Zucchini Raspberry Cake Recipe

Why You’ll Love This Recipe

Zucchini Raspberry Cake is a moist, tender dessert that combines the subtle earthiness of zucchini with the bright, tart flavor of raspberries. It’s a great way to use up summer produce and sneak veggies into a sweet treat. Perfect for brunches, potlucks, or as a lightly sweet snack, this cake offers both nutrition and indulgence in every bite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking soda saltground cinnamoneggsgranulated sugarvegetable oilvanilla extractshredded zucchini (excess moisture squeezed out)fresh or frozen raspberrieslemon zest (optional for brightness)powdered sugar (optional for dusting or glaze)

directions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or line with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, beat eggs with sugar, oil, and vanilla until well combined.

Fold in shredded zucchini and lemon zest if using.

Gradually stir in the dry ingredients until just combined.

Gently fold in raspberries, being careful not to crush them too much.

Pour the batter into the prepared pan and spread evenly.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely before serving. Dust with powdered sugar or drizzle with glaze if desired.

Servings and timing

This recipe serves approximately 12–16 slices.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Cooling time: 30 minutes
Total time: 1 hour 20 minutes

Variations

Add chopped nuts like walnuts or pecans for crunch.
Use whole wheat flour for added fiber.
Add a lemon glaze for a bright, tangy finish.
Turn it into muffins by adjusting baking time to 18–22 minutes.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days for longer freshness.
Freeze slices for up to 2 months—thaw at room temperature.
Best served at room temperature or lightly warmed.

FAQs

Can I use frozen raspberries?

Yes, use them straight from the freezer to prevent bleeding.

Do I need to peel the zucchini?

No, just wash well and grate—it blends into the cake.

Can I use a different oil?

Yes, canola or melted coconut oil works well.

Is it very sweet?

It’s mildly sweet and balanced by the tart raspberries.

Can I make it dairy-free?

Yes, there’s no dairy in the base recipe unless you add a glaze with milk.

Why squeeze the zucchini?

To avoid a soggy cake from excess moisture.

Can I use a bundt pan?

Yes, just adjust the baking time and grease the pan well.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Do I have to use cinnamon?

It adds warmth, but you can skip or substitute with nutmeg or cardamom.

Can I frost it?

Yes, a lemon cream cheese frosting would pair beautifully.

Conclusion

Zucchini Raspberry Cake is a delightful, moist dessert that balances sweet, tart, and earthy flavors in a soft crumb. It’s a delicious way to enjoy seasonal produce and a guaranteed hit whether you serve it plain, dusted with sugar, or topped with a simple glaze. A must-bake for summer and beyond.

Print