Description
Zucchini Spice Cake is a moist and flavorful dessert made with grated zucchini and warm spices like cinnamon, nutmeg, and cloves. The zucchini adds moisture without overpowering the flavor, making it a deliciously soft cake. Topped with a simple cream cheese frosting, it’s a perfect treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup milk (if needed to adjust batter consistency)
- For the frosting: 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine with Zucchini: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the grated zucchini (and nuts, if using). If the batter seems too thick, add a splash of milk to adjust consistency.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until creamy and smooth.
- Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
- Serve and Enjoy: Slice the cake and serve immediately, or refrigerate for later enjoyment. The cake can be stored in the fridge for up to 3 days.
Notes
- For a lower-fat version, you can substitute some of the butter with applesauce.
- If you prefer a thicker frosting, add more powdered sugar until you reach your desired consistency.
- This cake can also be made into cupcakes. Adjust the baking time to about 20-25 minutes for cupcakes.
- Feel free to add raisins or other dried fruits to the batter for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: undefined
- Sodium: 180mg
- Fat: undefined
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: undefined