Easy Zucchini Carrot Cake

Zucchini Carrot Cake
Diana Rattray
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
134 Calories
10g Fat
9g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 134
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 11%
Cholesterol 75mg 25%
Sodium 60mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 10%
Protein 4g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy zucchini cake is made with a store-bought carrot cake mix. Bits of shredded carrot add flavor and extra color to this easy cake. The pictured cake was baked in a springform pan, but a 9-by-13-by-2-inch baking pan may be used as well.

There have been a number of positive comments and some suggestions from readers. One person suggested adding extra spices to the batter and another person replaced the coconut with raisins.


  • 1/3 cup vegetable oil (neutral flavor: canola oil, corn oil, or safflower oil)
  • 4 large eggs
  • 1 (8-ounce) can crushed pineapple with juice, undrained
  • 1  (18 ounces) box carrot cake mix with pudding in the mix
  • 1 medium zucchini (unpeeled, grated, about 1 1/2 cups grated)
  • 1 cup chopped pecans
  • Optional: 1/2 cup flaked coconut

Steps to Make It

  1. Heat oven to 350 F.

  2. Grease and flour a 9-by-13-by-2-inch baking pan or a large (10-inch) round baking pan or springform pan. 

  3. In a mixing bowl with an electric mixer, beat the vegetable oil and eggs together. Beat in the pineapple with juice and the cake mix. Blend well.

  4. Fold in the zucchini, chopped pecans, and coconut, if using.

  5. Bake the cake for 45 to 50 minutes, or until it bounces back when touched lightly with a finger.

  6. Dust the cake with sifted powdered sugar or frost with a cream cheese frosting.


  • Add raisins, currants, or dried cranberries to the batter along with the pecans.

  • Replace the pecans with chopped walnuts or hazelnuts.

  • Toast the pecans or coconut before adding them to the batter.

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