This spiced zucchini cake is moist and bursting with flavors from warm spices. Topped with creamy cream cheese frosting, it’s like a hug in dessert form!
I love sneaking in veggies where no one expects them. Who knew zucchini could be this yummy? Serve it warm, and watch everyone come back for seconds (or thirds)! 😋
Ingredients & Substitutions
Flour: All-purpose flour works well for this cake. If you’re looking for a gluten-free option, use a 1:1 gluten-free baking blend.
Zucchini: Fresh zucchini is key here. If you can’t find it, you can substitute with grated carrots for a similar moisture and sweetness.
Eggs: They help bind everything together. If you’re vegan, you can use flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg).
Spices: The warm spices really enhance the flavor. You can switch out spices based on what you have; pumpkin pie spice works great in place of cinnamon and nutmeg.
Nuts: I love adding walnuts or pecans for a crunchy texture, but if you have nut allergies, just leave them out.
How Do You Get the Perfectly Moist Zucchini Cake?
The secret to a moist zucchini cake is all in how you handle the zucchini. Make sure to grate it finely and gently squeeze out some excess moisture if it’s too watery. This keeps the batter from becoming too wet and ensures that your cake bakes up perfectly.
- After grating the zucchini, place it in a clean kitchen towel and twist it to remove extra liquid. This small step makes a big difference.
- Avoid overmixing your batter after adding the dry ingredients. Just mix until combined to keep your cake light and fluffy.
Spiced Zucchini Cake with Cream Cheese Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger (optional)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious spiced zucchini cake takes about 20 minutes to prepare and 45-55 minutes to bake, plus some time to cool before frosting. Total time: approximately 1 hour and 30 minutes, including cooling time. Perfect for an afternoon bake or a special occasion!
Step-by-Step Instructions:
1. Preparing to Bake:
First things first! Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to ensure your cake comes out easily.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger (if you’re using it). This mixture will give your cake a warm, spicy flavor. Set this bowl aside for now.
3. Combine the Wet Ingredients:
Take another large bowl and beat together the granulated sugar, brown sugar, and eggs until the mixture is thick and pale in color—this will take about 3-4 minutes. Now, add in the vegetable oil and vanilla extract, mixing until everything is combined.
4. Bring It All Together:
Gradually add the dry mixture to the wet mixture, mixing just until you can’t see any flour streaks. Be careful not to overmix, as this can make the cake dense.
5. Add the Zucchini and Nuts:
Fold in the finely grated zucchini and the nuts, if you’re using them. The zucchini is what keeps the cake moist and delicious!
6. Bake the Cake:
Pour the batter into your prepared pan(s) and smooth out the top with a spatula. Now it’s time to bake! Place it in the oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
7. Cooling the Cake:
Once baked, let the cake cool completely in the pan on a wire rack before you frost it. This is really important to prevent the frosting from melting!
8. Make the Cream Cheese Frosting:
In a mixing bowl, beat the softened cream cheese and butter together until it’s nice and creamy. Gradually add in the powdered sugar, one cup at a time, mixing well after each addition. Continue until you reach your desired sweetness and consistency, then mix in the vanilla extract.
9. Frosting the Cake:
Spread the cream cheese frosting evenly over your cooled cake. If you baked round cakes, you can place one layer on a plate, frost it, add the second layer, then frost the top and sides for a beautiful layered cake!
10. Serve and Enjoy:
Slice up your spiced zucchini cake, serve, and enjoy every delicious bite! It pairs wonderfully with a cup of tea or coffee.
This cake is a fantastic way to use up zucchini while treating yourself and your loved ones to something delightful. Happy baking!
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for better texture, as it helps mimic the elasticity of regular flour.
How Can I store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week, or freeze it for up to 3 months. Just make sure to frost it after thawing if you froze it!
What If I Don’t Have Enough Zucchini?
If you find yourself short on zucchini, you can use grated carrots as a substitute, or add applesauce to maintain moisture in the cake. You’ll still get that deliciously spiced flavor!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature or in the fridge. Frost just before serving to keep the frosting fresh.
