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–+ servings

Zucchini Spice Cake

A tender and spiced zucchini cake topped with creamy, tangy cream cheese frosting that's perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

Cake Ingredients

  • 2 cups grated zucchini This keeps the cake moist without making it feel dense.
  • 2 cups all-purpose flour This gives structure while staying tender.
  • 1.5 cups sugar This adds sweetness and helps the crust brown.
  • 0.5 cups vegetable oil This adds richness and keeps the crumb soft.
  • 3 large eggs These bind the batter and add lift.
  • 1 teaspoon vanilla extract This rounds flavors and adds warmth.
  • 1 teaspoon baking soda This helps the cake rise and lighten.
  • 1 teaspoon baking powder This gives gentle lift and a tender crumb.
  • 1 teaspoon ground cinnamon This brings warmth and classic spice notes.
  • 0.5 teaspoon ground nutmeg This adds a soft pungent lift.
  • 0.5 teaspoon ground ginger This introduces a bright, subtle heat.
  • 0.5 teaspoon salt This balances and sharpens the sweet.
  • 1 cup chopped nuts (optional) These add crunch and a rustic feel.

Icing Ingredients

  • 8 oz cream cheese This gives a tangy creaminess that pairs with spice.
  • 0.5 cups powdered sugar This sweetens the frosting without grit.
  • 1 teaspoon vanilla extract This lifts the frosting with floral notes.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract until you have a glossy mixture.
  • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Mixing

  • Gradually add the dry ingredients to the wet mixture and stir until just combined. If using, fold in the chopped nuts.
  • Pour the batter into the prepared pan and spread it evenly.

Baking

  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before icing.

Icing

  • For the icing, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
  • Spread the icing over the cooled cake carefully.

Serving

  • Cut into squares and serve. Enjoy!

Notes

Store this cake covered at room temperature for up to two days or in the fridge for up to five days. If the cake dries out, try reheating slices briefly. Experiment with adding orange zest, swapping oil for melted butter, or mixing in dried fruit.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 3gSodium: 280mgFiber: 1gSugar: 20g
Keyword Baking, Cream Cheese Frosting, Dessert, Spice Cake, Zucchini Cake
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