Zest lemon to get 1 teaspoon zest.
  • Add cashews, oats, maple syrup, and coconut oil (measure when melted) to a large, powerful blender and blend until fairly smooth, 60 seconds. Add lemon zest and remaining cake ingredients except zucchini. Blend until smooth and creamy, about 60–90 seconds. Stop and scrape sides of the blender as needed. Gently stir the zucchini into batter in the blender, then pour batter into prepared pan, using a spatula to scrape out every bit.
  • Smooth the top with the spatula and bake 28–34 minutes or until cake is lightly browned at edges and set in the middle (toothpick when inserted in the center should come out clean); 32 minutes is perfect in my oven!
  • Meanwhile, if making frosting, place softened cream cheese in a large bowl. Using a hand mixer, beat cream cheese with vanilla, cinnamon, and salt until smooth. Slowly add powdered sugar (beating between additions) until smooth and creamy to your desired consistency. Add milk and beat until smooth.
  • Frost the completely cooled cake evenly with the frosting. If desired, top frosting with chopped pecans.

Video

Recipe Notes

Note 1: You’ll need a good, powerful blender (such as Blendtec or Vitamix) to break down the cashews without overheating the machine.
Note 2: I love dry-roasted and lightly salted cashews best—more flavor without any extra effort on your part. (Here’s what I use in this cake)
Note 3: Although it would make sense that any oats would work since they’re getting blended anyway, it’s important to use old-fashioned to ensure you get the right measurement. Both quick and steel-cut oats are smaller, denser, and more compact, so measurements would be off and the cake would end up too dry.
Note 4: Pure maple syrup is a natural sweetener (unlike corn syrup or pancake syrup) made from the sap of a maple tree, which is boiled down to a thicker consistency. I don’t recommend any substitutes.
Note 5: Corn starch is an important ingredient since we aren’t using flour and need some additional support and thickness.
Nutrition Note: Nutrition information does not include the optional cream cheese frosting. With the frosting, one serving of this cake is 236 calories.
Storage: Store unfrosted cake at room temperature in an airtight container for up to 3 days. For frosted cake, wrap tightly and keep in the fridge for up to 2–3 days to avoid staleness. To freeze unfrosted cake, let cool completely and slice. Wrap bars in plastic and store in freezer bags. Thaw at room temperature or in the microwave.

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 16.2g | Protein: 3.1g | Fat: 11.2g | Cholesterol: 23.3mg | Sodium: 11.9mg | Fiber: 0.8g | Sugar: 9.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 1 vote

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4 Comments

  1. Chrissy says:

    5 stars
    OH EM GEEE!!! AMAZINGLY the BEST zucchini cake I’ve ever had!! I was hoarding it from my family! My new go to! TY so much for sharing!

    Reply
    1. Chelsea says:

      I am SO thrilled to hear this! Thanks so much Chrissy! 🙂

      Reply
  2. Deanna Gross says:

    Would this work with the zucchini peeled? Neither my husband or grandkids will eat anything that has a hint of green.

    Thanks.

    Reply
    1. Chelsea Lords says:

      I haven’t ever tried so I can’t say for sure. Doesn’t seem like it would make too much of a difference, but baking can be finicky!

      Reply