If you’re searching for a crowd-pleasing treat that feels both nostalgic and a little bit special, this Zucchini Spice Cake With Cream Cheese Frosting is about to become your new go-to. Imagine rich, warmly spiced cake studded with tender flecks of zucchini, all topped with a cloud of tangy, luscious cream cheese frosting. The beauty of this cake is how the zucchini melts right in, creating a super-moist bite, while the spices and silky frosting make every slice truly irresistible. Whether you’re baking for a potluck or just to brighten a rainy afternoon, you’ll be amazed at how this humble garden vegetable transforms dessert into something magical.

Zucchini Spice Cake With Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the ingredient list fool you! Each one is key to creating Zucchini Spice Cake With Cream Cheese Frosting that’s bursting with flavor and perfectly tender. These pantry staples and a few fridge finds work together to produce color, richness, and the irresistible aroma that fills your kitchen while it bakes.

All-purpose flour: The base for a tender crumb that supports the zucchini’s moisture.
Baking powder & baking soda: Give your cake just the right lift, so it bakes up light instead of dense.
Salt: Brings out all the spice flavors and balances the sweetness.
Ground cinnamon, ginger, nutmeg, cloves: This spice quartet creates that classic cozy flavor and gorgeous aroma in every bite.
Zucchini: Don’t squeeze it! The extra moisture is your secret weapon for a soft, melt-in-your-mouth cake.
Light brown sugar: Adds rich caramel notes and extra moisture compared to white sugar.
Vegetable oil: Makes the texture ultra-moist and keeps the crumb plush for days.
Eggs: Bind everything together and help with structure and rise.
Vanilla extract: Adds warmth and brings the flavors together, both in the cake and the frosting.
Cream cheese (block-style): Room temperature is key for a smooth, creamy frosting with perfect tanginess.
Unsalted butter: Blends seamlessly with cream cheese for a rich, fluffy frosting.
Confectioner’s sugar: The finest sugar for a smooth, sweet, and effortlessly spreadable frosting.

How to Make Zucchini Spice Cake With Cream Cheese Frosting

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking pan with nonstick spray or a little oil. This ensures the Zucchini Spice Cake With Cream Cheese Frosting lifts out cleanly once baked, so you can show off those beautiful slices.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine your flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Give it all a good whisk to break up any clumps and evenly distribute those spices. This little step guarantees every bite is perfectly spiced!

Step 3: Mix the Wet Ingredients

Grab a separate large bowl and stir together your shredded zucchini (remember—no squeezing!), brown sugar, oil, eggs, and vanilla. Mix until everything is well blended. The zucchini will look a bit odd floating in batter, but trust the process—it works!

Step 4: Combine Wet and Dry

Pour the dry ingredients into the wet mixture. Gently fold everything together just until you don’t see any more dry streaks. Avoid overmixing which can toughen the cake—stop as soon as everything is combined.

Step 5: Bake the Cake

Pour your batter into the prepared baking pan and spread evenly. Bake for about 28 to 34 minutes, or until the center springs back when gently pressed. If you have an instant-read thermometer, aim for 210°F in the center for a just-right bake.

Step 6: Cool Completely

Remove the cake from the oven and let it cool completely in the pan on a wire rack. Patience is key here—if you frost while warm, the gorgeous cream cheese frosting will melt into a puddle!

Step 7: Make the Cream Cheese Frosting

While the cake cools, beat together the room temperature cream cheese and butter until super creamy. Add the vanilla and salt, then gradually mix in the confectioner’s sugar on low (to avoid a sugar snowstorm!). Whip on high for a couple of minutes until light and fluffy.

Step 8: Frost and Finish

Once your Zucchini Spice Cake With Cream Cheese Frosting is fully cool, slather the frosting generously over the top and swirl it for a little flourish. Scatter chopped walnuts or pecans over for crunch, if you like. Slice and enjoy!

How to Serve Zucchini Spice Cake With Cream Cheese Frosting

Garnishes

A flurry of chopped toasted walnuts or pecans is classic and adds a lovely crunch. For a fun twist, sprinkle a little extra cinnamon or even grate some fresh nutmeg over the top just before serving. The contrast between the creamy frosting and the nuts is pure heaven!

Side Dishes

This decadent cake pairs beautifully with something a bit lighter on the side—a simple fruit salad, some fresh strawberries, or even a scoop of tangy Greek yogurt is all you need. For a totally indulgent moment, serve with a cup of spicy chai or a strong coffee.

Creative Ways to Present

Try cutting your Zucchini Spice Cake With Cream Cheese Frosting into tidy squares and serving on a pretty platter for an afternoon tea. Or, bake as cupcakes for easy party servings! For special events, use a piping bag to dollop on extra frosting and decorate with edible flowers or colorful sprinkles.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Zucchini Spice Cake With Cream Cheese Frosting tightly and refrigerate for up to five days. The cake actually gets even more flavorful the next day, as the spices meld and the frosting infuses into each bite.

Freezing

This cake is freezer-friendly! Wrap individual unfrosted cake slices in plastic and foil, or freeze the whole (unfrosted) cake. For the best texture, add the cream cheese frosting after thawing. If you do freeze frosted slices, allow them to sit at room temp for 2-3 hours before enjoying.

Reheating

If you prefer your cake slightly warm (minus the frosting), pop a slice into the microwave for 10-15 seconds. The frosting will soften and become extra creamy—just keep an eye so it doesn’t melt away completely!

FAQs

Can I make Zucchini Spice Cake With Cream Cheese Frosting as cupcakes?

Absolutely! Simply divide the batter into lined muffin tins and adjust the baking time to around 20-24 minutes. They make adorable single-serve treats, and the cream cheese frosting is just as wonderful piped on top.

Do I have to peel the zucchini?

Nope! Leave the peel on for color, tiny flecks of green, and a little extra texture. Just be sure to wash well and trim the ends before grating.

Can I use a different oil?

Any neutral oil will work well here. If you enjoy a hint of coconut flavor, melted coconut oil is a delicious swap. Just make sure whatever you use is mild and liquid at room temperature.

How do I avoid a soggy cake?

Don’t squeeze the zucchini—it’s needed for moisture—but do measure it accurately after shredding. If you have very large, watery zucchini, you can pat it gently with a paper towel but don’t dry it out completely.

Can I make the frosting stiffer for piping?

Yes! Add extra confectioner’s sugar a few tablespoons at a time until your frosting holds its shape for piping. The original recipe creates a creamy, spreadable finish that’s perfect for sheet cake, but can absolutely be thickened if you’d like.

Final Thoughts

If you’ve never tried Zucchini Spice Cake With Cream Cheese Frosting, now is your chance to discover what all the fuss is about. It’s one of those rare bakes that’s both comforting and elegant, and always disappears faster than you’d expect. Gather your ingredients, invite a friend or two, and savor every spiced, frosted bite!

Zucchini Spice Cake With Cream Cheese Frosting Recipe

★★★★★

4.8 from 5 reviews

Author: Ella
Total Time: 50 minutes
Yield: 1 9×13-inch cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the warm flavors of fall with this moist and spiced Zucchini Spice Cake topped with a luscious Cream Cheese Frosting. Perfect for gatherings or a simple treat at home.

Instructions

Zucchini spice cake – Preheat oven to 350℉ and lightly grease a 9×13 baking pan. Set aside.
In a bowl, add dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to remove clumps and set aside.
In a separate bowl, add wet ingredients: shredded zucchini (do not squeeze liquid out), brown sugar, oil, eggs, and vanilla extract. Stir until incorporated.
Add dry ingredients to wet ingredients and stir until just incorporated (do not overmix).
Pour cake batter into prepared 9×13 baking pan and bake for about 28 to 34 minutes, or until the center pops back when gently pressed. If you have an instant-read thermometer, cake is done when it reaches 210F in the center.
Allow cake to cool completely to room temperature before frosting or slicing.
Cream cheese frosting – In a large bowl, add room temperature cream cheese and butter and beat until creamy. Add vanilla, salt, and confectioner’s sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
As written, this frosting turns out soft and creamy (not pipeable). For a stiffer frosting, add more confectioner’s sugar as desired.
Spread frosting in an even layer onto cooled cake. Optionally, top with chopped walnuts or pecans.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American