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Zucchini Spice Cake with Cream Cheese Icing

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Moist, warmly spiced, and filled with the goodness of fresh zucchini, this Zucchini Spice Cake is a cozy fall treat topped with tangy cream cheese icing and crunchy walnuts.

Ingredients

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  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅔ cup brown sugar
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • ⅔ cup unsweetened applesauce
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry
  • 1 cup shredded sweetened coconut (optional)
  • ¾ cup toasted walnuts, divided
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 to 3 cups powdered sugar
  • Pinch of salt
  • 2 to 3 tablespoons whole milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk together the brown sugar, granulated sugar, eggs, applesauce, milk, and vanilla extract.
  4. Add dry ingredients to the wet and stir until just combined.
  5. Fold in the grated zucchini, coconut (if using), and ½ cup of the toasted walnuts.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
  8. To make the icing: Beat cream cheese and butter together until smooth and fluffy. Gradually beat in powdered sugar, one cup at a time. Add salt and milk, one tablespoon at a time, until the icing reaches your desired drizzling consistency.
  9. Drizzle icing over the cooled cake and sprinkle with remaining walnuts.

Notes

  • To remove excess moisture from zucchini, grate it and then squeeze it in a clean kitchen towel or paper towel.
  • You can toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
  • Store leftovers covered in the fridge for up to 4 days.

Nutrition

Find it online: https://easyfoodflash.com/zucchini-spice-cake-with-cream-cheese-icing/