Description
This Zucchini Spice Cake recipe turns garden zucchini into a flavorful, moist treat. Full of warm spices and topped with creamy frosting. A true comfort.
Ingredients
Scale
- Cake Foundation:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups (about 2 medium) shredded zucchini, lightly squeezed of excess water
- Spice & Leavening:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted (plus more if needed)
- 1/2 teaspoon pure vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
- Optional Mix-ins & Garnish:
- 1/2 cup chopped walnuts or pecans
- 1/4 cup shredded coconut
Instructions
- Prep Your Pan & Preheat: First things first, get your oven ready! Preheat it to 350°F (175°C). Then, grab a 9×13 inch baking pan (or two 8 or 9-inch round cake pans if you’re feeling fancy for a layer cake). Grease and flour it well, or line with parchment paper. This is where I always get a little flour on the counter, but hey, that’s part of the fun, right? A well-prepped pan means no sticking, and trust me, that’s a win you want.
- Mix Wet Ingredients: In a large bowl, whisk together your vegetable oil, both sugars, and those room-temp eggs until everything is light and fluffy. Add in the vanilla extract. This is where the magic starts to happen; you’ll see it transform into a lovely, smooth base. I honestly didn’t expect how much difference whisking this well makes for the final Zucchini Spice Cake texture!
- Combine Dry Ingredients: In a separate, medium bowl, whisk your flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and optional cloves. Give it a good whisk to make sure all those spices are evenly distributed. This step is crucial for consistent flavor throughout your cake, so don’t rush it! I always take a moment to smell the spices; it just smells like home.
- Bring It All Together: Gradually add the dry ingredient mixture to your wet ingredients, mixing on low speed with an electric mixer, or by hand with a spatula, until just combined. Be careful not to overmix! Overmixing can make your cake tough, and nobody wants a tough cake. A few streaks of flour are totally fine; it’ll finish mixing when we add the zucchini.
- Fold in the Zucchini & Optional Mix-ins: Now for the star! Gently fold in the shredded zucchini (remember to squeeze out that extra moisture!). If you’re using walnuts, pecans, or shredded coconut, toss them in now too. I love seeing the green flecks of zucchini disappear into the batter; it’s kind of satisfying. Pour the batter into your prepared pan(s).
- Bake to Golden Perfection: Pop your Zucchini Spice Cake into the preheated oven. Bake for 45-55 minutes for a 9×13 pan, or 30-35 minutes for round pans, or until a wooden skewer inserted into the center comes out clean. The top will be golden brown, and your kitchen will smell absolutely incredible. Let it cool completely on a wire rack before even thinking about frosting it – patience, my friend, patience!
- Whip Up the Cream Cheese Frosting: While the cake cools, let’s make that dreamy frosting! In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, a cup at a time, beating until fluffy. Stir in the vanilla extract. If it seems a little stiff, add a tiny splash of milk until it’s spreadable. Don’t be afraid to taste and adjust; I always add a little more vanilla myself!
- Frost and Enjoy!: Once the cake is completely cool (seriously, don’t rush this!), spread that glorious cream cheese frosting evenly over the top. You can make pretty swirls or just slather it on; it’s your cake! Slice it up and enjoy a piece of pure comfort. It’s even better the next day, if it lasts that long!