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

Scale

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

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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.