Best Zucchini Raspberry Cake – Moist & Flavorful Recipe

The Zucchini Raspberry Cake That Stole My Heart

There’s something magical about the moment summer’s bounty meets the warmth of the oven. I’ll never forget the first time I baked this zucchini raspberry cake—it was one of those lazy afternoons when my garden seemed to whisper recipes to me. The zucchini plants were practically waving their leafy arms, begging to be used, while a pint of raspberries sat on the counter like little rubies waiting to shine. What emerged from the oven that day was so moist, so perfectly balanced between earthy and bright, that it’s become my most requested summer dessert ever since.

Ingredients That Make This Cake Sing

• 2 cups grated zucchini – Don’t wring it out! That moisture is our secret weapon for the most tender crumb.
• 1 ½ cups fresh raspberries – Their tartness cuts through the sweetness beautifully. Frozen work too, but toss them in flour first.
• 2 cups all-purpose flour – I sometimes swap ½ cup for whole wheat when I want extra nuttiness.
• 1 cup granulated sugar – Just enough to sweeten without overpowering the garden flavors.
• ½ cup brown sugar – For that caramel depth that makes people go “Mmm, what is that?”
• 3 large eggs – Room temperature, always. They incorporate better for an even texture.
• ¾ cup vegetable oil – The neutral flavor lets our stars shine, but melted butter works for special occasions.
• 1 tsp vanilla extract – My Madagascar bourbon vanilla makes the aroma unforgettable.
• 2 tsp cinnamon – The warm hug that ties zucchini and raspberries together.
• 1 tsp baking soda – Our lift and fluff-maker.
• ½ tsp salt – The flavor enhancer every good baker knows is essential.

Let’s Bake Some Summer Magic

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. I like to line mine with parchment paper too—it makes serving so elegant when you can lift the whole cake out.

Step 2: In a large bowl, whisk together the flour, both sugars, cinnamon, baking soda, and salt. Take a deep breath—that cinnamon scent is already telling you this will be good.

Step 3: In another bowl, beat the eggs lightly before adding the oil and vanilla. Watch how the mixture turns pale and slightly thick—this emulsion is what gives our cake its luxurious mouthfeel.

Step 4: Now the fun part! Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing is the enemy of tenderness here. The batter will be thick—that’s perfect.

Step 5: Fold in the grated zucchini with a gentle hand. You’ll think “This can’t possibly incorporate,” but keep folding patiently. The zucchini releases its moisture as you go, transforming the batter into a gorgeous, speckled green mixture.