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zucchini cake

White Zucchini Cake

I would love to share with you three sweet zucchini recipes that we enjoy.

First up, White Zucchini Cake!

Course Dessert
Cuisine American
Keyword White Zucchini Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Author Amanda Rettke


  • 1/4 c room temperature butter
  • 1 c drained mostly dry finely shredded zucchini
  • 2/3 c milk I used skim
  • 1/4 tsp. salt
  • 3 tsp. baking powder
  • 2 tbsp. cornstarch
  • 2 c flour
  • 3 egg whites
  • 1/2 tsp. good quality vanilla
  • 2/3 c sugar
  • 1/4 c canola oil
  • 1/2 tsp. lemon zest


  1. Preheat oven to 350 degrees. Prepare two 8in baking pans.
  2. In mixer with whisk attachment, combine butter, oil, sugar, vanilla and egg whites. Beat on med for 30 seconds, then on high for 2-4 minutes. You are looking for a light and fluffy sugar mixture.

  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 to med. until just combined. Remove bowl from mixer and add zest and zucchini. Fold in by hand.

  4. Pour batter into prepared pans and bake 25-30 minutes.