Zucchini Spice Cake with Cream Cheese Icing

Hey, friend! Let’s bake something cozy and delicious: Zucchini Spice Cake with Cream Cheese Icing! This moist, tender cake is packed with warm spices, sneaky zucchini for extra softness, and topped with a tangy, velvety cream cheese icing that’s pure heaven. It’s perfect for fall gatherings, afternoon coffee breaks, or when you’ve got a pile of zucchini to use up. I love making this when I’m craving something comforting yet a little wholesome—zucchini makes it feel virtuous, but it’s still a total treat. Inspired by recipes like those on Sally’s Baking Addiction and King Arthur Baking, this cake is easy to whip up and always a hit. Serve it with a hot chai latte, and you’re in for a cozy vibe. Ready to get baking? Let’s do it!

Why You’ll Love This Recipe

• Moist and flavorful: Zucchini keeps the cake tender, while cinnamon, nutmeg, and ginger add warm, spicy depth.
• Quick to make: About 15 minutes of prep and 35 minutes in the oven—perfect for busy days.
• Crowd-pleaser: Its spiced, not-too-sweet vibe is a hit with kids, adults, and dessert lovers alike.
• Versatile: Serve as a dessert, brunch treat, or afternoon snack with coffee or tea.
• Customizable: Add nuts, raisins, or swap icing for a glaze to make it your own.
• Budget-friendly: Uses pantry staples and affordable zucchini for a gourmet feel on a dime.
• Make-ahead friendly: Tastes even better the next day, great for prepping ahead or gifting.

Ingredients You’ll Need

• Zucchini: Fresh, grated, and squeezed to remove excess moisture for a moist but not soggy cake.
• All-purpose flour: The base for a tender crumb, easy to swap for gluten-free if needed.
• Brown sugar: Light or dark for a rich, molasses-like sweetness that pairs with spices.
• Granulated sugar: Adds sweetness and helps with the cake’s structure.
• Eggs: Large, for binding and richness to keep the cake fluffy.
• Vegetable oil: Keeps the cake moist and tender—no butter needed in the batter.
• Cinnamon, nutmeg, ginger: Warm spices for that cozy, fall flavor profile.
• Baking powder and baking soda: For the perfect rise and light texture.
• Vanilla extract: Enhances the spices and sweetness with a warm note.
• Cream cheese: Full-fat for a rich, tangy icing—softened for smooth blending.
• Butter: Unsalted, softened for the icing’s creamy texture.
• Powdered sugar: For a sweet, smooth cream cheese icing that sets beautifully.
• Walnuts or pecans (optional): Chopped for crunch in the cake or as a topping.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Zucchini Spice Cake with Cream Cheese Icing (Step-by-Step Instructions)

Step 1: Preheat and Prep

Preheat your oven to 350°F. Grease a 9×13-inch baking pan or line with parchment paper for easy removal. Grate 2 cups zucchini (about 2 medium zucchini) using a box grater, then wrap in a clean kitchen towel and squeeze out excess liquid until mostly dry. Set aside. Pro tip: Squeezing the zucchini well prevents a soggy cake—aim for about 1 ½ cups after squeezing.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside. Note: Whisking ensures even distribution of spices and leavening agents for a consistent crumb.

Step 3: Combine Wet Ingredients

In a large bowl, whisk ¾ cup vegetable oil, ¾ cup packed light brown sugar, ½ cup granulated sugar, 3 large eggs, and 2 teaspoons vanilla extract until smooth and well combined. Stir in the grated, squeezed zucchini until evenly distributed. Heads-up: The mixture will look wet—that’s normal with zucchini and oil.

Step 4: Make the Batter

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined—don’t overmix, or the cake will be dense. If using, fold in ¾ cup chopped walnuts or pecans for extra texture. Tip: A few small lumps are okay; overmixing toughens the cake.

Step 5: Bake the Cake

Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 32–38 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly pressed. Let the cake cool completely in the pan on a wire rack, about 1–2 hours. Pro tip: Check at 32 minutes—ovens vary, and overbaking dries out the cake.

Step 6: Make the Cream Cheese Icing

In a medium bowl, use a hand mixer to beat 8 ounces softened full-fat cream cheese and ¼ cup softened unsalted butter until smooth, about 1 minute. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating on low until combined, then on high for 1–2 minutes until fluffy. If too thick, add 1–2 teaspoons milk; if too thin, add more powdered sugar. Note: Softened cream cheese (not melted) ensures a lump-free icing.

Step 7: Frost and Serve

Spread the cream cheese icing evenly over the cooled cake using an offset spatula. If desired, sprinkle with ¼ cup chopped walnuts or pecans for crunch or a dusting of cinnamon for flair. Cut into 12–16 squares and serve at room temperature. Tip: Chill the frosted cake for 15 minutes before cutting for cleaner slices.

Helpful Tips

• Meal prep it: Bake the cake up to 2 days ahead and store unfrosted, wrapped tightly, at room temp. Frost before serving. Or prep the zucchini and dry ingredients a day ahead to save time.
• Storage: Store frosted cake in an airtight container in the fridge for up to 5 days. Unfrosted cake keeps at room temp for 2 days or fridge for 5 days. Freeze unfrosted cake, wrapped tightly, for up to 3 months—thaw in the fridge overnight and frost before serving.
• Reheating: Serve at room temp for the best texture. If chilled, let slices sit out for 20–30 minutes. Avoid microwaving—it can melt the icing or dry the cake.
• Perfect pairings: Pair with a chai latte, hot coffee, or apple cider for a cozy vibe. Serve with a fruit salad or vanilla ice cream for dessert. For brunch, add bacon or sausage on the side.
• Creative twists:
• Add ½ cup raisins or dried cranberries for chewy sweetness.
• Swap half the oil for applesauce for a lighter cake with a hint of apple flavor.
• Use maple extract in the icing for a fall-inspired twist.
• Stir in ½ teaspoon cardamom or allspice for a unique spice profile.
• Top with candied pecans or a caramel drizzle for extra decadence.
• Avoid soggy cake: Squeeze zucchini thoroughly and measure after squeezing. Don’t skip patting it dry, and avoid adding extra liquid to the batter.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?
Yes! Bake up to 2 days ahead and store unfrosted at room temp, wrapped tightly. Frost the day of serving for freshness. Or freeze unfrosted for up to 3 months—thaw and frost before serving.

Can I freeze zucchini spice cake?
Absolutely! Freeze unfrosted cake, wrapped in plastic wrap and foil, for up to 3 months. Thaw in the fridge overnight and frost before serving. Frosted cake doesn’t freeze as well due to the icing.

What if I don’t have zucchini?
Substitute grated carrots or apples (squeezed dry) for similar moisture and texture, though the flavor will shift slightly. Zucchini is ideal for its neutral taste and tenderness.

Can I make this gluten-free or vegan?
For gluten-free, use a 1:1 gluten-free flour blend. For vegan, swap eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use plant-based butter and cream cheese, and replace milk in the icing with a non-dairy alternative.

Why is my cake dense?
Dense cake can result from overmixing the batter, not squeezing enough liquid from the zucchini, or using too much zucchini. Mix until just combined, squeeze zucchini well, and measure accurately.

Your love for cozy, flavorful dishes like the Praline Crunch and Feta & Mushroom Brunch Squares tells me you’ll adore this spiced, moist cake with its creamy icing. I’m obsessed with making this when zucchini’s in season or when I need a dessert that feels like a warm hug. I love serving it with a steaming mug of chai and a side of fresh berries for a perfect balance. Give it a try for your next gathering or cozy night in, and let me know in the comments how it turns out—I’d love to hear if you added nuts or spiced it up!

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