White Zucchini Cake

filed under: White Cakes on August 7, 2014

I decided to try and re-do my white zucchini cake with yellow zucchini, then cover it in gobs of chocolate frosting of course.  The moisture and delicate flavor in zucchini always make cake amazingly moist!!

White Cake with Zucchini with Chocolate Frosting and Blueberries on Wooden Table with Plates in Background


White Zucchini Cake

It is full-on zucchini season here, and I have no less than (and not even kidding) 50 zucchini’s to use up.  That is a tease and a warning, all wrapped up into one. 😉

Will you indulge me for a moment?  I would like to share a little story with you.

As I was standing in front of my KitchenAid® mixer it occurred to me that I should add blueberries to my cake.  But then I thought about all the other blueberry desserts I do (seeing as it is my favorite fruit and all) and how they are probably the least popular theme on my blog.  It seems I am the only one who love blueberry brownies and blueberry pizza and rustic blueberry tart and blueberry pie muffins.

So I abandoned the idea.  Then it turned into “that” time of day where everyone says, “Mom, I am hungry.”  “Mom, I lost my ipad.”  “Mom, the snakes are missing.”  “Mom, Olivia is eating something brown.”  “Mom.”  “Mom.” “MOM.”

And I was on my last nerve.

White Zucchini Cake Recipe with Chocolate Frosting and Blueberries Lined up Around Top

But, as I mentioned, I was standing in front of my mixer and it was on low and it was in the process of combining the butter, cocoa, milk, and the sugar I had added.  Chocolate frosting was in my immediate future, and that seemed to make things bearable.

Then it was all five kids in front of me at once.  And then my husband came home.  And then it was not bearable anymore.

Intuitive to the child-induced twitch that had me unable to see out of my left eye, my husband gathered up the kids and said, “When you are done with that cake, come and get us and we will have dinner.”

And they left.  And I had a moment to breathe.  And so I took my time in frosting that white zucchini cake.  And I decided that the blueberry idea I had earlier was not such a bad idea after all.  And then I took my sweet time in adding blueberries, one at a time, all lined up just-so, all around the cake.  Then I did another row for good measure.

And we ate dinner and all was right with the world.

I love (and I do mean love) the little bittersweet burst of flavor from the blueberry in contrast with the rich buttercream, but if you want to save time, feel free to throw them onto the center of the cake and call it a day.

White Zucchini Cake on Platter Outside with Chocolate Frosting


So let me tell you a few things about this cake.  It is moist.  As in, probably the moistest cake I have ever made.  The cake melts in your mouth, and the frosting and blueberries put it right over the top.  I am talking amazing.

Like one of my Top 10 Desserts EVER amazing.

White Zucchini Cake Recipe

If you do not have yellow zucchini you can swap out green zucchini.  If you do not want green flecks, you can simply peel the zucchini first.

The moral of the story with this cake is this: Make one and all the noise in your life will be dulled for a moment.  And your taste buds will be happy.  And your belly satisfied. And your heart full.

How to Use Zucchini in Baking

You are so kind as to read through a rough day, I thought I would share with you THREE ZUCCHINI LIFEHACKS for the perfect zucchini (bread, cake, muffin, you pick) treat!

1. Do not peel the zucchini. There is really no need. After a lot of questioning, I found that people only peel the zucchini to “hide” it. I am not of the mindset that it needs to be hidden. The skin is not bitter and will not affect the flavor of your baked item.

2. Size matters. The larger the zucchini the less moisture it tends to have. Large zucchini also have big seeds which need to be removed before grating. I personally really like baking and cooking with large zucchini.

3. Grating is great! Zucchini works best in baking recipes when it is grated.  Start by washing the unpeeled zucchini and then cut off one end. (I like to leave the stem end intact, this saves my fingers when grating!) Place the cut end against the grater and start moving the zucchini back and forth.



4.5 from 10 votes
White Zucchini Cake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

I decided to try and re-do my white zucchini cake with yellow zucchini, then cover it in gobs of chocolate frosting of course. The moisture and delicate flavor in zucchini always make cake amazingly moist!!

Course: Dessert
Cuisine: American
Keyword: white cake, zucchini
Servings: 8 people
Author: Amanda Rettke
  • 1/2 cup (1 stick, 113g) unsalted butter, room temperature
  • 2/3 cup (133g) granulated sugar
  • 1/2 tsp. vanilla extract
  • 3 large egg whites, room temperature
  • 2 cup (256g) all purpose flour, sifted
  • 2 tbsp. cornstarch
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup (164g) whole milk
  • 1 cup finely shredded zucchini
  • 1/2 cup (1 stick, 113g) unsalted butter, room temperature
  • 1/4 cup (32g) cocoa powder
  • 2 cups (256g) confectioners sugar
  • 1 tsp. vanilla
  • 2 tbsp. heavy cream
  • pinch of table salt
  1. Heat oven to 350°F. Prepare two 8in baking pans.

  2. In a stand mixer with paddle attachment, combine butter, sugar, and vanilla. Beat on medium speed for 30 seconds, then on high for 2-4 minutes. You are looking for a light and fluffy sugar mixture. Add egg whites and mix until just incorporated.

  3. In separate bowl, sift together flour, cornstarch, baking powder, and salt. Alternating as you go, add the flour mixture and milk to sugar mixture. Mix on low until just combined. Remove bowl from mixer and zucchini, folding in by hand.
  4. Pour batter into prepared pans and bake 25-30 minutes.
  5. Remove from oven when an inserted toothpick is removed MOSTLY clean, a few crumbs are good. You do not want to overbake this cake. 
    Cool in pans about 15 minutes then invert onto a cooling rack.

  6. Cool completely before frosting and stacking. 

  1. Add room temperature butter to mixer with paddle attachment and cream for 1 minute.
  2. Add in cocoa, sugar, vanilla and salt and mix on medium speed. You will be mixing that for a total of 3-5 minutes.
  3. After about 30 seconds, turn mixer to low and add in heavy cream, one tablespoon at a time. You can use more or less cream to reach your desired consistency. When I am using the icing to do a rough frost (like in the images with the recipe) I will use all the heavy cream so my frosting is very creamy and easy to spread.
  4. Make sure cake is cooled before stacking and adding frosting.

Recipe Video

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  • cynthia says:

    Go you, Amanda! And your intuitive husband, and this fantastic moist cake. So glad it all ended well and deliciously 🙂

    • Amanda says:

      Than you Cynthia! Hope you have a beautiful and blessed day!

  • Katrina @ Warm Vanilla Sugar says:

    This looks fabulous! Love the recipe!

    • Amanda says:

      Thank you sweet Katrina!

  • Michal says:

    Wow! looks really good and tasty!

    • Amanda says:

      THanks Michal! It definitely is. 🙂

  • Jolena says:

    That cake stand is GORGEOUS.

    • Amanda says:

      Thank you!! I got it for my book.. its the butterfly cake in the book. You can see the cover with it too! 🙂

  • Jennifer Snyder says:

    Yummm!!!! I, too, happen to be a blueberry hound 🙂 and it looks so pretty too!!!!

    • Amanda says:


  • Angelyn @ Everyday Desserts says:

    this cake looks wonderful! the sure cure for a bad day 🙂

  • Maria Howard says:

    I made this cake!!! Actually I am eating THE cake!!! mmmmmm is soooo good!!! the texture is perfect…. my husband reeeally like it… well he likes all cakes hehe… no seriously it was easy to make, beautiful and soooo yummy!!!!
    Thank you Amanda for another excellent recipe :)) I did not cover in chocolate -shame on me- I just made a simple cream cheese frosting, and since I added some lemon zest to the batter, I added some to the frosting too…. well who knew it? that is what my husband love the most!! haha
    Another keeper…. gracias!!!

    • Amanda says:

      That is great Maria! I am so glad you like it!

  • Ambar says:

    Who wouldn’t LOVE recipes with blueberry’s! They are the best! No worries,please proceed adding as many blueberry’s as possible!

  • Gloria Carmona says:

    WOW!!! I have three boys and I thought it was though!!! But 5 kids!!!
    I’m glad everything ended well, and in a sweet way!!! 🙂
    I also use cooking as a therapy, especially desserts!!!
    I really want to try this recipe, and hope it’s moist! The last time I baked a white cake from scratch it was HARD like a rock!!! That’s why I always bake tres leches!!!

  • Helen says:

    The picture of the cake was a great teaser; so great I had to try it. I’m happy to say it did not disappoint! Thanks…

    • Amanda says:


  • chris says:

    HI Amanda, First, I just wanted to say that I share your love of blueberries. We have a beautiful blueberry field that I pick at every July and second, I get the same eye twiches you do!!!! I am not kidding. I adopted my twin 6 1/2 year old grand children and they have many, many issues. It gets so bad sometimes, that I think I should just duct tape my eye shut!!

    • Amanda says:

      Oh wow Chris!! Sounds to me like you are a huge blessing to those children. Thank you for stepping in and doing what you did… I of course do not know the circumstances, but I do know that it probably hasn’t been easy! I feel like I should make you a blueberry dessert! 🙂

  • Maribel Cota ~Bruni's Boulangerie~ says:

    Hi Amanda! I understand completely and the same time I admire you, I could not with more little ones. I have only one little boy, he has 2 1/2 years. being a mom is the most challenging, exciting and rewarding work, all that at once.
    My mouth is watering for this cake, i cant wait to try.
    Tomorrow I’ll go to the supermarket for the zucchinies. Fantastic and yummy cake!
    Thanks Amanda!

  • Phi @ The Sweetphi Blog says:

    This cake is so gorgeous! I’ve been going on a zucchini anything making binge on account of all the zucchinis I have (I got a giant bucket of them at the farmers market for like 2 dollars) and this cake is definitely going to find it’s way to being made! And the photos…wow…they’re so pretty!

  • Sam says:

    This looks SO GOOD! Are 9″ pans ok? I didn’t see a pan size mentioned, maybe I missed it…

    • Sam says:

      oh now I see it says 8″.. sorry! will 9″ cakes be too thin?

  • Amy says:

    What would the baking time be for a 9×13?

  • connie Gregory says:

    Would this cake bake in a 9×113 ?Iwhat temperature and for how long? Also, is yellow zuchunni have more moisture than white? Is that why this cake is more moist than your yellow zuchunni cake recipe?

    • Amanda says:

      You can certainly bake it in a different size pan, but I have not so I cannot give you exact times. (temp should stay same) I always drain my zucchini before putting it in a cake, so the moisture level would be the same as my chocolate zucchini cake.

  • Jb says:

    5 kids. Awesome baking. A book. Blogging. 5 kids. I have two, 4 and 2…little one is also called Olivia. And I’m finding it hard fitting everything in. Maybe someday you can share some tips on time, priority?

    • Amanda says:

      Yes, am working on a post currently! 🙂

  • Sole says:

    Hi…i made the cake but it not hight so much… What i made wrong ?
    Sorry for my English. I am spanish.

    • Rosa says:

      Hi Sole,
      You probable used a bigger pan than hers… I think she’s using 8-in baking pans so maybe that’s why…

      Kind regards,

      Sp: Hola Sole, quizá te sea más fácil que te lo diga en español, pero quería contestar en inglés primero al ser un blog americano. Creo que el problema está en que usas un molde algo más grande que el que ella usa (8 pulgadas = 20cms más o menos). ¿Es por eso o es por otra cosa? Un saludo. Rosa

  • Naigaga Janet says:

    I love cakes and i know i will cook this type of cake. Thanks for the information.

  • SHaron Hill-Walker says:

    I’m not much of a baker, but this recipe seems easy and I love baking with zucchini. However, I’m a little lost on the sugar mixture. How can the egg white get light and fluffy with the oil mixed in there? I’m using a hand-mixer with a whisk attachment and after 15 minutes and I have is a thicker mixture. Not fluffy as I expected with egg whites. What am I doing wrong? I will go ahead and finish the recipe. But I will be really surprised if it comes out ok. I hope one day to get a stand mixer :)!

  • CHARLOTTE says:

    Does it matter what kind of zucchini

  • Sybil Sedberry says:

    I am in love with your beautiful recipes. Thank you

  • Alyson @ Cucinare says:

    Made this and we really like it. The frosting is a keeper for sure and the cake is moist with a nice flavor. A lovely way to use the heirloom squash growing prolifically in my garden!
    Next time I will beat the egg whites first. My cake needed more loft and being at high altitude I think that might help without changing the flavor.

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