Description
This Zucchini Spice Cake is incredibly moist, tender, and packed with warm autumn spices like cinnamon, nutmeg, and cloves. It’s the perfect way to use up garden-fresh zucchini, and it’s finished with a luscious cream cheese frosting. A true crowd-pleaser for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups (300g) granulated sugar
- 1 cup (240ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (about 300g) grated zucchini (unpeeled, squeezed dry)
- 1/2 cup (60g) chopped walnuts (optional)
- For the Cream Cheese Frosting: 8 oz (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat eggs and sugar until light and fluffy, about 3 minutes. Gradually add oil and vanilla, mixing until combined.
- Fold in the grated zucchini and walnuts (if using).
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix.
- Pour batter into prepared pan(s) and spread evenly. Bake for 30-35 minutes (for 9×13) or 25-30 minutes (for rounds), or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely before frosting.
- For the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy. Spread over cooled cake.
Notes
- For the best texture, squeeze the grated zucchini in a clean kitchen towel to remove excess moisture before adding to the batter.
- You can substitute half of the all-purpose flour with whole wheat pastry flour for a slightly nuttier flavor.
- This cake can be stored in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
- If you don’t have cream cheese, a simple dusting of powdered sugar or a drizzle of vanilla glaze also works beautifully.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg