Description
A moist and warmly spiced zucchini cake topped with smooth, tangy cream cheese frosting. This comforting dessert blends cinnamon, nutmeg, and cloves with tender grated zucchini for a soft texture and balanced sweetness.
Ingredients
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves (or allspice)
½ cup granulated sugar
½ cup brown sugar, packed
¾ cup vegetable oil (or melted butter)
3 large eggs
2 teaspoons vanilla extract
2 cups grated zucchini (not squeezed dry)
½ cup chopped walnuts or pecans, or ½ cup raisins (optional)
8 oz cream cheese, softened
¼ cup unsalted butter, softened
2–2½ cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 8-inch round pans.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth. Stir in grated zucchini without squeezing out moisture.
- Gradually mix dry ingredients into wet ingredients until just combined. Fold in nuts or raisins if using.
- Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter until creamy. Add vanilla and salt, then gradually beat in powdered sugar until smooth and fluffy.
- Spread frosting evenly over cooled cake before serving.
Notes
Do not squeeze moisture from the zucchini; it keeps the cake moist.
Store frosted cake covered in the refrigerator for up to 4 days.
Let cake sit at room temperature for 20–30 minutes before serving.
Unfrosted cake layers can be frozen for up to 2 months.
Sugar can be reduced slightly (no more than ¼ cup total) without significantly affecting texture.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
