Description
This Easy Zucchini Spice Cake is a moist, flavorful dessert that combines warm spices with fresh shredded zucchini for a delightful treat. Topped with a creamy cream cheese frosting and garnished with crunchy walnuts, this cake is perfect for any occasion and is sure to become a favorite in your recipe collection.
Ingredients
Scale
Cake
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground cloves (or allspice)
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ¾ cup vegetable oil
- ¾ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1½ cups shredded zucchini, patted dry
Frosting
- 8 oz block-style cream cheese, softened
- ½ cup unsalted butter, room temperature
- 2½ cups confectioners’ sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
- Roughly chopped walnuts for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan to ensure the cake does not stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground cloves (or allspice) until combined.
- Combine Wet Ingredients: In another bowl, whisk the eggs with granulated sugar and light brown sugar until the mixture is smooth and well combined. Add in the vegetable oil, unsweetened applesauce, and vanilla extract, then whisk again to blend.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients, stirring gently until just combined. Carefully fold in the shredded zucchini, ensuring even distribution without overmixing.
- Bake the Cake: Spread the batter evenly into the prepared 9×13 pan. Bake in the preheated oven for 35-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before applying the frosting to prevent melting and sliding.
- Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add in the sifted confectioners’ sugar, a pinch of salt, and vanilla extract, then beat until the frosting is light and fluffy.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle with roughly chopped walnuts for added texture and flavor. Slice and serve.
Notes
- Be sure to pat the shredded zucchini dry to avoid excess moisture, which can affect cake texture.
- You can substitute ground cloves with allspice if preferred, for a slightly different spice profile.
- The cake can be stored covered in the refrigerator for up to 3-4 days.
- For a nut-free version, omit the walnuts garnish or substitute with toasted coconut flakes.
- Room temperature eggs and cream cheese help ensure smooth mixing and better texture.
