Hey there, Jason Griffith from Chef Maniac, and today we’re diving into a dessert that’s comforting, incredibly moist, and utterly delicious: Zucchini Spice Cake. If you’ve ever found yourself with an abundance of zucchini from the garden, or simply crave a spiced, tender cake that feels like a warm hug, this recipe is for you. It’s a fantastic way to sneak some veggies into a sweet treat, and the blend of warm spices makes it truly irresistible, especially as the cooler months approach.
Why I Love This Recipe
There’s a subtle magic to zucchini in baking. You don’t taste the zucchini itself, but it imparts an unparalleled moisture and tenderness to the cake that’s hard to achieve otherwise. That’s why I adore this Zucchini Spice Cake. It’s wonderfully spiced with cinnamon, nutmeg, and cloves, which evoke all those cozy feelings. The texture is perfectly soft and tender, almost melt-in-your-mouth, and it pairs beautifully with a simple cream cheese frosting (my personal favorite!). It’s a humble cake that truly shines, perfect for a casual family dessert or even a special occasion when you want something comforting and unique. Plus, it’s a fantastic way to use up that bumper crop of summer squash!
Ingredients
Here’s what you’ll need to create this delightfully moist Zucchini Spice Cake:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional, but adds depth)
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini, squeezed of excess liquid)
For the Cream Cheese Frosting (Optional but Recommended):
- 4 oz (½ block) cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk or heavy cream (as needed for consistency)
Swaps and Notes
- Zucchini: Freshly grated zucchini is best. After grating, place it in a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible. This prevents a soggy cake. You can leave the skin on; it blends right in.
- Spices: Adjust the spice blend to your liking. If you love a stronger ginger or allspice flavor, feel free to add a pinch.
- Sugar: A mix of granulated and brown sugar can also be used for a deeper, more molasses-like flavor.
- Fat: While melted butter is specified for ease and flavor, vegetable oil can also be used for an incredibly moist cake.
- Add-ins: Feel free to stir in ½ cup of chopped walnuts or pecans into the batter for added crunch, or ½ cup of raisins for a touch of chewiness and sweetness.
- Frosting: While cream cheese frosting is classic, a simple dusting of powdered sugar or a lemon glaze would also be delicious if you prefer something lighter.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend if you need a gluten-free option.
List of Steps for the Recipe
Let’s get baking this wonderfully spiced cake!
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal. 2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt. Set aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the melted and cooled butter, eggs, and vanilla extract.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix the batter.
- Fold in Zucchini: Gently fold in the grated zucchini until it’s evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting. This is crucial for the frosting not to melt.
- Prepare Cream Cheese Frosting (Optional): While the cake cools, prepare the frosting. In a medium bowl, or the bowl of a stand mixer, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until it reaches your desired consistency.
- Frost and Serve: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can garnish with a sprinkle of extra cinnamon or chopped nuts if desired. Slice and serve!
Tips for Success
- Squeeze Zucchini: Don’t skip squeezing out the excess liquid from the grated zucchini. This is key to preventing a watery cake.
- Do Not Overmix: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined and no dry streaks of flour remain.
- Cool Completely: Make absolutely sure the cake is completely cool before applying the frosting. A warm cake will melt the frosting, creating a messy situation.
- Room Temperature Ingredients for Frosting: Ensure your cream cheese and butter for the frosting are properly softened. This helps achieve a smooth, lump-free frosting.
- Adjust Spices: Feel free to play with the spices! If you love ginger, add a touch. If you prefer less spice, reduce the amounts slightly.
Serving Suggestions and Pairings
This Zucchini Spice Cake is a fantastic stand-alone dessert, perfect for any time you crave something comforting. It pairs wonderfully with a warm cup of coffee or a soothing mug of hot tea. For a more decadent treat, serve a slice with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
For other cozy, spiced treats, you might also enjoy a slice alongside my Easy Pumpkin Spice Muffins. Or, for another way to use up garden produce in baking, my Chocolate Chip Banana Bread is a fantastic option.
Storage and Leftover Tips
Store leftover Zucchini Spice Cake in an airtight container. If frosted with cream cheese frosting, it’s best stored in the refrigerator for up to 5 days. Bring it to room temperature for about 30 minutes before serving for the best texture and flavor. If the cake is unfrosted, it can be kept at room temperature for 3-4 days.
This cake also freezes beautifully. Wrap individual slices or the entire unfrosted cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature before frosting (if unfrosted) and serving.
More Recipes You Will Love
If you’re a fan of comforting baked goods and desserts with warm spices, be sure to check out these other Chef Maniac favorites:
- For another delicious way to use up ripe fruit (or veggies!), my Chocolate Chip Banana Bread is a classic.
- If you love cozy fall flavors, you’ll adore these Easy Pumpkin Spice Muffins.
- For a crowd-pleasing classic dessert, nothing beats my Big Family Banana Pudding.
- And if you’re planning for the holidays or a special gathering, my Pecan Pie Bars are a fantastic make-ahead option.
Final Thoughts
This Zucchini Spice Cake is a testament to how simple, wholesome ingredients can come together to create something truly comforting and delicious. It’s moist, flavorful, and perfectly spiced – a real crowd-pleaser that I hope becomes a staple in your kitchen. It’s also a wonderful way to utilize garden zucchini and sneak a little extra goodness into your day!
What are your favorite ways to use up garden zucchini? Share your ideas in the comments below! And be sure to check out Chef Maniac for more delightful recipes and kitchen inspiration. Happy baking!
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