The Zucchini Spice Cake Recipe is a cozy, irresistibly moist dessert that perfectly balances warm spices and fresh zucchini for a delightful treat any time of year. Whether you’re looking to use up an abundance of zucchini or craving a spiced cake that’s full of flavor and texture, this recipe blends simple ingredients into a cake that’s as comforting as it is delicious. Topped with optional cream cheese frosting, it’s a showstopper that brings smiles to both family gatherings and casual tea times.
Ingredients You’ll Need
Every ingredient in this Zucchini Spice Cake Recipe plays a crucial role in creating the moistness, warmth, and rich flavors that make this cake so special. From the spices that add depth to the zucchini’s subtle freshness, each component comes together seamlessly.
- 2 cups all-purpose flour: The foundation that holds everything together with just the right tenderness.
- 1 ½ teaspoons baking powder: Helps the cake rise perfectly, giving it a light texture.
- ½ teaspoon baking soda: Works alongside baking powder for great leavening.
- 1 teaspoon ground cinnamon: Provides a warm, sweet aroma and classic spice taste.
- ½ teaspoon ground nutmeg: Adds a nutty, slightly sweet spice enhancing the overall flavor profile.
- ¼ teaspoon ground cloves: A bold spice that brings depth without overpowering.
- ½ teaspoon salt: Balances and brightens the sweetness.
- 1 ½ cups granulated sugar: Sweetens the cake perfectly without making it cloying.
- ½ cup vegetable oil: Keeps the cake wonderfully moist and tender.
- ½ cup unsweetened applesauce: Adds natural sweetness and moisture, plus a touch of fruitiness.
- 3 large eggs: Provide structure and richness.
- 2 teaspoons vanilla extract: Boosts flavor with its warm, comforting notes.
- 2 cups finely grated zucchini (unpeeled): The star ingredient adding moisture, subtle vegetable goodness, and texture.
- ½ cup chopped walnuts or pecans (optional): Introduce a delightful crunch and nutty flavor contrast.
How to Make Zucchini Spice Cake Recipe
Step 1: Prepare Your Baking Pan and Oven
Begin by preheating your oven to 350°F. Grease a 9×13-inch baking pan thoroughly to ensure your cake won’t stick and bakes evenly with a beautiful crust.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures an even distribution of spices and leavening agents, which is essential for the perfect rise and flavor.
Step 3: Mix Wet Ingredients
In a large bowl, beat together the granulated sugar, vegetable oil, and unsweetened applesauce until smooth and well combined. Then add the eggs one at a time, beating after each addition to create a silky texture. Stir in the vanilla extract for that lovely aromatic lift.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can lead to a tough cake.
Step 5: Fold in Zucchini and Nuts
Carefully fold in the finely grated zucchini and chopped nuts if you are using them. This step adds moisture and delightful texture that makes this Zucchini Spice Cake Recipe truly unique and special.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the surface evenly. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding frosting or serving.
Step 7: Optional Cream Cheese Frosting
Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy and spreadable. Slather this luscious frosting over the cooled cake for an extra indulgent touch.
How to Serve Zucchini Spice Cake Recipe
Garnishes
A dusting of powdered sugar over the frosted or unfrosted cake adds a delicate, elegant look. You could also sprinkle extra chopped nuts on top for a rustic, textural finish that pairs beautifully with every bite.
Side Dishes
Serve this cake alongside a cup of hot tea or coffee to balance its sweet spices. It also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for a more indulgent dessert experience that’s perfect for guests.
Creative Ways to Present
For a charming dessert table, cut the cake into small squares and arrange on a decorative platter with fresh berries or edible flowers. Alternatively, layer pieces into a trifle with whipped cream and fruit for a stunning presentation that showcases the cake’s texture and flavors.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days to maintain freshness. If frosted, refrigeration is recommended to keep the cream cheese frosting stable.
Freezing
You can freeze the unfrosted cake by wrapping it in plastic wrap and then foil for up to 3 months. Thaw overnight in the refrigerator before frosting or serving to enjoy that fresh-baked quality.
Reheating
If you prefer your Zucchini Spice Cake Recipe warm, gently heat individual slices in the microwave for 10-15 seconds. This softens the cake and enhances the aroma of the spices, making each bite feel freshly baked.
FAQs
Can I use a different type of squash instead of zucchini?
Absolutely! Summer squash works well as a substitute, though zucchini’s mild flavor and moisture content make it ideal for this recipe.
Do I have to add nuts to the cake?
No, the nuts are optional but add a wonderful crunch and flavor. Feel free to leave them out if you prefer a nut-free dessert.
Is the cream cheese frosting necessary?
Not at all! The cake is delicious on its own. Frosting just adds an extra layer of richness and tanginess that many love.
Can I make this gluten-free?
You can experiment with gluten-free flour blends but results may vary due to the cake’s texture relying on all-purpose flour.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
Final Thoughts
This Zucchini Spice Cake Recipe is a fantastic way to bring warmth, moisture, and subtle vegetable goodness to your baking rotation. It’s simple to make but delivers incredible flavor that feels like a cozy hug in every slice. I can’t wait for you to try it and share it with friends and family!
Print
Zucchini Spice Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Spice Cake is a moist and flavorful dessert perfect for fall baking. It combines grated zucchini with warm spices like cinnamon, nutmeg, and cloves, resulting in a tender, fragrant cake. Optional cream cheese frosting adds a rich, creamy layer that complements the spice perfectly, making it an ideal treat for any occasion.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini (unpeeled)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting (optional)
- 1 (8 oz) package cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly combined.
- Combine wet ingredients: In a large mixing bowl, beat granulated sugar, vegetable oil, and applesauce until the mixture is smooth and well blended.
- Add eggs and vanilla: Incorporate eggs one at a time into the wet mixture, beating well after each addition. Then mix in the vanilla extract to infuse flavor.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing which could toughen the cake.
- Fold in zucchini and nuts: Carefully fold the finely grated zucchini and chopped walnuts or pecans (if using) into the batter, distributing them evenly.
- Bake the cake: Pour the batter into the prepared baking pan and smooth the surface. Place in the oven and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Prepare cream cheese frosting: In a bowl, beat softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Slice and serve.
Notes
- This cake is wonderfully moist and packed with warm spices, perfect for using up extra zucchini.
- You can omit the cream cheese frosting for a lighter, less sweet option or simply dust the top with powdered sugar.
- Chopped nuts add a nice crunch but can be left out to keep the cake nut-free.
- Ensure the zucchini is finely grated to blend smoothly into the batter without adding excess moisture.
