Name: Zucchini Spice Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ cup unsalted butter (softened); ½ cup vegetable oil; 1 cup granulated sugar; ½ cup brown sugar (packed); 3 large eggs; 2 teaspoons vanilla extract; 2 cups finely grated zucchini (moisture slightly squeezed out); ¾ cup chopped walnuts or pecans (optional); 8 ounces cream cheese (softened); ¼ cup unsalted butter (softened); 2 cups powdered sugar; 1 teaspoon vanilla extract

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If you’re looking for a wonderfully moist, cinnamon-kissed treat that also sneaks in extra veggies, this Zucchini Spice Cake will absolutely win you over. It’s a longtime family favorite, blending freshly grated zucchini with warm spices and a luscious cream cheese frosting for a dessert that never fails to delight. The beauty of this cake lies in its inviting aroma, tender crumb, and just how simple it is to make. Whether you serve it for a cozy fall gathering or just because you’re craving something special, Zucchini Spice Cake is guaranteed to leave everyone asking for a second slice.

Zucchini Spice Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Zucchini Spice Cake comes from everyday ingredients working together to create a cake that’s both tender and packed with flavor. Each component brings something special, from the warm spices to the fresh zucchini and rich, creamy topping.

All-purpose flour: Provides structure for the cake, keeping it light yet sturdy enough to hold all that delightful zucchini.
Baking powder: Kicks off the rise so your cake is fluffy and light.
Baking soda: Helps balance the acidity and ensures a soft, even crumb.
Salt: Enhances all the flavors and prevents the cake from tasting flat.
Ground cinnamon: Delivers cozy, aromatic spice that’s classic in any spice cake.
Ground nutmeg: Adds subtle warmth and complexity; a little goes a long way.
Ground cloves: A pinch boosts the overall spice blend, making each bite memorable.
Unsalted butter, softened: Offers richness and a buttery base; make sure it’s soft for easier mixing.
Vegetable oil: Ensures the cake stays super moist for days.
Granulated sugar: Sweetens and helps the cake stay tender.
Brown sugar, packed: Brings extra moisture and a lovely caramel note.
Large eggs: Bind everything together and lend richness.
Vanilla extract: Adds an inviting aroma and rounds out the flavors.
Finely grated zucchini (moisture slightly squeezed out): The star of the show – adds moisture, texture, and those beautiful green flecks!
Chopped walnuts or pecans (optional): Toasty, crunchy contrast if you love a nutty bite.

Cream cheese, softened: The creamy base for a tangy, luscious frosting.
Unsalted butter, softened: Extra richness and helps the frosting whip up fluffy.
Powdered sugar: Sweetens and smooths out the frosting with zero graininess.
Vanilla extract: A final fragrance boost for that dreamy cream cheese topping.

How to Make Zucchini Spice Cake

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish and be sure to grease and flour it so your Zucchini Spice Cake glides out perfectly after baking. This step makes cleanup a breeze and provides a perfectly golden edge on every slice.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Combining the dry ingredients first ensures your spices are evenly distributed, so every bite is fragrant and flavorful.

Step 3: Cream the Fats and Sugars

In a large mixing bowl, beat together the softened butter, oil, granulated sugar, and brown sugar. Mixing until light and fluffy gives the cake its signature tender crumb, and helps the flavors meld beautifully.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. This step enriches the batter and ensures your Zucchini Spice Cake has a luxurious texture and warm aroma.

Step 5: Combine Wet and Dry Ingredients

Gradually add the bowl of dry ingredients to the wet mixture, stirring just until combined. Over-mixing can make the cake tough, so gentle folding is the secret to keeping things light and airy.

Step 6: Fold in Zucchini and Nuts

Now for the star ingredient! Gently fold in the grated zucchini (with some moisture squeezed out) and nuts (if using). The zucchini helps keep your cake ultra-moist and sneaks in a gorgeous flecked color, while nuts add lovely crunch.

Step 7: Bake to Perfection

Spread the batter evenly into your prepared pan and smooth out the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan to lock in moisture.

Step 8: Whip Up the Cream Cheese Frosting

In a clean bowl, beat together the cream cheese and butter until smooth and creamy. Add in powdered sugar and vanilla, then beat until the frosting is fluffy and luscious. This tangy-sweet frosting takes the Zucchini Spice Cake to another level.

Step 9: Frost and Serve

Once your cake has cooled, generously spread the cream cheese frosting over the top. Slice, serve, and watch it disappear!

How to Serve Zucchini Spice Cake

Garnishes

Extra chopped walnuts or pecans on top make for a classic touch, while a gentle sprinkle of cinnamon or a swirl of caramel sauce turns each slice into a work of art. For a lighter finish, even a dusting of powdered sugar is lovely if you skip the frosting.

Side Dishes

Pairing Zucchini Spice Cake with a cup of strong coffee or a chilled glass of milk is sheer perfection. For special occasions, a scoop of vanilla ice cream alongside each slice is pure decadence—trust me, it’s a match made in dessert heaven.

Creative Ways to Present

If you’re looking to wow a crowd, try cutting the cake into mini squares and arranging them on a tiered platter for a festive finger-food dessert. Individual portions in cupcake liners are adorable for parties, or bake the batter into a bundt pan for stunning presentation. No matter the form, Zucchini Spice Cake is always a showstopper!

Make Ahead and Storage

Storing Leftovers

Leftover Zucchini Spice Cake stays moist and fabulous for several days. Just cover it tightly or transfer slices to an airtight container, and refrigerate. The texture only improves as the warm spices settle in, making each slice irresistible even days later.

Freezing

If you want to save some for future cravings, unfrosted cake layers can be wrapped tightly in plastic wrap and aluminum foil, then frozen for up to two months. Thaw overnight in the fridge and frost fresh for effortless entertaining.

Reheating

For a just-baked experience, let the cake come to room temperature or give individual slices a quick zap in the microwave for 10 seconds. The frosting gets slightly melty and dreamy—like it just came out of the oven.

FAQs

Can I make Zucchini Spice Cake without nuts?

Absolutely! The nuts add a pleasant crunch, but feel free to leave them out if you’re nut-free or simply prefer a smoother texture.

How do I keep my cake from getting soggy?

Be sure to lightly squeeze the moisture from the grated zucchini before adding it to your batter. This little trick keeps the cake perfectly moist without tipping into soggy territory.

Is it okay to use whole wheat flour?

You can substitute half the flour with whole wheat for a slightly heartier cake, though the texture may be a bit denser. Keep the rest all-purpose for the best classic crumb.

Can I make Zucchini Spice Cake ahead of time?

Definitely! In fact, it’s even more delicious the next day as the flavors meld together. Just store it covered in the fridge, and frost when you’re ready to serve.

Does the cake really taste like zucchini?

Not at all! The zucchini melts right into the cake, creating a moist texture and pretty specks but disappearing flavor-wise, so even veggie skeptics will love every bite.

Final Thoughts

If you’ve never tried baking a Zucchini Spice Cake, there’s no better time to start. It’s comforting, easy, and consistently crowd-pleasing—plus, any recipe that helps you sneak in extra veggies and still satisfies a sweet tooth is a winner in my book. Give it a try and see if it doesn’t become an instant favorite in your kitchen too!

Zucchini Spice Cake Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Zucchini Spice Cake is a deliciously moist and flavorful dessert perfect for fall baking. The cake is packed with warm spices, grated zucchini, and optional nuts, topped with a creamy cream cheese frosting.

Ingredients

Scale

Cake:

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter (softened)
½ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar (packed)
3 large eggs
2 teaspoons vanilla extract
2 cups finely grated zucchini (moisture slightly squeezed out)
¾ cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

8 ounces cream cheese (softened)
¼ cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Mix wet ingredients: In a large mixing bowl, beat the butter, oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
Combine and bake: Gradually mix in the dry ingredients just until combined. Fold in grated zucchini and nuts if using. Spread the batter into the pan and bake for 35–40 minutes until a toothpick comes out clean. Let cool.
Make frosting: Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beat until fluffy. Spread frosting over the cooled cake.