Get ready to fall in love with a cake that’s incredibly moist, wonderfully spiced, and packed with hidden goodness! This Spiced Zucchini Cake with Cream Cheese Icing takes humble zucchini and transforms it into a delightful treat, infused with warm cinnamon, nutmeg, and cloves, and studded with coconut and toasted walnuts. Crowned with a luscious cream cheese icing, it’s the perfect bake for any occasion, from a casual dessert to a festive gathering.
Why I Love This Recipe
This Zucchini Cake is a true star in my baking repertoire! What I love most about it is how it manages to be incredibly moist and tender, thanks to the grated zucchini and applesauce, while boasting a complex, warm spice profile. The combination of shredded coconut and toasted walnuts adds fantastic texture and nutty flavor, making every bite a delight. And that tangy, rich cream cheese icing? It’s the perfect creamy counterpoint to the spiced cake. It’s surprisingly easy to mix up, fills your home with the coziest aromas, and is a fantastic way to use up garden zucchini!
Ingredients
Here’s what you’ll need to create this moist, spiced, and utterly delicious Zucchini Cake:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2/3 cup brown sugar (packed)
- 2/3 cup granulated sugar
- 2 large eggs
- 2/3 cup unsweetened applesauce
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup shredded sweetened coconut
- 3/4 cup toasted walnuts (chopped)
For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 to 3 cups powdered sugar
- Pinch of salt
- 2 to 3 tablespoons whole milk
Swaps and Notes
- Zucchini: Use fresh zucchini. Before grating, make sure to squeeze out excess liquid using a towel to keep your cake perfectly moist. This is a crucial step!
- Spices: The blend of cinnamon, nutmeg, and cloves creates a warm, inviting flavor. You can use pumpkin pie spice as a convenient alternative (about 1.5 tablespoons).
- Sugars: The combination of brown and granulated sugar provides moisture and a balanced sweetness. Adjust to your preference.
- Unsweetened Applesauce: This adds moisture and natural sweetness while reducing the need for excess oil.
- Whole Milk: Adds richness and moisture. Any type of milk can be used.
- Shredded Sweetened Coconut: Adds a lovely tropical flavor and texture. Unsweetened can be used, but the sweetness of the cake will be less.
- Toasted Walnuts: Toasting nuts enhances their flavor. Pecans can be used as a substitute.
- Cream Cheese (Icing): Ensure both cream cheese and butter are at room temperature for a smooth, lump-free icing. Full-fat cream cheese is recommended for richness.
- Powdered Sugar (Icing): Adjust the amount to your desired sweetness and consistency.
- Milk (Icing): Add gradually to control the consistency of the icing.
Directions
Let’s bake this delightful Spiced Zucchini Cake!
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grab a 9-inch square baking pan. Give it a good spray with cooking spray, then line the bottom with parchment paper, leaving an overhang on two sides for easy lifting. Trust me, this will make removing the cake a breeze!
- Whisk Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and ground cloves. This fragrant mixture will set the stage for a delightful cake!
- Whisk Wet Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, eggs, unsweetened applesauce, whole milk, and vanilla extract. Whisk these ingredients well until thoroughly combined, creating a luscious base for your cake.
- Combine Wet and Dry: Now, gently stir in the dry flour mixture into the wet ingredients. Mix just until combined; we’re not looking for perfection here, a few lumps are totally fine! Overmixing can lead to a tough cake.
- Fold in Add-ins: Gently fold in the grated zucchini, shredded sweetened coconut, and toasted walnuts. Your batter should start looking totally delicious at this point, full of wonderful textures!
- Pour & Bake Cake: Pour the batter evenly into your prepared baking dish. Transfer to the preheated oven and bake for 25 to 28 minutes, or until a wooden skewer or toothpick inserted in the center of the cake comes out clean.
- Cool Cake Completely: Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack before icing. Patience is key here—you want that icing to be on a beautifully cool cake, otherwise, it will melt and slide right off!
- Make the Cream Cheese Icing: While your cake cools, prepare the icing. In a medium mixing bowl, beat together the softened cream cheese and softened unsalted butter using an electric mixer until it’s light and fluffy—trust me, this step matters for a smooth icing! Gradually add in the powdered sugar, one cup at a time, beating after each addition until incorporated. Mix in the pinch of salt. Then, add the whole milk, one tablespoon at a time, beating after each addition, until you reach your desired consistency (smooth and spreadable).
- Ice & Finish: Once your cake is completely cool, spread or drizzle the cream cheese icing evenly over the top. If desired, sprinkle with any remaining toasted walnuts for a beautiful finish and extra crunch.
Tips for Success
- Squeeze Zucchini Dry: As mentioned in the notes, this is the most crucial step for a moist cake that isn’t watery. Don’t skip it!
- Room Temperature Ingredients: Ensure your eggs, applesauce, milk, cream cheese, and butter are at room temperature for smooth mixing and a better textured cake and icing.
- Don’t Overmix: Overmixing the batter develops gluten, which can lead to a tough cake. Mix only until combined.
- Measure Flour Correctly: Spoon and level your flour (don’t scoop directly from the bag) to avoid adding too much, which can make the cake dry.
- Cool Cake Completely Before Icing: This is vital for the icing to set properly and not melt into the cake.
- Adjust Icing Consistency: Add milk to the icing gradually. You might not need all of it, or you might need a tiny bit more, depending on your desired thickness.
Serving Suggestions and Pairings
This Spiced Zucchini Cake with Cream Cheese Icing is a delightful treat on its own, but it also pairs beautifully with:
- Coffee or Tea: A classic accompaniment for this comforting cake.
- Simple Fruit: A side of fresh berries or sliced peaches complements the cake beautifully.
- After-Dinner Dessert: Perfect for sharing with family and friends after a meal.
- Potluck or Party: Always a crowd-pleaser and travels well.
- For other comforting baked goods that fill your home with wonderful aromas, check out our Cinnamon Sugar Loafor These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
Storage and Leftover Tips
This cake stores well, making it great for enjoying over several days!
- Room Temperature (Iced): If iced, store in an airtight container at room temperature for up to 3 days.
- Refrigeration (Iced): For longer storage or in warmer climates, store the iced cake in an airtight container in the fridge for up to 5 days. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
- Freezing (Un-iced Cake): As suggested, you can freeze the cake (it’s best to do this before icing). Once completely cooled, wrap the entire cake or individual pieces tightly in plastic wrap, then again in aluminum foil. Store in a freezer-safe bag for up to 2 months. To enjoy, simply thaw in the fridge overnight and then ice as desired before serving at room temperature.
More Recipes You Will Love
If you loved the moist, spiced, and delightful nature of this Zucchini Cake, you’ll definitely want to explore some of our other fantastic dessert and baked good recipes:
- For another classic baked good that uses up ripe fruit, check out This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
- If you’re a fan of rich, decadent treats, our These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession are a must-try!
- And for a beloved classic, our The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot are always a winner!
Final Thoughts
This Spiced Zucchini Cake with Cream Cheese Icing is a true baking triumph – transforming a garden vegetable into a moist, flavorful, and incredibly comforting dessert. It’s perfect for satisfying your sweet tooth, for entertaining, or simply for enjoying a cozy slice of homemade goodness. The combination of warm spices, tender cake, and creamy icing is simply irresistible.
Give this recipe a try and let the delightful aromas fill your kitchen! What’s your favorite way to bake with zucchini? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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