Zucchini Spice Cake with Cream Cheese Frosting

I’m always looking for ways to use zucchini, and this Zucchini Spice Cake with Cream Cheese Frosting is one of the best. There’s something so satisfying about turning a simple veggie into a dessert that’s rich with warm spices and an irresistible aroma.

This Zucchini Spice Cake delivers every time with a perfect blend of cinnamon, ginger, nutmeg, and cloves. With three cups of zucchini, it’s incredibly moist, topped with a luscious layer of my cream cheese frosting that takes just five minutes to whip up and adds the perfect finishing touch.

This Zucchini Spice Cake is more than just a way to use up extra zucchini—it’s a showcase of warm, comforting flavors and incredible texture. I’m always amazed at how it keeps the cake unbelievably moist. Grab your apron, grate some zucchini, and enjoy a slice (or two)!

Why Zucchini in Cake?

You might be wondering why zucchini is a key ingredient in this spice cake. Well, zucchini is not just for savory dishes — it adds moisture and a slight subtle flavor that complements the spices beautifully. The zucchini in this recipe helps keep the cake incredibly tender and moist, ensuring every bite is soft and fluffy. Plus, it's a great way to sneak in some extra veggies, so you can feel a little better about indulging!

By adding zucchini to this spice cake, you’re also giving the cake a light, delicate texture. It helps create a cake that isn't too dense, even though it brings home plenty of flavor. No one will ever guess that zucchini is what makes it this spice cake so incredibly moist!

The Perfect Combination of Spices

This Zucchini Spice Cake wouldn’t be complete without the perfect blend of warm spices. Cinnamon, nutmeg, cloves, and ginger come together to create that irresistible, comforting flavor that fills the air as the cake bakes. These spices not only elevate the taste but also fill your kitchen with the most delightful aroma.

Cinnamon adds that warm sweetness, nutmeg provides depth, and ginger brings a hint of spice. Together, these spices create a cake that’s both cozy and vibrant, perfect for any season, whether it’s a crisp fall afternoon or a sunny spring day.

Ingredients

• Zucchini
• All-purpose flour
• Baking soda
• Baking powder
• cinnamon, ground
• cloves, ground
• nutmeg, ground
• ginger, ground
• Salt
• Eggs
• Granulated sugar
• Brown sugar
• Vegetable oil
• Vanilla extract
• Cream cheese
• Butter
• Powdered sugar
• Milk
• Pecans or walnuts, chopped

Preparing the Grated Zucchini

To save time, you can prep some ingredients ahead of time. Grate the zucchini earlier in the day, or even the night before, and store it in the fridge. Just be sure to pat it dry before adding it to the batter.

Patting the zucchini dry helps to remove the excess moisture that can be released during grating. Zucchini naturally contains a lot of water, and if it's not dried off, it can make the cake too wet and affect the texture, causing it to be soggy or overly dense. By patting it dry, you ensure that the zucchini adds the right amount of moisture to the spice cake without overpowering the batter.

You can also measure out your dry ingredients and have them ready in an airtight container. These simple prep steps will make the baking process quicker and easier when you're ready to go!

The Best 5 Minute Cream Cheese Frosting

In just 5 minutes, you can have a perfectly smooth, creamy, and spreadable cream cheese frosting that’s not too sweet but just the right balance of flavor for this Zucchini Spice Cake. This frosting is my go-to for everything from cinnamon rolls and bundt cakes to muffins, quick breads, and, of course, carrot cake.

This easy-to-make frosting complements baked goods beautifully, adding a rich, creamy layer without overpowering the flavor of your delicious treats.

Before Starting the Cream Cheese Frosting

To achieve the smoothest cream cheese frosting, start by taking the cream cheese and butter out of the refrigerator and letting them come to room temperature (30-60 minutes). Softening these ingredients is key to avoiding lumps in the final mixture. If you’re short on time, you can microwave them at 20% power in 15-second bursts until softened, but not melted.

If you prepare the frosting in advance and refrigerate it, it may stiffen slightly. Simply let it sit at room temperature for about 15 minutes before spreading it on the Zucchini Spice Cake, and it will return to its creamy, spreadable texture.

Best Tips for Cream Cheese 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 ¼ 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.

Serving the Zucchini Spice Cake

If you want a neat and professional-looking slice of Zucchini Spice Cake, I recommend chilling it slightly before cutting. This allows the frosting to set and helps create cleaner slices with sharp edges. Whether you're serving this cake at a dinner party, a holiday gathering, or just enjoying a slice with a cup of tea, a well-sliced piece always looks impressive.

For a bit of crunch and a hint of buttery richness, chopped pecans or walnuts make a fantastic addition. You can sprinkle them over the frosted cake or gently press them along the sides for a polished finish. If nuts aren’t your thing, you can keep it simple or opt for a dusting of cinnamon, a drizzle of caramel, or even a light sprinkle of shredded coconut for a little extra flair, or simply enjoy it with cream cheese frosting alone! However you dress it up, this frosting is the perfect finishing touch!

Storing the Zucchini Spice Cake with Cream Cheese Frosting

This Zucchini Spice Cake holds up beautifully in the refrigerator for 3-4 days. Keep it covered to prevent it from drying out (or mysteriously disappearing if you live with cake thieves). If you’re anything like me, sneaking a few bites straight from the fridge is basically tradition.

Other Zucchini Recipes You Might Like:

If you’re a fan of zucchini and love to bake, here are some other zucchini-based recipes you might enjoy:

Crispy Fried Zucchini with Marinara

Homemade Chorizo Sweet Corn Jalapeño + Zucchini Bake

Adapted from the original recipe by Sara Kennedy.