Spiced Zucchini Cake with Cream Cheese Frosting

My Spiced Zucchini Cake: Cream Cheese Dream!

By Sally ThompsonJune 14, 2025

Need a delish zucchini cake recipe? This spiced version with cream cheese frosting is moist, easy & perfect for using up summer zucchini! Get baking! ... Baking - Desserts

Table of Contents

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Recipe Introduction

Quick Hook

Ever find yourself drowning in zucchini from the garden? Honestly, same here! This Zucchini Cake Recipe is the perfect way to use it up. It's got a delicious spiced flavour.

Brief Overview

This moist zucchini cake is surprisingly versatile. it hails from the tradition of using garden surplus. it's a medium-difficulty bake, taking about 1 hour 20 minutes.

One cake yields around 12 slices. perfect for sharing or enjoying over a few days.

Main Benefits

Besides being delicious, this cake sneakily adds veggies to your diet. think of it as a guilt-free treat. serve this spiced zucchini cake at afternoon tea or a potluck.

This recipe is special because it transforms humble zucchini into something truly comforting.

Let's talk ingredients...

Why This Zucchini Cake is Simply the Best

Have you ever wondered what to do with all that zucchini? this cake is your answer. it's not just a cake; it's a celebration of summer.

I remember my nan always had a zucchini cake on her counter. this recipe is very similar. it takes me right back.

This moist zucchini cake is an absolute treat.

Spiced Zucchini Cake with Cream Cheese Frosting presentation

What Makes This Zucchini Cake So Special?

It’s moist. it's flavourful. and it's surprisingly easy. think of it as a zucchini pound cake recipe , but even better.

A little secret? the spices! cinnamon and nutmeg make it so cozy. seriously, the aroma alone is worth baking this.

The flavor, well that is what keeps people coming back.

What You'll Need to Bake This Beauty

Alright, grab your apron and let's get started. Here is what you're going to need:

2 cups (250g) all-purpose flour.
1 teaspoon (5g) baking soda.
1 teaspoon (5g) baking powder.
1 teaspoon (3g) ground cinnamon.
1/2 teaspoon (1.5g) ground nutmeg.
1/4 teaspoon (0.75g) ground cloves (optional).
1/2 teaspoon (3g) salt.
1 cup (200g) granulated sugar.
1/2 cup (100g) packed light brown sugar.
3 large eggs.
3/4 cup (180ml) vegetable oil.
1 teaspoon (5ml) vanilla extract.
2 cups (250g) grated zucchini, excess moisture squeezed out.
1 cup (120g) chopped walnuts or pecans (optional).

And for that gorgeous Cream Cheese Zucchini Cake frosting:

8 ounces (225g) cream cheese, softened
1/2 cup (115g/1 stick) unsalted butter, softened
3 cups (360g) powdered sugar, sifted
1 teaspoon (5ml) vanilla extract
2-3 tablespoons (30-45ml) milk or cream. Use if needed.

Get all that? Good! Now, let's get baking.

Alright, let's dive into what you'll need to whip up this amazing spiced zucchini cake ! honestly, it's easier than you think.

And using up all that summer zucchini? bonus! it's a great zucchini recipes cake to try if you want something different.

Ingredients & Equipment

Main Ingredients – The Heart of the Zucchini Cake Recipe

Okay, pay attention here. These measurements are key!

All-purpose flour: 2 cups ( 250g ). Just your regular plain flour will do the trick.
Baking soda: 1 teaspoon ( 5g ).
Baking powder: 1 teaspoon ( 5g ).
Ground cinnamon: 1 teaspoon ( 3g ). This is where the spice comes in.
Ground nutmeg: 1/2 teaspoon ( 1.5g ). Adds a lovely warmth.
Ground cloves (optional): 1/4 teaspoon ( 0.75g ). A little goes a long way!
Salt: 1/2 teaspoon ( 3g ).
Granulated sugar: 1 cup ( 200g ).
Light brown sugar: 1/2 cup ( 100g ), packed. This adds moisture and a caramel-like flavour.
Large eggs: 3 .
Vegetable oil: 3/4 cup ( 180ml ).
Vanilla extract: 1 teaspoon ( 5ml ).
Grated zucchini: 2 cups ( 250g ), squeezed. Quality zucchini should be firm and heavy for its size. Avoid anything mushy. Squeeze that moisture out; I'm telling you, do NOT skip this!
Chopped walnuts or pecans (optional): 1 cup ( 120g ).
Cream cheese, softened: 8 ounces ( 225g ).
Unsalted butter, softened: 1/2 cup ( 115g /1 stick).
Powdered sugar, sifted: 3 cups ( 360g ).
Vanilla extract: 1 teaspoon ( 5ml ).
Milk or cream (if needed): 2-3 tablespoons ( 30-45ml ).

That cream cheese? It needs to be proper softened. I always forget and then I’m beating it forever!

Seasoning Notes – Flavor Boosters for Your Zucchini Pound Cake Recipe

These spices? They’re not just there for show. This Spiced Zucchini Cake depends on them.

Cinnamon and nutmeg are essential. They create that warm, comforting vibe. Think autumn in a cake!
Cloves are optional, but they add a nice depth. Use them sparingly though.
Vanilla extract enhances all the other flavours. Don't skimp!
If you're feeling adventurous, try adding a pinch of ground ginger. It goes brilliantly with the other spices.

Honestly, sometimes I swap out the vanilla extract for almond extract. It adds such a lovely nutty flavour. You know?

Equipment Needed – Keep it Simple

You don't need fancy gear to make this Easy Zucchini Cake Recipe . Just the basics.

9x13 inch baking pan.
Mixing bowls.
Electric mixer (stand or hand-held).
Grater. A box grater works perfectly fine.
Measuring cups and spoons.
Rubber spatula.
Parchment paper (optional, for lining the pan). Makes cleanup a breeze!
Wire rack.

Don't have a 9x13 pan? A loaf pan will work, but you'll need to adjust the baking time. Honestly, just keep an eye on it!

Alright, with these ingredients and bits n’ bobs you’re well set to bake the most Moist Zucchini Cake imaginable. Trust me, Chocolate Zucchini Cake Recipe or not, this is gonna be a banger!

Alright, let's talk spiced zucchini cake . honestly, who doesn't love a good cake, especially when it sneakily incorporates veggies? this isn't your grandma's bland zucchini cake recipe .

I'm sharing a moist and flavorful version with a tangy cream cheese frosting. get ready to impress!

Prep Like a Pro

First things first, mise en place , darling. Get everything measured out. This saves time later.

Grate 2 cups zucchini and squeeze out the excess moisture. trust me, nobody wants a soggy cake. weigh it to be sure (250g).

Time-saving tip : grate the zucchini in advance, but squeeze it right before mixing. i've made that mistake before. oh my gosh, what a disaster!

Let's Bake!

Preheat your oven to 350° F ( 175° C) . Grease a 9x13 inch pan. You can line it with parchment paper if you want.
Whisk together 2 cups (250g) flour, 1 teaspoon (5g) baking soda, 1 teaspoon (5g) baking powder, 1 teaspoon (3g) cinnamon, 1/2 teaspoon (1.5g) nutmeg, 1/4 teaspoon (0.75g) cloves, and 1/2 teaspoon (3g) salt.
Cream together 1 cup (200g) granulated sugar, 1/2 cup (100g) brown sugar, and 3/4 cup (180ml) oil until light and fluffy.
Beat in 3 large eggs, one at a time. Stir in 1 teaspoon (5ml) vanilla extract.
Gradually add the dry ingredients to the wet. Mix until just combined. Don't overmix!
Fold in the zucchini and 1 cup (120g) of chopped nuts (optional). I love walnuts in mine.
Pour into the prepared pan and spread evenly.
Bake for 50- 60 minutes , or until a skewer comes out clean.

Check for doneness at 50 minutes. Ovens vary, you know?

Pro Baker Secrets for the Best Zucchini Cake Recipe

Don't skip squeezing the zucchini. I cannot stress this enough. Also, room temperature ingredients are key for a smooth batter. It makes a big difference.

Ever tried browning the butter for the frosting? Game changer! Just be careful not to burn it.

Want to make this easy zucchini cake recipe ahead? Bake the cake, cool it, and wrap it tightly. You can freeze it for a month. Frost right before serving.

Honestly, this spiced zucchini cake is a winner. it's a delightful way to use up that zucchini surplus. it's basically a pumpkin zucchini cake recipe without the pumpkin.

Serve this moist zucchini cake with a cup of tea, and you'll be everyone's favorite. who knows? maybe yours will be the next chocolate zucchini cake recipe that goes viral.

Recipe Notes for the Best Zucchini Cake Ever!

Alright, so you're about to bake this amazing spiced zucchini cake . awesome! but before you dive in, let's chat about a few extra bits and bobs.

These will help you nail this recipe like a pro. honestly, baking is all about the little details, you know?

Serving Up Some Magic: Presentation and Pairings

Okay, so your zucchini cake is baked and frosted. how do we make it look instagram-worthy? think about it! a simple dusting of cinnamon adds a lovely touch.

Or, go wild with chopped pecans.

For a more formal do, slice it neatly and arrange on a platter. fancy! want a perfect partner in crime? a scoop of vanilla ice cream is always a winner.

A cup of earl grey tea? chef's kiss . if you want to try something crazy, i've had some success with lemon cream.

It goes incredibly well.

Storing Your Zucchini Goodness

Right, so you've got leftovers. Lucky you! My advice? Keep that moist zucchini cake happy!

Refrigeration: Wrap it tightly in cling film, and it will last for 3-4 days in the fridge.

Freezing: Yep, you can freeze it! Wrap individual slices tightly in freezer wrap. They'll be good for up to 2 months.

Reheating: Let it thaw at room temperature. I pop mine in the microwave for 15-20 seconds . It’s like a warm hug!

Twists on the Classic: Variations Galore

Want to mix things up? I got you!

Dietary Adaptations: Fancy a Vegan Zucchini Cake ? Easy peasy! Use flax eggs and plant-based butter.

Seasonal swaps: in autumn? swap some of the zucchini for pumpkin puree! hello, pumpkin zucchini cake recipe ! it's like a warm hug in cake form.

Honestly, you could make a chocolate zucchini cake recipe and use dark cocoa and it would be amazing.

Nutrition Lowdown: The Good Stuff

Let's be real; it's cake. but there's some goodness in there too! zucchini is packed with vitamins and fiber, you know? walnuts add some healthy fats.

It also helps keep your easy zucchini cake recipe a bit more moist.

Per slice, you're looking at roughly 450 calories . But hey, it's all about balance, right? A slice of zucchini pound cake recipe now and then is good for the soul.

So there you have it! With these tips, your Homemade Zucchini Cake is going to be a total showstopper. Go on, give it a whirl and impress everyone!

Delicious Zucchini Cake Recipe: The Cream Cheese Secret

Frequently Asked Questions

My zucchini cake came out soggy! What did I do wrong?

Soggy zucchini cake is a common baking woe! The most likely culprit is too much moisture from the zucchini. Make sure you're squeezing out as much excess water as possible after grating it – think of it like wringing out a dishcloth. Also, double-check your oven temperature and baking time to ensure it's fully cooked. Nobody wants a soggy bottom, as they say on Bake Off!

Can I freeze my zucchini cake? And how should I store it?

Absolutely! Zucchini cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator. For unfrosted cake, keep it covered at room temperature for up to 3 days or in the refrigerator for up to a week. If it's frosted, refrigeration is best due to the cream cheese.

I don't have cream cheese – what else can I use for frosting my zucchini cake?

No cream cheese? No worries! A simple vanilla buttercream is a great alternative. You could also make a lemon glaze by whisking powdered sugar with lemon juice for a zingy twist. Or, for a more rustic option, dust the top with powdered sugar for a subtle sweetness that lets the cake's flavors shine through. Get creative!

Is zucchini cake healthy? How can I make it healthier?

While delicious, zucchini cake is more of a treat than a health food, like a cheeky biscuit with your cuppa. However, you can make it healthier! Reduce the sugar, substitute some of the oil with applesauce, use whole wheat flour (or a blend) for added fiber, and load it up with less sugary mix-ins like nuts and seeds. A lighter frosting option, like a Greek yogurt frosting, can also help to cut down on sugar and fat.

Can I make this zucchini cake into muffins?

Yes, you absolutely can! Simply adjust the baking time. Instead of 50-60 minutes for a cake, muffins will likely bake in around 18-22 minutes. Keep an eye on them, and use the toothpick test (poke a toothpick in, and if it comes out clean, they're done!). You might want to skip the frosting for a grab-and-go breakfast option.

Can I add chocolate chips to my zucchini cake?

You bet your bottom dollar you can add chocolate chips! This is a fantastic way to put a twist on the classic zucchini cake recipe, for more of a chocolate-chip zucchini cake vibe. Simply fold in about 1 cup of chocolate chips (milk, dark, or semi-sweet, your choice!) into the batter before pouring it into the pan. Chocolate makes everything better, doesn't it?