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Easy Summer Squash Cake Recipe

A moist and flavorful summer squash cake that’s perfect for using up garden zucchini or yellow squash. Simple to make and lightly sweetened, this cake is great for breakfast, dessert, or a snack with coffee.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated summer squash unpeeled, squeezed dry

Method
 

Steps
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Fold in the grated squash until evenly distributed.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, add 0.5 cup chopped walnuts or pecans to the batter. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.