Description
This Zucchini Spice Cake with Cream Cheese Frosting is a moist and flavorful dessert featuring warm spices and tender shredded zucchini. The cake is baked to perfection and topped with a creamy, lightly sweetened cream cheese frosting that complements the subtle sweetness of the cake. Ideal for gatherings or a comforting homemade treat.
Ingredients
Units
Scale
Zucchini Spice Cake
- 2 1/2 cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (270 g) finely shredded zucchini, do not squeeze liquid out
- 1 1/2 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
- 1/2 cup (113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups (400 g) confectioner's sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350℉ (175℃) and lightly grease a 9×13 inch baking pan. This ensures your cake doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This step helps distribute the leavening agents and spices uniformly.
- Combine Wet Ingredients: In another bowl, combine the shredded zucchini (do not squeeze out the liquid), light brown sugar, vegetable oil, eggs, and vanilla extract. Stir well until the mixture is evenly combined.
- Blend Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 28 to 34 minutes, or until a gentle press in the center springs back or an instant-read thermometer inserted in the center reads 210℉ (99℃).
- Cool Completely: Remove the cake from the oven and allow it to cool completely at room temperature in the pan before frosting. This prevents the frosting from melting.
- Prepare Cream Cheese Frosting: In a large mixing bowl, beat together the room temperature cream cheese and unsalted butter until creamy.
- Add Flavor and Sugar: Add vanilla extract, salt, and confectioner’s sugar gradually. Mix slowly at first to avoid sugar clouds, then whip at high speed for 2 to 3 minutes until the frosting is fluffy and smooth.
- Frost the Cake: Spread the frosting evenly over the cooled zucchini spice cake. For a stiffer frosting, add more confectioner’s sugar as needed.
- Optional Garnish: Top the frosted cake with chopped walnuts or pecans for added texture and flavor.
Notes
- Do not squeeze liquid from zucchini to keep the cake moist.
- Make sure the cream cheese and butter are room temperature for smooth frosting.
- The frosting is soft and creamy as written; add more confectioner’s sugar to stiffen it for piping.
- Instant-read thermometer ensures perfectly baked cake.
- Store cake covered in the refrigerator for up to 3 days.
- Allow refrigerated cake to come to room temperature before serving for best flavor.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
