Yellow Zucchini Cake with Sour Cream Frosting

yellow zucchini cake

I was attempting to make a zucchini cake a bit special, and tried to use yellow zucchini. Well, apparently it doesn’t look very yellow-zucchni-ly. But it’s really tasty.

Ingredients (8-inch cake):
2 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups granulated sugar
1 1/2 cups vegetable oil
4 large eggs, room temperature
3 cups shredded yellow zucchini
2 cups powdered sugar
1/3 cup sour cream, room temperature
1/4 cup unsalted butter, softened
3/4 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons chopped walnut, toasted

Preheat oven to 325F. Grease an 8-inch cake pan and line bottom with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, ground cinnamon and salt.
In another bowl, whisk together sugar and oil until well blended. Add eggs, mix well. Fold in zucchini.
Add in flour mixture. Beat until well combined.
Pour batter into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean. Let cake cool completely before frosting.
To prepare frosting, mix all frosting ingredients in a mixing bowl. Beat with an electric mixer until smooth and fluffy, about 2 minutes.
Pour frosting over the top of the cooled cake. Sprinkle toasted walnut on top.


  1. Collosal flop! Too much batter for the recommended cake pan and now oven completely covered in cake batter. So instead of enjoying cake I will be cleaning an oven! Also takes much longer to bake than recommended.

  2. It’s been one of our favourites since I tried it 6years ago, made it several times, making it again this weekend. It’s one off those” ok just have to have some of that zucchini cake” kind of cake. Thank for sharing

  3. I think the first time I heard of zucchini being used in a sweet way was through the blog Chocolate & Zucchini which I thought was an odd name at the time. I’ve heard it more often since but I have yet to try it myself. This cake sure looks delicious so maybe time for me to try it out!

  4. I’m in the process of making this right now and am a bit disappointed in how its turning out. Firstly, the ingredients listed made much more than what fit in a 9-in pan, which isn’t a big deal, just good to know. Also, I think the oil could be reduced quite a bit. I followed the recipe exactly but its taking much longer to bake and though I thought it was finished earlier it appears to still be quite soggy in the bottom middle. Hoping to firm it up w/ a little more time in the oven. My muffin bites that I made w/ the leftover however are a delightful snack, no icing needed. :)

  5. this looks beautiful and sounds delicious. i can’t wait to try it! is a “yellow zucchini” the same as a summer squash? i think we’re calling the same thing two different names…

  6. Doing this ATM. Just amount of oil and sugar does not suit for me so i halved it. Hope to have nice pie for tomorrows lunch :)

  7. Great recipe,,,,I have to try this,i had two yellow zucchini from my friend,i have to use them,thanks for sharing :)

  8. WOW! I think that looks amazing, and would love to have a slice RIGHT now.
    However I might just have to settle for making my own, I think I have all of the ingredients :)

  9. What a pretty cake! My husband thinks zucchini is the worst thing ever… I bet this cake could change his mind! I just wont tell him what in it until after he eat it! Thanks for sharing

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