Description
This Easy Zucchini Spice Cake is a moist and flavorful dessert perfect for any occasion. Featuring a blend of warm spices like cinnamon and cloves combined with shredded zucchini for extra moisture, this cake is topped with a creamy, rich cream cheese frosting and garnished with crunchy walnuts. Ideal for a cozy gathering or a sweet everyday treat.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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
Garnish
- Roughly chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch pan to ensure the cake does not stick and bakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground cloves until well combined, ensuring an even distribution of leaveners and spices.
- Combine Wet Ingredients: In another large bowl, whisk the eggs with both granulated and light brown sugar until the mixture is smooth and slightly thickened. Then add vegetable oil, unsweetened applesauce, and vanilla extract, whisking again until fully incorporated.
- Blend Wet and Dry Ingredients: Gently stir the dry ingredients into the wet mixture just until combined; do not overmix. Then fold in the shredded zucchini which provides moisture and texture to the cake.
- Bake the Cake: Evenly spread the batter into the prepared pan. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating it is fully cooked.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to room temperature. This is crucial before applying the frosting to prevent melting.
- Prepare Frosting: Using a mixer, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the sifted confectioners’ sugar, a pinch of salt, and vanilla extract. Continue beating until the frosting is fluffy and fully combined.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled zucchini cake. Sprinkle roughly chopped walnuts over the top for added crunch and flavor. Slice and serve.
Notes
- Make sure to pat the shredded zucchini dry to avoid excess moisture making the cake soggy.
- You can substitute ground cloves with allspice if preferred.
- For a dairy-free version, use a plant-based cream cheese and butter substitute.
- Store leftovers covered in the refrigerator for up to 5 days.
- This cake freezes well; wrap tightly and freeze for up to 3 months.
