Picture this: you pull a warm pan of spiced cake from the oven, the aroma of cinnamon and nutmeg filling your kitchen, and then—because you’re a genius—you slather it with rich cream cheese frosting. That’s this cake. This is hands-down the Best Zucchini Cake Recipe I’ve baked, and it just might earn a permanent spot in your family’s recipe box.
Now, if you’re still side-eyeing me for putting zucchini in dessert, hear me out. No one will taste “vegetables” here—just pure cozy spice cake vibes. The zucchini keeps the cake super moist (like, fork-glides-through-it moist), and the only clue it’s hiding in there are the pretty green flecks sprinkled throughout. The result? A Harvest Desserts Easy recipe that’s secretly wholesome but tastes like pure indulgence.
And the best part? It’s a one-pan wonder, making it perfect for potlucks, bake sales, holiday dinners, or just because you had a couple of zucchini threatening to wilt on your counter.
Why You’ll Love This Cake
- Crazy moist. Zucchini is like nature’s cheat code for baking. It adds tenderness without being heavy.
- Big flavor. We’re talking warm cinnamon, nutmeg, ginger, and cloves. Basically fall-in-a-bite.
- Easy. You don’t need a mixer for the cake (just a whisk and a little muscle).
- Crowd pleaser. A 9×13 pan serves 16+ people—perfect for sharing.
- Flexible. Want to swap the spice blend? Add chocolate chips? Skip the nuts? Go for it.
The Story Behind the Cake
Confession: this cake came about because I bought zucchini with every intention of making a salad… and then I made brownies instead. Oops. A week later, the zucchini were staring me down, and I thought, “what if I just shred these and sneak them into cake?”
Turns out, people have been doing that for ages. From Apple Zucchini Cake to Pumpkin Zucchini Cake Recipe, bakers figured out long ago that zucchini belongs in sweets. And once I topped mine with tangy cream cheese frosting and walnuts, my family asked if I could make it every weekend. I call that a win.
What Makes This Recipe Irresistible
- Spices. Cinnamon, nutmeg, ginger, and cloves bring cozy fall warmth.
- Texture. Moist, tender crumb that stays soft even after a couple of days.
- That frosting. Cream cheese frosting is silky, tangy, and not overly sweet—aka perfection.
- Big batch friendly. One pan = a whole party’s worth of dessert.
Ingredient Rundown
Here’s what you’ll need (and why):
- All-purpose flour: Keeps the cake light yet structured.
- Leaveners (baking powder + soda): Lift and fluff.
- Eggs + brown sugar + oil: The moisture dream team.
- Zucchini: About 2 medium, finely shredded. Don’t drain it—those natural juices keep the cake tender.
- Spices: Cinnamon, nutmeg, ginger, and cloves. You can swap in pumpkin pie spice if that’s what you’ve got.
- Vanilla + salt: Flavor boosters.
- Frosting ingredients: Cream cheese, butter, powdered sugar, vanilla, and salt. Rich, creamy, and perfect with spice cake.
Optional but recommended: chopped walnuts for crunch.
How to Make It (Step by Step)
- Mix wet ingredients. Eggs, oil, sugar, and shredded zucchini go in a bowl. Stir until combined.
- Mix dry ingredients. Whisk flour, baking powder, baking soda, salt, and spices in a second bowl.
- Combine. Add dry to wet, stir gently (don’t overmix), and pour into a greased 9×13 pan.
- Bake. About 35–40 minutes, or until the center springs back when touched.
- Cool completely. Don’t rush this step—hot cake + frosting = a melty mess.
- Frost. Beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and salt. Spread over cooled cake and sprinkle with walnuts.
- Slice & serve. Bonus points if you sneak the corner piece first (you know, for “quality control”).
Heather’s Top Tip
Use an instant-read thermometer. Cake is done when the center hits 210°F. This way you’ll never underbake or dry it out.
Pro Tips for Perfect Cake
- Measure flour correctly. Too much flour = dry, dense cake. Use a scale if you can.
- Don’t swap out eggs or sugar. These are crucial for structure and sweetness. Subbing will change the texture.
- Cool before frosting. Seriously. Frosting melts around 90°F, and no one wants cream cheese soup on their cake.
- Check early. Ovens vary! Peek 5 minutes before the timer goes off.
Variations to Try
- Pumpkin Zucchini Cake Recipe: Add ½ cup pumpkin puree and reduce oil slightly.
- Apple Zucchini Cake: Fold in 1 cup grated apple with the zucchini.
- Zucchini Cheesecake Recipe: Layer cream cheese filling between the cake layers for an extra decadent twist.
- Zucchini Pound Cake Recipe: Bake in a loaf pan for a denser, sliceable cake.
- Small Zucchini Cake: Halve the recipe and bake in an 8×8 dish for smaller gatherings.
- Zucchini Cake With Box Cake: In a hurry? Stir shredded zucchini and spices into a vanilla or spice cake mix, then top with cream cheese frosting.
Serving Suggestions
This cake shines on its own, but here are some fun pairings:
- A cup of hot coffee or spiced chai.
- A scoop of vanilla ice cream on warm slices.
- A drizzle of caramel sauce for extra indulgence.
- Holiday tables alongside pumpkin pie and apple crisp.
It’s basically a choose-your-own-adventure dessert.
Storage & Leftovers
- Room temp: Keep frosted cake out for up to 2 hours.
- Fridge: Store tightly covered for up to 4 days.
- Freezer: Wrap slices individually, then freeze for up to 2 months. Thaw overnight in the fridge.
Pro tip: For long-term storage, freeze unfrosted cake, then frost fresh before serving.
FAQs
Can I make this cake ahead?
Yep! Bake the cake a day in advance, cover tightly, and frost the next day.
Do I need to peel the zucchini?
Nope. The peel is thin, soft, and adds pretty speckles to the cake.
Can I use yellow squash instead?
Absolutely. It works just like zucchini and adds the same moisture.
How do I make this cake lower carb?
Try almond flour and a sugar substitute for a Low Carb Zucchini Cake. It won’t be identical in texture, but still delicious.
Final Bite
If you’ve ever wondered what to do with extra zucchini, this recipe is your answer. It’s easy, it’s cozy, and it’s ridiculously delicious. Whether you’re baking for family, friends, or just yourself (no judgment), this Best Zucchini Cake Recipe will win you rave reviews. And who knows? It may just become your signature fall dessert.
So grab those zucchini, dust off your 9×13, and let’s turn garden veggies into the most magical cake you’ve ever had.
Best Zucchini Cake Recipe | Spiced Cake with Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 Servings
- Category: Desserts
Description
This zucchini spice cake is loaded with shredded zucchini and warming fall spices, making it incredibly soft, moist, and flavorful. Finished with a blanket of tangy cream cheese frosting and a sprinkle of crunchy walnuts, it’s the kind of dessert you’ll want on repeat all season long.
Ingredients
For the Cake
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups (270 g) shredded zucchini (liquid included, don’t squeeze)
- 1 ½ cups (320 g) light brown sugar
- 1 cup (198 g) vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 8 ounces (227 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups (400 g) powdered sugar
Instructions
Bake the Cake
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
- In one bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a second, larger bowl, combine the zucchini, brown sugar, oil, eggs, and vanilla. Stir until everything is well blended.
- Add the dry mixture to the wet mixture and gently fold until no streaks of flour remain. Avoid overmixing to keep the cake tender.
- Transfer batter to the prepared pan. Bake for 28–34 minutes, or until the center springs back when touched. For precision, the internal temperature should read 210°F.
- Let the cake cool completely in the pan before frosting.
Make the Frosting
- Beat the softened cream cheese and butter together until smooth and creamy.
- Add the vanilla, salt, and powdered sugar gradually, mixing on low speed until incorporated.
- Once combined, whip the frosting on high for 2–3 minutes until light and fluffy.
- Note: This makes a silky, spreadable frosting—not stiff enough for piping. If you want a firmer consistency, mix in a little extra powdered sugar.
- Spread evenly over the cooled cake. Garnish with chopped walnuts or pecans if desired.
Notes
Recipe Notes
- Frosting amount: This recipe makes a generous layer of frosting for a 9×13 cake. If you prefer a thinner layer, cut the frosting recipe in half.
- Serving size: Cut into 16 squares for larger pieces, or up to 24 smaller slices if serving a crowd.
- Storage: Keep the cake covered in the fridge for up to 5 days. Since the frosting contains cream cheese, don’t leave it out at room temperature for more than 2 hours.
- Serving tip: Bring refrigerated slices to room temperature about 30 minutes before serving for the best texture.
- Freezing: Wrap whole cake or individual slices tightly and freeze for up to 3 months. Thaw overnight in the fridge or for 2–3 hours on the counter before enjoying.
Nutrition
- Serving Size: 1 rectangle
- Calories: 457 kcal
- Sugar: 47 g
- Sodium: 425 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 64 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 52 mg
