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
Scale
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.
