Why You’ll Love This Recipe

Zucchini Raspberry Cake is a moist, tender cake that beautifully blends the subtle earthiness of zucchini with the tart burst of fresh raspberries. It’s a perfect way to sneak vegetables into dessert while enjoying a sweet, fruity treat. Ideal for brunches, summer gatherings, or as a wholesome snack, this cake is as nourishing as it is delicious.

ingredients

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

all-purpose flourgranulated sugarsaltbaking sodaeggsvegetable oilvanilla extractgrated zucchinifresh raspberrieslemon zestoptional: chopped nuts or white chocolate chips

directions

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

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

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

Stir the grated zucchini and lemon zest into the wet ingredients.

Gradually add the dry ingredients to the wet mixture and stir just until combined.

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

Pour the batter into the prepared baking dish and spread evenly.

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

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional: Dust with powdered sugar or glaze with lemon icing for extra sweetness.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 15 minutesBaking time: 35–40 minutesCooling time: 30 minutesTotal time: 80–85 minutes

Variations

Add a handful of chopped walnuts or pecans for crunch.

Use frozen raspberries if fresh ones aren’t available (do not thaw before mixing in).

Add a cream cheese frosting for a richer dessert.

Mix in a handful of white chocolate chips for extra sweetness.

Use whole wheat flour for a slightly heartier texture.

storage/reheating

Store Zucchini Raspberry Cake in an airtight container at room temperature for up to 3 days.For longer freshness, refrigerate for up to 7 days or freeze slices individually for up to 2 months.To reheat, microwave individual slices for 10–15 seconds or warm in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

Can I use yellow zucchini?

Yes, yellow zucchini works just as well and has a similar taste and texture.

Do I need to peel the zucchini?

No, the peel is soft and nutritious—just wash well and grate.

Will the cake taste like zucchini?

No, the flavor is very mild and the zucchini mostly adds moisture.

Can I use whole wheat flour?

Yes, but expect a denser texture and slightly nutty flavor.

What if my raspberries are too tart?

You can sprinkle a little sugar over them before folding into the batter.

Can I make this into muffins?

Absolutely, just divide into muffin tins and bake for 18–22 minutes.

Is this cake healthy?

It’s a lighter option than many cakes thanks to the zucchini, and you can adjust sugar or oil to suit your preferences.

Can I use applesauce instead of oil?

Yes, substitute half or all of the oil with unsweetened applesauce for a lower-fat version.

What kind of oil should I use?

Neutral oils like vegetable, canola, or sunflower work best.

Do I need to squeeze out the zucchini?

Only if it’s overly wet—most of the time, you can grate and use as is.

Conclusion

Zucchini Raspberry Cake is a delightful, easy-to-make dessert that’s full of flavor and texture. Whether you’re using up extra garden zucchini or craving a fruity baked good with a healthy twist, this cake delivers on all fronts. Moist, vibrant, and just the right amount of sweet, it’s sure to be a favorite in any season.