This Zucchini Spice Cake is a moist, tender, and warmly spiced dessert that brings comfort with every bite. Perfect for fall but delicious year-round, it’s a great way to use up extra zucchini and sneak some veggies into a sweet treat.
Why You’ll Love This Recipe
I love how incredibly moist and flavorful this cake is, thanks to the zucchini and warm spices like cinnamon and nutmeg. It’s easy to whip up in one bowl, making cleanup a breeze. Plus, it’s topped with a dreamy cream cheese frosting that takes it to the next level. Whether I’m baking it for a casual get-together or just because, it never disappoints.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Ground cinnamon
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Ground nutmeg
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Salt
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Vegetable oil
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Granulated sugar
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Brown sugar
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Large eggs
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Vanilla extract
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Finely shredded zucchini
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Chopped walnuts or pecans (optional)
For the cream cheese frosting:
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Cream cheese
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Unsalted butter
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Powdered sugar
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Vanilla extract
Directions
I start by preheating the oven and greasing a 9x13-inch baking pan. Then I whisk together the dry ingredients in one bowl and mix the wet ingredients in another. After combining the two, I fold in the zucchini and optional nuts. The batter gets poured into the pan and baked until a toothpick comes out clean. While it cools, I whip up a luscious cream cheese frosting and spread it generously over the cooled cake.
Servings and timing
This cake serves about 16 people. It takes roughly 15 minutes to prepare and 40 to 45 minutes to bake.
Variations
I sometimes like to add a handful of mini chocolate chips or swap out the nuts for raisins for a little twist. For a lighter version, I’ve also tried reducing the sugar slightly and it still turns out delicious. Making it into cupcakes is a fun option too—just adjust the baking time.
Storage/reheating
I keep this cake in an airtight container in the refrigerator for up to 5 days. If I want to reheat a slice, a quick 10–15 seconds in the microwave brings back that fresh-out-of-the-oven warmth. It also freezes well—just wrap individual pieces tightly and freeze for up to 2 months.
FAQs
Can I use frozen zucchini?
Yes, I’ve used frozen shredded zucchini before. I make sure to thaw and drain it well to avoid excess moisture in the batter.
Do I need to peel the zucchini?
No need. I leave the peel on for extra nutrients and a pop of color. It’s barely noticeable in the final cake.
Can I make this cake gluten-free?
Absolutely. I substitute with a 1:1 gluten-free baking flour and it works great.
Is the cream cheese frosting necessary?
While I love the tangy sweetness it adds, the cake is delicious on its own or with a dusting of powdered sugar.
Can I use a different pan size?
Yes, I’ve made it in two 8-inch round pans for a layer cake or in a bundt pan—just adjust the baking time accordingly.
Conclusion
This Zucchini Spice Cake is one of those dependable recipes I find myself turning to again and again. It's simple, satisfying, and hits all the right cozy notes. Whether I’m serving it for dessert, snacking with coffee, or gifting it to a friend, it always brings smiles.
Zucchini Spice Cake
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and tender Zucchini Spice Cake is packed with warm spices like cinnamon and nutmeg, and made irresistibly soft with shredded zucchini. Topped with creamy, tangy cream cheese frosting, it’s a cozy dessert perfect for fall—or any time of year. An easy, one-bowl cake that’s sure to become a family favorite!
Ingredients
- Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely shredded zucchini
- ½ cup chopped walnuts or pecans (optional)
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2–3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in shredded zucchini and nuts if using.
- Pour batter into prepared pan and smooth top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool completely.
- To make frosting, beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla, and mix until smooth.
- Spread frosting over cooled cake before serving
Notes
- ou can use frozen zucchini—just thaw and drain well.
- No need to peel the zucchini.
- This cake can be made gluten-free with a 1:1 gluten-free flour blend.
- For a lighter version, reduce the sugar slightly.
- Cake freezes well for up to 2 months when wrapped tightly.
- Try adding mini chocolate chips or swapping nuts for raisins.
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