photo of a Zucchini Mug Cake
If you love zucchini bread, check out my single serving zucchini mug cake. It’s super soft, fluffy, with bits of zucchini mixed throughout.

I am very much in love with this new mug cake creation. I love the light texture of this cake and the zucchini keeps the cake very moist. It’s not too sweet and just hits the spot.
overhead photo of Zucchini Mug Cake
We’ve been consuming a lot of zucchini lately, mainly in the form of zucchini noodles. But the other day, I decided to try making a zucchini mug cake. And I’m so happy with the results. I don’t make a lot of zucchini bread. I usually don’t have that much leftover zucchini in the house and I always get lazy about shredding so much zucchini. But making enough for one serving didn’t seem as bad.
close-up photo of Zucchini Mug Cake
This mug cake takes slightly more effort because you do have to spend a few minutes shredding a small mound of zucchini, but the total time of shredding, patting dry and measuring it out only added about 5 minutes to the prep time. It’s still ready to eat in under 15 minutes!

For another easy mug cake be sure to check out my Lime Coconut Mug Cake which only takes a few minutes to make!

4 from 1 vote

Zucchini Bread Mug Cake

If you love zucchini bread, you will love this mug cake! It's super soft, fluffy, with bits of zucchini mixed throughout.
Servings: 1
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
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Ingredients

  • 4 tbsp all purpose flour
  • 1 tbsp granulated white sugar
  • 1/2 tbsp light brown sugar, lightly packed
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp cinnamon
  • 3 tbsp fat free milk
  • 1/2 tbsp vegetable oil
  • 3 tbsp shredded zucchini, lightly packed and measured after it has been shredded and slightly dried as discussed further in directions
  • 1/2 tbsp chopped unsalted walnuts, optional

Instructions
 

  • In a microwave-safe mug, combine all ingredients except zucchini and nuts. Stir with a small or mini whisk until batter is smooth.
  • After you shred your zucchini (you'll need about 1/6 of a medium one), place shredded zucchini into one sheet of paper towel to soak up all the excess water. No need to wring it dry, you are just trying to absorb some of the water. Remove zucchini from paper towel. If zucchini still feels very wet, take another paper towel and pat zucchini a few times. You don't need to completely dry out the zucchini, but if you pat it with a paper towel it should come up a little damp rather than still soaking up a lot of water.
  • Measure 3 tbsp of zucchini and add to batter. If you plan on using nuts, add them now as well. Stir until zucchini and nuts are evenly incorporated into the batter.
  • Place mug into microwave and cook for about 1 minute 15 seconds, or until the top of the cake looks finished. Cooking time may vary depending on the wattage of your microwave, mug material, and the amount of water retained in your zucchini. Let cake cool a few moments before eating. The cake in this post was made in an 8 oz mug and rose to the top. If you are making this cake for the first time, you may want to start with a larger mug just in case because the cake will rise a lot during cooking before sinking down and if you use too small of a mug it may spill over during the cooking.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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