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
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely shredded zucchini
- 1/2 cup chopped walnuts or pecans (optional)
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 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.
