Are you looking for a delicious and refreshing dessert to serve at your next gathering? Look no further than zucchini cakes! These moist and flavorful treats are perfect for any occasion, from casual get-togethers with friends to special celebrations like birthdays or anniversaries. And the best part? They’re incredibly easy to make and can be customized to suit any taste.
In this article, we’ll explore 20 different zucchini cake recipes that are sure to impress your guests. From classic spice cakes to decadent chocolate treats, there’s something for everyone on this list. Whether you’re a seasoned baker or just starting out in the kitchen, these recipes are sure to inspire and delight. So grab your mixing bowls and baking sheets, and let’s get started!
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Classic Zucchini Spice Cake with Cream Cheese Frosting
Classic Zucchini Spice Cake with Cream Cheese Frosting: A moist and flavorful dessert that showcases the best of summer’s bounty – zucchini!
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup grated zucchini
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine zucchini, butter, eggs, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
Mix all ingredients together until smooth and creamy. Spread or pipe onto cooled cake.
Chocolate Zucchini Cake with Walnut Topping
Moist and decadent, this Chocolate Zucchini Cake with Walnut Topping is a delightful twist on traditional chocolate cake. The addition of zucchini adds natural moisture and flavor, while the walnut topping provides a satisfying crunch.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated zucchini
– 1 teaspoon vanilla extract
For the walnut topping:
– 1/2 cup chopped walnuts
– 2 tablespoons brown sugar
– 1 tablespoon honey
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, combine butter, eggs, zucchini, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans.
6. For the walnut topping: Mix chopped walnuts, brown sugar, honey, and salt in a small bowl.
7. Spread topping over each cake layer and bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Lemon Glazed Zucchini Pound Cake
A refreshing twist on traditional pound cake, this recipe incorporates the sweetness of zucchini and a tangy lemon glaze for a delightful dessert or snack.
Ingredients:
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, at room temperature
– 2 cups grated zucchini
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 2 3/4 cups all-purpose flour
– Salt to taste
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in zucchini, baking powder, vanilla extract, and flour. Season with salt.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Lemon Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together and drizzle over warm cake.
Moist Zucchini Carrot Cake with Cinnamon
This moist and flavorful cake combines the natural sweetness of zucchinis and carrots with the warmth of cinnamon, perfect for a sweet treat or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 medium zucchinis, grated
– 1 cup grated carrots
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine grated zucchinis, carrots, melted butter, eggs, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Vegan Zucchini Apple Cake with Maple Glaze
Moist and flavorful, this vegan zucchini apple cake is perfect for a snack or dessert. The addition of maple glaze takes it to the next level!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsweetened applesauce
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup grated zucchini
– 1/2 cup diced apple
– Maple glaze (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add applesauce, oil, vanilla extract, zucchini, and apple. Mix until well combined.
4. Pour batter into prepared pan and smooth top.
5. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before glazing.
Maple Glaze:
– 1/2 cup maple syrup
– 1 tablespoon soy milk
Whisk together until smooth. Drizzle over cooled cake and serve.
Zucchini Pineapple Upside-Down Cake
This moist and flavorful cake combines the natural sweetness of pineapple and zucchini with a hint of cinnamon, creating a unique and delicious dessert perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 medium zucchinis, grated
– 1 cup pineapple chunks
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and cinnamon.
3. Add softened butter, zucchini, pineapple, eggs, and salt. Mix until just combined.
4. Pour batter into prepared baking dish.
5. Arrange pineapple chunks on top of the batter, reserving some for garnish.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before flipping onto a wire rack to cool completely.
Cooking Time: 45-50 minutes
Gluten-Free Zucchini Almond Cake
Perfect for a special occasion or a simple snack, this gluten-free cake is packed with the goodness of zucchini and almonds. Its unique flavor and texture will surely impress your family and friends.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup chopped almonds
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C). Grease two 6-inch round cake pans.
2. In a large bowl, whisk together almond flour, sugar, and baking soda.
3. Add melted butter, eggs, zucchini, and vanilla extract. Mix until smooth.
4. Fold in chopped almonds.
5. Divide the batter evenly between the prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Zucchini Coconut Cake with Lime Drizzle
This refreshing cake combines the natural sweetness of zucchini with the creamy richness of coconut, finished with a tangy lime drizzle. Perfect for a springtime dessert or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 medium zucchini, grated (about 1 cup)
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tbsp freshly squeezed lime juice
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, coconut, sugar, and baking powder.
3. In a large bowl, combine melted butter, eggs, zucchini, and lime juice. Stir until smooth.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Pour batter into prepared pan; bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before drizzling with Lime Drizzle (recipe below).
Lime Drizzle:
– Mix 1/4 cup powdered sugar and 2 tbsp freshly squeezed lime juice in a small bowl.
– Drizzle over cooled cake.
Double Chocolate Zucchini Cake
Moist and decadent, this Double Chocolate Zucchini Cake is a delightful twist on traditional chocolate cake. The addition of grated zucchini adds natural sweetness and a hint of freshness to balance out the richness.
Ingredients:
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 cup grated zucchini
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Add the flour mixture to the wet ingredients, alternating with the zucchini, beginning and ending with the flour mixture. Beat just until combined.
5. Melt chocolate chips and fold into the batter. Divide batter evenly between prepared pans.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Zucchini Banana Bread Cake with Pecans
This unique cake combines the natural sweetness of bananas and zucchinis, with the crunch of pecans. Perfect for a snack or dessert, it’s a great way to use up ripe bananas and excess zucchinis.
Ingredients:
– 2 large ripe bananas, mashed
– 1 medium zucchini, grated
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup chopped pecans
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine mashed bananas, grated zucchini, sugar, melted butter, egg, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped pecans.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Cinnamon Roll Zucchini Cake
Moist and flavorful, this Cinnamon Roll Zucchini Cake combines the best of both worlds – sweet cinnamon rolls and refreshing zucchini cake. Perfect for a brunch or breakfast gathering.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
3. In a large bowl, combine sugar, butter, eggs, and vanilla extract. Beat until smooth.
4. Add grated zucchini and dry ingredients to the wet mixture. Mix until just combined.
5. Pour batter into prepared dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool completely before dusting with confectioners’ sugar, if desired.
Cook Time: 35-40 minutes
Zucchini Orange Cake with Honey Glaze
This refreshing cake combines the natural sweetness of zucchini and oranges with a hint of honey, perfect for warm weather gatherings or as a sweet treat any time.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 medium zucchini, grated
– 1/2 cup orange juice
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon honey
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In another bowl, combine butter, eggs, zucchini, and orange juice. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. While the cake is still warm, drizzle with honey glaze (mix 1 tablespoon honey with 1 tablespoon water).
7. Let cool completely before serving.
Cooking Time: 35-40 minutes
Zucchini Blueberry Streusel Cake
This moist and flavorful cake combines the sweetness of blueberries with the subtle flavor of zucchini, topped with a crunchy streusel topping. Perfect for brunch or as a dessert.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup fresh blueberries
– Streusel topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine sugar, butter, eggs, and zucchini. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in blueberries.
5. Pour batter into prepared baking dish.
6. Top with streusel topping (see below).
7. Bake for 40-45 minutes or until a toothpick comes out clean.
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 cup cold unsalted butter, cut into small pieces
Combine dry ingredients in a bowl. Add butter and mix until crumbly.
Spiced Zucchini Gingerbread Cake
Warm up with a moist and flavorful cake that combines the sweetness of gingerbread with the freshness of zucchini and spices. Perfect for a cozy afternoon treat or as a unique dessert for your next gathering.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/2 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 2 teaspoons grated fresh ginger
– 1/2 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add grated zucchini, ginger, and baking powder to the wet ingredients. Mix well.
5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cooking Time: 30-35 minutes
Zucchini Pumpkin Spice Cake with Cream Cheese Swirl
This moist and flavorful cake combines the best of fall’s harvest: zucchini, pumpkin, and warm spices. A cream cheese swirl adds a tangy and creamy contrast to this delicious dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup grated zucchini
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 2 large eggs
– Cream cheese swirl ingredients: 8 ounces cream cheese, softened; 2 tablespoons granulated sugar; 1 tablespoon honey
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, zucchini, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add softened butter and eggs; mix until smooth.
4. Divide batter evenly between prepared pans.
5. Prepare cream cheese swirl: Beat cream cheese, granulated sugar, and honey until smooth. Spread over one cake layer.
6. Bake for 35-40 minutes or until a toothpick comes out clean. Let cool before serving.
Cooking Time: 35-40 minutes
Zucchini Lemon Poppy Seed Cake
Brighten up your day with this refreshing cake that combines the natural sweetness of zucchini, the brightness of lemon, and the crunch of poppy seeds. Perfect for a warm-weather celebration or a quick dessert fix.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon poppy seeds
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together butter, eggs, zucchini, lemon juice, and poppy seeds.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool in pans for 10 minutes before transferring to wire racks.
Cooking Time: 35-40 minutes
Zucchini Raspberry Almond Cake
This refreshing summer cake combines the natural sweetness of zucchinis with the tartness of raspberries, all wrapped up in a nutty almond crust. Perfect for warm weather gatherings or as a unique dessert for any occasion.
Ingredients:
– 2 cups grated zucchini
– 1 cup fresh raspberries
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon almond extract
– 1 3/4 cups all-purpose flour
– 1/2 cup sliced almonds
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a medium bowl, whisk together flour and sugar.
3. Add grated zucchini, raspberries, softened butter, eggs, and almond extract. Mix until just combined.
4. Fold in sliced almonds. Pour batter into prepared pan.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before serving.
Cooking Time: 45-50 minutes
Zucchini Date Cake with Caramel Sauce
This moist and flavorful cake combines the natural sweetness of dates and zucchini, perfect for a snack or dessert. The caramel sauce adds an extra layer of indulgence.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1/2 cup chopped dates
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup heavy cream
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, zucchini, and dates. Mix until combined.
4. Pour in heavy cream and mix until smooth.
5. Pour batter into prepared baking dish.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Let cool completely before serving with caramel sauce.
Cooking Time: 35-40 minutes
Zucchini Oatmeal Cake with Brown Sugar Frosting
This scrumptious cake is perfect for a breakfast or brunch treat, packed with the goodness of zucchini and oatmeal. The brown sugar frosting adds a sweet and tangy touch that complements the warm spices beautifully.
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– Salt to taste
– Brown Sugar Frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and cinnamon.
3. In another bowl, combine butter, eggs, and zucchini; mix well.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
Brown Sugar Frosting:
– 1/2 cup brown sugar
– 1/4 cup unsalted butter, softened
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
Mix all ingredients until smooth and creamy. Spread or drizzle over cooled cake.
Zucchini Chai Spice Cake with Vanilla Glaze
This recipe combines the natural sweetness of zucchini with the warm, comforting spices of chai tea, resulting in a deliciously moist cake. The addition of a creamy vanilla glaze takes it to the next level.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 medium zucchinis, grated
– 1 teaspoon baking powder
– 1 teaspoon chai spice blend (or a combination of cinnamon, cardamom, and ginger)
– 1/2 teaspoon salt
– 1 cup whole milk
– 2 large eggs
– Vanilla glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, chai spice blend, and salt.
3. In a large bowl, combine butter, zucchini, milk, eggs, and vanilla extract. Stir until well combined.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Vanilla Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1 tablespoon vanilla extract
Mix all ingredients together until smooth. Drizzle over cooled cake.
Summary
Indulge in the sweet and savory world of zucchini cakes! This collection of 20 mouth-watering recipes offers a variety of flavors and textures to suit every occasion. From classic spice cake with cream cheese frosting to decadent double chocolate, vegan apple cake, and gluten-free almond cake, there’s something for everyone. Treat yourself or share with friends and family – these zucchini cakes are sure to please!
