Sneak some veggies into your next cake. This spiced zucchini cake is filled with zucchini, fall spices and topped with cream cheese frosting.
Spiced Zucchini Cake with Cream Cheese Frosting
If you’ve ever wondered what to do with the never ending supply of garden zucchini but are tired of zucchini bread I’ve got the recipe for you. This Spiced Zucchini Cake with Cream Cheese Frosting feels like a cozy, warm hug. It’s the perfect cake to make if you are still not ready for summer to end but are looking forward to the sweet treats and Fall spices of the season ahead. Paired with a creamy, tangy frosting, this cake will be the star of your dessert table. It’s a recipe to take to pot lucks, tailgating, game day, the holidays or any occasion where comfort food is the goal.
Why You Will Love Spiced Zucchini Cake
- This cake is moist and flavorful. The grated zucchini keeps the cake moist and the blend of warm spices makes it the perfect cake for Fall.
- The frosting is rich, creamy, sweet and slightly tangy. It’s so good you might find yourself sneaking a spoonful or two before it even makes in onto the cake.
- It’s a great way to use up the last of your garden vegetables and to cleverly disguise them from people who a not a fan of zucchini.
- This spice cake is similar to your favorite carrot cake but with zucchini.
Need more zucchini recipes? Try The Best Lemon Zucchini Bread, Homemade Zucchini Bread with Sugar Topping, Chai Zucchini Loaf Cake.
What You Need to Make Spiced Zucchini Cake with Cream Cheese Frosting
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground cloves
- pinch of ginger
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 large eggs room temperature
- 2/3 cu[ unsweetened applesauce
- 1/4 cup whole milk
- 2 teaspoons pure vanilla extract
- 2 cup grated zucchini, squeezed dry
- 3/4 cup toasted walnuts or pecans, divided
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2-3 cups powdered sugar
- 1/2 teaspoon vanilla
- 2-3 Tablespoons milk
How to Make Zucchini Spice Cake
- Pre heat oven to 350 F. Prepare a 9-inch square baking pan with non-stick cooking spray and line with parchment paper. Set aside.
- Whisk together the dry ingredients, flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and cloves in a medium bowl.
- In a large bowl whisk together the granulated sugar, brown sugar, eggs, applesauce, milk and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Make sure to use a paper towel to squeeze the excess moisture from the zucchini.
- Stir in the shredded zucchini and the toasted nuts.
- Pour batter into the prepared pan and bake for 25-28 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
- Place the cake on a wire rack cool. While the cake is cooling make the cream cheese frosting.
- To make the cream cheese frosting, in the bowl of a stand mixer fitted with a paddle attachment beat the butter and cream cheese until light and fluffy. Turn the mixer to low speed and add the powdered sugar 1 cup at a time, then add the vanilla extract and the milk a little at a time until you reach the desired consistency.
- Then frost the top of the cooled cake, garnish with chopped nuts and enjoy.
Recipe Variations
- Swap nuts, chopped walnuts or pecans can be used interchangeably and add a crunch and nutty flavor to the cake.
- Try a simple vanilla glaze if you want something a little lighter than cream cheese frosting.
- Make cinnamon cream cheese frosting.
- Add chocolate chips or chocolate chunks to the cake batter.
- Make a gluten free cake by use a 1:1 gluten-free baking flour mix .
- Stir in raisins, dried cranberries, or chopped apples or chopped dates for added sweetness and texture.
- Make muffins, use muffins tins for easy treats perfect for breakfasts or snacks.
- A little fresh orange zest brightens the cinnamon and nutmeg, giving the cake a bit of a holiday twist.
- Add toasted coconut flakes to the batter for a tropical taste.
What To Serve With Zucchini Spice Cake
- Vanilla Ice Cream
- Hot Coffee or tea.
- Whipped Cream
- A drizzle of caramel sauce.
How to Store Leftover Spice Cake
Store leftover cake covered in an airtight container in the refrigerator. It will keep for 3-4 days. Allow it to come to room temperature before serving to soften the frosting if chilled. For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil before placing it in the freezer. Freeze for up to 2 months.
FAQs
Is it possible to make this a layer cake?
Absolutely. You can halve the batter and bake in two pans to make layers, then frost in between and on top. Or cut this 9″ cake in half and frost the middle and the sides. You may need to double the frosting recipe.
Can I make the frosting ahead of time?
Yes, the cream cheese frosting can be made a day in advance and stored in the fridge. Just bring it to room temperature and give it a quick whip before spreading on the cake.
That’s All For Now
This zucchini spice cake is a delicious way to use extra zucchini. Its moist texture and warm spices invite you to savor each bite with a cup of tea or coffee while enjoying time with a friend or a book. The tangy cream cheese frosting balances the sweetness of the cake and makes an ordinary snack cake special. Whether you’re baking this zucchini cake recipe for an occasion or just to satisfy your sweet tooth, this spiced cake is a little slice of nostalgia. I hope that you try it, it may just become a beloved classic in your recipe collection.
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Print
Spiced Zucchini Cake with Cream Cheese Frosting
Sneak some veggies into your next cake. This spiced zucchini cake is filled with zucchini, fall spices and topped with cream cheese frosting.
- Total Time: 0 hours
- Yield: 12 pieces 1x
Ingredients
2 cups all purpose flour
1 tablespoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
2/3 cup granulated sugar
2/3 cup brown sugar
2 large eggs room temperature
2/3 cu[ unsweetened applesauce
1/4 cup whole milk
2 teaspoons pure vanilla extract
2 cup grated zucchini, squeezed dry
3/4 cup toasted walnuts or pecans, divided
Cream Cheese Frosting
4 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2–3 cups powdered sugar
1/2 teaspoon pure vanilla extract or vanilla bean paste
2–3 Tablespoons milk
Instructions
Pre heat oven to 350 F. Prepare a 9-inch square baking pan with non-stick cooking spray and line with parchment paper. Set aside.
Whisk together the dry ingredients, flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and cloves in a medium bowl.
In a large bowl whisk together the granulated sugar, brown sugar, eggs, applesauce, milk and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined.
Make sure to use a paper towel to squeeze the excess moisture from the zucchini.
Stir in the shredded zucchini and the toasted nuts.
Pour batter into the prepared pan and bake for 25-28 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
Place the cake on a wire rack cool. While the cake is cooling make the cream cheese frosting.
To make the cream cheese frosting, in the bowl of a stand mixer fitted with a paddle attachment beat the butter and cream cheese until light and fluffy. Turn the mixer to low speed and add the powdered sugar 1 cup at a time, then add the vanilla extract and the milk a little at a time until you reach the desired consistency.
Then frost the top of the cooled cake and enjoy!
Notes
Recipe adapted from Mom on Time Out
- Prep Time: 10
- Cook Time: 25-28 minutes
- Category: Dessert
- Method: Baked
