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 looking for a dessert that truly bridges nostalgia and pure comfort, Homestyle Zucchini Cake with Sour Cream is a classic you simply can’t pass up. Moist, perfectly sweet, and crowned with a lush, tangy cream cheese frosting, this cake is the kind of treat you’d expect from a grandmother’s recipe box, yet it shines in today’s kitchens too. The inclusion of sour cream ensures a delicate crumb and a gentle richness, while grated zucchini melts seamlessly into every bite—making each forkful taste remarkably fresh, tender, and loaded with old-fashioned flavor.

Homestyle Zucchini Cake with Sour Cream Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Homestyle Zucchini Cake with Sour Cream is how straightforward—and essential—the ingredients are. Every component plays its part, from providing structure and moisture to boosting that craveable, golden color.

Plain flour: Acts as the foundation, giving the cake a sturdy yet tender crumb.
White granulated sugar: Brings balanced sweetness and helps the cake develop a lightly caramelized crust.
Packed dark brown sugar: Adds a touch of molasses depth and makes the cake extra moist; light brown sugar works in a pinch too!
Baking soda: Essential for lift and fluff—it reacts with the sour cream for a gentle rise.
Table salt: Enhances all the flavors and keeps the sweetness in check.
Sour cream: The secret to an ultra-moist, tangy crumb; don’t substitute for best results.
Unsalted butter, melted: Delivers rich flavor throughout the cake and the frosting.
Large eggs: Bind and add structure, so your cake isn’t too crumbly.
Vanilla extract: Brings out the flavor of the zucchini and adds comforting warmth.
Grated zucchini, squeezed dry: Gives the cake amazing moisture without making it soggy—measure before drying!
Cream cheese: For the frosting, it offers perfect tang and a creamy, spreadable base.
Powdered sugar: Sweetens and thickens the frosting for a dreamy, cloud-like finish.

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). Give a 13×9-inch metal baking pan a light coating of grease and a dusting of flour, which helps the cake release effortlessly after baking. Setting this up first makes the rest of the process totally stress-free.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the plain flour, both sugars, baking soda, and table salt. Don’t rush this step—making sure there are no sneaky lumps of sugar (especially dark brown, which loves to clump!) or baking soda guarantees an even batter and a smooth crumb throughout your Homestyle Zucchini Cake with Sour Cream.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the melted unsalted butter, sour cream, lightly whisked eggs, and vanilla extract. The mixture should look silky and uniform, making sure every bite of cake is as plush and flavorful as the last.

Step 4: Fold Together and Add Zucchini

Pour the wet ingredients directly into the dry mix. With a gentle hand, use a spatula to fold everything together until only halfway combined. Next, scatter in the grated, squeezed-dry zucchini. Continue folding, but stop as soon as the last streaks of flour have disappeared. Over-mixing can turn your Homestyle Zucchini Cake with Sour Cream dense, so trust that a little lumpiness is okay!

Step 5: Bake the Cake

Spoon the batter into your prepared pan and smooth the top with an offset spatula or the back of a spoon. Slide it into the middle rack of your preheated oven and bake for 27 to 30 minutes, or until the top is that irresistible golden color and a toothpick inserted in the center has just a moist crumb or two attached. Let the cake cool in the pan on a rack—at least one full hour is ideal, as this prevents the frosting from melting into the cake. Patience pays off beautifully here!

How to Serve Homestyle Zucchini Cake with Sour Cream

Garnishes

Finish your Homestyle Zucchini Cake with Sour Cream with a flourish—a dusting of freshly grated lemon zest wakes up every bite, or sprinkle crushed toasted pecans or walnuts on top for a little crunch. Thin strips of raw zucchini make a surprisingly elegant garnish too!

Side Dishes

Pair this cake with a pot of strong coffee or a frothy iced latte for a cozy afternoon treat. If you’re serving it at a brunch or party, fresh berries or sweet summer peaches on the side are lovely—fruit balances the cake’s richness beautifully.

Creative Ways to Present

For a special gathering, slice homestyle zucchini cake with sour cream into squares and stack them into a layer “tiramisù” with extra frosting in between. Or, bake the cake in muffin tins for adorable (and portable) individual servings at picnics or potlucks. A drizzle of salted caramel or a scoop of vanilla ice cream takes it completely over the top.

Make Ahead and Storage

Storing Leftovers

If you somehow don’t polish it off on the first day, Homestyle Zucchini Cake with Sour Cream keeps wonderfully. Store leftover cake, tightly covered, in the refrigerator for up to four days; the flavors even intensify a bit overnight, making that second-day slice extra dreamy.

Freezing

For longer storage, this cake freezes remarkably well. Slice the cake (unfrosted is best), wrap each piece snugly in plastic wrap, then tuck slices into a freezer-safe container. They’ll keep their moist crumb for up to two months. If you love to plan ahead, you can freeze the whole unfrosted cake, too!

Reheating

To revive your cake, let slices thaw at room temperature (still wrapped) for about an hour. If you want that just-baked coziness, zap each slice for a few seconds in the microwave—just until barely warm—before topping with fresh frosting or serving as is.

FAQs

Can I make homestyle zucchini cake with sour cream ahead of time?

Absolutely! Bake the cake up to a day ahead, keep it unfrosted and tightly wrapped, then frost just before serving for ultimate freshness and flavor.

How do I keep the cake from becoming soggy?

The key is to squeeze as much excess liquid from the grated zucchini as you can. A clean kitchen towel works wonders—just wrap and twist, then measure. This ensures your cake stays moist but never wet.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a good substitute for sour cream if that’s what you have in the fridge. It will give you a similar tang and moisture, although the texture will be slightly different.

What’s the best way to frost homestyle zucchini cake with sour cream?

Wait until the cake is completely cool, then use a spatula or the back of a spoon to spread the cream cheese frosting thickly over the top. Don’t worry about perfection—rustic looks (and tastes) best here.

Can I add nuts or chocolate chips?

Definitely! Fold up to a cup of chopped toasted walnuts, pecans, or even mini chocolate chips into the batter with the zucchini for bigger flavor and a delicious surprise in every bite.

Final Thoughts

There’s something special about bringing a cake like Homestyle Zucchini Cake with Sour Cream to the table—friends and family are always amazed at how the humble zucchini transforms into a luscious, crowd-pleasing dessert. So grab some fresh zucchini, invite a friend to help with the frosting, and treat yourself to a homemade classic that’ll have everyone asking for the recipe!

Homestyle Zucchini Cake with Sour Cream Recipe

★★★★★

5.1 from 21 reviews

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

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Description

A delicious and moist homestyle zucchini cake with a tangy sour cream frosting. This recipe is a perfect balance of sweetness and a hint of savory from the zucchini, creating a delightful treat for any occasion.

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 so it’s ready for your batter.
Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together the flour, both sugars, baking soda, and salt. Ensure everything is well combined and there are no lumps of sugar or baking soda.
Step 3: Combine the Wet Ingredients In a separate bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract until smooth.
Step 4: Fold Together and Add Zucchini Pour the wet ingredients into the dry ingredients. Fold the mixture until halfway combined, then add the grated zucchini and continue folding gently.
Step 5: Bake the Cake Spread the batter into the prepared pan and bake for 27-30 minutes until done. Let the cake cool before frosting.

Notes

Make sure to squeeze the zucchini dry to avoid excess moisture in the cake.
Allow the cake to cool completely before frosting to prevent the frosting from melting.
This cake can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American