Introduction

Discover the surprising harmony of zucchini and strawberries in this Simple Strawberry Zucchini Cake. Moist, tender, and bursting with fresh flavors, it’s a delightful treat perfect for breakfast or dessert. Featuring a unique strawberry-basil glaze, this cake offers a fresh twist on classic garden ingredients.

Simple Strawberry Zucchini Cake Recipe - Recipe Image

Ingredients

For the cake:

9 oz cream cheese (softened to room temperature)
0.6 cup unsalted butter (softened to about 65°F)
2 cups sugar
3 eggs
1 tsp vanilla extract
1/2 cup unsweetened applesauce
3 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
2 cups shredded zucchini (excess moisture squeezed out)
1 cup strawberry topping
3 tbsp fresh basil (finely chiffonaded into ribbons)

For the glaze:

1.25 cups confectioners sugar (sifted)
3 tbsp milk
3 tbsp strawberry topping
1.5 tbsp fresh basil
1/4 tsp lemon zest

Instructions

Step 1: Preheat your oven to 350°F and position a rack in the center. Grease a 9×13 inch baking pan thoroughly on all sides to prevent sticking.
Step 2: Shred the zucchini and place it in a clean kitchen towel or paper towels. Squeeze firmly to remove excess moisture and set aside. Meanwhile, beat the softened cream cheese and butter in a large bowl until light and fluffy, about 2-3 minutes. Gradually add sugar and mix well.
Step 3: Add eggs one at a time to the cream cheese mixture, beating well after each. Stir in vanilla extract and beat for a total of 3 minutes to incorporate air. Mix in the applesauce until the batter is smooth and creamy.
Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to distribute the leavening evenly. Gently fold the dry ingredients into the wet batter until no white streaks remain—avoid overmixing to keep the texture tender.
Step 5: Fold in the drained zucchini, strawberry topping, and fresh basil carefully to combine. Pour the batter into the prepared pan and smooth the surface with a spatula.
Step 6: Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 30 minutes, then transfer to a wire rack to cool completely, about 30-45 minutes.
Step 7: Prepare the glaze by whisking together the sifted confectioners sugar, milk, strawberry topping, fresh basil, and lemon zest until smooth and pourable. Drizzle evenly over the cooled cake and allow the glaze to set for 15 minutes before serving.

Tips & Variations

Use medium-sized zucchini with fewer seeds for the best texture and flavor.
Don’t skip squeezing out excess moisture from zucchini to avoid a dense cake.
Substitute cream cheese with Greek yogurt or sour cream for a slight texture change.
Try mashed banana or plain yogurt instead of applesauce if preferred.
Yellow squash makes a good zucchini alternative, just squeeze the moisture out.
Fresh mint can replace basil in both cake and glaze for a different herbal note.
Sift confectioners sugar before making the glaze for a smooth, lump-free finish.

Storage

Keep the cake covered with plastic wrap or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The glaze may soften in the fridge but the flavor improves. Freeze slices wrapped in plastic and stored in freezer bags for up to 3 months; add glaze after thawing if freezing the whole cake. Thaw frozen slices at room temperature for about an hour or overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this cake?

It’s best to use fresh zucchini because frozen zucchini releases too much water, which can make the cake overly moist and dense. If using frozen, thaw and squeeze out as much liquid as possible before adding to the batter.

Is it necessary to use fresh basil in the glaze?

Fresh basil adds a unique flavor that pairs beautifully with strawberries, but if you don’t have fresh basil, fresh mint or 1 tablespoon of dried basil can be used instead. The taste will vary slightly but remain delicious.

Simple Strawberry Zucchini Cake Recipe

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★★★★★

4.8 from 89 reviews

This Simple Strawberry Zucchini Cake is a moist, flavorful dessert that combines the subtle vegetable sweetness of grated zucchini with fresh strawberry topping and a fragrant basil glaze. Perfect for using up summer garden zucchini, this unique cake balances tangy cream cheese and sweet applesauce in the batter to create a tender crumb. Finished off with a strawberry-basil glaze and a hint of lemon zest, this cake is delightful for breakfast, dessert, or a special occasion gathering.

Author: zara
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 12 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the cake:

9 oz cream cheese (Philadelphia recommended, softened to room temperature)
0.6 cup unsalted butter (softened, approx. 65°F)
2 cups sugar
3 eggs
1 tsp vanilla extract
1/2 cup unsweetened applesauce
3 cups all-purpose flour (King Arthur brand preferred)
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
2 cups shredded zucchini (excess moisture squeezed out)
1 cup strawberry topping (such as strawberry vanilla bean ice cream topping or preserves)
3 tbsp fresh basil (finely chiffonaded into 1/8-inch ribbons)

For the glaze:

1.25 cups confectioners sugar (sifted)
3 tbsp milk
3 tbsp strawberry topping
1.5 tbsp fresh basil (finely chopped)
1/4 tsp lemon zest

Instructions

Prepare the Pan and Preheat Oven: Preheat your oven to 350°F and place a rack in the center. Grease a 9×13 inch baking pan thoroughly with butter or cooking spray to prevent sticking. Setting up your pan in advance readies you for seamless batter transfer later.
Prepare Zucchini and Cream Cheese Mixture: Shred the zucchini and place it in a clean kitchen towel or several layers of paper towels, then squeeze firmly to remove excess moisture—this prevents a soggy cake. While the zucchini drains, beat the softened cream cheese and butter together in a large bowl until light, fluffy, and well combined, about 2-3 minutes. Gradually add sugar and mix until well incorporated.
Add Eggs, Vanilla, and Applesauce: Beat in the eggs one at a time to the cream cheese mixture, ensuring each is fully combined before adding the next. Pour in the vanilla extract and continue beating for a total of 3 minutes to incorporate air and create a tender crumb. Fold in the applesauce gently to add moisture without weighing down the batter.
Combine Dry Ingredients and Fold Into Batter: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Optionally sift the flour to prevent clumps and ensure even distribution. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined—stop mixing as soon as you see no flour streaks to avoid a tough texture.
Incorporate Zucchini, Strawberry, and Basil: Fold the squeezed dry shredded zucchini, strawberry topping, and finely chiffonaded fresh basil into the batter, mixing evenly. Pour the batter into the prepared baking pan and smooth the surface with a spatula for even baking. Place in the oven and bake for 45-50 minutes, testing for doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 30 minutes to set the structure and prevent cracking. Then invert the cake onto a wire cooling rack and allow it to cool completely at room temperature, about 30-45 minutes, before applying the glaze. This step ensures the glaze adheres properly and doesn’t slide off.
Prepare and Apply the Glaze: Whisk together sifted confectioners sugar, milk, strawberry topping, fresh chopped basil, and lemon zest until smooth and pourable. Pour or drizzle the glaze evenly over the fully cooled cake, letting it cascade naturally over the edges. Allow the glaze to set for about 15 minutes at room temperature before slicing and serving.

Notes

Use medium-sized zucchini rather than large ones to avoid excess seeds and bitterness.
Squeeze excess moisture from shredded zucchini to prevent a dense, gummy cake.
Do not overmix once flour is added to keep the cake tender.
Ensure cream cheese and butter are softened to room temperature for smooth creaming.
Allow cake to cool completely before glazing to prevent the glaze from sliding off.
Substitutes: cream cheese with full-fat Greek yogurt or sour cream; applesauce with mashed banana or yogurt; zucchini with yellow squash; strawberry topping with preserves or jam; fresh basil with mint or dried basil (reduce quantity).
Store cake covered at room temperature up to 2 days or refrigerated up to 5 days; glaze may soften but flavor improves.
Freeze individual slices wrapped in plastic wrap and stored in freezer bags for up to 3 months; add glaze after thawing.

Keywords: Strawberry zucchini cake, moist zucchini cake, strawberry basil glaze, garden zucchini dessert, zucchini dessert, cream cheese cake, summer cake, vegetable cake