Description
This Spiced Zucchini Cake is a moist, flavorful dessert packed with warm spices and freshly grated zucchini, topped with a luscious cream cheese frosting and toasted walnuts for added texture and taste. Perfect for gatherings or a cozy treat, this cake combines wholesome ingredients with a delightful spice blend to create a comforting and delicious baked good.
Ingredients
Units
Scale
For the Cake:
- 2 cups flour
- 4 eggs, at room temperature
- 1 cup canola oil
- 1 cup brown sugar
- 1 cup white sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 1/2 cups freshly grated zucchini
For the Frosting:
- 1/4 cup unsalted butter, softened
- 1 (8 oz.) container cream cheese, softened
- 1 tsp vanilla
- 3 Tbsp heavy whipping cream
- 1 3/4 cups confectioner's sugar
- 1 cup walnuts, roughly chopped and lightly toasted
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the zucchini cake evenly.
- Prepare Baking Pan: Lightly spray a 9 x 13-inch pan with non-stick cooking spray to prevent the cake from sticking and to promote easy removal after baking.
- Mix Wet Ingredients: In a Kitchen Aid mixer, combine the brown sugar, white sugar, eggs, and canola oil thoroughly until the mixture is well blended and smooth.
- Sift Dry Ingredients: Sift together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt to ensure even distribution of spices and leavening agents.
- Combine Batter: Gradually mix the dry ingredients into the wet sugar and egg mixture until fully incorporated, then stir in the freshly grated zucchini to add moisture and texture to the cake.
- Pour Batter and Bake: Pour the batter evenly into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is properly baked.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan to set before applying the frosting, preventing melting or sliding.
- Toast Walnuts: In a small saucepan over low heat, toast the walnuts for about 5 minutes while stirring frequently to bring out their flavor and crunch. Let them cool before using.
- Prepare Frosting: In the Kitchen Aid mixer, whip together the softened butter, cream cheese, and vanilla until smooth and creamy.
- Add Sugar and Cream: Slowly add the confectioner’s sugar a little at a time on low speed to avoid a sugar cloud, then gradually incorporate the heavy whipping cream.
- Finalize Frosting: Whip all frosting ingredients together until the mixture is fluffy and has a creamy texture ideal for spreading.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake and garnish with the toasted walnuts for a delightful finish.
- Serve and Enjoy: Slice the cake and enjoy this moist, spiced treat perfect for any occasion.
Notes
- Ensure zucchini is freshly grated and excess moisture is gently squeezed out to prevent the cake from becoming soggy.
- Room temperature eggs help create a smoother, more cohesive batter.
- Toasting walnuts enhances their flavor and adds a pleasant crunch; monitor closely to prevent burning.
- Slowly add confectioner’s sugar when making frosting to avoid powder clouds and over-sweetening.
- Allow the cake to cool completely before frosting to maintain the frosting’s texture and appearance.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
