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
Scale
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