This Spiced Zucchini Cake is moist, tender, and full of warm, aromatic spices that make each bite feel like a hug. The cinnamon and allspice pair beautifully with the natural sweetness of zucchini, while walnuts add a bit of crunch. You can enjoy it plain for a simple snack cake or take it over the top with a luscious cream cheese frosting.
It’s an easy, crowd-pleasing recipe that works for potlucks, family dinners, or a sweet afternoon treat.
Why You’ll Love This Recipe
- Perfectly spiced for warm, cozy flavor
- Zucchini keeps the cake moist without being heavy
- Optional cream cheese frosting adds tangy richness
- Great for gatherings or storing for later
- Easy to make with simple pantry ingredients
Prep & Cooking Time
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 1 teaspoon salt
- 3 large eggs
- 1½ cups granulated sugar
- 1 cup cooking oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 3 medium, squeezed)
- 1 cup chopped walnuts
For the Cream Cheese Frosting (optional):
- 6 ounces cream cheese, softened
- ½ cup butter, softened
- 3 to 4 cups powdered sugar
Step-by-Step
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, and salt. Set aside.
- In a large mixing bowl, beat the eggs until frothy, about 2–3 minutes. Add sugar, cooking oil, and vanilla, mixing until smooth.
- Gently fold in the dry mixture until just combined. Stir in the shredded zucchini and walnuts.
- Pour the batter into the prepared pan and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cake cool completely before frosting.
- For the cream cheese frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Spread over cooled cake.
How to Serve
- Serve plain for a less-sweet snack cake
- Add the cream cheese frosting for a bakery-style finish
- Pair with coffee or tea for an afternoon treat
- Dust lightly with powdered sugar for a simple look
Tips & Variations
- Toast the walnuts before adding them for deeper flavor
- Try adding a pinch of nutmeg for extra warmth
- Swap walnuts for pecans or omit for a nut-free version
- Make ahead—the flavors deepen after a day
Final Thoughts
This Spiced Zucchini Cake is an ideal balance of sweet, moist, and warmly spiced. It’s the perfect way to use up extra zucchini while creating a cake that feels indulgent and homemade. With or without frosting, it’s a recipe you’ll want to keep in your regular baking rotation.
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Spiced Zucchini Cake
Description
This Spiced Zucchini Cake is moist, tender, and full of warm, aromatic spices that make each bite feel like a hug. The cinnamon and allspice pair beautifully with the natural sweetness of zucchini, while walnuts add a bit of crunch. You can enjoy it plain for a simple snack cake or take it over the top with a luscious cream cheese frosting.
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
1 teaspoon salt
3 large eggs
1½ cups granulated sugar
1 cup cooking oil
1 teaspoon vanilla extract
2 cups shredded zucchini (about 3 medium, squeezed)
1 cup chopped walnuts
For the Cream Cheese Frosting (optional):
6 ounces cream cheese, softened
½ cup butter, softened
3 to 4 cups powdered sugar
Instructions
-
Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking pan.
-
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, and salt. Set aside.
-
In a large mixing bowl, beat the eggs until frothy, about 2–3 minutes. Add sugar, cooking oil, and vanilla, mixing until smooth.
-
Gently fold in the dry mixture until just combined. Stir in the shredded zucchini and walnuts.
-
Pour the batter into the prepared pan and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cake cool completely before frosting.
-
For the cream cheese frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Spread over cooled cake.
