If you’ve been on the lookout for a truly delightful way to enjoy zucchini beyond the usual sauté or salad, let me introduce you to a personal favorite: the Zucchini Spice Cake with Cream Cheese Frosting Recipe. This cake is a charming blend of moist, tender crumb and warm spices, perfectly balanced by the creamy, tangy frosting on top. It’s a dessert that feels both comforting and a little special, a wonderful way to sneak some veggies into your sweet treats without sacrificing flavor. Whether you’re baking for friends, family, or just yourself, this recipe is bound to become a staple in your kitchen!
Ingredients You’ll Need
Gathering the right ingredients is half the fun and success of baking this cake. Each simple component plays an essential role in building layers of flavor and texture—from the spices that bring warmth to the cake to the fresh zucchini that keeps it wonderfully moist.
- All-purpose flour: The base of our cake, providing structure and crumb.
- Baking soda and baking powder: These leaveners ensure a light and fluffy texture.
- Ground cinnamon, nutmeg, and cloves: A trio of spices that infuse the cake with cozy warmth.
- Salt: Enhances all the flavors and balances sweetness.
- Unsalted butter: Adds richness and tenderness to the cake.
- Granulated sugar: Sweetens while contributing to the cake’s texture.
- Eggs: Bind the ingredients together and add moisture.
- Vanilla extract: Adds depth and sweetness.
- Grated zucchini: The star ingredient that keeps the cake moist and adds subtle earthiness.
- Chopped walnuts or pecans (optional): For a delightful crunch and nutty flavor.
- Milk: Handy for adjusting batter consistency to just right.
- Cream cheese: The base of our frosting that brings creamy tang.
- Powdered sugar: Sweetens and thickens the frosting.
How to Make Zucchini Spice Cake with Cream Cheese Frosting Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of your cake once baked.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a medium bowl. This mix of dry ingredients will distribute the spices evenly throughout the cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and sugar together until the mixture becomes light and fluffy, about three to four minutes. This fluffy mixture is key for a tender cake texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to boost the flavor profile of the batter.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredient mixture into the wet ingredients, stirring just enough to combine to keep the cake tender. Then carefully fold in the grated zucchini and nuts, if you’re using them. Add a splash of milk if the batter feels too stiff.
Step 6: Bake the Cake
Pour your batter into the prepared pan, smoothing out the top. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Step 7: Prepare the Cream Cheese Frosting
While the cake cools, beat together softened cream cheese and butter until smooth. Slowly add powdered sugar and vanilla extract, continuing to mix until your frosting is creamy and luscious.
Step 8: Frost the Cake
Spread the cream cheese frosting evenly over the cooled cake. This frosting brings a gorgeous tangy richness that perfectly balances the sweet, spiced cake beneath.
How to Serve Zucchini Spice Cake with Cream Cheese Frosting Recipe
Garnishes
Consider adding a sprinkle of chopped nuts or a light dusting of cinnamon over the frosted cake for a pretty finish and extra flavor.
Side Dishes
This cake pairs wonderfully with a cup of hot tea or freshly brewed coffee, enhancing the warm spices with each sip.
Creative Ways to Present
For a festive presentation, slice the cake into squares and serve on vintage plates with a sprig of mint or edible flowers for a charming touch that makes each serving feel special.
Make Ahead and Storage
Storing Leftovers
Leftover cake can be stored in an airtight container in the refrigerator for up to three days, keeping it flavorful and moist.
Freezing
You can freeze the unfrosted cake wrapped well in plastic wrap and aluminum foil for up to three months. Thaw it overnight in the fridge and then frost just before serving for best results.
Reheating
Warm slices gently in the microwave for about 15 seconds to bring back that fresh-baked feel. Avoid heating too long or the frosting may soften excessively.
FAQs
Can I use other types of squash instead of zucchini?
Yes! Yellow squash can be a good substitute, but zucchini tends to have a milder flavor and better moisture content ideal for this recipe.
Do I have to peel the zucchini?
No need to peel it. The skin adds color, nutrients, and texture—just be sure to grate it finely and squeeze out excess moisture.
What if I don’t have cream cheese for the frosting?
You can try a simple buttercream frosting, but cream cheese frosting offers the perfect tangy contrast that complements the spices in the cake wonderfully.
Can I make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free blend, but be sure it includes xanthan gum or a similar binder for texture.
Is this cake suitable for freezing after being frosted?
Freezing after frosting is possible but can affect the texture of the cream cheese frosting. It’s best to freeze before frosting and add the frosting fresh after thawing.
Final Thoughts
There’s something genuinely special about making and sharing this Zucchini Spice Cake with Cream Cheese Frosting Recipe. It’s comforting, flavorful, and has a perfect balance of spices and sweetness that always wins hearts. Once you try it, I promise it will become a go-to dessert, especially when you want that homemade touch with a little veggie magic. So grab those zucchinis and get baking—it’s a treat you’ll relish every single time!
Print
Zucchini Spice Cake with Cream Cheese Frosting Recipe
- Prep Time: 24 minutes
- Cook Time: 35 minutes
- Total Time: 59 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Spice Cake is a moist and flavorful dessert that combines warm spices like cinnamon, nutmeg, and cloves with fresh grated zucchini for added moisture and texture. Topped with a creamy, smooth cream cheese frosting, it’s perfect for any occasion and offers a delightful twist on traditional spice cakes.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup milk (if needed to adjust batter consistency)
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt. Set this mixture aside as it forms the base of the cake batter.
- Mix Wet Ingredients: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which typically takes about 3-4 minutes. Add the eggs one at a time, thoroughly beating after each addition to ensure they are well incorporated. Stir in the vanilla extract for flavor.
- Combine with Zucchini: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cake. Fold in the grated zucchini and the chopped nuts if using. If the batter feels too thick, mix in a splash of milk to adjust the consistency, making it smoother and easier to pour.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked. After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Frosting: While the cake cools, beat together the softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, then continue beating until the frosting is smooth, fluffy, and easy to spread.
- Frost the Cake: Once the cake has cooled completely, evenly spread the cream cheese frosting over the top, covering the entire surface for a delicious finish.
- Serve and Enjoy: Slice the cake and serve immediately, or refrigerate for later enjoyment. The cake keeps well in the refrigerator for up to 3 days, maintaining its moisture and flavor.
Notes
- Make sure to squeeze excess moisture from the grated zucchini to prevent the cake from becoming soggy.
- Optional nuts can be substituted or omitted based on preference or allergies.
- If you want a dairy-free version, try substituting the butter and cream cheese with vegan alternatives.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Bringing eggs and butter to room temperature will help achieve a smooth batter.
