White Zucchini Cake Recipe

Moist zucchini bread meets elegant white layer cake in this hybrid dessert that hides vegetables beneath clouds of vanilla-bean frosting.

Finely grated, well-drained zucchini melts into the crumb, supplying natural moisture and a barely-there grassy sweetness; whipped egg whites lift the batter so every bite stays feather-light.

A tangy slick of optional lemon curd between the layers brightens the sweetness and makes clever use of leftover yolks.

From proper zucchini prep to a bakery-smooth frosting, the instructions below close the gaps that trip up most recipes—no gummy middles, no weepy frosting, no mystery quantities. Expect rave reviews and repeated requests.

Ingredients Checklist

A swift 25-word preview: precise weights, room-temperature dairy, and smart mix-ins give you consistent rise, balanced flavor, and a silky crumb that stays tender for days.

• Fresh Produce

  • 360 g grated zucchini (about 3 packed cups; 3 small or 2 medium)

  • Finely grated zest of 1 lemon (for batter)

• Dry Goods

  • 360 g all-purpose flour (3 cups), sifted

  • 300 g granulated sugar (1 ½ cups)

  • 110 g light brown sugar, packed (½ cup)

  • 8 g baking powder (2 tsp)

  • 6 g baking soda (1 tsp)

  • 5 g fine sea salt (¾ tsp)

  • 3 g ground cinnamon (1 tsp)

  • 1 g freshly grated nutmeg (¼ tsp)

• Wet & Fat

  • 150 ml neutral oil (⅔ cup)

  • 115 g unsalted butter, melted & cooled (½ cup)

  • 4 large whole eggs, separated

  • 120 ml whole milk (½ cup)

  • 10 ml pure vanilla extract (2 tsp)

• Optional Lemon Curd Filling (makes 1 cup; use purchased if short on time)

  • 4 large egg yolks

  • 100 g sugar (½ cup)

  • 80 ml fresh lemon juice

  • 60 g unsalted butter, cubed

  • Pinch salt

• Whipped Vanilla Frosting

  • 225 g cream cheese, room temperature

  • 180 g unsalted butter, room temperature

  • 420 g confectioners’ sugar, sifted (3½ cups)

  • 60 ml heavy cream, plus more as needed

  • 10 ml vanilla bean paste (2 tsp)

  • Pinch salt

Step-by-Step Instructions

Twenty-five words first: press moisture from zucchini, whip whites for loft, and use a low-then-high heat sequence; bullet cues keep the workflow quick and fool-proof.

• Prep zucchini • Wash, trim, and grate on the small holes of a box grater; toss with ½ tsp salt, rest 10 min, then squeeze firmly in a clean towel until barely damp.

• Heat oven & pans • Position rack centre-middle; preheat to 325 °F / 165 °C. Grease and line three 8-inch rounds (or one 9×13-inch) with parchment.

• Mix dry base • Whisk flour, both sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and lemon zest until evenly distributed.

• Emulsify liquids • In a jug, whisk oil, melted butter, milk, vanilla, and 4 egg yolks until homogenous; stir in the drained zucchini.

• Combine • Pour liquids into dry; stir with a silicone spatula just until no flour pockets remain—batter will be thick.

• Aerate with whites • Whip 4 egg whites to soft peaks; fold one-third into batter to loosen, then gently fold in remainder, preserving as much air as possible.

• Bake smart • Divide batter among pans (about 450 g each). Bake 25 min at 325 °F, then increase to 350 °F / 177 °C for 8-10 min until tops spring back and a probe reads 205 °F.

• Cool completely • Rest 10 min, run a knife around edges, invert onto racks, peel paper, cool fully before filling.

• Optional lemon curd • Whisk yolks, sugar, juice, and salt over gentle simmering water until thickened to 170 °F; off heat whisk in butter cubes. Chill covered.

• Frosting • Beat cream cheese and butter 3 min until fluffy; add sugar in three increments, beating low then high. Stream in cream, vanilla, and salt; whip 1 min to silky peaks.

Tips for Perfect Results

A 25-word preface: these evidence-based tweaks erase the soggy, heavy outcomes that plague veggie cakes and keep frosting stable even on warm days.

• Weigh zucchini after draining—excess water dilutes batter.

• Combining oil and melted butter maximizes moisture while preserving buttery flavor.

• Low initial oven temp prevents doming; late heat sets crumb.

• Room-temp eggs whip higher; cold whites won’t hold volume.

• Add lemon zest to batter; citrus quietly brightens the earthy veg.

• For nut crunch, fold 100 g toasted walnuts with the zucchini.

• Stabilize frosting by adding 2 Tbsp milk-powder if serving outdoors.

• Slice cold cake but serve at cool room temperature for plush crumb.

Serving Suggestions

Twenty-five words up front: the cake’s mild sweetness and tender crumb welcome playful garnishes—choose one star accent or mix a trio for a patisserie-level finish.

• White-on-white elegance – Frost smoothly, ring the base with shredded coconut, and crown with white-chocolate shards for a minimalist look.

• Lemon-berry burst – Spread chilled lemon curd between layers, then scatter fresh blueberries on the frosting for colour contrast and tang.

• Garden party – Top with edible pansies and mint leaves; the florals echo the zucchini’s garden origins.

• Brunch tray – Dust slices lightly with confectioners’ sugar, add a spoon of Greek yogurt, and serve with hot Earl Grey.

Final Thoughts

By pressing excess moisture from the zucchini, whipping separate egg whites for lift, and balancing fat with both butter and oil, this white velvet-style zucchini cake solves the pitfalls its rivals overlook.

The result is a pale, tight crumb that stays moist for three days covered at room temperature or three months frozen. Pair it with lemon curd and whipped vanilla frosting today; swap in spiced chai glaze and roasted pears come autumn.

However you riff, the core technique stays bullet-proof—vegetable cake worthy of a pastry case and ready for every celebratory table.