Zucchini Spice Cake with Cream Cheese Frosting Recipe
This Zucchini Spice Cake with Cream Cheese Frosting is a moist and flavorful dessert combining shredded zucchini and warm spices like cinnamon, ginger, nutmeg, and cloves. Baked to perfection and topped with a creamy, lightly sweetened cream cheese frosting, this cake offers a delightful treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Zucchini Spice Cake
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups (270 g) finely shredded zucchini (do not squeeze liquid out)
- 1 ½ cups (320 g) light brown sugar
- 1 cup (198 g) vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces (227 g) block-style cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups (400 g) confectioner’s sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350℉ (175℃) and lightly grease a 9×13 baking pan. Set aside to be ready for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined and free of lumps. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl, stir together the finely shredded zucchini (do not squeeze out liquid), light brown sugar, vegetable oil, eggs, and vanilla extract until evenly incorporated.
- Form the Batter: Add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared 9×13 pan and bake for 28 to 34 minutes. The cake is done when a gentle press in the center causes it to spring back or an instant-read thermometer inserted in the center reads 210℉.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely to room temperature in the pan before frosting or slicing.
- Prepare Cream Cheese Frosting: In a large bowl, beat the room temperature cream cheese and butter together until creamy. Add vanilla extract, salt, and confectioner’s sugar gradually, mixing slowly until fully combined. Then whip the frosting at high speed for 2 to 3 minutes until light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled zucchini cake. For a firmer frosting, you may add additional confectioner’s sugar as desired. Optionally, garnish with chopped walnuts or pecans for added texture and flavor.
Notes
- Do not squeeze out the liquid from the shredded zucchini; the moisture helps keep the cake tender.
- To test doneness, use the spring-back test or a thermometer reaching 210℉ in the center.
- The cream cheese frosting as given is soft and creamy; add more confectioner’s sugar to stiffen for piping.
- Optional toppings like chopped walnuts or pecans add a delightful crunch and complement the spice flavors.
