Zucchini Spice Cake with Cream Cheese Frosting

5 from 3 votes

Zucchini Spice Cake with Cream Cheese Frosting

This Zucchini Spice Cake with Cream Cheese Frosting combines warm spices and three cups of zucchini for a moist, flavorful cake that's easy to prepare and perfect for any occasion.

Prep Time20

Cook Time30

Total Time55

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 330kcal

Author: Callie

Equipment

baking pan 9x13 in
grater
Mixing Bowls
electric mixer (hand or stand)
measuring cups and spoons
spatula

Ingredients

2 cups flour
1 ½ teaspoon Maldon sea salt flakes
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
3 teaspoon cinnamon ground, or to taste (we like cinnamon)
2 teaspoon ginger ground
½ teaspoon cloves ground
½ teaspoon nutmeg ground
3 cups zucchini ground, loosely packed, about 2 medium
½ cup butter salted
½ cup canola oil or, other light oil
1 cup granulated sugar
⅔ cup dark brown sugar
4 eggs
1 teaspoon vanilla
¼ cup pecans or walnuts chopped

Cream Cheese Frosting

16 oz cream cheese see Notes
8 tablespoon butter softened, 1 stick
2 cups powdered sugar
1 teaspoon vanilla or vanilla bean past

Instructions

Zucchini Spice Cake

Preheat your oven to 350°F.
Grease a 9x13-inch cake pan with non-stick spray, butter, or oil, and line it with parchment paper to prevent sticking. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
Grate enough zucchini to fill 3 loosely packed cups and set aside.
In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla.
Gradually add the dry ingredients in two batches, mixing on low speed until just combined. Be careful not to overmix.
Switch to a spoon or spatula and gently fold in the grated zucchini. The batter will be thick, but it will smooth out as the zucchini is fully incorporated.
Pour the batter into the prepared pan and spread it evenly. Bake at 350°F for 30-35 minutes, or until a cake tester inserted into the center comes out clean. Avoid over-baking to keep the cake moist.
Let the cake cool completely before frosting.

Cream Cheese Frosting

With a hand-mixer or a stand-mixer, beat the softened cream cheese with the softened butter for 3-5 minutes until the mixture is light and fluffy.
Gradually add the powdered sugar and vanilla. Continue mixing until smooth and spreadable.

Serving the Zucchini Spice Cake

Once the cake has fully cooled, spread the cream cheese frosting evenly over the top.
Sprinkle chopped pecans or walnuts on top for added texture and flavor.
Slice and enjoy!

Notes

Frosting: For the frosting, make sure the cream cheese is fully softened to prevent lumps in the mixture. The frosting can be used immediately or refrigerated for later use. If refrigerated, it may stiffen a bit, though simply let it sit at room temperature to soften before spreading.

Nutrition