Zucchini Spice Cake

Why You’ll Love This Recipe

• Moist and Flavorful: The grated zucchini adds moisture, ensuring every bite is tender and delicious.

• Warm Spices: The blend of cinnamon, nutmeg, and cloves provides a cozy flavor that makes this cake perfect for any season.

• Easy to Make: With simple steps and common ingredients, this recipe is a breeze to whip up.

• Versatile: Perfect as a dessert, snack, or even a breakfast treat.

• Crowd-Pleaser: The combination of flavors and textures is sure to impress family and friends.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 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

For the Cream Cheese Icing

• 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

Directions

1. Preheat oven to 350°F (175°C). Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.

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 brown sugar, granulated sugar, eggs, applesauce, milk, and vanilla extract until well combined.

4. Gradually stir the dry ingredients into the wet mixture just until combined.

5. Fold in the grated zucchini, shredded coconut (if using), and ½ cup of the toasted walnuts.

6. Pour the batter into the prepared baking dish and spread evenly.

7. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool completely in the pan on a wire rack.

9. For the icing, beat the cream cheese and butter together until light and fluffy.

10. Gradually add powdered sugar, one cup at a time, beating well after each addition.

11. Add a pinch of salt and beat in milk, one tablespoon at a time, until the desired consistency is achieved.

12. Drizzle the icing over the cooled cake and sprinkle with the remaining toasted walnuts.

Servings and Timing

• Servings: 16

• Prep Time: 10 minutes

• Cook Time: 25–28 minutes

• Total Time: 35–38 minutes

Variations

• Oil Substitute: Replace applesauce with an equal amount of vegetable oil for a richer texture.

• Nut Options: Swap walnuts with pecans, pistachios, or almonds.

• Chocolate Twist: Add chocolate chips to the batter for a sweeter version.

• Simple Topping: Skip the cream cheese icing and dust the cooled cake with powdered sugar.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Wrap un-iced cake pieces in plastic wrap and foil, then place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

FAQs

What can I use instead of applesauce?

You can substitute applesauce with an equal amount of vegetable oil or melted butter for a different texture and flavor.

Do I need to peel the zucchini?

No, there's no need to peel the zucchini. The skin is thin and softens during baking.

How do I properly squeeze out the zucchini?

Place the grated zucchini in a clean kitchen towel or cheesecloth and wring out as much moisture as possible over the sink.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend that substitutes 1:1 for regular flour.

Is the coconut necessary?

No, the shredded coconut is optional and can be omitted without affecting the overall outcome of the cake.

Can I use a different type of milk?

Yes, you can use any milk of your choice, such as almond, soy, or oat milk.

How should I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Can I freeze the cake with the icing?

It's best to freeze the cake without the icing. Add the icing after thawing for the best texture and appearance.

Can I double the recipe?

Yes, you can double the recipe and bake it in a 9x13-inch pan. Adjust the baking time accordingly.

What can I serve with this cake?

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.

Conclusion

This Zucchini Spice Cake is a perfect blend of flavor, texture, and simplicity. Whether you're using up garden zucchini or just craving a warm spiced dessert, this cake delivers every time. It’s easy to make, easy to love, and sure to become a favorite in your baking rotation.

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