Nonna’s Classic Zucchini Cake

There are some recipes that come from cookbooks, and then there are the ones that come from a handwritten recipe card tucked into a kitchen drawer. This zucchini cake is one of those treasures.

The original recipe came from my mom’s recipe box, written by hand on a well-loved card that’s seen years of family gatherings, summer gardens overflowing with zucchini, and plenty of coffee shared around the kitchen table. It’s simple, moist, and packed with flavor, making it one of those recipes that never goes out of style.

What makes this cake special is its incredible texture. The fresh zucchini keeps it tender and moist, while imported Italian extra virgin olive oil gives it a rich flavor that pairs beautifully with the warm cinnamon notes. It’s the kind of cake that’s just as perfect for breakfast with coffee as it is for dessert after dinner.

If your garden is producing more zucchini than you know what to do with, this recipe is the answer.

Nonna’s Classic Zucchini Cake

Ingredients

• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup imported Italian extra virgin olive oil
• 2 cups grated zucchini (unpeeled)
• 2 cups organic cane sugar

Dry Ingredients

• 3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 3 teaspoons ground cinnamon
• 1 teaspoon salt

For the Pan

• Butter for greasing
• Flour for dusting

Instructions

1. Preheat your oven to 350°F.
2. Thoroughly butter a tube pan and lightly dust it with flour. Tap out any excess flour.
3. In a large mixing bowl, combine the vanilla, eggs, imported Italian extra virgin olive oil, grated zucchini, and organic cane sugar.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the zucchini mixture and mix until fully combined.
6. Pour the batter into the prepared tube pan and spread evenly.
7. Bake at 350°F. Begin checking for doneness around 45 minutes, as baking times can vary depending on your oven and elevation.
8. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. Mine was perfect at approximately 50 minutes.
9. Allow the cake to cool in the pan for 10–15 minutes before removing to a wire rack to cool completely.

Tips for the Best Zucchini Cake

• Leave the zucchini unpeeled. The skin adds color and texture while disappearing beautifully into the cake.
• Avoid squeezing the moisture from the zucchini. That natural moisture is what keeps the cake tender.
• Every oven is different, so start checking early rather than assuming it will take a full hour.
• This cake freezes exceptionally well and stays moist for several days when stored in an airtight container.

A Recipe Worth Keeping

Some recipes survive because they’re trendy. Others survive because they’re simply good. This zucchini cake falls into the second category.

It’s uncomplicated and made from ingredients most of us already have in the kitchen. Yet somehow it always disappears faster than expected.

If you’re lucky enough to have a handwritten family recipe card tucked away somewhere, pull it out and make something from it. Those old recipes often become the ones we treasure the most.

And if you don’t have one, you’re welcome to borrow one from my kitchen.

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