Name: Homestyle Zucchini Cake with Sour Cream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups plain flour; 1 cup white granulated sugar; 3/4 cup packed dark brown sugar (light brown sugar can be used); 1 1/2 tsp baking soda; 1/2 tsp table salt; 1 cup sour cream; 10 tbsp unsalted butter, melted; 2 large eggs, lightly whisked, at room temperature if possible; 2 tsp vanilla extract; 1 1/2 cups grated zucchini, squeezed dry (measure before drying); 8 oz softened cream cheese; 1/2 cup unsalted butter, softened; 2 1/2 cups powdered sugar; 1/2 tsp vanilla extract; 1/8 tsp table salt

Jump to Recipe

If you’re searching for a dessert that brings warmth to the kitchen and satisfies every sweet tooth, let me introduce you to the Homestyle Zucchini Cake with Sour Cream. This cake is my go-to when I need something a little homey, a little unexpected, and just downright delicious. The grated zucchini makes the crumb extra tender and moist, while the tangy sour cream adds a luxurious texture you simply can’t find in an ordinary cake. Finished with a swoop of dreamy cream cheese frosting, this recipe is pure comfort from first bite to last—perfect for both special gatherings and afternoons when you need a little treat just because.

Homestyle Zucchini Cake with Sour Cream Recipe - Recipe Image

Ingredients You’ll Need

Simple, everyday ingredients are transformed into something magical with this cake. Don’t skip a thing—each element brings its own magic, whether that’s sweetness, tang, or the beautiful color thanks to all that fresh zucchini!

Plain Flour: Acts as the structure for the cake, keeping it light yet sturdy enough to hold the moist crumb.
White Granulated Sugar: Provides classic sweetness and helps give the cake its fluffy texture.
Dark Brown Sugar: Adds a touch of rich, caramel depth—use light brown sugar if that’s what you have, but dark makes the flavor irresistible.
Baking Soda: Gives the cake height and tender lift, keeping things from getting dense.
Table Salt: Just a little brings out all those subtle flavors, balancing the sweet and tangy notes.
Sour Cream: The secret star that ensures every bite is delightfully moist with a gentle tang.
Unsalted Butter: Melted for extra tenderness, and lets the cake develop a lovely richness.
Eggs: Bind everything together and boost the cake’s airy crumb.
Vanilla Extract: Enhances all the flavors and rounds out the cake’s profile with delicate warmth.
Grated Zucchini, Squeezed Dry: Adds unbeatable moisture and a subtle veggie sweetness—don’t skip squeezing out the excess moisture!
Cream Cheese (for frosting): Gives the frosting its signature tangy, creamy character.
More Unsalted Butter (for frosting): Softens the frosting and helps with that gorgeous spreadability.
Powdered Sugar: Makes the frosting cloud-like and perfectly sweet.
Vanilla Extract (for frosting): Lends warmth and complexity to the cream cheese topping.
Table Salt (for frosting): Just a touch to balance all the sweet, tangy goodness!

How to Make Homestyle Zucchini Cake with Sour Cream

Step 1: Prepare the Baking Pan and Oven

Start by preheating your oven to 350°F (175°C). Grab a 13 x 9-inch metal baking pan, and lightly grease and flour it. This little bit of prep means your cake will pop right out when it’s time to slice and serve, with no crumbling or sticking. Set the pan aside within easy reach. Can you already smell the cake anticipation?

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together your flour, white granulated sugar, packed dark brown sugar, baking soda, and salt. Whisk until everything looks even and there are no stubborn lumps left—this is your foundation! Properly combined dry ingredients ensure the Homestyle Zucchini Cake with Sour Cream bakes up with an even crumb and perfect sweetness in every bite.

Step 3: Combine the Wet Ingredients

In a separate bowl, make your wet mixture by whisking together the melted butter, sour cream, room-temperature eggs, and vanilla extract. Whisk until you have a smooth, creamy blend. This is where that luscious tang from the sour cream starts weaving its magic—your kitchen will already smell amazing.

Step 4: Fold Together and Add Zucchini

Pour the wet ingredients into the bowl of dry ingredients. With a spatula or wooden spoon, gently fold the mixture about halfway. Toss in your freshly squeezed, grated zucchini and continue folding just until combined. Don’t over-mix! A few streaks of flour left are totally fine and will bake out. This method keeps your Homestyle Zucchini Cake with Sour Cream tender and far from dense.

Step 5: Bake the Cake

Spread the batter evenly into your prepped pan. Slide the whole thing onto the center rack of your preheated oven and bake for 27 to 30 minutes. You’re looking for a lightly golden top and a toothpick that comes out clean or with a few moist crumbs—don’t overbake! Once baked, let the cake cool completely in the pan (about an hour). Trust me, this makes frosting a million times easier and ensures gorgeous, even slices later.

How to Serve Homestyle Zucchini Cake with Sour Cream

Garnishes

For a classic look, simply swirl on the cream cheese frosting and leave as is! If you want to elevate things, scatter a handful of finely chopped toasted walnuts or pecans over the top—you’ll add a lovely crunch and an extra layer of nutty flavor that dances nicely with the moist cake. A sprig of fresh mint or a sprinkle of lemon zest brightens up the whole slice and puts a little extra “wow” on your table.

Side Dishes

Pairing your Homestyle Zucchini Cake with Sour Cream with something light and refreshing is always a hit. I love setting out fresh berries, a bowl of mixed melon, or just a steaming pot of coffee or tea. If you’re serving this at a brunch, a dollop of lightly sweetened Greek yogurt or a scoop of vanilla ice cream takes it right over the top.

Creative Ways to Present

Slice the sheet cake into neat squares for easy serving, or use a biscuit cutter for charming rounds with a generous swirl of frosting on top. For parties, you can cut petite bars and place them in decorative cupcake liners. Don’t be shy about layering slices with extra frosting in between if you’re feeling decadent—a sort of rustic layer cake that’s both stunning and satisfying!

Make Ahead and Storage

Storing Leftovers

Once frosted, your Homestyle Zucchini Cake with Sour Cream will stay tender and fresh in the fridge for up to 4 days. Just cover the pan tightly with plastic wrap or transfer slices to an airtight container. The cream cheese frosting helps lock in moisture and keeps every bite as soft as day one.

Freezing

If you want to stash some away for future cravings, freeze unfrosted or frosted cake slices! For best results, cut the cake into squares and wrap each piece well in plastic wrap, then in foil. Place in a freezer-safe bag or container—your cake will keep for about 2 months. Thaw overnight in the fridge before devouring.

Reheating

Since this cake is so moist, you’ll rarely need to reheat it, but if you love a just-baked feel, a few seconds in the microwave does wonders. Pop a slice onto a plate and heat in 10-second intervals (frosting and all). Serve immediately and enjoy that bakery-fresh taste!

FAQs

Can I use other vegetables instead of zucchini?

Absolutely! While zucchinis are classic and keep the cake extra moist without adding much flavor, you can experiment with grated carrots or even yellow squash. Just remember to squeeze out as much moisture as you would with zucchini.

Do I need to peel the zucchini first?

No peeling necessary! The skin of zucchini is tender and full of nutrients. It disappears right into the batter of your Homestyle Zucchini Cake with Sour Cream, adding a touch of lovely green flecking to each slice.

Can I make this cake gluten-free?

Totally possible. Use your favorite 1:1 gluten-free flour blend. The cake may be just a bit more delicate, so be gentle when mixing and slicing, but you’ll still get that wonderful flavor and texture.

Can I bake this cake in advance?

Yes! In fact, this cake gets even tastier as it sits. Bake it a day ahead, let it cool fully, then frost and store as noted above. The flavors meld together, and the frosting stays silky and dreamy.

What’s the best way to grate and squeeze out zucchini?

Use the coarse side of a box grater. After grating, spread the zucchini onto a clean kitchen towel or cheesecloth, and twist tightly to squeeze out all excess moisture. This ensures your Homestyle Zucchini Cake with Sour Cream won’t be soggy, and delivers the perfect crumb every time.

Final Thoughts

I truly believe every home baker deserves a signature cake, and the Homestyle Zucchini Cake with Sour Cream is a contender for the best. It’s simple enough for a weekday treat and special enough for gatherings, always surprising and delighting with its moist crumb and tangy, creamy finish. Give this recipe a try—you’ll be amazed how fast it disappears!

Homestyle Zucchini Cake with Sour Cream Recipe

★★★★★

5 from 11 reviews

Author: Olivia
Total Time: 50 minutes
Yield: 1 13×9-inch cake 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this homestyle zucchini cake with a luscious sour cream frosting. Moist and tender, this cake is a perfect balance of sweetness and zucchini goodness.

Instructions

Step 1: Prepare the Baking Pan and Oven Preheat your oven to 350°F (175°C). Lightly grease and flour a 13×9-inch metal baking pan. Set the prepared pan aside.
Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together flour, sugars, baking soda, and salt until well combined.
Step 3: Combine the Wet Ingredients In a separate bowl, whisk together melted butter, sour cream, eggs, and vanilla extract until smooth.
Step 4: Fold Together and Add Zucchini Combine wet and dry mixtures, then fold in grated zucchini gently.
Step 5: Bake the Cake Spread batter in the pan and bake for 27-30 minutes until golden and a toothpick comes out clean. Let cool before frosting.