Zucchini Spice Cake Recipe
If you’re searching for a cozy, nostalgic treat that makes the most out of summer’s bounty, my Zucchini Spice Cake is the perfect answer. With tender shreds of zucchini hidden inside a warmly spiced, moist crumb, this cake turns a humble vegetable into a delicious star, perfect for afternoon coffee breaks or sharing at family gatherings. The gentle aromatics of cinnamon, nutmeg, and cloves will fill your kitchen, while every bite offers a harmony of sweet and subtle earthiness that keeps you coming back for more. This cake is a favorite in my kitchen—one of those recipes you’ll want to make on repeat, especially when zucchinis are at their peak!
Ingredients You’ll Need
The beauty of Zucchini Spice Cake lies in its straightforward ingredients, each contributing a little something to the magic—be it moisture, flavor, or just that irresistible golden-brown hue. Here’s what you’ll need and why they matter:
- All-purpose flour: The sturdy backbone of the cake, creating a tender but substantial crumb.
- Ground cinnamon: Lends that unmistakable warmth and depth, making every bite cozy.
- Ground nutmeg: Brings a sweet nuttiness, perfectly complementing the cinnamon and cloves.
- Ground cloves: Adds an earthy, spicy note that makes each mouthful sing.
- Ground ginger: Gives a gentle zing and brightness that lifts the other spices.
- Salt: Balances out the sweetness and deepens all those lovely flavors.
- Baking soda: Works with the zucchini’s natural moisture for a beautifully risen cake.
- Baking powder: Gives an extra lightness, ensuring a fluffy texture.
- Eggs: Bind everything together and add richness—essential for structure.
- Granulated sugar: Provides structure and that familiar sweet taste we crave in cake.
- Brown sugar (packed): Adds a subtle molasses note and extra moisture.
- Vegetable oil: Keeps the crumb incredibly moist and tender, even after a day or two.
- Vanilla extract: Infuses the batter with an inviting fragrance, rounding out the spice blend.
- Grated zucchini (do not drain): The secret ingredient that ensures every bite is unbelievably moist—no one will guess it’s there!
- Chopped walnuts or pecans (optional): For a delightful crunch and a little extra richness.
How to Make Zucchini Spice Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan—this step ensures your Zucchini Spice Cake releases perfectly, with beautiful edges every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, salt, baking soda, and baking powder. This not only combines everything evenly, but also helps “wake up” those lovely spices.
Step 3: Beat Eggs and Sugars
In a large bowl, beat the eggs, granulated sugar, and brown sugar until they’re light and creamy. This is where air gets into the batter, setting the stage for a fluffy cake down the line.
Step 4: Add Oil, Vanilla, and Zucchini
Mix in the vegetable oil and vanilla extract so the rich flavors meld into the batter. Stir in the grated zucchini (no draining!), which adds all-important moisture and keeps the texture just right.
Step 5: Combine and Fold in Nuts
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined—overmixing can make the cake dense. If you’re using nuts, fold them in now for that extra crunch.
Step 6: Bake
Pour the batter into your prepared pan and smooth out the top. Bake for 40 to 45 minutes, until the cake is set and a toothpick inserted into the center comes out clean. Let the cake cool in the pan so it sets up nicely before serving.
How to Serve Zucchini Spice Cake
Garnishes
The Zucchini Spice Cake is wonderful on its own, but if you want to dress it up, you can’t go wrong with a swoop of cream cheese frosting, a dusting of powdered sugar, or a drizzle of simple glaze. For texture and a hint of elegance, sprinkle extra chopped nuts or even edible flowers on top.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream, a dollop of Greek yogurt, or a side of fresh berries. If you’re serving it for brunch or a cozy afternoon teatime, consider a spread of seasonal fruits and a pot of spiced tea or coffee for a complete treat.
Creative Ways to Present
You can bake the batter in muffin tins for individual Zucchini Spice Cake cupcakes, or use a bundt pan for a dramatic centerpiece. For special occasions, slice the cake into layers and fill them with cream cheese frosting, or even swirl a little orange zest into your frosting for a sunny, citrus twist.
Make Ahead and Storage
Storing Leftovers
Zucchini Spice Cake keeps beautifully at room temperature for up to three days—just cover it tightly with plastic wrap or store in an airtight container to maintain its moist crumb. If frosted, keep it in a cool spot, or refrigerate if your kitchen is particularly warm.
Freezing
This cake is a dream for make-ahead bakers! Freeze unfrosted slices or the whole cake (well-wrapped in plastic and foil) for up to two months. Thaw at room temperature before serving, and the texture will still be moist and tender thanks to that magical zucchini.
Reheating
To bring leftover Zucchini Spice Cake back to life, simply pop a slice in the microwave for ten seconds, or warm larger pieces in a low oven (300°F) for five to ten minutes. Serve warm with ice cream or frosting for an extra cozy treat.
FAQs
Can I make Zucchini Spice Cake gluten-free?
Absolutely! Simply substitute your favorite all-purpose gluten-free flour blend for the regular flour. Look for a blend that includes xanthan gum for best results, and check that all your spices and baking powder are gluten-free, too.
Do I need to peel the zucchini first?
No peeling required! The skin is tender and almost disappears into the cake, adding nutrients and a lovely flecked appearance throughout each slice. Just grate and go.
Can I add chocolate chips or fruit?
You sure can. Chocolate chips add a decadent touch, while a handful of raisins, currants, or chopped dried pineapple provides extra chew and sweetness. Try not to add too much extra moisture, though, so the cake bakes evenly.
Is it necessary to add nuts?
Not at all—nuts are purely optional. If you or your loved ones have allergies or simply prefer a nut-free cake, just leave them out. The Zucchini Spice Cake will still be perfectly moist and flavorful.
How do I make the cake extra moist?
If you love ultra-moist cake, follow the note and add a half cup of crushed (drained) pineapple into the batter. The fruit complements the spices and zucchini beautifully while ensuring the cake stays incredibly lush.
Final Thoughts
If you haven’t tried Zucchini Spice Cake yet, I truly hope this recipe tempts you to bake a batch soon. It’s the kind of cake that wins hearts and wows guests, yet it’s a breeze to make. Grab your grater, gather some zucchini, and get ready for a slice of spiced magic!
Print
Zucchini Spice Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Zucchini Spice Cake is a delightful twist on traditional spice cake, incorporating grated zucchini for moisture and texture. Perfect for fall baking or anytime you want a flavorful and moist cake.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (do not drain)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, salt, baking soda, and baking powder.
- Combine Wet Ingredients: In a large bowl, beat eggs, granulated sugar, brown sugar until creamy. Add oil, vanilla, and zucchini. Mix well.
- Blend Batter: Gradually add dry ingredients to wet mixture, fold in nuts if using. Pour batter into pan.
- Bake: Bake for 40-45 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- For extra moisture and flavor, consider adding 1/2 cup drained crushed pineapple to the batter.
- This cake complements well with cream cheese frosting for a sweeter touch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
