Name: Zucchini Spice Cake With Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2 cups finely shredded zucchini (do not squeeze liquid out); 1 1/2 cups light brown sugar; 1 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 8 ounces block-style cream cheese (room temperature); 1/2 cup unsalted butter (room temperature); 1 teaspoon vanilla extract; 1/4 teaspoon salt; 3 1/2 cups confectioner’s sugar

Jump to Recipe

Prepare yourself to fall in love with Zucchini Spice Cake With Cream Cheese Frosting—a cozy treat that feels like a warm hug from your favorite person. This cake brings together the natural moisture of zucchini and a medley of comforting spices, all layered beneath a dreamy, tangy cream cheese frosting. Whether you need a show-stopping dessert for a gathering or a sweet way to celebrate a Tuesday, every forkful is decadently soft, full of flavor, and absolutely impossible to resist.

Zucchini Spice Cake With Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this cake has a special job: from building tender layers to adding bold flavor. You’ll find that this Zucchini Spice Cake With Cream Cheese Frosting is a breeze to make when you gather these pantry staples, and each one brings something uniquely delicious to your final bake!

All-purpose flour: Gives structure to the cake and ensures a soft, yet sturdy crumb that holds up beautifully to frosting.
Baking powder: Adds lift, helping your cake rise for a fluffy, light texture.
Baking soda: Pairs with the zucchini’s moisture to create tender crumb and balanced browning.
Salt: Just the right amount wakes up all the other flavors—don’t skip it!
Ground cinnamon: Adds unmistakable, warming spice that makes the whole kitchen smell amazing.
Ground ginger: Brings a subtle zing and depth to every bite.
Ground nutmeg: Offers gentle, nutty sweetness for true autumn vibes year-round.
Ground cloves: A little goes a long way—this spice gives the cake unmistakable richness.
Finely shredded zucchini (do not squeeze liquid out): Locks in moisture without adding flavor, making the cake incredibly soft while sneaking in a veggie boost!
Light brown sugar: Adds just enough caramel-like sweetness and keeps everything moist.
Vegetable oil: The secret to that melt-in-your-mouth softness—plus it makes the cake extra rich.
Large eggs: Bring everything together for a smooth, cohesive batter and extra tenderness.
Vanilla extract: A splash is all it takes to add warmth and home-baked aroma to both cake and frosting.
Block-style cream cheese (room temperature): Smooth, tangy, and essential for luscious frosting—make sure it’s not cold!
Unsalted butter (room temperature): Perfect partner for the cream cheese, creating fluffy, melt-in-your-mouth frosting.
Salt (for frosting): Balances the sweetness and deepens the flavor in that irresistible frosting.
Confectioner’s sugar: This is what gives your cream cheese frosting its cloudlike sweetness and smooth texture.

How to Make Zucchini Spice Cake With Cream Cheese Frosting

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350℉—this ensures your cake rises evenly right from the start. Lightly grease a 9×13 baking pan, making sure to cover every corner, so your Zucchini Spice Cake With Cream Cheese Frosting will release cleanly and beautifully after baking.

Step 2: Whisk the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This step isn’t just about combining; whisking also fluffs everything up so the spices are evenly distributed, infusing each bite with fragrant goodness.

Step 3: Mix the Wet Ingredients

In a large bowl, combine the shredded zucchini (don’t press out that precious liquid!), brown sugar, vegetable oil, eggs, and vanilla extract. Stir gently but thoroughly—the brown sugar will dissolve into the oil and eggs, and the zucchini will lend extra moisture without dominating the flavor.

Step 4: Combine and Mix (But Don’t Overdo It!)

Pour your dry ingredients into the bowl of wet ingredients. Carefully fold them together with a spatula or wooden spoon, mixing just until you no longer see dry streaks of flour. Overmixing can make your cake tough, so think gentle swirling motions for the softest crumb.

Step 5: Pour and Bake

Spread the batter evenly into your prepared 9×13 pan. Slide it into the oven and bake for about 28 to 34 minutes. The cake is done when the center gently springs back when pressed or registers 210℉ on an instant-read thermometer. Let the cake cool completely in the pan—patience is a virtue here, as warm cake can melt your frosting!

Step 6: Whip Up the Cream Cheese Frosting

While the cake cools, beat together the room temperature cream cheese and butter until smooth and creamy. Add a teaspoon of vanilla extract, a pinch of salt, and the confectioner’s sugar, mixing slowly at first (to avoid a cloud of sugar!) and then increasing speed. Whip for two to three minutes until it’s fluffy and soft—dreamy enough to eat straight from the spatula.

Step 7: Frost and Finish

Once your cake is cool, spread on the cream cheese frosting in a generous, even layer. If you love a little crunch, sprinkle a shower of chopped walnuts or pecans across the top for a final flourish.

How to Serve Zucchini Spice Cake With Cream Cheese Frosting

Garnishes

Top your Zucchini Spice Cake With Cream Cheese Frosting with a scattering of toasted walnuts or pecans for a satisfying crunch. For a touch of elegance, try a sprinkle of ground cinnamon or freshly grated nutmeg—or even a few curls of white chocolate. These little extras highlight the warm spices and creamy frosting, making each piece as beautiful as it is tasty.

Side Dishes

Pair slices of this cake with a scoop of vanilla bean ice cream or a dollop of whipped cream for an indulgent finish. If you’re enjoying it as part of a brunch spread, fresh berries, fruit salad, or a steaming mug of chai tea make wonderful companions that balance the sweetness and spice.

Creative Ways to Present

For celebrations, cut the cake into neat squares and serve on a rustic wooden platter garnished with edible flowers or a drizzle of caramel sauce. Individual cupcakes or layered trifles using cubes of cake and whipped cream cheese frosting add a modern twist and bring the Zucchini Spice Cake With Cream Cheese Frosting to picnics or potlucks in style.

Make Ahead and Storage

Storing Leftovers

If you manage to have any left, store the Zucchini Spice Cake With Cream Cheese Frosting covered in the refrigerator. The cake stays moist and delicious for up to five days, and the frosting holds up beautifully. Let slices come to room temperature before serving for the best texture and flavor.

Freezing

You can freeze unfrosted or frosted cake slices with ease! Simply wrap each piece tightly in plastic wrap, then place in an airtight container and freeze for up to three months. Thaw overnight in the fridge, then bring to room temperature—frosting and all—before enjoying.

Reheating

While this cake is lovely at room temperature, you can revive a chilled slice by letting it sit out for 20-30 minutes. For a just-baked feel, pop a plain (unfrosted) piece in the microwave for 10-15 seconds. Avoid microwaving frosted slices, as this can make the cream cheese frosting too soft.

FAQs

Can I use a different sized pan?

Yes, absolutely! While a 9×13 pan is classic for this recipe, you can use two 8-inch round pans for a layer cake or even make cupcakes (adjust baking time accordingly). Just keep an eye on your cake and test for doneness a little earlier if the pan is smaller/deeper.

Can I reduce the sugar in this cake?

You can reduce the light brown sugar by about 1/4 cup if you prefer a less sweet cake, though it may not be quite as moist. The cream cheese frosting adds plenty of sweetness, so feel free to play with sugar levels to suit your taste.

What if I only have pre-shredded zucchini?

Pre-shredded zucchini from the store can be a time-saver, but it tends to be drier. If using it, try measuring by weight and avoid squeezing out any liquid to maintain the cake’s signature moist crumb.

Can I make Zucchini Spice Cake With Cream Cheese Frosting gluten-free?

Yes! Swap the all-purpose flour for a cup-for-cup gluten-free baking blend, and be sure your other ingredients are certified gluten-free. The cake will be a touch more delicate, but the flavors shine just as much.

Should the cake be refrigerated after frosting?

Because of the cream cheese in the frosting, it’s best to store the cake in the refrigerator if not serving within a few hours. Bring slices to room temperature before eating, so the cake’s texture and flavor are at their best.

Final Thoughts

If you’re looking for a cake that’s equal parts comforting and impressive, Zucchini Spice Cake With Cream Cheese Frosting checks every box. With its cozy spices, ultra-moist crumb, and luscious blanket of cream cheese frosting, it’s one of those recipes that brings people together and always disappears quickly. Give it a try—you might discover your new signature dessert!

Zucchini Spice Cake With Cream Cheese Frosting Recipe

★★★★★

4.8 from 24 reviews

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

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Description

This Zucchini Spice Cake with Cream Cheese Frosting is a delightful dessert that beautifully blends warm spices with moist zucchini in a rich cake topped with a creamy frosting. It’s a perfect treat for any occasion!

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, 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. Alternatively, use an instant-read thermometer to check for 210F in the center.
Allow cake to cool completely before frosting or slicing.
Cream cheese frosting – In a large bowl, beat cream cheese and butter until creamy. Add vanilla, salt, and confectioner’s sugar, and mix until combined. Whip at high speed for 2-3 minutes until light and fluffy.
Spread frosting onto cooled cake and top with chopped walnuts or pecans if desired.

Notes

You can add chopped nuts or raisins to the cake batter for extra texture.
Ensure the cream cheese and butter are at room temperature for a smooth frosting.

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