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Zucchini Spice Cake

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This Zucchini Spice Cake is the ultimate moist and flavorful dessert, featuring warm spices, grated zucchini, and a luscious cream cheese icing. A perfect cake for any season or celebration, it's easy to make and guaranteed to impress!

Ingredients

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

Instructions

  • Preheat oven to 350°F (175°C). Grease and line a 9-inch square pan with parchment.

  • In a bowl, whisk flour, baking soda, baking powder, and spices.

  • In another bowl, whisk sugars, eggs, applesauce, milk, and vanilla.

  • Combine wet and dry ingredients just until mixed.

  • Fold in zucchini, coconut (if using), and ½ cup walnuts.

  • Pour into pan and spread evenly.

  • Bake 25–28 minutes, or until a toothpick comes out clean.

  • Cool completely in pan on a wire rack.

  • For icing: Beat cream cheese and butter until fluffy. Gradually mix in powdered sugar. Add salt and milk until desired consistency.

  • Drizzle icing over cooled cake, sprinkle with remaining walnuts.

Notes

  • For richer texture, swap applesauce with oil.

  • Coconut is optional and can be omitted.

  • To make gluten-free, use a 1:1 gluten-free flour blend.

  • Zucchini should be squeezed dry to prevent sogginess.

  • Cake can be frozen un-iced for up to 2 months.

Find it online: https://recipesbyjanet.com/zucchini-spice-cake/