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
Scale
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.
