This Zucchini Spice Cake with Cream Cheese Frosting calls for all the warm and flavorful fall spices that I love using once August rolls around. Cinnamon, ginger, nutmeg, and clove bring in that warm and cozy home-baked feeling. Plus, we get to use up some of that garden zucchini! Moisture is important and 3 full cups ought to do it.
I love this spice cake with a cream cheese frosting. You can use your favorite recipe or link to mine below. It's not too sweet and not too tangy. As a result, it's perfect for most recipes that call for a cream cheese frosting. This one takes about 5 minutes to whip up. I just love it with this spice cake.
My Go-To All-Purpose Cream Cheese Frosting
Some Tips On The Frosting:
The frosting can be made in advance. Even a few days in advance. And, it also sets up when refrigerated, so if you make it ahead of time, allow it to come to room temperature a little so it spreads more easily.
My recipe provides enough frosting for about 1/4 inch layer on a 9x13 spice cake. You'll have a bit extra or you could use the entire amount for a slightly thicker layer, which in my opinion, is a good thing.
This cake also holds well in the refrigerator. And, for a professional-looking finish simply slice it while slightly chilled and the frosting holds a clean and crisp edge.
Below is the quick recipe video and a recipe card and here are some other zucchini recipes you might like:
LEMON ZUCCHINI BREAD WITH ZESTY LEMON GLAZE
FUDGY ZUCCHINI BROWNIES WITH CHOCOLATE CHUNKS
Zucchini Spice Cake with Cream Cheese Frosting
Ingredients
- 2 C flour
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3 tsp ground cinnamon or to taste (we like cinnamon)
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 3 C grated zucchini loosely packed, about 2 medium zucchini
- 1/2 C unsalted butter
- 1/2 C canola oil or other light oil
- 1 C granulated sugar
- 3/4 C dark brown sugar
- 4 eggs
- 1 tsp vanilla
- 1 Linked recipe for Cream Cheese Frosting (you'll have a little bit extra, about 1/2 C)
- 1/4 C chopped pecans or walnuts for topping, optional 1
Instructions
Preheat oven 350f
- Prep a 9x13" cake pan with parchment and spray with non-stick spray or rub with a light coat of oil or butter to prevent sticking. Set aside.
- Combine dry ingredients. Set aside.
- Grate the zucchini. Enough for 3 loosely packed cups. Set aside.
- In a medium-large bowl, beat softened butter, oil, white sugar, and brown sugar. The mixture will lighten and whip up when it becomes fully incorporated.
- Add eggs, one at a time, and beat after each addition. Add vanilla.
- Add the dry ingredients in 2 batches. Mix on low speed just long enough to fully incorporate the flour. Avoid overmixing.
- Switch to a spoon or spatula and fold in the zucchini. The batter will be thick but will be smooth & silky once the zucchini has a chance to meld with the rest of the ingredients.
- Pour the batter into the prepared pan, spread evenly.
- Bake at 350f for about 30 - 35 minutes or until a cake tester comes out clean. Avoid over-baking.
For the Frosting
- You'll need 1 recipe of my Cream Cheese Frosting (or your own favorite recipe).
- Allow the cake to fully cool and frost.
- Sprinkle with nuts (optional). Slice and serve. See notes.
Nutrition
Did you know that I bake at 'high altitude'? I really should say I bake at high elevation' because after all, I'm not baking on an airplane. If you have questions about high elevation baking I would recommend you check out the links below. One is our local Ag Extension at Colorado State University and the other is King Arthur Flour for their guide on baking at elevation.
Colorado State University https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/#3k
King Arthur Flour https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Linda
This cake is delicious, despite my complete inability to follow instructions. I just threw the wet ingredients in my food processor to mix them and the dry ingredients into a large bowl. I added the wet to the dry, gently stirred until just combined, then folded in the zucchini. I actually used about 4 cups of zucchini because I wanted to use up everything that I shredded, which was a good thing because I forgot to add the butter! I didn’t realize it until I was sliding the pan into the oven. I chilled the cake overnight and used your cream cheese frosting recipe. The cake was super moist and spicy and didn’t need the cream cheese frosting at all. I think I actually preferred it unfrosted, although my husband really liked the frosting. I will make this cake again. (Also, recipe has a mistake—it lists 3 cups of zucchini twice, for a total of 6 cups.)
Sara Kennedy
Thanks so much, Linda! I'm so glad you liked it - and also appreciate catching the typo. Have a great weekend!
Janice Hudon
I just made this cake & it looks wonderful but one thing baffled me.......it says to add the coffee but no coffee is listed in the ingredients. I just mixed a bit off instant coffee in a bit of hot water & it seems to have done the trick, but what should it be?
Sara Kennedy
Hi Janice! I'm so sorry - the error is on my end. I corrected the recipe to remove the reference to coffee. A while back I cloned a partial list of ingredients from one of my other recipe and it got included in the instruction. My apologies!
Anonymous
Perfect.
Anonymous