Zucchini might not be the first thing that comes to mind when you think of cake, but it’s honestly one of the most versatile ingredients in my kitchen. I started making Butterscotch Zucchini Cake when I was looking for a way to use up a bumper crop of summer squash without letting any go to waste. What I love about this recipe is how it turns an everyday vegetable into something that feels special—without any complicated steps or expensive ingredients. The zucchini keeps the cake moist, adds subtle flavor, and blends right in, so even picky eaters won’t notice it’s there. It’s a clever way to sneak in some extra nutrition, and it helps the cake stay fresh for days.
But the real star here is how zucchini works with butterscotch chips and a cinnamon-sugar topping. The chips melt into gooey pockets, while the cinnamon sugar forms a sweet, slightly crunchy crust. It’s the kind of cake that feels like a treat but doesn’t require a trip to a specialty store. Most of the ingredients are pantry staples, and you can grate the zucchini in minutes—no need to peel or drain it. That’s a win for busy schedules and tight budgets.
This Butterscotch Zucchini Cake is my go-to when I want something easy but impressive for potlucks, after-school snacks, or even breakfast on the run. It’s also a great way to use up zucchini that’s a little past its prime. If you’re looking for a cake that’s simple, resourceful, and packed with flavor, this one checks all the boxes. Plus, it comes together in one bowl (for the wet ingredients) and one pan, so cleanup is minimal. If you’ve got zucchini and a bag of butterscotch chips, you’re halfway there.
Make Butterscotch Zucchini Cake
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What You’ll Need to Begin
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 3/4 cup vegetable oil
- 2 large eggs
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 cups grated zucchini (un-drained)
- 11 ounces butterscotch chips (about 3/4 cup reserved for topping)
Putting It All Together
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon cinnamon for the topping. Sprinkle half of this mixture evenly over the bottom of your prepared pan.
- In a large mixing bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, and vanilla until the mixture is smooth and looks creamy.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, ginger, nutmeg, cloves, and cinnamon. This helps distribute the spices evenly.
- Add the dry ingredients to the wet mixture in batches, alternating with the grated zucchini. Stir just until everything is combined—don’t overmix. The batter should look thick but spreadable.
- Pour the batter into your prepared pan and spread it out evenly.
- Sprinkle the remaining cinnamon-sugar mixture over the top, then scatter the butterscotch chips evenly across the surface.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes to avoid overbaking.
- Let the cake cool in the pan for at least 15 minutes before slicing. This helps the topping set and makes serving easier.
How to Choose the Best Zucchini
Look for zucchini that are firm, glossy, and free of soft spots or wrinkling. Smaller zucchini (about 6–8 inches long) tend to be more tender and have fewer seeds, which makes them ideal for baking. If you use larger zucchini, just cut them in half and scoop out the seeds before grating. Freshness matters—older zucchini can be watery or bitter, so use them up quickly for the best flavor and texture in your cake.
Creative Ways to Plate and Present
This cake is easy to dress up or keep casual. For a simple approach, cut into squares and serve straight from the pan. If you want to make it special, dust with a little extra cinnamon-sugar or add a dollop of Greek yogurt or whipped cream on top. For gatherings, try serving on a platter lined with parchment for a rustic look, or use muffin tins for individual portions. Let the butterscotch chips on top stay visible—they’re the visual cue that makes this cake stand out.
Storage Tips to Keep Ingredients at Their Best
Store leftover cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—just let it come to room temperature before serving for the best texture. If you have extra zucchini, grate and freeze it in 2-cup portions for future baking. Don’t drain the zucchini before freezing; the moisture helps keep baked goods tender. Butterscotch chips keep best in a cool, dry place, tightly sealed.
Techniques to Maximize Flavor
To get the most flavor, use freshly grated zucchini and don’t skip the spice blend—ginger, nutmeg, and cloves add subtle warmth that balances the sweetness. Mix the batter just until combined to keep the cake tender. For a deeper butterscotch flavor, lightly toast the chips in a dry pan for a minute before adding them to the cake. Let the cake cool slightly before serving so the flavors have time to settle.
What to Add in Spring, Summer, Fall, or Winter
In spring and summer, add a handful of fresh berries to the batter for a burst of color and tartness. In the fall, mix in a little grated apple or pear for extra moisture and flavor. For winter, a pinch of orange zest or a handful of chopped nuts can make the cake feel festive. Adjust spices to match the season—a touch more cinnamon in winter, or a hint of lemon zest in summer, keeps things interesting.
FAQ: All You Need to Know
Can I use frozen zucchini instead of fresh?
Yes, frozen grated zucchini works well in this recipe. Thaw it completely and use all the liquid that comes out—don’t drain it. The extra moisture helps keep the cake soft and prevents it from drying out. If your frozen zucchini is in larger pieces, chop it up a bit before adding to the batter for even texture.
Why shouldn’t I overmix the batter?
Overmixing can develop the gluten in the flour, which may make the cake dense or tough. For the best texture, stir just until the dry and wet ingredients are combined and no streaks of flour remain. The batter should look thick but not lumpy. This keeps the cake light and tender.
What if I don’t have butterscotch chips?
If you’re out of butterscotch chips, you can substitute with chocolate chips, white chocolate chips, or even a mix of chopped nuts and dried fruit. The flavor will change, but the cake will still be delicious and moist. Stick to the same quantity so the topping bakes up properly.
How do I know when the cake is done?
Start checking at 50 minutes by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready. If there’s wet batter, bake for another 5–10 minutes and check again. Don’t wait for the top to look dry; the zucchini keeps it moist.
Can I make this cake gluten-free?
Yes, you can substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Make sure your blend contains xanthan gum or a similar binder for best results. Mix gently and avoid overworking the batter to keep the cake from becoming gummy.
Is it necessary to peel the zucchini?
No, there’s no need to peel zucchini for this cake. The skin is thin and tender, and it adds a little color and nutrition. Just wash the zucchini well and trim the ends before grating. If your zucchini is very large or tough-skinned, you can peel it, but it’s rarely needed.
Butterscotch Zucchini Cake
Equipment
- 9x13-inch baking pan
Ingredients
For the Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cake:
- 3/4 cup vegetable oil
- 2 large eggs
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 cups grated zucchini (un-drained)
- 11 ounces butterscotch chips divided, about 3/4 cup for topping
Instructions
For Topping:
- In a small bowl, mix together the cinnamon and sugar for the topping. Lightly grease a 9x13-inch baking pan and evenly sprinkle half of this mixture on the bottom.
For Cake:
- In a large bowl, whisk the vegetable oil, eggs, both sugars, and vanilla until the mixture is smooth and creamy.
- In another bowl, sift the flour, baking soda, baking powder, salt, ginger, nutmeg, cloves, and cinnamon together. Gradually incorporate these dry ingredients into the wet mixture, alternating with the grated zucchini. Blend just until combined.
- Transfer the batter to the prepared baking pan, spreading it evenly. Top with the remaining cinnamon-sugar mixture and scatter butterscotch chips over the batter for an indulgent finish.
- Bake the cake in a preheated oven at 350°F for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool slightly before serving.
