Simple Strawberry Zucchini Cake

I never thought I’d see the day when zucchini and strawberries would end up in the same cake. But here we are, and I’m so glad someone figured this out because it works. The zucchini keeps everything moist without making it taste like vegetables, and the strawberries bring just enough sweetness to balance it all out.

This cake came about because I had way too much zucchini from the garden and a container of strawberry topping that needed to get used. I wasn’t sure how it would turn out, but my family ate half of it before dinner. The fresh basil in the glaze was my husband’s idea, and honestly, it’s what makes this cake special.

It’s not too sweet, not too heavy, and you can eat it for breakfast or dessert. I won’t judge either way.

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What Kind of Zucchini Should I Use?

For this cake, you’ll want to use medium-sized zucchini rather than those giant ones you sometimes find at the farmer’s market. The smaller to medium zucchini have fewer seeds and more tender flesh, which means they won’t add excess moisture or a bitter taste to your cake. There’s no need to peel the zucchini – the skin is thin and will blend right into the batter, plus it adds some nice green flecks throughout. After you grate it, give the zucchini a gentle squeeze with a clean kitchen towel to remove some of the excess water, but don’t go overboard since you still want it to keep the cake moist.

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Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Cream cheese: You can use full-fat Greek yogurt or sour cream instead, though the texture will be slightly less rich. Stick with cream cheese if you want that classic tangy flavor.
• Applesauce: Mashed banana or plain yogurt work well here. You can also use vegetable oil (about 1/3 cup) if that’s what you have on hand.
• Zucchini: Yellow squash is your best bet for a swap – it has similar moisture content and texture. Just make sure to squeeze out excess water before adding it to the batter.
• Strawberry vanilla bean ice cream topping: If you can’t find this specific topping, use strawberry preserves or jam. You might want to thin it out with a teaspoon of water if it’s too thick.
• Fresh basil: Fresh mint makes a nice substitute and pairs well with strawberries. If you only have dried basil, use about 1 tablespoon instead of 3 tablespoons fresh.
• Butter: You can swap this with an equal amount of coconut oil or vegetable oil, though butter gives the best flavor for this cake.

Watch Out for These Mistakes While Baking

The biggest mistake when baking with zucchini is forgetting to squeeze out the excess moisture – grate your zucchini, then press it firmly in a clean kitchen towel or paper towels to remove as much liquid as possible, or you’ll end up with a dense, gummy cake.

Another common error is overmixing the batter once you add the flour, which develops too much gluten and creates a tough texture instead of a tender crumb – mix just until the flour disappears and no white streaks remain.

Make sure your cream cheese and butter are truly softened to room temperature before you start, as cold ingredients won’t cream properly and can leave lumps in your batter.

Finally, resist the urge to glaze your cake while it’s still warm, since the heat will cause the glaze to slide right off instead of setting into that pretty coating you’re after.

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What to Serve With Strawberry Zucchini Cake?

This cake is sweet and moist enough to stand on its own as dessert, but a scoop of vanilla ice cream on the side takes it to the next level. I love serving it with a hot cup of coffee or tea for an afternoon snack, especially since the cream cheese and strawberry flavors pair so nicely with a bold brew. If you’re serving this for a summer gathering, fresh whipped cream and extra sliced strawberries make a simple but delicious topping. You could also cut smaller pieces and serve it as part of a brunch spread alongside fresh fruit and yogurt.

Storage Instructions

Store: This cake stays moist and delicious for days thanks to the zucchini and cream cheese. Keep it covered with plastic wrap or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The glaze might soften a bit in the fridge, but the flavor just gets better!

Freeze: You can freeze this cake with or without the glaze for up to 3 months. I like to wrap individual slices in plastic wrap and then put them in a freezer bag so I can grab a piece whenever I want. If you’re freezing the whole cake, wait to add the glaze until after thawing.

Serve: Let frozen slices thaw at room temperature for about an hour, or overnight in the fridge. If you stored it in the fridge, just let it sit out for 20 minutes before serving so the flavors can really shine through. It’s great cold too, especially on a warm day!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4400
• Protein: 35-45 g
• Fat: 170-190 g
• Carbohydrates: 600-650 g

Ingredients

For the cake:

• 9 oz cream cheese (I use Philadelphia for its consistent texture)
• 0.6 cup unsalted butter (softened to room temperature, about 65°F)
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla
• 1/2 cup applesauce (unsweetened provides better moisture control)
• 3 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt
• 2 cups shredded zucchini (squeeze out excess moisture with a paper towel)
• 1 cup strawberry topping
• 3 tbsp fresh basil (finely chiffonaded into 1/8-inch ribbons)

For the glaze:

• 1.25 cups confectioners sugar (sifted to remove lumps for a smoother finish)
• 3 tbsp milk
• 3 tbsp strawberry topping
• 1.5 tbsp fresh basil
• 1/4 tsp lemon zest

Step 1: Prepare the Pan and Preheat Oven

Heat your oven to 350°F and position a rack in the center.

Grease a 9×13 inch baking pan (or similar size) with butter or cooking spray, making sure to coat the bottom and all sides evenly to prevent sticking.

This prepares your pan while you move into the mixing phase.

Step 2: Prepare Zucchini and Make the Wet Base

• 2 cups shredded zucchini
• 9 oz cream cheese
• 0.6 cup unsalted butter
• 2 cups sugar

Shred your zucchini and place it in a clean kitchen towel or several layers of paper towels.

Squeeze firmly to remove excess moisture—this is crucial to prevent a wet cake.

Set the dried zucchini aside.

While this drains, beat the softened cream cheese and butter together in a large bowl until light and fluffy, about 2-3 minutes.

Add the sugar gradually and mix well until combined.

Step 3: Build the Batter with Eggs, Vanilla, and Applesauce

• 3 eggs
• 1 tsp vanilla
• 1/2 cup applesauce

Add the eggs one at a time to the wet mixture from Step 2, beating well after each addition.

Pour in the vanilla extract and beat the mixture for 3 minutes total—this incorporates air for a tender crumb.

Blend in the applesauce, which adds moisture while keeping the cake light.

The batter should look smooth and creamy at this point.

Step 4: Combine Dry Ingredients and Fold Into Batter

• 3 cups flour
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt—this distributes the leavening agents evenly.

I like to sift the flour first if it’s been stored a while, as it can become compacted.

Add the dry mixture to the wet batter from Step 3 and fold gently with a spatula until just combined.

Overmixing can lead to a tough cake, so stop as soon as you see no visible flour streaks.

Step 5: Add Zucchini, Strawberry, and Basil to Complete the Batter

• 1 cup strawberry topping
• 3 tbsp fresh basil
• batter from Step 4
• shredded zucchini from Step 2

Fold the prepared zucchini from Step 2, strawberry topping, and finely chiffonaded basil into the batter from Step 4 until everything is evenly distributed.

Pour the batter into your prepared pan from Step 1 and smooth the top with a spatula.

Bake in the preheated 350°F oven for 45-50 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 6: Cool the Cake

Remove the cake from the oven and let it cool in the pan for 30 minutes—this allows the structure to set without it cracking as it cools.

After 30 minutes, turn the cake out onto a wire cooling rack and allow it to cool completely to room temperature before glazing, about another 30-45 minutes.

Step 7: Make the Glaze and Finish the Cake

• 1.25 cups confectioners sugar
• 3 tbsp milk
• 3 tbsp strawberry topping
• 1.5 tbsp fresh basil
• 1/4 tsp lemon zest

While the cake cools, prepare the strawberry-basil glaze by whisking together the sifted confectioners sugar, milk, strawberry topping, fresh basil, and lemon zest in a small bowl until smooth and pourable.

I find that sifting the confectioners sugar first eliminates lumps and gives you a silkier glaze every time.

Pour or drizzle the glaze evenly over the completely cooled cake, allowing it to cascade down the sides naturally.

Let the glaze set for about 15 minutes before serving.

Simple Strawberry Zucchini Cake

Delicious Simple Strawberry Zucchini Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 8 slices

Calories 4250 kcal

Ingredients

  

For the cake

• 9 oz cream cheese (I use Philadelphia for its consistent texture)
• 0.6 cup unsalted butter (softened to room temperature, about 65°F)
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla
• 1/2 cup applesauce (unsweetened provides better moisture control)
• 3 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt
• 2 cups shredded zucchini (squeeze out excess moisture with a paper towel)
• 1 cup strawberry topping
• 3 tbsp fresh basil (finely chiffonaded into 1/8-inch ribbons)

For the glaze

• 1.25 cups confectioners sugar (sifted to remove lumps for a smoother finish)
• 3 tbsp milk
• 3 tbsp strawberry topping
• 1.5 tbsp fresh basil
• 1/4 tsp lemon zest

Instructions

 

• Heat your oven to 350°F and position a rack in the center. Grease a 9x13 inch baking pan (or similar size) with butter or cooking spray, making sure to coat the bottom and all sides evenly to prevent sticking. This prepares your pan while you move into the mixing phase.
• Shred your zucchini and place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove excess moisture—this is crucial to prevent a wet cake. Set the dried zucchini aside. While this drains, beat the softened cream cheese and butter together in a large bowl until light and fluffy, about 2-3 minutes. Add the sugar gradually and mix well until combined.
• Add the eggs one at a time to the wet mixture from Step 2, beating well after each addition. Pour in the vanilla extract and beat the mixture for 3 minutes total—this incorporates air for a tender crumb. Blend in the applesauce, which adds moisture while keeping the cake light. The batter should look smooth and creamy at this point.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt—this distributes the leavening agents evenly. I like to sift the flour first if it's been stored a while, as it can become compacted. Add the dry mixture to the wet batter from Step 3 and fold gently with a spatula until just combined. Overmixing can lead to a tough cake, so stop as soon as you see no visible flour streaks.
• Fold the prepared zucchini from Step 2, strawberry topping, and finely chiffonaded basil into the batter from Step 4 until everything is evenly distributed. Pour the batter into your prepared pan from Step 1 and smooth the top with a spatula. Bake in the preheated 350°F oven for 45-50 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Remove the cake from the oven and let it cool in the pan for 30 minutes—this allows the structure to set without it cracking as it cools. After 30 minutes, turn the cake out onto a wire cooling rack and allow it to cool completely to room temperature before glazing, about another 30-45 minutes.
• While the cake cools, prepare the strawberry-basil glaze by whisking together the sifted confectioners sugar, milk, strawberry topping, fresh basil, and lemon zest in a small bowl until smooth and pourable. I find that sifting the confectioners sugar first eliminates lumps and gives you a silkier glaze every time. Pour or drizzle the glaze evenly over the completely cooled cake, allowing it to cascade down the sides naturally. Let the glaze set for about 15 minutes before serving.